食品科学

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奶粉加工对其食用属性的改变及细胞间无线通讯网络的定量化评价

王茜茜,肖笑洁,王兴亚,李 阳,庞广昌   

  1. 天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津 300134
  • 出版日期:2014-11-15 发布日期:2014-11-06

Milk Powder Processing for Improved Edible Attributes and Quantitative Evaluation of Intercellular Wireless Communication Network

WANG Xi-xi, XIAO Xiao-jie, WANG Xing-ya, LI Yang, PANG Guang-chang   

  1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science,
    Tianjin University of Commerce, Tianjin 300134, China
  • Online:2014-11-15 Published:2014-11-06

摘要:

牛乳酪蛋白经过胃蛋白酶控制酶解制备富含改善睡眠和抗疲劳生物活性肽酶解物作为添加剂,按优化的配方制备成改善睡眠和抗疲劳的奶粉,通过健康志愿者食用该功能性配方奶粉和全脂奶粉(作为对照),检测服用前、后血清中38 种细胞因子质量浓度的变化。结果表明:全脂奶粉可显著刺激TNF-α的表达水平;而功能性配方奶粉则对TNF-α、VEGF、G-CSF、IL-17、IL-1ra和IFN-γ的表达均有显著下调作用。为了定量化评价这些作用,通过国际上权威数据库检索查询这些具有显著性变化的细胞因子的分泌细胞和靶细胞,构建食用该功能性配方奶粉和全脂奶粉后机体细胞间无线通讯网络的变化网络,该网络属于有向加权网络。通过该网络不仅可以直观比较食用功能性配方奶粉和全脂奶粉前后细胞间的无线通讯变化层次和规律,还可以通过引入节点的出强度(S出)、入强度(S入)和总强度(S总)以及整体网络强度(S网络)进行定量化评价。其中食用全脂奶粉组网络有15 个节点和108 条边,并且S网络=34.2,表明全脂奶粉对机体内细胞间无线通讯网络具有明显的促进作用;而食用功能性配方奶粉组的网络共有23 个节点和304 条边,并S网络=-885.7,表明食用功能性奶粉主要发挥下调细胞通讯网络活性、免疫和生理代谢水平的作用,并且这种抑制作用明显比全脂奶粉的促进作用更强。本研究可为食品的体内功能性评价提供一个新的定量化评价方法。

关键词: 功能性配方奶粉, 细胞因子, 细胞间无线通讯网络, 有向加权网络

Abstract:

An optimized formulation of milk powder containing the pepsin hydrolysate of milk casein rich in bioactive
peptides with sleep-improving and anti-fatigue functions was developed. Human feeding trails of the functional milk formula
and whole milk powder (as a control) were carried out on healthy volunteer subjects. Changes in the serum concentrations
of 38 cytokines before and after consumption were examined. The results showed that whole milk significantly stimulated
the expression levels of TNF-α, whereas the functional milk formula significantly reduced the expression levels of TNF-α,
VEGF, G-CSF, IL-17, IL-1ra and IFN-γ. To quantitatively evaluate these effects, the international authoritative database
was retrieved to query the cytokine-secreting cells and target cells to build intercellular wireless communication networks
in response to the consumption of the functional milk formula and whole milk powder. Through the directed weighted
networks, we could not only visually compare the changing levels and patterns of intercellular wireless communication
before and after the consumption of the tested materials, but also could quantitatively evaluate these changes by the outstrength(
Sout), the into-strength (Sin) and the total strength (Stotal) of the nodes, and overall network strength (Snetwork). The
network from the consumption of whole milk powder had 15 nodes and 108 edges, with an Snetwork of 34.2, showing that whole
milk plays a significant role in promoting the intercellular wireless communication network. The network from the functional milk
formula had 23 nodes and 304 edges, with an Snetwork of -885.7, showing that the functional milk formula plays a major role in
down-regulating the activity of intercellular communication network, the immune system, and the physiological and metabolic
levels, and this inhibitory effect was significantly stronger than the promoting effect of whole milk. The mathematical network
models can be used as a new method for the quantitative evaluation in vivo of functional foods.

Key words: functional milk formula, cytokines, intercellular wireless communication network, directed weighted network

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