基于黄的高蛋白饮料的动态消化:结构变化和抗高血压活性
Santiago E Suárez1, Hanitra Rabesona2, Olivia Ménard3
1Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP. CIC. CONICET (Consejo Nacional de Investigaciones Científica y Técnicas), Calle 47 y 116 - 1900, La Plata, Argentina; INRAE, UR BIA, F-44316 Nantes, France; INRAE, Institut AGRO, STLO, 35042 Rennes, France.
Food research international (Ottawa, Ont.)
|May 19, 2024
概括
消化杏仁饮料释放出具有血管素转化酶 (ACE) 抑制能力的生物活性. 这些,从杏仁蛋白中鉴定出来,显示出开发抗高血压功能性食物的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 蛋白质化学 蛋白质化学
背景情况:
- 杏仁是一种富含营养的伪谷物,含有大量蛋白质.
- 饮食中的蛋白质可以被水解成具有各种健康益处的生物活性.
- 抑制 ангиотензин转化酶 (ACE) 是管理高血压的关键目标.
研究的目的:
- 为了研究在模拟胃肠道消化过程中杏花饮料蛋白质的结构变化.
- 为了评估从杏花饮料消化中获得的的ACE抑制能力.
- 为了确定具有潜在抗高血压特性的特定序列.
主要方法:
- 模拟胃肠道消化使用体外动态胃肠道消化系统 (DIDGI®).
- 使用水解度 (DH) 试验量化蛋白质水解.
- 使用IC50值评估ACE抑制活性,并通过质谱测量识别序.
主要成果:
- 发生了显著的蛋白质水解,在肠道阶段DH更高 (60.6%) 与胃阶段 (14.7%) 相比.
- 在胃消化阶段观察到蛋白质聚合.
- 杏仁消化物表现出显著的ACE抑制能力,纯化的部分显示出增强的活性 (IC50 = 60 ± 10 μg/mL).
结论:
- 杏仁饮料蛋白质在胃肠道消化过程中产生具有 ACE 抑制潜力的生物活性.
- 来自花聚氨和11S球蛋白的特定序列具有潜在的抗高血压特性.
- 结果支持开发基于杏仁的功能性食品,以促进心血管健康.
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