凯-PAYCS相互作用对胃肠结构和生物活性稳定性的影响:消化酶抑制的关键机制
Jieqiong Chen1, Chunyan Lin2, Lijia Yang3
1Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, Guangdong 510610, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Food chemistry
|June 20, 2025
概括
这项研究表明,catechin (CA) 如何与PAYCS相互作用,以改善其在消化过程中的稳定性. 这些多-相互作用增强了食品应用中的功能.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 营养保健品 营养保健品
背景情况:
- 来自食物来源的生物活性通常在消化过程中降解,减少它们的健康益处.
- 聚可以通过各种相互作用稳定,影响其结构和功能.
研究的目的:
- 为了研究catechin (CA) 和PAYCS (Pro-Ala-Tyr-Cys-Ser) 之间的相互作用.
- 评估这些相互作用对的消化稳定性和酶调节的影响.
- 探索共价 (CA-PS) 和非共价 (CA/PS) 复合物的形成.
主要方法:
- 复杂的形成使用和物理处理.
- 通过光谱分析,扫描电子显微镜 (SEM) 和粒子大小分析进行表征.
- 模拟体外消化研究,以评估稳定性和酶抑制 (素和素).
主要成果:
- 谱学数据证实了CA和PAYCS之间的明显结合模式,改变了结构和光.
- CA-PS 综合体形成了一个比 CA/PS 综合体更稳定的网络.
- CA/PS复合物增强了对胃消化的抵抗力,而CA-PS复合物显示出更大的肠道稳定性.
- CA/PS复合体表现出混合类型的素抑制,在胃中保持结构.
- CA-PS复合体表现出竞争性素抑制,在肠道中保持活性.
结论:
- 聚-相互作用显著调节生物活性的消化行为和功能活性.
- катехин-PAYCS复合体提供了一种策略,以提高功能性食品中的稳定性和有效性.
- 了解这些相互作用为设计改进的营养药和功能性食品成分提供了宝贵的见解.
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