乳酸细菌在黄素代谢中的变异性及其生物学影响
Minna Luo1, Yanhui Han1,2, Yukun Sun1
1Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States.
Journal of agricultural and food chemistry
|April 2, 2025
概括
乳酸细菌 (LAB) 菌株显著改变黄素.
科学领域:
- 微生物学 微生物学
- 药理学 药理学是指药理学的学科.
- 食品科学 食品科学 食品科学
背景情况:
- 黄素的生物活性通过与乳酸细菌 (LAB) 的相互作用来调节.
- 由于LAB对黄素的菌株特异性代谢转化并未得到充分理解.
- 本研究研究了两种LAB菌株对黄素代谢和生物活性的影响.
研究的目的:
- 为了比较黄素的代谢命运,两种不同的LAB菌株进行了比较:Lactobacillus gasseri ATCC 33323 (LM) 和Limosilactobacillus reuteri ATCC 23272 (LUM).
- 评估LAB介导的黄素转化对其抗炎和抗氧化特性的影响.
主要方法:
- 选择了两种LAB菌株,对黄素有不同的代谢活性.
- 使用液体染色学-质谱学 (LC-MS) 进行代谢分析.
- 在实验室中评估了LPS诱导的RAW264.7巨细胞和抗氧化活性中的抗炎作用.
主要成果:
- 利莫西拉克托巴西勒斯 (Limosilactobacillus reuteri,简称LUM) 保存了原生黄素,而乳酸菌 (Lactobacillus gasseri,简称LM) 则完全代谢了它.
- 通过化和去甲基化,LM通过化和去甲基化产生了70%以上的四水库.
- LUM发酵显示出增强的抗炎作用;LM汁表现出更高的抗氧化活性.
结论:
- 不同的LAB菌株通过不同的代谢途径显著改变黄素的生物活性.
- 通过LM的新陈代谢产生四基库,影响生物活性.
- 了解这些相互作用对于优化黄素的治疗潜力至关重要.
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