形成乳酪蛋白-乳蛋白复合体对乳酪蛋白功能和婴儿肠道发育的影响
Rulan Jiang1, Xiaogu Du1, Bo Lönnerdal1
1Department of Nutrition, University of California, Davis, CA 95616, USA.
Nutrients
|December 17, 2024
概括
乳酸 (Lf) 与其他牛奶蛋白形成复合体,增强其对消化的抵抗力,但不会改变其在肠道细胞中的有益生物活性.
科学领域:
- 生物化学 生物化学
- 食品科学 食品科学 食品科学
- 细胞生物学 细胞生物学
背景情况:
- 乳酸 (Lf) 是一种结合铁的糖蛋白,具有多种生物活性.
- Lf可以与酸性乳清蛋白相互作用,如α-乳酸蛋白 (α-Lac).
- 乳清蛋白水解剂 (WPH) 和无脂肪牛奶粉 (MP) 含有各种蛋白质和.
研究的目的:
- 调查Lf是否与α-Lac,WPH和MP形成复合体.
- 为了确定复杂的形成是否会影响Lf对胃肠道消化的抵抗.
- 评估复合体形成对人类肠道上皮细胞 (HIEC和Caco-2细胞) 中Lf的生物活性的影响.
主要方法:
- 蛋白质 (Lf,α-Lac,WPH,MP) 进行混合.
- 进行了测试,以评估单个蛋白质和Lf蛋白混合物的生物活性.
- 对HIEC和分化Caco-2细胞进行了研究.
主要成果:
- 如果成功地与α-Lac,WPH和MP形成复合物.
- 与单独的Lf相比,复杂的Lf对体外消化具有较高的抵抗力.
- 复杂的形成并没有阻碍Lf受体结合或细胞吸收.
- 关键的生物活性,包括细胞增殖,分化,屏障功能,免疫调节和抗菌作用,没有受到影响.
结论:
- 乳酸与α-乳酸和其他牛奶蛋白/形成稳定的复合体.
- 复杂的形成增强了Lf的消化稳定性,而不会影响其功能生物活性.
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