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豆蛋白的凝结有助于隔离胆酸并减轻LPS诱导的炎症

Tanghao Li¹, Kaining Han¹, Guangxin Feng¹

¹Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.

Journal of agricultural and food chemistry

|December 18, 2023

概括

豆蛋白是一种大豆蛋白质.

科学领域:

生物化学生物化学
分子生物学分子生物学
营养科学营养科学

背景情况:

消费大豆蛋白与降低心血管疾病风险有关.
大豆蛋白中的7S环球蛋白 (β-凝糖素),特别是其延伸区域 (ER),对于降低血清甘油三 (TG) 是至关重要的.
ER的TG降低效应与胆酸 (BA) 稳态调节有关.

研究的目的:

为了研究在体外肠道消化过程中ER的BA封存.
为了评估ER的抗炎作用,使用肠道的三细胞共同培养模型.
阐明大豆蛋白对BA稳态调节的分子机制.

主要方法:

在体外肠道消化模型研究ER的BA封存.
Caco-2/HT29-MTX/RAW264.7三细胞共同培养以评估抗炎作用.
描述ER作为形成凝聚物的内在无序区域 (IDR).

主要成果:

在消化过程中,ER形成能够隔离含BA的体结构的酸凝聚物.
胆汁酸促进ER凝聚物的透到粘液层.
ER可以有效地减轻脂聚糖 (LPS) 诱导的肠道炎症.

结论:

来自大豆7S环球蛋白的ER在调节胆酸平衡中发挥作用.
酸凝聚物的形成及其与胆汁酸的相互作用是关键机制.
在肠道中,ER显示出潜在的抗炎性质.

关键词:

胆汁酸胆汁酸胆汁酸酸凝聚剂是什么?封存是一种封存.豆蛋白质是一种大豆蛋白质.

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