发酵猪肉香肠中的新型抗氧化:对Caco-2细胞的净化,表征和细胞保护功能
Yawen Kong1, Meiqin Feng2, Jian Sun1
1State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Food chemistry
|June 18, 2023
概括
研究人员从发酵香肠中探索了抗氧化,发现特定的 (SDEEVEH,FAGDDAPR,ALELDSNLYR,QEYDESGPSIVHR) 保护细胞免受氧化应激,并可能有益于食品和药物.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 细胞生物学 细胞生物学
背景情况:
- 发酵食品,如香肠,是生物活性化合物的来源.
- 氧化应激会导致细胞损伤和疾病.
- 乳酸菌植物菌和Staphylococcus simulans是发酵香肠中常见的微生物.
研究的目的:
- 从发酵香肠中分离和识别抗氧化.
- 评估这些的细胞保护作用,以防止Caco-2细胞中过氧化诱导的氧化损伤.
- 描述特定序的抗氧化活性.
主要方法:
- 超过和分子色谱用于初始分离.
- 检测1,1-二-2-皮克利水 (DPPH) 激素清除活性和降低铁的抗氧化能力.
- 卡科-2细胞模型评估对H2O2诱导的氧化损伤的细胞保护作用.
- 液体色谱与双重质谱 (LC-MS/MS) 用于的识别.
- 选择的合成和抗氧化活性测试.
主要成果:
- 两个部分 (MWCO-1和A) 显示出显著的抗氧化活性.
- 治疗增加了细胞抗氧化酶活动 (氨酸过氧化酶,催化酶,超氧化物脱酶) 并降低了甲水平.
- 确定了80种潜在的抗氧化,其中14种已合成.
- 特定的合成 (SDEEVEH,FAGDDAPR,ALELDSNLYR,QEYDESGPSIVHR) 显示出强大的DPPH和ABTS+·激素清除活动.
结论:
- 来自发酵香肠的类具有显著的抗氧化和细胞保护性质.
- 已识别和合成的具有在功能性食品和药品中的应用潜力.
- 对这些生物活性的进一步研究可能会导致新的治疗和饮食干预措施.
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