微藻类和蛋白质的结合用于提高生物活性和生物可访问性
Tracy Chen1, Armin Mirzapour-Kouhdasht1,2, Jen-Yi Huang1,2,3
1Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
Foods (Basel, Switzerland)
|March 14, 2026
概括
结合微藻蛋白和化合物可以提高它们的稳定性和生物活性. 这一过程改善了抗氧化剂和ACE抑制作用,使微藻成为功能性食品和营养保健品的有价值产品.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生化学
- 营养保健品 营养保健品
背景情况:
- 微藻类,像Chlorella vulgaris一样,是丰富的蛋白质和的来源.
- 这些化合物有可能成为功能性食品和营养药品,但稳定性和生物可访问性较低.
- 提高微藻衍生化合物的性能对于它们的工业应用至关重要.
研究的目的:
- 在不同比例 (2.5-10%) 的Chlorella vulgaris中结合和蛋白质.
- 为了全面描述由此产生的结合物的结构和生物活性.
- 研究结合物的结构-活性关系和生物可访问性.
主要方法:
- 使用光谱技术 (光,UV-vis,FTIR,1H NMR) 来进行结构性表征.
- 使用化学结合方法,形成蛋白质-类结合物.
- 进行了体外测试,以评估抗氧化剂 (ABTS) 和血管酶转化酶 (ACE) 抑制活性.
- 评估了结合物的生物可访问性.
主要成果:
- 结合改变了染色体区域,以减少光强度和紫外线对紫外线的吸收率表示.
- FTIR和1H NMR光谱通过希夫基和迈克尔加法反应证实了共价键的形成.
- 抗氧化剂活性显著增加 (高达644%的ABTS抑制),而ACE抑制活性有所改善 (高达19.7%).
- 2.5%的结合物表现出最高的生物可访问性 (144%),是自由的2.5倍.
结论:
- 结合是一种有效的策略,可以增强微藻衍生蛋白质和的生物活性和生物可访问性.
- 这项研究阐明了这些结合物的结构-活性关系.
- 这些发现支持利用微藻来开发创新的食品和营养药品.
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