解锁隐藏在Camellia种子蛋糕中的新型生物,由Bacillus subtilis通过in silico和细胞模型方法发酵
Lingyun Yao1, Qingru Huang1, Huatian Wang1
1School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Food chemistry
|February 20, 2025
概括
细菌细菌的发酵产生了具有强大的抗氧化和抗铁酶特性的新型生物活性. 在基于细胞的测试中,四种特定体显示出显著的疗效,这表明其具有广泛的生物活性.
科学领域:
- 生物化学 生物化学
- 分子生物学分子生物学
- 食品科学 食品科学 食品科学
背景情况:
- 使用Bacillus subtilis发酵原始大豆粉 (CSM) 产生生物活性.
- 这些水解酸的超过确定了一部分 (<3kDa) 具有高抗氧化和抗铁酶活性.
研究的目的:
- 从CSM水解剂中识别和描述新的生物活性.
- 在体外和细胞模型中评估这些的抗氧化和抗铁酶潜力.
主要方法:
- 细菌细菌CSC的发酵,超过,LC-MS/MS形状分析.
- 在片选,分子对接,细胞抗氧化剂测试 (AAPH诱导的氧化损伤) 和B16F10细胞铁酶抑制测试.
主要成果:
- 发现了四种新型 (LPFR,WGFKPK,PFDLR,FPGEL) 与抗氧化剂和铁酶受体具有强烈的结合亲缘关系.
- 这些对氧化损伤具有显著的抗氧化活性,并且在B16F10细胞中强烈抑制了铁酶.
结论:
- 已识别的具有双重抗氧化和抗铁酶活性.
- 这些因其多种生物活性而显示出作为食品和化品应用中的功能成分的潜力.
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