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结合生物信息技术,研究来自雅克牛奶奶酪的两种新的抗炎活性

Wen Wang¹, Qi Liang¹, Baotang Zhao¹

¹College of Food Science and Engineering, Functional Dairy Products Engineering Laboratory of Gansu Province, Gansu Agricultural University, Lanzhou 730070, China.

Food research international (Ottawa, Ont.)

|September 9, 2025

概括

雅克牛奶QP13和VN10通过抑制氧化,TNF-α和IL-6表现出强大的抗炎作用. 这些新型与关键的炎症标相互作用,为它们在功能性食品中的使用建立了分子基础.

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:

雅克牛奶素具有抗炎性质.
这些的特定分子机制和标尚未得到充分理解.

研究的目的:

为了研究两种新的雅克素衍生的,QP13和VN10的抗炎机制.
为了阐明它们与关键炎症点的相互作用.

主要方法:

使用LPS诱导的RAW264.7巨细胞模型.
评估不同度 (187.51500μg/mL) 的的疗效,用印梅他辛作为阳性对照.
采用分子对接和分子动力学模拟来分析与可诱导氧化合成酶 (iNOS),瘤缩因子-α (TNF-α) 和介素-6 (IL-6) 的相互作用.

主要成果:

VN10和QP13 (在1500微克/毫升) 显示显著抑制氧化 (NO),TNF-α和IL-6的产生,没有细胞毒性.
这两种都在抑制NO生产方面表现优于印米他辛.
分子对接揭示了和INOS,TNF-α和IL-6的关键残留物之间的特定结相互作用,这在分子动力学模拟中得到了稳定的-标复合体的进一步证实.

结论:

建立了雅克牛奶QP13和VN10抗炎活性的分子机制基础.
突出了这些乳制品衍生的功能性食品和人类营养应用的潜力.

关键词:

抗炎性是一种抗炎性.生物信息学是一种生物信息学.有助于炎症的因素.雅克牛奶奶酪是牛奶奶酪.

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