Zhang Junmiao, Ma Ning, Ma Gaoxing, Zhong Lei, Pei Fei, Hu Qiuhui, Xu Juan
College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, 210023, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China.
Food Chem Toxicol. 2021 May;151:112126. doi: 10.1016/j.fct.2021.112126. Epub 2021 Mar 13.
Soy protein isolate (SPI) is a nutritional commercial product, while the poor solubility and gelling restricts its applications for functional foods. To surmount the challenge presented by this poor solubility, the gelling polysaccharide shows potential in ameliorating SPI. In this study, SPI/Flammulina velutipes polysaccharide (FVP) hydrogels were prepared under four mixing ratios (32:1, 20:1,15:1 and 10:1, w/w) at both pH6.5 and pH3.5, respectively. The stability of hydrogels and its immunostimulatory impact on RAW264.7 cells were assessed. Initial results revealed that water holding capacity increased when increasing the mixing ratios, likely to be the results of enhanced electrostatic interaction between SPI and FVP. The addition of FVP contributed to the improved swelling ratio and lowered the degradation ratio. Such structure feature was shown to be favorable for hydrogels to culture cells. More importantly, SPI/FVP hydrogels demonstrated no cytotoxic effect on cell metabolic activity. The culture of SPI/FVP hydrogels enhanced the immunostimulatory capacity in RAW264.7 cells by increasing phagocytosis and inducing the production of pro-inflammatory cytokines. The performances of the hydrogels made at pH3.5 were superior to those prepared at pH6.5. Our results suggested SPI/FVP hydrogels may provide application potential for the development of functional foods.
大豆分离蛋白（SPI）是一种营养商业产品，但其溶解性差和凝胶性限制了它在功能性食品中的应用。为了克服这种溶解性差带来的挑战，凝胶多糖在改善SPI方面显示出潜力。在本研究中，分别在pH6.5和pH3.5条件下，以四种混合比例（32:1、20:1、15:1和10:1，w/w）制备了SPI/金针菇多糖（FVP）水凝胶。评估了水凝胶的稳定性及其对RAW264.7细胞的免疫刺激作用。初步结果表明，随着混合比例的增加，持水能力增强，这可能是SPI与FVP之间静电相互作用增强的结果。FVP的添加有助于提高溶胀率并降低降解率。这种结构特征表明有利于水凝胶培养细胞。更重要的是，SPI/FVP水凝胶对细胞代谢活性没有细胞毒性作用。SPI/FVP水凝胶的培养通过增加吞噬作用和诱导促炎细胞因子的产生，增强了RAW264.7细胞的免疫刺激能力。在pH3.5条件下制备的水凝胶性能优于在pH6.5条件下制备的水凝胶。我们的结果表明，SPI/FVP水凝胶可能为功能性食品的开发提供应用潜力。
