营养价值,抗菌活性,红石榴种子蛋白和的ACE和DPP IV抑制剂
Zahra Akbarbaglu1, Narges Mazloomi2,3, Laleh Karimzadeh4,5
1Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, 5166616471, Iran.
Scientific reports
|March 29, 2025
概括
红石榴种子蛋白质水解剂,特别是来自Alcalase的蛋白质,显示出高的营养价值和抗氧化特性. 这些生物活性化合物为食品和补充剂提供功能性益处,包括血压和糖尿病管理.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生化学
- 农业副产品价值化 农业副产品价值化
背景情况:
- 食品和农业行业产生大量的废物和副产品.
- 红石榴种子 (PS) 是石油开采中未得到充分利用的副产品.
- 提升PS的价值为创造有价值的生物活性化合物提供了机会.
研究的目的:
- 用各种蛋白酶从红石榴种子蛋白中产生生物活性解剂.
- 评估由此产生的水解剂的营养,功能和生物特性.
- 探索PS水解剂在食品和食补充剂中的潜在应用.
主要方法:
- 红石榴种子经过水解,使用,胰腺素,素和素.
- 分析了氨基酸成分,蛋白质结构和功能性质 (可溶性,乳化,发泡).
- 评估了生物活性,包括抗氧化能力,ACE和DPP-IV抑制以及抗菌作用.
主要成果:
- 化物,特别是酸盐 (H-Al) 的化物,表现出丰富的必需氨基酸和疏水氨基酸,高抗氧化剂含量,以及良好的蛋白质效率比率 (PER).
- 酶解改善了蛋白质的溶解性,乳化和发泡能力,特别是在酸性条件下.
- 观察到显著的抗氧化剂, ангиотензин I转化酶 (ACE) 和二乙酶-4 (DPP-IV) 抑制活性,其中和胰腺素表现出最强效. 酸还产生了最高的抗菌活性.
结论:
- 红石榴种子的水解剂具有出色的营养和功能性质.
- 这些水解剂表现出显著的抗氧化,抗高血压,抗糖尿病和抗菌活性.
- 作为功能性食品和食补充剂的天然生物活性成分,PS水解剂具有前景.
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