{"title":"大豆可溶性多糖糖基化使大豆分离蛋白降胆固醇效果最大化","authors":"Wen-Wen Zhu , Yin Zhang , Chuan-He Tang","doi":"10.1016/j.foodhyd.2022.108131","DOIUrl":null,"url":null,"abstract":"<div><p><span>The cholesterol-lowering benefits of two by-products of soybean processing, soy<span> protein isolate (SPI) and soy soluble polysaccharide (SSPS), have been well known in the field, but it remains to be determined whether the combined use of both ingredients can produce synergic benefiting effects. In the work, we reported that the glycation with SSPS with increasing degrees of glycation (DG) progressively improved the potential cholesterol-lowering benefits of SPI. The cholesterol-lowering benefits were evaluated with an </span></span><em>in vitro</em><span> pepsin-trypsin digestion model, by determining the cholesterol-lowering activities (including cholesterol and bile acids binding capacities, and inhibition of micellar cholesterol solubilization) of the gastrointestinal digests. As compared with the conventional heating method (at 60 °C for 7 days under controlled relative humidity conditions), the microwave treatment was much more efficient and effective to form covalent SPI-SSPS conjugates with excellent cholesterol-lowering benefits. An extensive glycation (e.g., with DG values > 40%) significantly inhibited the hydrolysis of the proteins by the proteases, and greatly facilitated the formation of insoluble aggregates during the post digestion. The remarkably improved cholesterol-lowering benefits of the extensively glycated SPIs with SSPS could be largely attributed to the enhanced tendency to form the insoluble aggregates in the digests. In contrast, the improved benefits of the moderately glycated SPIs might be mainly associated with the formation of micelle-like SPI-SSPS conjugate assemblies in the digests. This is the first report to indicate that proteins and polysaccharides may produce synergic cholesterol-lowering benefits. Considering that both SPI and SSPS are important food ingredients, the results may have great implications for the development of plant protein-based functional foods with outstanding cholesterol-lowering benefits.</span></p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":null,"pages":null},"PeriodicalIF":11.0000,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Maximizing cholesterol-lowering benefits of soy protein isolate by glycation with soy soluble polysaccharide\",\"authors\":\"Wen-Wen Zhu , Yin Zhang , Chuan-He Tang\",\"doi\":\"10.1016/j.foodhyd.2022.108131\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><span>The cholesterol-lowering benefits of two by-products of soybean processing, soy<span> protein isolate (SPI) and soy soluble polysaccharide (SSPS), have been well known in the field, but it remains to be determined whether the combined use of both ingredients can produce synergic benefiting effects. In the work, we reported that the glycation with SSPS with increasing degrees of glycation (DG) progressively improved the potential cholesterol-lowering benefits of SPI. The cholesterol-lowering benefits were evaluated with an </span></span><em>in vitro</em><span> pepsin-trypsin digestion model, by determining the cholesterol-lowering activities (including cholesterol and bile acids binding capacities, and inhibition of micellar cholesterol solubilization) of the gastrointestinal digests. As compared with the conventional heating method (at 60 °C for 7 days under controlled relative humidity conditions), the microwave treatment was much more efficient and effective to form covalent SPI-SSPS conjugates with excellent cholesterol-lowering benefits. An extensive glycation (e.g., with DG values > 40%) significantly inhibited the hydrolysis of the proteins by the proteases, and greatly facilitated the formation of insoluble aggregates during the post digestion. The remarkably improved cholesterol-lowering benefits of the extensively glycated SPIs with SSPS could be largely attributed to the enhanced tendency to form the insoluble aggregates in the digests. In contrast, the improved benefits of the moderately glycated SPIs might be mainly associated with the formation of micelle-like SPI-SSPS conjugate assemblies in the digests. This is the first report to indicate that proteins and polysaccharides may produce synergic cholesterol-lowering benefits. Considering that both SPI and SSPS are important food ingredients, the results may have great implications for the development of plant protein-based functional foods with outstanding cholesterol-lowering benefits.</span></p></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2023-02-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X22006518\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X22006518","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Maximizing cholesterol-lowering benefits of soy protein isolate by glycation with soy soluble polysaccharide
The cholesterol-lowering benefits of two by-products of soybean processing, soy protein isolate (SPI) and soy soluble polysaccharide (SSPS), have been well known in the field, but it remains to be determined whether the combined use of both ingredients can produce synergic benefiting effects. In the work, we reported that the glycation with SSPS with increasing degrees of glycation (DG) progressively improved the potential cholesterol-lowering benefits of SPI. The cholesterol-lowering benefits were evaluated with an in vitro pepsin-trypsin digestion model, by determining the cholesterol-lowering activities (including cholesterol and bile acids binding capacities, and inhibition of micellar cholesterol solubilization) of the gastrointestinal digests. As compared with the conventional heating method (at 60 °C for 7 days under controlled relative humidity conditions), the microwave treatment was much more efficient and effective to form covalent SPI-SSPS conjugates with excellent cholesterol-lowering benefits. An extensive glycation (e.g., with DG values > 40%) significantly inhibited the hydrolysis of the proteins by the proteases, and greatly facilitated the formation of insoluble aggregates during the post digestion. The remarkably improved cholesterol-lowering benefits of the extensively glycated SPIs with SSPS could be largely attributed to the enhanced tendency to form the insoluble aggregates in the digests. In contrast, the improved benefits of the moderately glycated SPIs might be mainly associated with the formation of micelle-like SPI-SSPS conjugate assemblies in the digests. This is the first report to indicate that proteins and polysaccharides may produce synergic cholesterol-lowering benefits. Considering that both SPI and SSPS are important food ingredients, the results may have great implications for the development of plant protein-based functional foods with outstanding cholesterol-lowering benefits.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.