食品科学

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加工处理对甘薯糖蛋白免疫调节和降胆固醇功能的影响

阚建全1,夏雪娟1,李冠楠2,吴金松1,郑 炯1,陈宗道1   

  1. 1.西南大学食品科学学院,农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆 400715;
    2.西南大学生物技术学院,重庆 400715
  • 出版日期:2015-04-15 发布日期:2015-05-05

Effect of Processing on Immunoregulation and Cholesterol-Lowering Activity of Sweet Potato Glycoprotein

KAN Jianquan1, XIA Xuejuan1, LI Guannan2, WU Jinsong1, ZHENG Jiong1, CHEN Zongdao1   

  1. 1. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of
    Agriculture, College of Food Science, Southwest University, Chongqing 400715, China;
    2. College of Biotechnology, Southwest University, Chongqing 400715, China
  • Online:2015-04-15 Published:2015-05-05

摘要:

目的:以实验室提取的甘薯糖蛋白-1(sweet potato glycoprotein-1,SPG-1)为原料,研究不同加工处理对其蛋白免疫调节和降胆固醇功能的影响。方法:研究热处理、酸碱处理、紫外光照射、微波处理对甘薯糖蛋白SPG-1的免疫调节作用(包括巨噬细胞吞噬功能、细胞吞噬功能和血清溶血素含量)和降血清总胆固醇作用的影响。结果:热处理温度和pH值对甘薯糖蛋白SPG-1的免疫调节和降胆固醇作用的影响较大,热处理温度超过100 ℃、pH<3.5或>7.5时,糖蛋白处理组的吞噬指数(k)、酸性α-醋酸萘酯酶阳性率、半数溶血值(HC50)和血清胆固醇下降率(ΔTC)均显著性降低(P<0.05或P<0.01);糖蛋白处理组的吞噬指数(k)和血清胆固醇下降率(ΔTC)在紫外光照射条件下与对照组相比差异不显著(P>0.05),而微波处理60 s以上时,与对照组相比有显著性或极显著性差异(P<0.05或P<0.01)。结论:甘薯糖蛋白SPG-1加工处理过程中应避免70 ℃以上的高温,选择合适的pH值范围(3.5~7.5),避免较长时间(>60 s)的微波处理。

关键词: 甘薯糖蛋白, 加工处理, 免疫调节, 胆固醇

Abstract:

Objective: To investigate the effect of different processing methods on immunoregulation and cholesterollowering
activity of sweet potato glycoprotein SPG-1. Methods: The influence of heat, acid-alkali, ultraviolet and microwave
treatment on immunoregulatory activities, including macrophage phagocytic function, phagocytic function and serum
hemolysin content, and cholesterol-lowering activity of SPG-1. Results: Heat and acid-alkali treatments were obviously
affect the immunoregulation and cholesterol-lowering activity of SPG-1. The phagocytic index (k), acid α-naphthy acetate
esterase (ANAE) positive rate, serum 50% hemolytic value (HC50) and serum cholesterol reduction rate (ΔTC) of SPG-1
were significantly decreased (P < 0.05 or P < 0.01) by heat (higher than 100 ℃), acid (pH smaller than 3.5) and alkali (pH
above 7.5) treatments when compared with the control group. Ultraviolet treatment did not affect k value or ΔTC (P > 0.05),
although resulting in a significant difference in both parameters compared with the control when conducted for more than
60 s (P < 0.05 or P < 0.01). Conclusion: SPG-1 should avoid heat treatment at high temperature (> 70 ℃) and long-time
microwave treatment (> 60 s), and the appropriate pH range should be 3.5–7.5.

Key words: sweet potato glycoprotein, processing, immunoregulation, cholesterol

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