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从发酵的素水解酸盐中识别出生物可访问和神经保护性

Ruirui Li¹, Shufang Shan², Yujie Xu³

¹Department of Nutrition and Food Safety, Healthy Food Evaluation Research Center, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China.

Journal of dairy science

|April 18, 2025

概括

发酵产生一种,FE7,它通过减少炎症和氧化应激来显示神经保护作用. 这项研究提供了一种新的方法,用于在发酵食品中找到功能性.

科学领域:

食品科学食品科学食品科学
神经科学是一个神经科学.
生物化学生物化学

背景情况:

发酵乳制品提供认知效益,可能通过生物活性.
现有的神经保护性通常缺乏生物可用性研究.
由Lactobacillus delbrueckii ssp.进行发酵布尔加里克斯可能会从素中释放神经保护性.

研究的目的:

从发酵的素中识别出生物可访问性和神经保护性.
研究发酵释放的的神经保护潜力.
验证一种用于发现功能性食品衍生的方法.

主要方法:

模拟消化,Caco-2和hCMEC/D3细胞模型用于生物可访问性选.
纳米液体染色学合MS用于的识别.
对Keap1进行分子对接,并在LPS治疗的BV2细胞中进行体外验证.

主要成果:

从发酵的素中鉴定出63种生物可访问的.
七种对Keap1具有很高的亲和力;Phe-Val-Ala-Pro-Phe-Pro-Glu (FE7) 被选择.
在BV2细胞中,FE7显著降低了氧化,IL-1β,活性氧物种和脂质过氧化.

结论:

FE7是一种来自发酵的有前途的神经保护性,可以缓解神经炎症和氧化应激.
该研究提出了一种可行的方法,用于识别乳制品中的生物可访问性神经保护性.

关键词:

生物活性类的生物活性.发酵发酵发酵发酵分子对接的分子对接.神经保护神经保护物理模拟生理学模拟

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