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丝虫幼虫蛋白质的增强功能和降低过敏性,通过Lactiplantibacillus plantarum发酵发酵
Jing Yang1, Shuling Zhou1, Yan Chen1
1School of Food Science and Engineering, Chongqing Technology and Business University, Chongqing 400067, China.
Food chemistry
|March 9, 2026
概括
乳植物菌植物A2发酵改善了丝虫幼虫蛋白 (SPP). 这一过程提高了蛋白质功能和抗氧化能力,同时降低了过敏性,使其适合功能性食品.
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:
- 昆虫蛋白质,如丝虫幼虫蛋白 (SPP),是具有高营养价值的可持续替代品.
- 由于溶解性较差和过敏性较高,SPP的应用受到限制.
- 乳植物菌 (Lactiplantibacillus plantarum A2 (A2)) 是一种具有生物处理潜力的益生菌.
研究的目的:
- 研究A2发酵对SPP的结构,功能和过敏原性质的影响.
- 评估发酵SPP在小鼠模型中减轻过敏反应的疗效.
- 为了确定功能性和低过敏性食品应用的最佳水解剂.
主要方法:
- 在使用 Lactiplantibacillus plantarum A2.2 的方法发酵了 SPP.
- 分析了结构变化 (二级结构,疏水性,光).
- 评估了功能性质 (可溶性,乳化,泡,抗氧化活性).
- 过敏性通过IgE结合和 hialuronidase 抑制试验进行评估.
- 在小鼠体内进行了体内研究,以评估过敏症状的缓解.
主要成果:
- 发酵显著改变了SPP结构,增加了α-螺旋和表面水性,同时降低了β-片含量.
- 增强的功能性质包括改善水解度,乳化和发泡稳定性,以及强大的抗氧化活性 (DPPH,ABTS,FRAP测定).
- 过敏性降低,IgE结合率降低了22%,hyaluronidase抑制率增加了80%.
- 发酵SPP在小鼠中减轻了过敏症状,小肠液化物表现出最高的抗氧化活性和最低的过敏性.
结论:
- A2发酵有效地增强了SPP的结构和功能特性.
- 发酵SPP显示过敏性降低和潜在的低过敏性益处.
- 这项研究支持在功能性和低过敏性食品开发中使用A2发酵SPP.
关键词:
过敏性 过敏性 过敏性抗氧化剂活性 抗氧化剂活性在体外消化过程中消化.牛奶植物植物菌植物植物 (Lactiplantibacillus plantarum) 是一种植物.蛋白质结构 蛋白质结构丝虫幼虫蛋白质是丝虫的蛋白质之一.更多相关视频
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