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首页> 外文期刊>Journal of Agricultural and Food Chemistry >PLATELET-ACTIVATING FACTOR (PAF) ANTAGONISTS IN FOODS - A STUDY OF LIPIDS WITH PAF OR ANTI-PAF-LIKE ACTIVITY IN COWS MILK AND YOGURT
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PLATELET-ACTIVATING FACTOR (PAF) ANTAGONISTS IN FOODS - A STUDY OF LIPIDS WITH PAF OR ANTI-PAF-LIKE ACTIVITY IN COWS MILK AND YOGURT

机译:食品中的血小板活化因子(PAF)拮抗剂-牛乳和酸奶中具有PAF或抗PAF活性的脂类的研究

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摘要

Yogurt, a food with indisputable nutritional value, is also used for therapeutic purposes. Milk derivatives are blamed for some pathological effects of yogurt noted in selected subjects such as sensitive newborns or infants, In this study, we investigated the probable existence of platelet-activating factor (PAF) and lipids inhibiting PAF action in raw and incubated milk and yogurt. Detection of these substances may explain the controversial properties of these milk products. The in vitro biological study of lipids in washed platelets showed little production of PAF in incubated milk (0.3-0.8 ng/100 mL sample) although the concentration of PAF in milk fat remained constant during the majority of the incubation time. Yogurt lipids of intermediate polarity presented stronger inhibitory activity against PAF than lipids corresponded to raw or incubated milk. Our data demonstrated that Streptococcus thermophilus and Lactobacillus bulgaricus biosynthesize important quantities of PAF inhibitors, whereas random contamination of milk leads to the production of small amounts of PAF and PAF inhibitors.
机译:营养价值无可争议的食品酸奶也被用于治疗目的。牛奶衍生物被归因于某些受试者(如敏感的新生儿或婴儿)中注意到的酸奶的某些病理作用。在这项研究中,我们研究了生乳和温育牛奶和酸奶中血小板活化因子(PAF)和脂质抑制PAF作用的可能存在。对这些物质的检测可能解释了这些奶制品的有争议的特性。尽管在大多数温育时间中乳脂中PAF的浓度保持恒定,但对体外洗涤的血小板中的脂质进行的生物学研究表明,温育的牛奶(0.3-0.8 ng / 100 mL样品)中PAF的生成很少。中等极性的酸奶脂质对PAF的抑制作用强于相应于未加工或温育牛奶的脂质。我们的数据表明,嗜热链球菌和保加利亚乳杆菌生物合成了大量的PAF抑制剂,而牛奶的随机污染会导致少量PAF和PAF抑制剂的产生。

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