发酵大麦分离蛋白对3TL1细胞棕色化的影响-现代食品科技.PDFVIP

现代食品科技 Modern Food Science and Technology 2018, Vol.34, No.7 发酵大麦分离蛋白对3T3-L1细胞棕色化的影响 谷耀光，肖香，张家艳，董英 （江苏大学食品与生物工程学院，江苏镇江 212013） 摘要：采用实验室自主分离的植物乳杆菌(Lactobacillus plantarumm dy-1)发酵大麦，研究其提取物分离蛋白（LFBE-P ）对3T3-L1 前脂肪细胞诱导分化为米色脂肪细胞的作用。采用盐析、G25 凝胶柱层析和超滤等方法对发酵液中的蛋白质进行分离纯化和浓缩，再 用适当浓度的 LFBE-P 对 3T3-L1 进行诱导试验，检测细胞葡萄糖消耗量和相关mRNA 的相对含量。结果表明，与未发酵大麦分离蛋 白（RBE-P ）相比，LFBE-P 可显著提高 3T3-L1 细胞葡萄糖消耗量和棕色化脂肪细胞特征基因的表达。对LFBE-P 进一步进行纯化的 研究结果显示，相对分子质量为3~20 ku 的蛋白质是诱导细胞棕色化反应的主要成分，该范围的蛋白质可显著提高3T3-L1 细胞中UCP1 和 PGC-1α 等与细胞降脂产热直接关联基因的表达。综上，LFBE-P 能够诱导 3T3-L1 细胞发生棕色化反应，促使白色脂肪向米色脂 肪转变。 关键词：植物乳杆菌；大麦；米色脂肪；UCP1 基因 文章篇号：1673-9078(2018)07-35-41 DOI: 10.13982/j.mfst.1673-9078.2018.7.006 Effect of Lactobacillus Plantarum Dy-1 Fermented Barley Protein on the Browning of 3T3-L1 Preadipocytes GU Yao-guang, XIAO Xiang, ZHANG Jia-yan, DONG Ying (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China) Abstract: Lactobacillus plantarum dy-1 isolated from pickles was used for barley fermentation to obtain Lactobacillus-fermented barley extracted protein (LFBE-P), and the effect of LFBE-P on the browning of 3T3-L1 preadipocytes was investigated. Using salting out, gel filtration and ultrafiltration, the protein were purified and condensed. Glucose consumption and relative RNA expression of 3T3-L1 adipocytes were detected to support the browning effect of appropriate concentration of LFBE-P. Results showed that, compared with unfermented barley extracted protein(RBE-P), LFBE-P increased the glucose consumption and expression of the brown adipose tissue-specific genes including. Furthermore, LFBE-P was divided into diffe