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来自Sacha Inchi油压蛋糕片的抗糖尿病和免疫调节性质

Erwin Torres-Sánchez¹, Cristina Martínez-Villaluenga², Samuel Paterson³

¹Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogotá 111321, Colombia.

Foods (Basel, Switzerland)

|April 16, 2025

概括

在消化过程中,sacha inchi蛋白缩产生的生物活性可以抑制alpha-amylase并减少炎症. 这些发现支持在功能性食品中使用sacha inchi蛋白来控制血糖和炎症.

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
营养保健品营养保健品

背景情况:

香油压蛋糕 (SIPC) 是一种富含蛋白质的副产品,具有潜在的生物活性应用.
沙沙英奇蛋白缩物 (SPC) 可以从SIPC中获得用于进一步加工.

研究的目的:

在模拟胃肠道消化 (SGID) 后,评估从SPC衍生的的生物活性特性.
评估这些的功能性食品应用潜力,特别是用于控制血糖和炎症.

主要方法:

SPC 接受了模拟的胃肠道消化 (INFOGEST 2.0 协议) 和超过 (<3, 3-10, >10 kDa).
在RAW 264.7细胞中评估了体外α-氨酶抑制和体外免疫调节作用 (NO,IL-6,TNF-α).
进行了体鉴定 (HPLC-MS/MS),体安全性/生物可用性分析以及分子对接.

主要成果:

观察到显著的α-氨基酶抑制 (20-45%),其中<3 kDa的肠部位是最有效的.
在33kDa的胃和肠部位中,巨细胞的氧化 (NO) 生产减少.
鉴定了416种SGID耐药,没有显著的in silico毒性或过敏性风险.
分子对接表明了特定在α-氨酶抑制和抗炎活性中的作用.

结论:

在消化过程中,SPC释放出具有α-氨酶抑制和免疫调节特性的生物活性.
这些具有开发功能性食物的潜力,以管理粉消化,血糖水平和炎症.
沙沙英奇蛋白衍生物代表了新型营养药的有希望的来源.

关键词:

这种植物叫Plukenetia volubilis.生物活性类的生物活性.生物可用性生物可用性生物信息学是一种生物信息学.分子对接的分子对接.

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