摘要
为了分析热处理对核桃蛋白与酶解产物的促成骨细胞增殖作用,该研究通过不同热处理方式(65℃/30 min、72℃/10 s、85℃/10 min、95℃/10 min)处理核桃蛋白与酶解产物,并以未处理的作为对照。核桃蛋白与酶解产物分别与成骨细胞共同培养后,对成骨细胞进行形态学观察,用苏木精-伊红(HE)染色法和碱性磷酸酶(ALP)染色法对细胞染色,观察其活性。通过噻唑蓝(MTT)法测定核桃蛋白与酶解产物促成骨细胞的增殖率,并分析其在热处理培养24 h、48 h、72 h对成骨细胞增殖率的影响。结果表明,对于核桃蛋白,各处理组中65℃/30 min处理的成骨细胞增殖率在24 h时最高(67.51%)。对于酶解产物,各处理组中65℃/30 min处理的成骨细胞增殖率在24 h时最高(39.39%),但整体增殖率较核桃蛋白略低。同时,随着热处理温度增加,核桃蛋白和酶解产物的增殖率均呈现下降趋势,且均低于对照组。综上,65℃/30 min处理核桃蛋白与酶解产物的热处理方式,其促成骨细胞增殖作用最佳。为后续开发促成骨功能性产品及其在产品杀菌时,提供数据支撑。
In order to analyze the effect of heat treatment on the proliferation of osteoblasts promoted by walnut protein and enzymatic hydrolysate,walnut protein and enzymatic hydrolysate were treated by different heat treatment methods(65℃/30 min,72℃/10 s,85℃/10 min,95℃/10 min),and using the untreated group as control.After co-culturing walnut protein and enzymatic hydrolysis products with osteoblasts,the morphology of osteoblasts was observed,and the osteoblasts were stained with hematoxylin eosin(HE)staining and alkaline phosphatase(ALP)staining to observe their activity.The proliferation rate of osteoblasts promoted by walnut protein and enzymatic hydrolysate was determined by MTT method,and the effect of walnut protein and enzymatic hydrolysate on the proliferation rate of osteoblasts at 24 h,48 h and 72 h were analyzed.The results showed that for walnut protein,the proliferation rate of osteoblasts treated with 65℃/30 min was the highest at 24 h(67.51%).For enzymatic hydrolysates,the proliferation rate of osteoblast with 65℃/30 min treatment was the highest at 24 h(39.39%),but the overall proliferation rate was slightly lower than that of walnut protein.At the same time,with the increase of heat treatment temperature,the proliferation rates of walnut protein and enzymatic hydrolysate showed a downward trend,and both were lower than the control group.In summary,the heat treatment method of 65℃/30 min on walnut protein and enzymatic hydrolysate had the optimal effect on promoting osteoblast proliferation.The results provided data support for the subsequent development of bone-promoting functional products and their sterilization.
作者
刘猛
洪金明
吕文浩
樊凤娇
章检明
LIU Meng;HONG Jinming;LV Wenhao;FAN Fengjiao;ZHANG Jianming(Department of Biological and Food Engineering,Lvliang University,Lvliang 033000,China;College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210023,China;Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)
出处
《中国酿造》
北大核心
2026年第1期223-229,共7页
China Brewing
基金
山西省高等学校科技创新项目(2022L562)
山西省大学生创新创业训练计划项目(S202410812048)
山西省大学生创新创业训练计划项目(S202410812051)
吕梁市重点研发项目(2025NY24)。
关键词
核桃粕
热处理
核桃蛋白
酶解产物
成骨活性
walnut meal
heat treatment
walnut protein
enzymatic hydrolysis product
osteogenic activity
