State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; School of Public Health and Health Management, Gannan Medical University, Ganzhou, Jiangxi 341000, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
Food Res Int. 2022 Jun;156:111188. doi: 10.1016/j.foodres.2022.111188. Epub 2022 Mar 26.
The protective effect of ovalbumin-flavonoids (naringenin, genistein, naringin, puerarin, and daidzein) hydrogels on the thrombolytic activity and stability of nattokinase were investigated. The results suggested that flavonoids promoted the gelation of ovalbumin solution, which was not able to form hydrogel at the same concentration upon heating. The nattokinase/ovalbumin-naringenin hydrogel had the strongest hardness and springiness. All nattokinase/ovalbumin-flavonoids hydrogels were more elastic than viscous. After in vitro digestion, the thrombolytic capacities of all nattokinase/ovalbumin-flavonoids hydrogels were significantly higher than that of free nattokinase. Moreover, nattokinase/ovalbumin-flavonoids hydrogels showed higher thermal and pH stability than free nattokinase. Fluorescence spectroscopy and molecular docking analysis revealed that the main interactions between nattokinase and daidzein, nattokinase and genistein were mainly hydrogen bond, while the main interactions between nattokinase and naringin, nattokinase and puerarin, nattokinase and naringenin were hydrophobic interaction. This research suggested that nattokinase/ovalbumin-flavonoids had great potential for applications in the treatment of thrombus.
研究了卵清蛋白-黄酮（柚皮苷、染料木黄酮、柚皮素、葛根素和大豆苷元）水凝胶对纳豆激酶溶栓活性和稳定性的保护作用。结果表明，黄酮类化合物促进了卵清蛋白溶液的胶凝，而在相同浓度下加热时，卵清蛋白溶液不能形成水凝胶。纳豆激酶/卵清蛋白-柚皮苷水凝胶的硬度和弹性最强。所有纳豆激酶/卵清蛋白-黄酮水凝胶的弹性均大于粘性。体外消化后，所有纳豆激酶/卵清蛋白-黄酮水凝胶的溶栓能力均显著高于游离纳豆激酶。此外，纳豆激酶/卵清蛋白-黄酮水凝胶的热稳定性和 pH 稳定性均高于游离纳豆激酶。荧光光谱和分子对接分析表明，纳豆激酶与染料木黄酮、纳豆激酶与大豆苷元之间的主要相互作用主要是氢键，而纳豆激酶与柚皮苷、纳豆激酶与葛根素、纳豆激酶与柚皮苷、纳豆激酶与柚皮苷之间的主要相互作用是疏水相互作用。这项研究表明，纳豆激酶/卵清蛋白-黄酮在血栓治疗方面具有很大的应用潜力。
