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蛋黄:制备,表征和免疫调节活性

Qian Zhao¹, David Julian McClements², Junhua Li¹

¹State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.

Journal of agricultural and food chemistry

|March 1, 2024

概括

卵黄酸 (Se-EYP) 已成功制备,显示出显著的抗氧化和免疫调节活性. 这些发现表明Se-EYP.

科学领域:

生物化学生物化学
食品科学食品科学食品科学
营养科学营养科学

背景情况:

是一种重要的微量元素,具有强大的抗氧化特性.
有机化合物通常比无机形式具有更高的生物可用性和更少的毒性.
蛋黄是丰富的蛋白质和脂质来源,使其成为丰富的潜在前体.

研究的目的:

使用酶性水解来制备和表征卵黄酸 (Se-EYP).
评估Se-EYP的抗氧化和免疫调节活性.
在体外消化过程中评估Se-EYP的稳定性.

主要方法:

双酶水解 (性蛋白质酶和中性蛋白质酶) 与剪切预处理.
产量的表征,分子量分布和含量.
使用染色学-质谱学分析物种的分析.
在体外抗氧化活性测定和模拟消化研究.
通过各种指数评估免疫调节活性.

主要成果:

高产率 (74.5%) 主要是低分子量 (<1000 Da) .
显著的有机含量 (88.6%),其中SeMet是主要的形式.
在模拟消化后增强体外抗氧化活性和稳定性 (剩余65.1%的寡).
已证明具有卓越的免疫调节作用,包括改善免疫器官指数和血清免疫因子.

结论:

Se-EYP可以有效地从具有可取性质的蛋黄中制备.
Se-EYP具有增强的抗氧化和免疫调节活性.
在模拟消化过程中,Se-EYP表现出良好的稳定性.
Se-EYP具有作为丰富食品的功能成分的潜力.

关键词:

抗氧化剂活性抗氧化剂活性蛋黄蛋黄胺胺胺免疫调节活性免疫调节活性在体外消化过程中消化.的形式是.

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