调整Fusarium venenatum菌体结构通过遗传修饰来定制胸类比的纹理和消化能力
Xiaohui Wu1, Shijun Luo1, Zhitong Zhou1
1Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314000, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, Wuxi 214122, China.
Food research international (Ottawa, Ont.)
|November 11, 2025
概括
修改菌蛋白 (MP) 基因会改变其结构,影响消化和蛋白质消化能力. 这项研究提供了一种方法来制造类似肉类的MP,具有定制的消化特性和潜在的健康益处.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 营养科学 营养科学
背景情况:
- 菌蛋白 (MP) 正因其营养价值,质地和高效生产而受到关注.
- 基因修饰MP可以改变其组成,影响其物理和消化性能.
研究的目的:
- 为了研究如何改变基因的丁合成酶和酸盐脱碳酶影响菌蛋白的结构,消化和蛋白质消化能力.
- 探索转基因菌蛋白作为有控制消化特性的肉类替代品的潜力.
主要方法:
- 实验室动态消化模型被用于评估mycoprotein玻尿酸质地,胃空气和蛋白质释放.
- 分析了Fusarium venenatum菌蛋白菌株 (WT,FC02具有减少酸/脂质,高脂质的FCPD).
- 测量了纹理参数,胃排空率和蛋白质消化能力.
主要成果:
- 减少素加快了胃排空,而高脂含量则延迟了它.
- 菌根纤维的分解和蛋白质的释放主要发生在小肠中.
- 减少素增加了蛋白质的消化能力 (40.10%至52.53%),而高脂质降低了它 (38.77%).
- 修改后的真菌蛋白 (FC02,FCPD) 产生了更高的生物活性,表明了潜在的健康益处.
结论:
- 通过改变特定的基因来调节体结构,为创造类似肉类的蛋白提供了一种策略.
- 这种方法可以控制消化行为和增强营养特征.
- 转基因菌蛋白显示出作为具有可调节性质的功能性食品成分的承诺.
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