乳酸细菌调节大豆甘氨酸的胃肠道消化行为,并与其免疫活性相关联:一种型研究
Zhen Liu1, Yumeng Fu1, Elham Azarpazhooh2
1College of Food Science and Technology, Nanjing Agricultural, University, 1 Weigang Road, Nanjing, Jiangsu Province, P R China. ruix@njau.edu.cn.
Food & function
|February 12, 2024
概括
乳酸细菌发酵降低了大豆糖氨酸的免疫活性和IgE结合. 发酵的大豆甘氨酸显示出较低的抗原性和在消化过程中改变的表位降解.
科学领域:
- 食品科学与技术 食品科学与技术
- 过敏性研究的研究.
- 生物化学 生物化学
背景情况:
- 豆蛋白是一种常见的过敏原,其中甘氨酸是主要成分.
- 已知乳酸细菌发酵可以降低大豆蛋白的免疫活性.
- 发酵对消化过程中的甘氨酸表位的具体影响尚不清楚.
研究的目的:
- 在模拟胃肠道消化过程中调查发酵 (FG) 和未发酵 (UG) 豆糖氨酸的免疫活性和形状的动态变化.
- 为了识别受发酵和消化影响的特定甘氨酸子单元和表位.
主要方法:
- 隔离大豆糖氨酸. 大豆糖氨酸的分离.
- 建立一个体外动态胃肠道消化模型.
- 对抗原性和IgE结合能力的分析.
- 体分析和3D结构建模.
主要成果:
- 与未发酵 (UG) 甘氨酸相比,发酵甘氨酸 (FG) 消化剂的抗原性和IgE结合能力明显较低,特别是在早期和中期消化阶段.
- 体分析显示,在FG中,从甘氨酸子单元G1,G2,G4和G5中分别释放.
- 发酵诱导了FG的表皮质分裂率升高,受影响的表皮质位于α-螺旋和β-叶结构中.
结论:
- 乳酸细菌发酵有效降低了大豆糖氨酸的免疫活性和过敏性.
- 发酵改变了特定的甘氨酸表位的易受性,在胃肠道消化过程中降解.
- 这些发现为开发低过敏性大豆食品提供了洞察力.
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