National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Int J Biol Macromol. 2024 Aug;274(Pt 1):133327. doi: 10.1016/j.ijbiomac.2024.133327. Epub 2024 Jun 20.
Adding natural bioactive ingredients to yogurt can improve the nutritional and physiological benefits. In this study, we used ultrasonic-assisted phlorotannin from Ascophyllum nodosum (A. nodosum) modified phycocyanin (PC) to form a complex (UPP) to produce a fortified fermented yogurt. The effects of PC and UPP on the structure, stability, and function of fermented yogurt within 7 days were assessed using physicochemical properties, texture analysis, rheological testing, 16S rDNA sequencing analysis, and lipidomics analysis. Molecular docking indicated that PC might bind to phlorotannin via ARG-77, ARG-84, LEU-120, ALA-81, CYS-82, and ASP-85 sites.When the mass ratio of the complex is 1:1, the ability of UPP to remove DPPH· scavenging ability in an acid environment increased by about 50 %. UPP with more acid stability changed the microstructure of the yogurt, enhanced the stability of the yogurt, improved the antioxidant properties, and inhibited the growth of harmful bacteria within 7 days. This work encouraged the extraction and use of phlorotannin from edible brown algae and offered a straightforward method for making yogurt supplemented with PC.
向酸奶中添加天然生物活性成分可以提高其营养价值和生理功效。在本研究中，我们使用超声辅助提取来自裙带菜（Ascophyllum nodosum）的岩藻黄质（phlorotannin）修饰藻蓝蛋白（phycocyanin，PC）形成复合物（UPP），以生产强化发酵酸奶。通过理化性质、质构分析、流变学测试、16S rDNA 测序分析和脂质组学分析，评估了 PC 和 UPP 对发酵酸奶在 7 天内的结构、稳定性和功能的影响。分子对接表明，PC 可能通过 ARG-77、ARG-84、LEU-120、ALA-81、CYS-82 和 ASP-85 位点与岩藻黄质结合。当复合物的质量比为 1:1 时，UPP 在酸性环境下清除 DPPH·的能力提高了约 50%。具有更好的酸稳定性的 UPP 改变了酸奶的微观结构，增强了酸奶的稳定性，提高了抗氧化性能，并在 7 天内抑制了有害细菌的生长。这项工作鼓励从食用褐藻中提取和利用岩藻黄质，并为生产添加 PC 的酸奶提供了一种简单的方法。
