摘要
糖尿病是一种以高血糖为特征的慢性代谢疾病,由于化学降糖药物容易增加患者的肝肾负担与心血管疾病风险,因此针对轻症患者亟需一种能够控制血糖水平且低副作用的方法。许多研究表明紫菜具有降低餐后血糖的潜力,在降糖功能食品开发方面具有广阔的前景。该研究采用源自威海紫菜养殖基地的枯草芽孢杆菌(Bacillus subtilis)对条斑紫菜(Porphyra yezoensis)进行发酵,探究并优化了具有α-葡萄糖苷酶(α-glucosidase,GTase)抑制活性发酵产物的发酵条件,采用凝胶色谱法、LC-MS/MS分离并鉴定出具有GTase抑制活性的肽段,最后使用分子对接法对活性成分进行了模拟验证。结果表明,紫菜发酵粉对GTase形成竞争型抑制,IC_(50)为0.21 mg/mL,优于阳性对照阿卡波糖(IC_(50)=0.88 mg/mL)。成分分析与分子对接结果表明,抑制活性可能来源于肽段GPGDFL和SPPPPPA。该研究制备了一款具有GTase抑制作用的食品原料,并初步阐明了其中的主要活性成分,证明紫菜可以作为降血糖功能食品的来源之一,为紫菜的高值化开发利用提供了有效的理论支持。
Diabetes is a chronic metabolic disease characterized by high blood glucose level.Since chemical hypoglycemic drugs tend to increase the burden on the liver and kidneys and the risk of cardiovascular disease,there is an urgent need for a method to control blood glucose levels with low side effects for patients with mild disease.Some researchers have indicated that Porphyra has the capacity to decrease postprandial blood glucose levels and has potential in the development of hypoglycemic drugs and functional foods.Bacillus subtilis,isolated from a seaweed culture base in Weihai,Shandong,was used in this work to ferment Porphyra yezoensis.The fermentation conditions of the fermentation products with α-glucosidase(GTase)inhibitory activity were investigated and optimized.The potential peptides with GTase inhibitory activity were separated and identified by gel chromatography and LC-MS/MS,and the active ingredients were verified by molecular docking simulation.The results showed that P.yezoensis fermented powder(PFPOB)formed a competitive inhibition of GTase.The IC_(50) was 0.21 mg/mL,which was better than the positive control(Acarbose,IC_(50)=0.88 mg/mL).Ingredient analysis and molecular docking indicated that the inhibitory activity might originate from peptides GPGDFL and SPPPPPA.In this study,a functional food ingredient with an effect on GTase inhibition was prepared,and the primary active components were first identified.This indicated that Porphyra can be one of the sources of hypoglycemic functional foods and provided theoretical support for the high-value development and utilization.
作者
许育衔
程慧敏
韩贵新
毛相朝
姜宏
XU Yuxian;CHENG Huimin;HAN Guixin;MAO Xiangchao;JIANG Hong(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China;Jingye(Qingdao)Biotechnology Co.Ltd.,Qingdao 266109,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第17期1-9,共9页
Food and Fermentation Industries
基金
青岛市科技计划重点研发项目(22-3-3-hygg-28-hy)
中央高校基本科研业务费项目(202262003)
山东省青年科技人才托举工程项目(SDAST2021qt18)。
作者简介
第一作者:许育衔,硕士研究生;通信作者:姜宏,副教授,E-mail:jh@ouc.edu.cn。
