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豆蛋白纳米纤维调节细胞膜接口,用于生物分子相互作用,由原子力显微镜揭示

Sanjai Karanth¹, Marina Wiesenfarth^1,2, Julia Benthin^1,2

¹Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.

Foods (Basel, Switzerland)

|November 9, 2024

概括

植物性蛋白质纳米纤维 (PNFs) 改变了口腔细胞的特性和基因表达. 这项研究探讨了PNFs如何与口腔细胞相互作用,影响食物质地和脂肪感知,以促进更健康的食物开发.

科学领域:

食品科学食品科学食品科学
生物材料科学生物材料科学
细胞生物学细胞生物学

背景情况:

来自植物的功能性粉样蛋白或蛋白质纳米纤维 (PNFs) 为食品质感增强提供了独特的特性.
关于在生理条件下对PNFs的细胞反应,特别是口腔反应的理解有限.

研究的目的:

研究植物衍生PNF与口腔细胞的相互作用及其对细胞特性的影响.
了解PNF如何影响细胞膜弹性和与感官感知相关的遗传反应.

主要方法:

从法瓦豆蛋白分离物中合成PNFs.
原子力显微镜 (AFM) 来评估PNF形态和弹性.
用口腔机械敏感细胞系和支持的脂质双层化PNFs.
RT-qPCR测定用于分析膜蛋白的遗传反应.

主要成果:

PNF的形态和弹性取决于pH和溶剂.
在pH7.3下用口腔细胞化改变了细胞表面的粗度,但没有改变整体弹性.
增加PNF度增强了脂质双层的膜弹性.
观察到机械和化学感知蛋白的升级,表明了依赖接口的相互作用.

结论:

植物衍生PNF与口腔细胞相互作用,改变细胞表面特性和膜弹性.
PNFs影响涉及纹理和脂肪感知的基因的表达.
这些发现为开发植物性质感增强剂提供了基础,这些增强剂会影响口腔感觉和脂肪感知,促进消费者接受和更健康的饮食.

关键词:

在MCC-13细胞中.扬格的模块是这样的:原子力显微镜的原子力显微镜.脂肪受体的脂肪受体豆蛋白质纳米纤维豆蛋白纳米纤维食物质地食物质地脂质二层是什么脂质二层是什么机械敏感的离子通道它们的pH值为pH.

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