通过生物转化改善水溶性桑的生物活性
Ran Zhang1, Zhumei Du1, Zhiwei Li1
1College of Animal Science and Technology, Yangzhou University, Yangzhou, China.
Journal of food science
|November 12, 2024
概括
与原生桑素 (AS) 相比,脱糖化桑素 (DAS) 显示出增强的抗氧化和低脂活性. 这表明脱糖化可以提高Medicago sativa L.植物性蛋白质的生物活性.
科学领域:
- 生物化学 生化学
- 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:
- 梅迪卡戈·萨蒂瓦 (Medicago sativa L.) 是一种可持续的植物蛋白质来源.
- 草的素 (AS) 是糖化,限制了它们的生物可用性.
- 脱糖化可能会增强AS的生物活性.
研究的目的:
- 使用Aspergillus nigerβ-葡萄糖酶去糖化AS.
- 确定AS和脱糖化AS (DAS) 的化学结构和生物活性.
- 评估DAS的体内低脂性影响.
主要方法:
- 使用β-葡萄糖酶去糖化AS.
- 化学结构的确定.
- 在体外抗氧化剂测定 (DPPH).
- 在体外抗菌试验 (大肠杆菌).
- 在体外细胞增殖试验 (BEAS-2B).
- 在高脂肪饮食养小鼠的体内低脂性研究.
主要成果:
- DAS的抗氧化能力明显高于AS的抗氧化能力.
- 达斯对大肠杆菌表现出抗菌活性,并增强了呼吸道上皮细胞的增殖.
- 在体内,DAS显示出显著更大的低脂血效应比AS在小鼠.
结论:
- 通过β-葡萄糖酶降糖化AS增强了生物活性.
- 达斯具有改善的抗氧化,抗菌,特别是低脂性质的特性.
- 脱糖化桑素是健康应用中的一个有前途的功能成分.
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