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板球蛋白质调节人类介质干细胞的脂肪和骨质分化

Natteewan Udomsil¹, Praphasri Septham², Sumeth Imsoonthornruksa³

¹Division of Food Technology, Mahidol University Kanchanaburi Campus, Kanchanaburi, 71150, Thailand.

Scientific reports

|October 14, 2025

概括

板球蛋白显示出作为功能性食物的潜力. 素衍生的可以帮助骨健康,而酸衍生的可以促进脂肪细胞的形成和棕色脂肪,影响新陈代谢.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
营养科学营养科学

背景情况:

对于可持续,营养丰富的食物来源的日益增长的需求推动了对替代蛋白质 (如昆虫蛋白质) 的兴趣.
由于其营养价值和环保生产, (CK) 蛋白质是一个有前途的候选人.

研究的目的:

研究CK蛋白及其衍生作为功能性食品成分的潜力.
检查CK蛋白消耗和酶化水解中的对细胞分化和新陈代谢的影响.

主要方法:

使用素和酶酶的球蛋白的酶性水解.
在实验室分析对骨质生成,脂肪生成和棕色脂肪形成的影响.
通过pepsin in vivo对CK蛋白质水解的评估,以测量脂质积累和骨形成的影响.

主要成果:

当CK蛋白在体内被素化时,可能会减少脂质积累,而不会显著影响骨形成.
素衍生的可以促进骨质生成 (骨形成).
酶衍生的可以增强脂肪生成 (脂肪细胞形成) 并显著诱导棕色脂肪的形成.

结论:

板球蛋白衍生具有基于酶性水解的独特生物活性.
这些具有作为调节细胞分化和新陈代谢的功能性食品成分的潜力,为有针对性的健康益处提供了途径.

关键词:

增脂生殖是一种增脂的过程.板球的类蛋白质.酶性消化过程中的酶性消化人类介质干细胞是人类介质干细胞.骨质疏松症是一种骨质疏松症.

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