糖化β-乳糖球蛋白-纳米纤维稳定皮克林乳液用于增强肠道细胞兼容性
Xinguang Qin1, Fei Hu1, Lian Zhou1
1School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Food chemistry
|February 28, 2026
概括
糖化β-乳球蛋白 (β-lg) 蛋白纤维有效稳定皮克林乳液. 这些新型食品级稳定剂没有毒性,可以增强细胞活性,为功能乳液系统提供潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物材料科学 生物材料科学
- 合体和表面科学科学
背景情况:
- 蛋白质变性和聚合是形成功能生物材料的关键.
- 皮克林乳液为传统乳液提供了替代品,但需要有效的稳定剂.
- 糖基化可以修改蛋白质的特性,以提高功能.
研究的目的:
- 为了研究糖化β-乳球蛋白 (β-lg) 蛋白纤维的形成.
- 评估这些纤维作为皮克林乳液的稳定剂.
- 评估稳定乳液的安全性和细胞效应.
主要方法:
- 用酸性热处理糖化β-lg以形成纳米纤维.
- 纤维形状和疏水性质的表征.
- 用蛋白纤维稳定皮克林乳液的制备和分析.
- 在小肠上皮细胞的体外毒性测定 (IEC-6).
主要成果:
- 糖化抑制了β-lg纤维聚合和增强了稳定性.
- 稳定蛋白纤维的皮克林乳液显示出均的颗粒大小和更好的稳定性.
- 乳液显著降低了活性氧物种 (ROS) 和氧化 (NO) 水平.
- 在IEC-6细胞上没有观察到有毒效应;发现细胞活力的轻微刺激.
结论:
- 糖化β-lg蛋白纤维是有前途的食品级皮克林稳定剂.
- 这些纤维为乳液系统提供了增强的稳定性和安全性.
- 这些发现支持使用这些新型生物材料开发功能性乳液载体系统.
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