College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, PR China.
Food Chem. 2021 Jun 1;346:128905. doi: 10.1016/j.foodchem.2020.128905. Epub 2020 Dec 24.
This study aims to evaluate the effect of ultrasonic pretreatment combined with glycation on the structural characteristics and antibacterial activity of ovotransferrin (OVT). Firstly, OVT (purity >90%) was isolated from egg white with a simple and efficient method. After the treatment of ultrasound and glycation, the browning degree of OVT increased with the rising power of ultrasound, while the number of free amino groups obviously decreased to 25.4%. Various spectrum detection showed that the structures of OVT have changed significantly, indicating the tertiary structure became more flexible and looser. The minimal inhibitory concentration of ultrasound glycated OVT were 25.0 and 32.1 μmol/L for E. coli and S. aureus, respectively. In summary, ultrasound-assisted glycation is an effective technique to improve the biological activity of OVT.
本研究旨在评估超声预处理结合糖化对卵转铁蛋白（OVT）结构特性和抗菌活性的影响。首先，采用简单高效的方法从蛋清中分离出纯度>90%的 OVT。经过超声和糖化处理后，OVT 的褐变程度随超声功率的升高而增加，而游离氨基数量明显减少至 25.4%。各种光谱检测表明，OVT 的结构发生了显著变化，表明其三级结构变得更加灵活和松散。超声糖化 OVT 的最小抑菌浓度（MIC）分别为 25.0 和 32.1 μmol/L，对大肠杆菌和金黄色葡萄球菌有效。综上所述，超声辅助糖化是提高 OVT 生物活性的有效技术。
