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在抑制脂质消化过程中,Caulerpa lentillifera 聚糖的结构-活性关系

Ying You¹, Chen Song², Yinghuan Fu²

¹National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian Polytechnic University, Dalian 116034, China; Institute of Functional Agriculture, Shanxi Agriculture University, Taigu 030801, China; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.

International journal of biological macromolecules

|January 16, 2024

概括

考勒帕莲花多糖 (CLP) 通过结合胆酸和抑制脂酶活性,有效抑制脂质消化. 它的硫酸盐组对这种效果至关重要,使其成为一种潜在的减脂营养药.

科学领域:

海洋生物技术海洋生物技术
食品科学食品科学食品科学
生物化学生化学

背景情况:

考勒帕 (Caulerpa lentillifera) 聚糖 (CLP) 是一种硫酸聚糖,已知可以抑制脂质消化.
在CLP对脂质消化的抑制作用背后的精确机制需要进一步阐明.

研究的目的:

研究CLP在抑制脂质消化中的结构-活性关系.
探索硫酸盐组和分子量在CLP生物活性中的作用.
评估CLP作为食品系统中减脂营养药的潜力.

主要方法:

通过脱硫和降解来制备CLP衍生物.
使用化学和光谱方法 (例如,光火,UV-Vis吸收) 来分析相互作用.
评估CLP与胆酸的结合能力及其对脂酶活性的影响.
评估CLP对乳清蛋白分离物 (WPI) 乳液系统中的脂质消化的影响.

主要成果:

CLP对胆酸盐,糖胆酸盐和陶酸盐表现出显著的结合亲和力.
通过改变酶光和二次结构,CLP有效抑制了脂酶活性.
硫酸盐组被确定为CLP的脂酶抑制功能的关键.
较高的分子量与CLP的胆酸结合能力正相关.
将CLP纳入WPI乳液减少了脂质消化.

结论:

通过胆酸结合和脂酶抑制,CLP表现出强大的脂质消化抑制特性.
硫酸盐组和CLP的分子量是其功能活动的关键决定因素.
作为一种功能性成分,CLP在开发低脂食品方面表现有前途,特别是在乳液系统中.

关键词:

这是一种Caulerpa lentillifera多糖化合物.脂质消化消化脂质消化结构与活动的关系.

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