Cherno Natalya, Osolina Sophya, Nikitina Oleksandra
Research Laboratory, Odessa National Academy of Food Technologies, Kanatnya str 112, UA-65039 Odessa, Ukraine.
Food Technol Biotechnol. 2017 Dec;55(4):531-541. doi: 10.17113/ftb.55.04.17.4911.
One of the methods for curing obesity is the inclusion of some substances with the antilipase activity in the diet and thus reducing the uptake of fat components from food. The aim of this research is to provide a stabilized form of lipase inhibitor by immobilization of enzyme on the biopolymers from cell walls. The phenolic compounds extracted from the rapeseed were considered as the lipase inhibitor. The activity of the inhibitor was considerably reduced in the gastric juice, as well as at temperatures above 37 °C and during its storage, which determined the suitability of the inhibitor for stabilization on the matrix. The effectiveness of the phenolic compound stabilization was investigated by means of immobilization on the biopolymers from cell wall matrix. The biopolymers used were β-glucan, chitin, melanin and proteins. A number of samples, which differed both in the content of the inhibitor (from 1 to 16%) and in the ratio of biopolymers in the matrix composition, was obtained. The conditions of immobilization (temperature, duration of the process) were also varied. The expediency of obtaining the sample with the inhibitor content of 12% and matrix containing 47.9% of glucan, 18.8% of chitin, 18.8% of melanin and 11.1% of proteins was shown. The best immobilization was carried out at 20-25 °C for 30 min. Thermal analysis and infrared spectroscopy data confirmed that immobilization of the lipase inhibitor on the matrix was due to the hydrogen bonds. The immobilized inhibitor had higher pH stability and higher thermal stability than the original one. The remaining activity of the immobilized inhibitor was higher than the original one after incubation in the gastric acid and bile. The immobilized inhibitor was characterized by a low loss of activity after 12 months of storage.
治疗肥胖症的方法之一是在饮食中加入一些具有抗脂肪酶活性的物质，从而减少食物中脂肪成分的吸收。本研究的目的是通过将酶固定在细胞壁的生物聚合物上来提供一种稳定形式的脂肪酶抑制剂。从油菜籽中提取的酚类化合物被视为脂肪酶抑制剂。该抑制剂的活性在胃液中、37℃以上的温度以及储存过程中均显著降低，这决定了该抑制剂在基质上进行稳定化处理的适用性。通过将酚类化合物固定在细胞壁基质的生物聚合物上来研究其稳定化效果。所使用的生物聚合物有β-葡聚糖、几丁质、黑色素和蛋白质。获得了许多样品，这些样品在抑制剂含量（从1%到16%）以及基质组成中生物聚合物的比例方面均有所不同。固定化条件（温度、过程持续时间）也有所变化。结果表明，获得抑制剂含量为12%且基质包含47.9%葡聚糖、18.8%几丁质、18.8%黑色素和11.1%蛋白质的样品是合适的。最佳固定化在20 - 25℃下进行30分钟。热分析和红外光谱数据证实，脂肪酶抑制剂在基质上的固定化是由于氢键作用。固定化抑制剂比原始抑制剂具有更高的pH稳定性和热稳定性。在胃酸和胆汁中孵育后，固定化抑制剂的剩余活性高于原始抑制剂。固定化抑制剂的特点是储存12个月后活性损失较低。
