通过酸化修饰,增强海黄瓜卵子中的酸中的合酶活性
Lingyu Han1, Yaoyao Li1, Bing Hu1
1Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China.
Foods (Basel, Switzerland)
|June 27, 2024
概括
酸化显著改善了海黄的.
科学领域:
- 生物化学 生化学
- 海洋生物学 海洋生物学
- 营养科学 营养科学
背景情况:
- 酸酸化增强了生理活动.
- 海黄卵 (WSP) 是功能性的潜在来源.
- 改善的结合和吸收是应用的一个关键目标.
研究的目的:
- 为了酸化海黄卵水溶性 (WSPs).
- 为了增强结合能力和吸收WSPs.
- 评估化WSPs (P-WSPs) 作为补充剂的稳定性和潜力.
主要方法:
- 使用UV-Vis,光和合酶测试的选酶化水解方法.
- 使用HPLC,CD,FTIR,UV-Vis,表面水性和光光谱学来表征P-WSP.
- 研究P-WSPs的含量,化和吸收率.
主要成果:
- 酸化增强了WSP合酶化能力,达到0.96 mmol/L.
- 乙化和炭基,氨基基和基之间的相互作用促进了的结合.
- 化P-WSPs (P-WSPs-Ca) 显示出优异的胃肠道稳定性 (>80%的保留).
结论:
- 酸化是一种有效的策略,可以改善海黄的结合和吸收特性.
- P-WSPs-Ca具有很高的稳定性,这表明它们适合作为有效的补充剂开发.
- 这项研究突出了改性海洋对于增强营养应用的潜力.
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