采矿新型乌玛米从海黄瓜的水解,具有 ACE 抑制活性
Qingping Liang1, Yiling Zhong1, Xinmiao Ren1
1College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Journal of agricultural and food chemistry
|June 11, 2025
概括
这项研究确定了一种来自海黄的新型乌玛米,具有强烈的血管激素转化酶 (ACE) 抑制活性. 这种也增强了乌玛米味道,表明功能性食品应用的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 药理学 药理学是指药理学的学科.
背景情况:
- 乌玛米因增强口味而闻名,但它们的功能性质,如生物活性,研究较少.
- 海内脏是生物活性的潜在来源.
研究的目的:
- 来选海黄瓜内脏水解剂中的乌玛米.
- 调查已识别的乌玛米的血管酶转化酶 (ACE) 抑制活性和功能性质.
主要方法:
- 液体染色学-双重质谱法 (LC-MS/MS) 用于的识别.
- 合成和评估ACE抑制活性 (IC50,结合动力学,作用模式).
- 在分析 (分子对接,分子动力学) 和体外测试用于受体结合和稳定性.
主要成果:
- 确定了三种乌玛米,其中NSPGDSFP显示出最强大的ACE抑制 (IC50 = 15.92 ± 0.68μg/mL).
- NSPGDSFP对ACE表现出非竞争性抑制,胃肠道稳定性和强大的结合亲和力 (KD = 2.64 × 10^-8 M).
- NSPGDSFP证明了乌玛米增强和稳定结合T1R1/T1R3受体.
结论:
- 已识别的乌玛米NSPGDSFP具有显著的 ACE 抑制活性和增强风味的特性.
- 作为食品调味品的双重功能成分,NSPGDSFP显示出有前途,具有潜在的抗高血压益处.
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