氨基酸通过阻碍细胞氧化应激来抑制光动力学失活效应
Jin Xu1, Yuchen Zhang1, Zhaoyang Ding2
1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Food chemistry
|May 29, 2024
概括
甲氨酸和谷氨酸通过减少氧化应激来抑制光动力学失活 (PDI). 这一发现对于使用PDI技术保存富含这些氨基酸的食物至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 光动力失活 (PDI) 使用光激活的活性氧物种 (ROS) 杀死用于食品保存的细菌.
- 了解食品成分对PDI疗效的影响对于优化保存策略至关重要.
研究的目的:
- 研究特定氨基酸对食品保存中的PDI的抑制作用.
- 阐明这些氨基酸干扰PDI的机制.
主要方法:
- 实验是使用Pseudomonas reinekei,一种腐烂食物细菌进行的.
- 用代谢分析来确定影响PDI的关键化合物.
- 甲和谷氨酸的外源应用被用来评估它们的保护作用.
主要成果:
- 甲 (Met) 和谷氨酸 (Glu) 显著抑制了PDI,由于氧化应激,水平分别降低了30.31%和36.37%.
- 外源的甲和减少了细胞内氧化应激,增强了过氧化酶活性,并保护了细胞组件免受损伤.
- 发现氨基酸通过减轻氧化应激会阻碍PDI.
结论:
- 在应用PDI用于食品保存时,必须考虑氨基酸含量,特别是氨酸和谷氨酸.
- 这些氨基酸可以通过抵消ROS诱导的损伤,作为PDI的天然抑制剂.
- 未来的PDI应用应考虑食品的生物化学成分,以确保有效的细菌失活.
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