发酵乳中肌生成调节肽的鉴定与表征

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-03-22 DOI:10.1016/j.idairyj.2025.106248

Yahui Lu , Aonan Xia , Jianxin Zhao , Wei Chen , Peng Zhou , Xiaoming Liu

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引用次数: 0

摘要

螺旋乳杆菌发酵乳富含生物活性肽，为筛选肌源性调节肽（MRPs）提供了潜力。本研究通过与成纤维细胞生长因子受体1（FGFR1）的分子对接，从螺旋乳杆菌菌株发酵乳中发现了三种MRPs，分别是ARHPHPHLSF（ARH10）、RHPHPHLSF（RH9）和VSL，并评估了它们对C2C12细胞的影响。ARH10、RH9和VSL能增加C2C12细胞的增殖以及细胞周期中S期和G2/M期的比例，并调节Akt/mTOR蛋白合成和细胞周期相关通路。分子对接分析进一步揭示了 FGFR1 与 ARH10 和 RH9 结合的关键结构域。这项研究为筛选牛奶衍生的MRPs提供了新的见解，并为发酵牛奶在促进肌肉功能方面的应用提供了支持。

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Identification and characterization of myogenic regulatory peptides from fermented milk

Fermented milk of Lactobacillus helveticus is rich in bioactive peptides, offering potential for screening myogenic regulatory peptides (MRPs). This study identified three MRPs from fermented milk of L. helveticus strains through molecular docking with fibroblast growth factor receptor 1 (FGFR1), which are ARHPHPHLSF (ARH10), RHPHPHLSF (RH9) and VSL, and evaluated their effects on C2C12 cells. Treatment with ARH10, RH9 and VSL increased C2C12 cell proliferation and the S-phase and G2/M-phase proportions of the cell cycle, and regulated the Akt/mTOR protein synthesis and cell cycle-related pathways. The molecular docking analysis further revealed the key structural domains of FGFR1 for the binding of ARH10 and RH9. This study provides new insights into screening milk-derived MRPs and supports the application of fermented milk in promoting muscle function.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.