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唾液酸聚糖强化大豆分离蛋白缓解d-半乳糖诱导致衰c57小鼠机体炎症的研究
首发时间：2025-03-14
摘要：糖基化作为一种重要的翻译后修饰，深刻影响蛋白质的结构与功能。动物源蛋白通常以唾液酸化的n-糖和o-糖为特征，而大豆蛋白则主要含有高甘露糖型n-糖，这显著限制了其功能稳定性及应用范围。本研究探讨了含唾液酸聚糖的大豆分离蛋白（spi），包括卵黏蛋白肽、酪蛋白糖巨肽和3\'-唾液酸乳糖对d-半乳糖诱导的衰老小鼠生理指标及肠道菌群的影响。通过对衰老小鼠的体重、血糖水平、肠道菌群组成、氧化应激标志物及炎症因子等参数进行全面评估，结果表明，富含唾液酸聚糖的spi可显著改善小鼠的体重增长与血糖调控，有效降低氧化应激水平及促炎细胞因子（tnf-α、il-1β和il-6）的产生，并显著增强肠道菌群的多样性与丰度。值得关注的是，唾液酸聚糖的补充显著促进了有益菌（如乳杆菌属和双歧杆菌属）的生长，同时抑制了脱硫弧菌属等有害菌的增殖。这些发现表明，富含唾液酸聚糖的spi在调节肠道菌群和缓解衰老相关疾病方面具有巨大潜力，为其进一步开发为抗衰老功能性食品提供了有力支持。
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sialoglycan-enriched soy protein isolate alleviate inflammation in the d-galactose-induced aging c57 mic
abstract：glycosylation, a pivotal post-translational modification, profoundly influences the structure and function of proteins. animal-derived proteins are typically characterized by the presence of sialylated n- and o-glycans. in contrast, soybean proteins predominantly feature high-mannose type n-glycans, which substantially limit their nutrition value and application scope. this study explores the impact of sialoglycan-enriched soybean protein isolates (spi), including ovomucin peptide, casein glycomacropeptide, and 3\'-sialyllactose, on physiological indicators and gut microbiota in d-galactose-induced aging mice. the body weight, blood glucose level, gut microbiota composition, oxidative stress markers, and inflammation indicators were measured in the aging mice. the results demonstrated that sialoglycan-enriched spi significantly improved body weight gain and blood glucose control, effectively reduced oxidative stress levels and the production of pro-inflammatory cytokines (tnf- α, il-1β, and il-6), and notably enhanced the diversity and richness of the gut microbiota. it is worth highlighting that the supplementation with sialoglycans notably promoted the growth of beneficial bacteria, such as lactobacillus and bifidobacterium, while simultaneously suppressing the proliferation of harmful bacteria like desulfovibrio. these findings strongly suggest that sialoglycan-enriched spi holds great potential in regulating gut microbiota and alleviating aging-related diseases, thereby providing robust support for its further development as a functional food with anti-aging properties.
keywords： inflammation gut microbiota
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唾液酸聚糖强化大豆分离蛋白缓解d-半乳糖诱导致衰c57小鼠机体炎症的研究
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