核桃蛋白水解酶中的抗氧化和它们对酒精损伤的保护性活性
Peihang Chen1, Pantian Huang1, Yingyan Liang1
1Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China. miaojy8181@scau.edu.cn.
Food & function
|April 12, 2024
概括
三种新型核桃显示出强烈的抗氧化和细胞保护作用,表现优于对照. 这些可以作为功能性食品中的有益成分,因为它们具有抗氧化和肝脏保护性质.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 药理学 药理学是指药理学的学科.
背景情况:
- 氧化应激与各种健康问题有关.
- 核桃蛋白是生物活性的潜在来源.
- 识别新的抗氧化可以导致新的功能性食品成分.
研究的目的:
- 从核桃蛋白中分离和表征新的抗氧化.
- 评估这些的细胞抗氧化活性和肝脏保护作用.
- 研究其抗氧化活性背后的分子机制.
主要方法:
- 使用超过方法进行蛋白质水解和分离.
- 通过逆相高性能液态色谱 (RP-HPLC) 进行净化.
- 通过液体染色学-并联质谱法 (LC-MS/MS) 和分子对接进行识别.
主要成果:
- 他们发现了三种新的抗氧化 (HGEPGQQQR,VAPFPEVFGK,HNVADPQR).
- 这些体表现出显著的细胞抗氧化活性 (CAA),超过了正控谷氨 (GSH).
- 在乙醇诱导的损伤模型中,增强了细胞存活率,并表现出对Keap1,CYP2E1和TLR4蛋白质的结合亲和性.
结论:
- 核桃衍生的具有强大的抗氧化和肝脏保护性质.
- 这些可以成为功能性食品成分的发展前景.
- 进一步的研究可以探索它们对与氧化压力相关的条件的治疗潜力.
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