来自的乌玛米的ACE抑制活性和降盐特性
Jincheng Zhang1, Li Liang1, Lili Zhang1
1Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.
Food chemistry
|June 5, 2023
概括
肉的酸TPLVDR和AEINKILGN显示出高氨-1转化酶 (ACE) 的抑制. 这些乌玛米有效地降低了盐含量,同时保持了食品中的食感.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 营养科学 营养科学
背景情况:
- 高血压是一种与高摄入量相关的全球健康问题.
- ангиотензин-I转化酶 (ACE) 在血压调节中起着关键作用.
- 来自自然来源的乌玛米具有潜在的健康益处和风味增强.
研究的目的:
- 为了研究从汁中获得的乌玛米的抗酶 (ACE) 抑制活性.
- 为了评估这些的减盐特性和可口性.
- 为了阐明负责ACE抑制的分子相互作用.
主要方法:
- 从中鉴定和分离乌玛米.
- 在体外评估ACE抑制活性和半抑制度.
- 在体外消化研究以评估的稳定性.
- 分子对接模拟来分析ACE-相互作用.
- 响应表面的方法和对度和可口度的感觉分析.
主要成果:
- 两个,TPLVDR和AEINKILGN,表现出显著的ACE抑制 (分别为91.22%和81.26%).
- 这些在体外消化后保持了抑制活性.
- 对接研究揭示了和ACE活性位点 (Zn2+,His353,Lys511,Glu411) 之间的关键键相互作用.
- 确定了盐分减少的最佳度:AEINKILGN在0.44%盐溶液中的1.16毫克/毫升和TPLVDR在0.1-0.2%盐溶液中的0.23-0.29毫克/毫升.
结论:
- 乌玛米TPLVDR和AEINKILGN具有强大的ACE抑制活性.
- 这些体显示出作为食品中的盐替代品的使用潜力很大,有助于减少摄入量和增强风味.
- 鉴定的分子相互作用为了解它们的抗高血压机制提供了基础.
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