Enhancing the lipolysis-stimulating activity of soy protein using limited hydrolysis with Flavourzyme and ultrafiltration

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题名:	Enhancing the lipolysis-stimulating activity of soy protein using limited hydrolysis with Flavourzyme and ultrafiltration
作者:	Tsou, M.-J.a, Lin, S.-B.b, Chao, C.-H.c, Chiang, W.-D.c
贡献者:	Department of Food Science, Tunghai University
关键词:	3T3-L1 cell;Hormone-sensitive lipase;Limited hydrolysis;Lipolysis-stimulating activity;Soy protein;Ultrafiltration membrane
日期:	2012
上传时间:	2013-05-24T09:08:35Z (UTC)
摘要:	The aim of this study was to explore the lipolysis-stimulating activity of soy protein isolate (SPI) hydrolysate using 3T3-L1 adipocytes. Intracellular triglyceride residue (TR) was employed as a marker for lipolysis in cells. The lower TR represents the better lipolysis-stimulating activity. SPI was hydrolysed with Flavourzyme for 2 h to obtain the hydrolysate FH2h, which showed lipolysis-stimulating activity in adipocytes at 400-1600 ppm levels. The sequential fractionation of FH2h with 30-0.3 kDa molecular weight cut-off (MWCO) membranes in order to obtain a 1 kDa retentate resulted in further enhancement of its lipolysis-stimulating activity in the cells. The TR decreased significantly from 2.73 to 2.30 μmole/mg protein at the 400 ppm level (p < 0.05). Based on the western immunoblot and immunostaining analysis, the 1 kDa retentate promotes lipolysis by increasing phosphorylation and translocation of the hormone-sensitive lipase in 3T3-L1 adipocytes. ? 2012 Elsevier Ltd. All rights reserved.
關聯:	Food Chemistry Volume 134, Issue 3, 1 October 2012, Pages 1564-1570
显示于类别:	[食品科學系所] 期刊論文

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