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Structural and antioxidative properties of royal jelly protein by partial enzymatic hydrolysis

Food Science and Human Wellness 2023年第5期12卷 1820-1827页

作者： Shanshan Li Lingchen Tao Shiqin Peng Xinyu Yu Xiaobin Ma Fuliang Hu Key laboratory of silkworm and bee resource utilization and innovation of Zhejiang Province College of Animal SciencesZhejiang UniversityHangzhou 310058China Teagasc Food Research Centre MooreparkFermoyCo.Cork P61 C996Ireland

The objective of this study was to investigate the structural and antioxidative properties of royal jelly protein(RJP)at different degrees of hydrolysis(DH)by partial enzymatic hydrolysis. RJP was hydrolyzed by alcalase for 0 min, 15 min, 1 h, 5 h and 8 h to obtain hydrolysates at DH of 5.34%, 11.65%, 15.19%, 21.38% and 23.91%, respectively. With the increased DH, the RJP hydrolysates showed elevated antioxidative activities. The molecular weight of RJP hydrolysates was significantly decreased but their primary backbone kept unchanged. Analysis of circular dichroism spectra revealed that the enzymolysis reduced the content of α-helix but increased the contents of β-sheet, β-turn and random coil. Meanwhile, the surface hydrophobicity and fluorescence intensity of RJP hydrolysates were decreased and a red shift occurred. As the enzymolysis continued, the surface morphology of RJP was gradually changed from a sheet-like structure into microparticles. Changes in antioxidative activities and structures generally followed a DH-dependent manner, however these changes became insignificant for samples at DH beyond 20%. Taking into consideration of both effectiveness and productivity, the optimum enzymatic duration was determined at 5 h.

关键词： royal jelly protein Acalase Enzymatic hydrolysis Antioxidative activity Structure

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Primary nutrients on improving the bioavailability of phytochemicals

Primary nutrients on improving the bioavailability of phytoc...

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第七届海峡两岸暨港澳营养科学大会

作者： Chin-Kun Wang Chung Shan Medical University

目的: to improve the bioavailability and health benefits of phytochemicals by the interaction with some other major nutrients. 方法: The interaction of phytochemicals with carbohydrates, lipids and proteins could increase the bioavailability and provide double or triple health effects. 结果: royal jelly protein and epigallocatechin gallate(EGCG) interaction lead to high bioavailability of EGCG and also showed synergestic health effects of both royal jelly and EGCG. The esterification of EGCG with fish oil, greatly increased the bioavailability of EGCG, protecting the stability of fish oil. Also showed both health benefits of fish oil and EGCG. The interaction between casein and tannin lowers the bitter taste of red wine, while the addition of 10% inulin to tomato sauce significant decline of bioaccessibility. 结论: Numerous epidemiological studies have displayed that phytochemicals show benefits to human health, such as oxidative stress-associated degenerative and chronic diseases like obesity, inflammation, cancer, cardiovascular disease, type-2 diabetes mellitus and aging. But poor bioavailability could lead to different performance. Proper interaction with some other materials could increase and promote the value of phytochemicals.

关键词： Primary nutrients EGCG royal jelly protein fish oil bioavailability

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