食品科学 ›› 2018, Vol. 39 ›› Issue (20): 7-12.doi: 10.7506/spkx1002-6630-201820002

• 食品化学 • 上一篇    下一篇

花青素对大豆分离蛋白结构影响及其复合物抗炎能力

李杨,邹晓霜,李佳妮,李红,齐宝坤,王中江,江连洲,隋晓楠*   

  1. (东北农业大学食品学院,黑龙江?哈尔滨 150030)
  • 出版日期:2018-10-25 发布日期:2018-10-24
  • 基金资助:
    国家自然科学基金面上项目(31671807);国家自然科学基金青年科学基金项目?(31601475)

Effects of Anthocyanins on the Structure of Soybean Protein and Anti-Inflammatory Activity of Their Complex

LI Yang, ZOU Xiaoshuang, LI Jiani, LI Hong, QI Baokun, WANG Zhongjiang, JIANG Lianzhou, SUI Xiaonan*   

  1. (College of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2018-10-25 Published:2018-10-24

摘要: 研究不同质量浓度花青素与大豆分离蛋白在碱性条件(pH?9.0)下的共价复合,通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)、荧光光谱、圆二色光谱对复合产物的结构进行分析,并建立以脂多糖诱导的Raw264.7炎症细胞模型探究大豆分离蛋白对花青素抗炎能力的影响。结果表明,花青素质量浓度升高会导致大豆分离蛋白溶解度降低,主要猝灭机制为静态猝灭,二级结构中α-螺旋含量逐渐降低,β-折叠与无规则卷曲含量逐渐增加。当花青素质量浓度为1.000?mg/mL可通过SDS-PAGE观察到超大分子质量亚基的生成。大豆分离蛋白-花青素复合物剂量为200?μg/mL时,当复合物体系花青素的添加质量浓度大于0.167?mg/mL,可以明显降低细胞分泌肿瘤坏死因子TNF-α以及NO的浓度。

关键词: 大豆分离蛋白, 花青素, 共价复合, 抗炎

Abstract: In this paper, the covalent cross-linking at an alkaline pH (pH 9.0) between different concentrations of anthocyanins and soybean protein isolate (SPI) was studied. The structure of the products was analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), fluorescence spectroscopy and circular dichroism (CD) spectroscopy, and their inhibitory effect on lipopolysaccharide (LPS)-induced inflammation in RAW264.7 cell line was assessed. Results showed that the solubility of SPI decreased in the presence of increasing concentrations of anthocyanins and the quenching mechanism was a static process, showing a decrease in α-helix and an increase in β-sheet and random coil. The formation of super-macromolecular subunits was observed by SDS-PAGE in the presence of anthocyanins at 1.000 mg/mL. Besides, the addition of 0.167 mg/mL of the complex formed between SPI and anthocyanins at 200 μg/mL could markedly reduce the secretion of TNF-α and nitrite oxide (NO).

Key words: soybean protein isolate, anthocyanins, covalent cross-link, anti-inflammatory activity

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