PDF(Pubmed)
Abstract：
With the steady increase in the consumption of ultra-processed foods, there is growing interest in sustainable diets that include more plant protein. However, little information is available regarding the structural and functional properties of cactus (Opuntia ficus-indica) seed protein (CSP), a by-product of the cactus seed food-processing chain. This study aimed to explore the composition and nutritional value of CSP and reveal the effects of ultrasound treatment on protein quality. Protein chemical structure analysis showed that an appropriate intensity of ultrasound treatment (450 W) could significantly increase protein solubility (96.46 ± 2.07%) and surface hydrophobicity (13.76 ± 0.85 μg), decrease the content of T-SH (50.25 ± 0.79 μmol/g) and free-SH (8.60 ± 0.30 μmol/g), and enhance emulsification characteristics. Circular dichroism analysis further confirmed that the ultrasonic treatment increased the α-helix and random coil content. Amino acid analysis also suggested that ultrasound treatment (450 W) increased the hydrophobic amino acid content. To evaluate the impact of changes in the chemical structure, its digestion behavior was studied. The results showed that ultrasound treatment increased the release rate of free amino acids. Furthermore, nutritional analysis showed that the digestive products of CSP by ultrasound treatment can significantly enhance the intestinal permeability, increase the expression of ZO-1, Occludin and Claudin-1, thus repairing LPS induced intestinal barrier disfunction. Hence, CSP is a functional protein with high value, and ultrasound treatment is recommended. These findings provide new insights into the comprehensive utilization of cactus fruits.
摘要：
随着超加工食品消费量的稳步增长，人们对包含更多植物蛋白的可持续饮食越来越感兴趣。然而,关于仙人掌（仙人掌）种子蛋白（CSP）的结构和功能特性的信息很少，仙人掌种子食品加工链的副产品。本研究旨在探讨CSP的组成和营养价值，揭示超声处理对蛋白质质量的影响。蛋白质化学结构分析表明，适当强度的超声处理（450W）可以显着提高蛋白质的溶解度（96.46±2.07％）和表面疏水性（13.76±0.85μg），降低T-SH（50.25±0.79μmol/g）和游离SH（8.60±0.30μmol/g）的含量，并增强乳化特性。圆二色性分析进一步证实超声处理增加了α-螺旋和无规卷曲含量。氨基酸分析还表明，超声处理（450W）增加了疏水性氨基酸含量。为了评估化学结构变化的影响，研究了其消化行为。结果表明，超声处理提高了游离氨基酸的释放速率。此外，营养分析表明，超声治疗CSP的消化产物能显著增强肠道通透性，增加ZO-1，Occludin和Claudin-1的表达，从而修复LPS诱导的肠屏障功能障碍。因此，CSP是一种具有很高价值的功能性蛋白质,建议进行超声治疗。这些发现为仙人掌果实的综合利用提供了新的见解。
