发酵乳杆菌
生物信息学
脂肪生成
食品科学
生物
肽
发酵
脂肪酶
生物化学
消化(炼金术)
体外
化学
酶
细菌
乳酸
色谱法
植物乳杆菌
基因
遗传学
作者
Carmen Guadalupe Manzanarez-Quin,Joel Said García‐Romo,Lilia M. Beltrán‐Barrientos,María J. Torres‐Llanez,Miguel A. Mazorra-Manzano,Adrián Hernández‐Mendoza,Aarón F. González‐Córdova,Belinda Vallejo‐Cordoba
出处
期刊:ACS food science & technology
[American Chemical Society]
日期:2023-02-09
卷期号:3 (3): 428-438
被引量:4
标识
DOI:10.1021/acsfoodscitech.2c00347
摘要
The objective was to investigate the potential antiobesity effect of fermented milks (FMs) with 11 strains of specific Lactobacillus strains isolated from artisanal Mexican cheeses. First, pancreatic lipase inhibitory activity (PLIA) was determined in all FMs. Then, the FM with the most PLIA was selected for peptide identification by high-performance liquid chromatography (HPLC)/tandem mass spectrometry (MS–MS) and for adipogenesis studies. FMs with Limosilactobacillus fermentum J20 (J20) displayed the highest (p < 0.05) PLIA (81.70 ± 2.24%) and the lowest IC50 (0.05 0.05 mg/mL) of all. Also, FM J20 inhibited lipid accumulation in a 3T3-L1 cell line. Eight novel identified peptides released by in silico digestion from the fraction with the most PLIA (p < 0.05) presented sequences that strongly bind enzyme active sites and may be responsible for lipid accumulation inhibition during adipogenesis. Thus, FM J20 may be used for the development of a dairy product with potential antiobesity effects.
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