丰富螺旋ulina的不同制备方法的比较:结构和体外和体外生物活性评估
Qiaocui Liu1,2, Qiaoyun Zhou1, Guofeng Jin3
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
直接的酶性水解产生了具有增强生物活性的丰富的高级螺旋藻 (D-SeSPs). 这些D-SeSPs有效地清除自由基,并保护细胞和动物模型的氧化应激.
科学领域:
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
- 营养保健品 营养保健品
背景情况:
- 富含的螺旋藻 (SeSPs) 已因其健康益处而闻名.
- 制备方法显著影响SeSPs的特性和生物活性.
研究的目的:
- 系统地比较直接 (D_SeSPs) 和间接 (I_SeSPs) 酶性水解对SeSPs的影响.
- 评估通过不同的方法生产的SeSPs的生物活性和功能性质.
主要方法:
- 螺旋藻的酶性水解 (直接或间接).
- 结构和含量的表征.
- 使用Caco-2细胞进行体外抗氧化剂测试.
- 使用性结肠炎的小鼠模型进行体内研究.
主要成果:
- 直接水解产生了具有更高水解度和含量 (238.42 μg/g) 的SeSP.
- D_SeSPs在体外表现出优越的抗氧化能力,并激活了Caco-2细胞中的Keap1-Nrf2通路.
- 在性结肠炎模型中,D_SeSPs改善了氧化损伤,改善了肠道屏障功能,并调节了肠道微生物群.
结论:
- 直接酶化水解是制备高性能丰富螺旋藻的优质方法.
- 作为食品应用中的功能成分,D_SeSPs具有显著的潜力,具有抗氧化和抗炎功效.
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