ข่าวสาร

การสร้างสารเชื่อมต่อระหว่าง soy protein isolate hydrolysate (SPIH) และสารสกัดจากเซลล์ยีสต์ (YCE) อาจเป็นสารทางเลือกที่มีศักยภาพในการส่งเสริมสุขภาพ ในการลดหรือป้องกันโรคไม่ติดต่อเรื้อรัง (NCDs) จากผลการทดลองเปรียบเทียบ ตัวอย่าง SPIH-YCE ก่อนบ่ม (วัน 0) กับหลังบ่ม 10 วัน แสดงให้เห็นว่า ตัวอย่างหลังบ่มมี ฤทธิ์ต้านการอักเสบ (anti-inflammatory activity) รวมถึงมีฤทธิ์ยับยั้งเอนไซม์ ACE (ACE inhibitory activity) ที่ช่วยลดความดันโลหิตสูงได้สูงกว่าตัวอย่างที่ไม่ได้ผ่านกระบวนการบ่มอย่างชัดเจน

The formation of conjugates between soy protein isolate hydrolysate (SPIH) and yeast cell extract (YCE) has the potential to serve as an alternative for promoting health by reducing or preventing non-communicable diseases (NCDs). Comparative experimental results between SPIH-YCE samples before incubation (day 0) and after 10 days of incubation revealed that the incubated samples exhibited significantly higher anti-inflammatory activity and ACE inhibitory activity, which can help reduce high blood pressure, compared to the non-incubated samples.

Topic: Effect of Conventional Humid–Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate–Yeast Cell Extract Conjugates

Authors: Phongphisutthinant, R.| Wiriyacharee, P.| Boonyapranai, K.| Ounjaijean, S.| Taya, S.| Pitchakarn, P.| Pathomrungsiyounggul, P.| Utarat, P.| Wongwatcharayothin, W.| Somjai, C.| Chaipoot, S.

Abstract: 
This study investigated the formation of soy protein isolate hydrolysate–yeast cell extract (SPIH-YCE) conjugates through a humid–dry heating process and their impact on bioactivity. The incubation of SPIH-YCE samples at 60 °C and ~75% humidity for varying durations (0, 5, 10, 15, and 20 days) resulted in a significant decrease in reducing sugars and free amino acids, while the degree of glycation increased by approximately 65.72% after 10 days. SDS-PAGE analysis and size exclusion chromatography revealed the presence of peptides and glycoprotein molecules, with an increase in the distribution of larger peptide size chains. The conjugated SPIH-YCE (10 days) exhibited the highest antioxidant capacity compared to the other samples at different incubation times. A comparative study between SPIH-YCE (day 0) and SPIH-YCE after 10 days of incubation showed significantly higher anti-inflammatory and ACE inhibitory activities for the conjugates subjected to the humid–dry heating process. This suggests that SPIH-YCE conjugates could serve as an alternative substance with the potential to provide health benefits by mitigating or preventing non-communicable diseases (NCDs). This research highlights the importance of the Maillard reaction in enhancing bioactivity and offers insights into the alterations of the chemical structure of these conjugates.

Keywords: Maillard reaction; soy; yeast; humid–dry heating; antioxidant activity; anti-inflammatory activity; angiotensin I-converting enzyme (ACE) inhibitory activity

View at publisher: https://www.mdpi.com/2304-8158/13/3/380#