处理增强科伊克斯种子的胺结构,并在消化后释放功能性:在和体外研究中
Shu Zhang1, Zhi-Ming Li1, Yu-Chao Feng1
1College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China.
Foods (Basel, Switzerland)
|July 14, 2023
概括
科伊克斯种子的前激素 (CSP) 可以释放抑制二乙酶-IV (DPP-IV) 的,这是2型糖尿病的标. 热处理增强了这种释放和DPP-IV抑制活性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 营养保健品 营养保健品
背景情况:
- 二乙酶-IV (DPP-IV) 是一种关键的酶,用于2型糖尿病的治疗.
- 科伊种子的前激素 (CSP) 是生物活性的潜在来源,但它们的DPP-IV抑制能力尚未被探索.
研究的目的:
- 为了研究种子前激素 (CSP) 产生DPP-IV抑制的潜力.
- 评估热处理对CSP结构和随后生物活性的释放的影响.
主要方法:
- 在中消化CSP以预测的生物活性,吸收,运输,毒性和过敏性.
- 在热处理之前和之后分析CSP的氨基酸组成和结构性质.
- 评估从加工和未加工的CSP中获得的的DPP-IV抑制活性.
主要成果:
- 在分析预测了CSP的47种非有毒的生物活性,其中64.58%显示潜在的DPP-IV抑制活性.
- 热处理改变了CSP的氨基酸配置,并将其结构从有序转变为无序.
- 加工显著增加了衍生的含量 (19.89-30.91%) 和DPP-IV抑制活性 (36.84-42.02%).
结论:
- 热处理增强了从种子中产生的DPP-IV抑制性的释放.
- 处理改变了CSP结构,增加了生物活性产量和抑制潜力.
- 这些发现支持开发子种子衍生生物活性,用于2型糖尿病管理和先进的子种子加工.
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