释放果蛋糕的功能潜力:关于生物活性酸生产的研究
Tianjing Long1, Yingjie Xu1,2, Ziang Li1
1Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China.
Foods (Basel, Switzerland)
|January 28, 2026
概括
坚果蛋糕与特定的乳酸菌菌株的共同发酵显著增加了抗氧化剂和α-葡萄糖酶抑制活性. 这种增强的化水解剂可以保护小鼠免受酒精诱导的肝损伤.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 营养科学 营养科学
背景情况:
- 坚果蛋糕 (PNC) 是一种具有高价值利用潜力的副产品.
- 生物活性可以从蛋白质来源中提取,以获得健康益处.
- 发酵是一种已知的增强食品成分生物活性的方法.
研究的目的:
- 为了研究与*Lactobacillus casei*和*Lactobacillus delbrueckii*共同发酵对坚果蛋糕 (PNC) 的生物活性的影响.
- 阐明发酵PNC水解盐 (PNCH) 的增强生物活性背后的机制.
- 为了评估PNCH在急性酒精诱导肝损伤的小鼠模型中的疗效.
主要方法:
- 与 *Lactobacillus casei* CGMCC 15956 和 *Lactobacillus delbrueckii* CGMCC 21287.7 一起发酵的PNC. 这两种类型的菌有着相同的发酵时间.
- 检测总抗氧化能力,DPPH基因清除活性和α-葡萄糖酶抑制.
- 在酒精诱导的肝损伤的小鼠模型中评估PNCH.
- 体分析,在Caco-2细胞中的体外氧化应激测定,以及分子对接.
主要成果:
- 与对照组相比,PNCH具有显著增强的抗氧化能力 (4.81毫米特罗洛克斯与3.17毫米) 和DPPH清理活性 (84.12%与62.69%).
- 在PNCH中,α-葡萄糖酶抑制活性得到改善 (IC50:4.509 mg/mL与7.549 mg/mL).
- 在小鼠中,PNCH减轻了酒精诱导的肝损伤,显示出协同的抗氧化剂和α-葡萄糖酶抑制作用. 确定了两个生物活性,FAGDDAPR和LAGNPDDEFRPQ,它们在Caco-2细胞中对氧化应激产生保护作用.
结论:
- 与*Lactobacillus casei*和*Lactobacillus delbrueckii*一起发酵可以有效地增强PNC的抗氧化和α-葡萄糖酶抑制活性.
- 增强的PNCH具有缓解酒精引起的肝损伤的治疗潜力.
- 这项研究支持通过微生物发酵将PNC转化为功能成分.
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