来自Bacillus subtilis和Pyropia发酵的低血糖制剂:识别,分子对接和体内确认
Guixin Han1, Yuxian Xu1, Jiayu Li2
1State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266404, PR China; Jingye (Qingdao) Biotechnology Co. Ltd., Qingdao, Shandong Province 266109, PR China.
Food chemistry
|September 6, 2024
概括
细菌细菌发酵Pyropia (PBP) 通过增强胰岛素和抑制酶,显示出优异的低血糖效应. 这种功能性食物也有利于肠道健康,减少炎症.
科学领域:
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
- 药理学 药理学是指药理学的学科.
背景情况:
- 越来越多的研究对低血糖食品的兴趣.
- 细菌细菌发酵Pyropia (PBP) 作为一种新的功能性食品原料.
研究的目的:
- 从PBP制备一个低血糖产品.
- 阐明其低血糖机制和工业潜力.
主要方法:
- 在体内实验以评估低血糖效应.
- 分子对接以识别抑制性.
- 对肠道微生物群和炎症标志物的分析.
主要成果:
- 与阿卡尔相比,PBP表现出优越的低血糖效应.
- 已确定抑制α-葡萄糖酶和二乙酶-IV (DPP-IV) 的.
- PBP减少了炎症,并促进了有益的肠道细菌.
结论:
- PBP是一种有前途的低血糖功能性食品成分.
- 对Pyropia利用的新方法.
- PBP为低血糖功能性食品和药物提供了一个新的选择.
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