核桃种子外衣聚醇对核桃蛋白质水解物的影响:结构变化,水解效率和乙胆酶抑制能力
Guowan Su1, Jieqiong Chen2, Lin Huang1
1School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Food chemistry
|November 3, 2023
概括
核桃种子外层中的多改变了核桃蛋白质结构,阻碍了水解,但增强了乙胆酶 (AChE) 抑制. 像FQ这样的特定体显示出强大的ACHE抑制,与酸观察到的协同效应.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 营养科学 营养科学
背景情况:
- 核桃粉是蛋白质和多的宝贵来源.
- 种子外衣聚醇对核桃蛋白 (WP) 水解和生物活性的影响以前尚不清楚.
研究的目的:
- 调查多对WP结构,水解和乙胆化酶 (AChE) 抑制的影响.
- 识别和描述具有ACHE抑制潜力的WP生物活性.
主要方法:
- 在多相互作用后分析WP二次结构和氨基酸组成.
- 在 silico 预测和合成生物活性.
- 在体外评估酸抑制ACHE及其与酸的协同效应.
主要成果:
- 聚醇改变了WP结构,阻碍了水解,但增强了ACHE抑制.
- 确定了四种 (LR,SF,FQ,FR),其中FQ通过特定的分子相互作用表现出最高的ACHE抑制能力.
- 酸和FQ在1:4摩尔比率下表现出协同作用的ACHE抑制.
结论:
- 核桃种子外衣中的多调节WP特性,为开发功能成分提供了潜力.
- FQ是一种强大的ACHE抑制剂,其与酸的组合增强了抑制作用,建议在神经保护或功能性食品中应用.
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