作为潜在免疫调节剂的植物性蛋白质和
Iwona Szerszunowicz1, Szymon Kozicki1
1Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn-Kortowo, Poland.
Molecules (Basel, Switzerland)
|January 11, 2024
概括
来自大米和豆类的植物性蛋白质可以产生具有免疫调节潜力的生物活性. 特定的酶,如茎胺和 ficin 有效地释放这些有益的化合物功能性食品.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 免疫学 免疫学 免疫学
背景情况:
- 人类的免疫反应可以通过生物活性来调节.
- 植物性蛋白质是这些免疫调节的潜在来源.
研究的目的:
- 评估植物性食品蛋白及其水解剂的免疫调节潜力.
- 为了识别特定的植物蛋白和产生生物活性的酶性水解条件.
主要方法:
- 在植物蛋白的化水解中,使用了 ficin,茎,和pepsin.
- 使用BIOPEP-UWM数据库分析生物活性形状和释放频率.
- 使用ProtParam工具对免疫调节和免疫刺激的表征.
主要成果:
- 和花园豆蛋白质是丰富的免疫调节 (例如YG) 的来源.
- 麦和大豆蛋白质产生免疫刺激 (例如GVM,LLY).
- 米蛋白的茎胺溶解产生了YG序列的最高产量,而 ficin从米,麦和花园豆中释放了抗菌 (IAK).
结论:
- 来自植物蛋白质的生物,特别是来自大米和豆类的生物,显示出作为免疫调节剂和功能性食品成分的巨大潜力.
- 像树干胺和胺这样的酶有效地从植物来源释放这些有价值的生物活性.
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