新型生物可利用的低胆固醇酶是从用乳球菌乳酸发酵的牛奶中提取的NRRL B-5057272 NRRL
Miguel A Rendón-Rosales1, María J Torres-Llanez1, Joel S García-Romo1
1Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Gustavo Enrique Astiazarán Rosas No. 46 Col. La Victoria, Hermosillo, Sonora 83304, Mexico.
Food research international (Ottawa, Ont.)
|February 28, 2026
概括
发酵牛奶具有降低胆固醇的潜力. 乳球菌的发酵产生生物可用,抑制HMGCR (3-基-3-甲基氨酸共酶A减少酶),这表明减少胆固醇合成的自然方法.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 药理学 药理学是指药理学的学科.
背景情况:
- 牛奶发酵由乳球菌乳糖NRRL B-50572产生.
- 生物活性可以影响生理过程,包括胆固醇代谢.
研究的目的:
- 从发酵牛奶中识别具有3 - - 3 - 甲基氨酸辅酶A减少酶 (HMGCR) 抑制活性的生物可用.
- 为了研究这些的降胆固醇潜力.
主要方法:
- 模拟胃肠道消化 (SGD) 和体外肠道吸收.
- 用RP-HPLC进行分离,用LC-MS/MS进行识别.
- 在分析包括3D-QSAR,分子对接和分子动力学模拟.
主要成果:
- 发酵牛奶分数在消化和吸收后显示出明显更高的HMGCR抑制活性.
- 确定了106种,其中76种基于抑制度 (IC50) 进行了选择.
- 确定了10种强大的HMGCR抑制,其中4种显示出最佳的酶相互作用和稳定性.
结论:
- 来自发酵牛奶的新生物可用可以抑制HMGCR.
- 这些具有通过减少胆固醇合成来降低胆固醇的作用.
- 乳球菌乳酸菌发酵牛奶是功能性食品成分的潜在来源,有助于心血管健康.
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