豆浆乳酸菌发酵对乙酰胆碱酯酶抑制活性的影响  

Effect of lactic acid bacteria fermentation on acetylcholinesterase inhibitory activity of soymilk

作　　者：刘耀辉 张彩猛[1] 孔祥珍[1] 李兴飞 陈业明[1] 华欲飞[1] LIU Yaohui;ZHANG Caimeng;KONG Xiangzhen;LI Xingfei;CHEN Yeming;HUA Yufei(School of Food Science,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2025年第5期52-60,共9页Food and Fermentation Industries

基　　金：山东省重点研究发展计划项目(2022CXGC010603);国家自然科学基金项目(32272243)。

摘　　要：抑制乙酰胆碱酯酶(acetylcholinesterase,AChE)的活性有利于提高乙酰胆碱水平,从而缓解老年人认知障碍和记忆力衰退。该研究采用乙醇溶剂提取豆浆和发酵豆浆中的活性成分,并测定2种提取物对AChE的抑制活性,随后通过超高效液相色谱-四级杆飞行时间质谱鉴定提取物中的化学成分,并通过SIMCA软件筛选出发酵前后含量显著变化的成分,最后通过分子对接技术筛选差异成分中的活性成分,并研究其与AChE的结合能力和相互作用力。结果表明,乳酸菌发酵能显著(P<0.05)提高豆浆对AChE的抑制活性,其IC50值由3.24 mg/mL降低至2.55 mg/mL;在豆浆和发酵豆浆提取物中共鉴定出84个成分,从中发现19个成分在发酵前后存在明显含量变化;分子对接结果表明,有13个成分能与AChE紧密结合,这些活性成分主要通过氢键和疏水相互作用与AChE活性位点中的氨基酸残基相互作用,进而抑制AChE活性。Inhibiting the activity of acetylcholinesterase(AChE)is beneficial to the elevation of acetylcholine levels thereby alleviating cognitive impairment and memory decline in the elderly.In this study,the active ingredients in soymilk and fermented soymilk were extracted by ethanol solvent,and the AChE inhibitory activity of the two extracts was measured.Then,ultra-performance liquid chromatography quadrupole time of flight mass spectrometry was used to identify the extracts in the chemical components.The differential components with significant content changes before and after fermentation were screened by SIMCA software.After that,molecular docking technology was used to screen the active ingredients among the differential components,and their binding ability and interaction forces with AChE were explored.Results showed that lactic acid bacteria fermentation can significantly(P<0.05)improve the AChE inhibitory activity of soymilk,and its IC 50 value decreased from 3.24 mg/mL to 2.55 mg/mL.A total of 84 components were identified from soymilk and fermented soymilk extracts,of which 19 components had significant content changes before and after fermentation.The molecular docking results showed that 13 components were able to tightly bind with AChE.These active ingredients mainly interact with amino acid residues in AChE active sites through hydrogen bonding and hydrophobic interactions,thereby inhibiting AChE activity.

关 键 词：豆浆 发酵 乙酰胆碱酯酶 成分鉴定 分子对接 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]