食品科学2025，Vol.46Issue(11)：29-39,11.DOI:10.7506/spkx1002-6630-20241205-036
斯皮诺素对β-乳球蛋白糖基化的缓解作用及机制
Mitigative Effect and Underlying Mechanism of Spinosin on β-Lactoglobulin Glycation
摘要
Abstract
In this study,we evaluated the inhibitory effect of spinosin(SP)on the glycation of β-lactoglobulin(β-Lg)using fluorescence spectroscopy,ultraviolet visible(UV-Vis)spectroscopy,Fourier transform infrared spectroscopy(FTIR),thioflavin T(ThT)staining,and sodium dodecyl sulphate-polyacrylamide gel electrophoresis(SDS-PAGE).Fluorescence spectroscopic results showed that SP effectively inhibited the formation of advanced glycosylation end products(AGEs),stabilized the conformational structure of glycated β-Lg,and altered the microenvironment near Trp and Tyr residues.UV-Vis spectroscopy showed that glycation changed the structure of β-Lg,and SP inhibited the production of AGEs by slowing down the late stage of the Maillard reaction.FTIR spectral analysis showed the involvement of hydrogen bonding in the formation of SP-β-Lg complex.The results of ThT staining showed that SP reduced β-amyloid deposition by attenuating protein misfolding.SDS-PAGE analysis showed inhibition of SP-induced cross-linking of glycated β-Lg.These results demonstrate that SP holds promise as an anti-glycation agent in food systems,with the potential to reduce the formation of harmful glycation products.关键词
斯皮诺素/抗糖基化/晚期糖基化终末产物/β-乳球蛋白/结构变化Key words
spinosin/anti-glycation/advanced glycosylation end products/β-lactoglobulin/structural changes分类
轻工业引用本文复制引用
王朔,张彦青,解军波..斯皮诺素对β-乳球蛋白糖基化的缓解作用及机制[J].食品科学,2025,46(11):29-39,11.基金项目
天津市"131"创新型人才团队项目(201927) （201927）
