在蛋中确定血原分子物种
Taiki Miyazawa1, Ohki Higuchi1,2, Ryosuke Sogame1
1New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai 980-8579, Miyagi, Japan.
Molecules (Basel, Switzerland)
|October 26, 2024
概括
蛋是塑原体的良好来源,特别是在黄中. 从蛋中摄取的饮食等离子素可以支持认知健康,并为新食品开发提供进一步的研究.
科学领域:
- 生物化学 生物化学
- 营养科学 营养科学
- 神经科学是一个神经科学.
背景情况:
- 血原体,重要的乙烯基以太甘油脂,在神经组织中是丰富的.
- 血原蛋白水平降低与认知能力下降和痴呆症有关.
- 蛋是潜在的血原体的饮食来源,但它们的成分还不清楚.
研究的目的:
- 量化蛋黄和白中的等离子素含量和分子种类.
- 评估消费蛋所产生的血原体的饮食贡献.
主要方法:
- 在蛋黄和蛋白中分析总脂质,中性脂质,糖脂质和脂质.
- 使用高性能液体染色学-电子喷射电离-并联质谱法 (HPLC-ESI-MS/MS) 量化等离子原分子物种.
主要成果:
- 蛋黄含有1292.1μg/100g的等离子原体,主要是乙醇胺等离子原体 (PE-Pls),如18:0/22:6-PE-Pls (75.6%).
- 蛋含有31.4μg/100g的等离子原体,主要是PE-Pls,如18:0/20:4-PE-Pls (49.6%重量%).
- 一个母蛋提供大约0.3毫克的总血原体.
结论:
- 血原体在蛋黄中的度明显高于蛋白中的度.
- 蛋代表了有价值的血原体的饮食来源,可能会影响人类健康.
- 为健康和食品产品开发,建议对长期摄入等离子素的影响进行进一步的研究.
相关概念视频
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