综合营养和功能特征的新型菌蛋白来源于Durvillaea spp的生物转化
Catalina Landeta-Salgado1, Nicolás Salas-Wallach1, Javiera Munizaga1
1Department of Chemical Engineering, Biotechnology, and Materials, Center for Biotechnology and Bioengineering (CeBiB), University of Chile, Beauchef 851, Santiago 8370456, Chile.
Foods (Basel, Switzerland)
|August 10, 2024
概括
这项研究开发了一种来自棕色海藻的新型菌蛋白,增强了营养价值和生物活性化合物. 由此产生的菌蛋白提供了重要的蛋白质,必需氨基酸和功能性质,如抗氧化和抗糖尿病活动.
科学领域:
- 海洋生物技术 海洋生物技术
- 食品科学 食品科学 食品科学
- 菌类学 菌类学是指菌类学.
背景情况:
- 棕色的海藻像Durvillaea spp. 这样的. 这些资源是未充分利用的资源.
- 通过真菌生物转化生产菌蛋白是一种可持续的方法来利用生物质.
- 了解新型菌蛋白的营养和功能概况对于食品应用至关重要.
研究的目的:
- 为了描述营养成分,β-glucan,ergosterol和来自Durvillaea spp.的新型菌蛋白的化合物.
- 评估菌蛋白的生物和功能活动,包括抗氧化,抗糖尿病和抗脂酶的特性.
- 使用非目标代谢学方法识别和量化具有营养药物潜力的生物活性化合物.
主要方法:
- 对Durvillaea spp.的生物转化 使用共同培养的真菌生产菌蛋白 (Myco 1 和 Myco 2).
- 分析近距离组成,氨基酸,脂肪酸,β-葡萄糖和厄戈斯特醇.
- 非向的代谢学,用于选和注释类化合物和其他代谢物.
- 对抗氧化活性 (DPPH或类似的),抗α-葡萄糖酶活性和抗脂酶活性进行检测.
主要成果:
- 与原始海藻相比,蛋白 (Myco 1 和 Myco 2) 的总蛋白 (~238%) 和氨基酸 (~219%) 显著增加.
- 在蛋白中发现了高水平的β-D-葡萄糖 (~112%) 和必需氨基酸.
- 菌蛋白表现出高的抗氧化活性 (21.5-25.5μmol TE/g),强大的抗α-葡萄糖酶活性 (Myco 2, IC50 = 16.5 mg/mL) 和抗脂酶活性 (Myco 1, IC50 = 10.5 mg/mL).
- 在高度下确定了8种营养药物化合物,而蛋白证明了作为生物乳化剂的潜力.
结论:
- 对Durvillaea spp.的生物转化 产生一种具有优越营养质量和显著功能性质的真菌蛋白.
- 菌蛋白含有有价值的生物活性化合物,表明它具有强大的营养药和益生菌潜力.
- 这种新型菌蛋白代表了功能性食品和生物技术应用的有希望的成分.
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