胰腺脂酶表现出选择性 Esterase 活性在与卡尔基结合的基胺酸糖化物上
Ivan M Lopez-Rodulfo1, Pablo Gallego-Lobillo1, Mario M Martinez2
1Centre for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark.
Food chemistry
|May 31, 2025
概括
果中的酸衍生物表现出各种消化模式. 胰腺脂酶的特异性酶活性观察到通过碳酸结合物将酸化为葡萄糖的酸.
科学领域:
- 食品化学 食品化学
- 营养科学 营养科学
- 生物化学 生物化学
背景情况:
- 酸 (PAs) 在诸如果之类的水果中丰富.
- 了解PA消化对于评估其生物可用性和健康影响至关重要.
- 酸衍生物表现出多样化的化学结构,影响它们在消化系统中的命运.
研究的目的:
- 为了研究果中烯酸衍生物的消化模式.
- 为了确定模拟消化后不同酸组的生物可访问性.
- 阐明特定的酸葡萄糖的酶性水解机制.
主要方法:
- 在果中识别和量化24种酸 (6种氧酸 - HBA,18种氧酸 - HCA).
- 在体外消化模型模拟口腔,胃和肠道阶段.
- 使用单个胰腺酶 (氨酶,素,脂酶) 和胰腺蛋白的酶化水解分析.
主要成果:
- 根据消化模式,PA衍生物被分为不同的组.
- 第1组 (HBAs/HCAs以葡萄糖进行化) 的生物可访问性低于第2组 (酸或β-O-糖酸键的).
- 胰腺脂酶通过一种键特异性地化了6-O-feruloyl-d-glucose (FG),而酸4-O-β-D-glucoside (FAG) 则抵抗了水解.
结论:
- 酸衍生物的结构决定了对消化的敏感性.
- 胰腺脂酶对氧胺酸具有特定的酶活性,通过碳酸与葡萄糖的碳酸键连接在一起.
- 这些发现凸显了糖酸链接类型在确定酸生物可用性的重要性.
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