乳清蛋白Maillard反应产物对Caco-2细胞抗增殖抑制的影响  

Effect of WPI Maillard reaction on the Caco-2 cells inhibition

作　　者：杨晶[1] 张凤阳[1] 田雨[1] 田然[1] 姜瞻梅[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国乳品工业》2013年第6期10-13,共4页China Dairy Industry

基　　金：黑龙江省普通高等学校新世纪优秀人才项目(1251-NCET-009)

摘　　要：利用Caco-2细胞培养技术,结合MTT检测法,研究乳清分离蛋白(WPI)和还原糖(核糖、半乳糖以及乳糖)的美拉德(Maillard)反应产物对Caco-2细胞生长抑制的影响,以判断乳清蛋白Maillard反应产物的毒理学特性。结果表明,加热处理时间为0,2和4 h的乳清蛋白Maillard反应产物,在作用Caco-2细胞质量浓度在0.01～2 g/L范围内,随着Maillard反应产物浓度的增加,Caco-2细胞存活率降低。在相同的作用质量浓度条件下,不同加热处理时间的乳清蛋白Maillard反应产物对Caco-2细胞存活率影响差异显著,即加热处理时间越长的乳清蛋白Maillard反应产物,对Caco-2细胞抑制作用越大。加热处理时间为4h的WPI、WPI-核糖、WPI-半乳糖和WPI-乳糖的Maillard反应产物对Caco-2细胞存活率分别为68.7%,87.5%,86.8%和70.9%,这说明乳清蛋白Maillard反应产物对Caco-2细胞生长具有微弱抑制作用,可作为功能性基料,在食品工业中广泛应用。Effects of Maillard reaction products （MRPs） of whey protein isolate （WPI） and reducing sugar （ribose, galactose and lactose） on growth inhibition of Caco-2 cells were studied by Caco-2 cells culture technology combined with MTT assay, in order to evaluate the toxi- cology characteristics of WPI-sugar MRPs. It was shown that WPI-sugar MRPs prepared after the 0, 2, 4 h heat treatment made relative growth rate of Caco-2 cells reduced with the concentration of WPI-sugar MR.Ps increased. Under the saane concentration of WPI-sugar MRPs, effects ofWPI-sugar MR.Ps prepared after different heat treatment on relative growth rate of Caco-2 cells were significantly different. The longer the heating time ofWPl-sugar MRPs, the lower relative growth rate of Caco-2 cells. The relative growth rate of Caco-2 cells of WPI, WPI-ribose, WPI-galactose and WPI-lactose MRPs prepared after the heating time of 4 hours, was 68.7%, 87.5%, 86.8% and 70.9%, respectively. This indicates that WPI-sugar MR.Ps can shghtly inhibit Caco-2 cells to grow, and they can be widely used in food industry as functional ingredients.

关 键 词：乳清蛋白 MAILLARD反应 CACO-2细胞 抗增殖抑制 MTT法 

分 类 号：Q93-33[生物学—微生物学]