酪蛋白体外消化过程中DPP-IV抑制活性的变化规律及其机制分析

doi:10.7506/spkx1002-6630-20190723-306

食品科学 ›› 2020, Vol. 41 ›› Issue (15): 186-193.doi: 10.7506/spkx1002-6630-20190723-306

酪蛋白体外消化过程中DPP-IV抑制活性的变化规律及其机制分析

钱兢菁，郑淋，赵谋明

（华南理工大学食品科学与工程学院，广东广州 510640）

出版日期:2020-08-15 发布日期:2020-08-19
基金资助:
国家自然科学基金青年科学基金项目（31801478）；中央高校基本科研业务费专项资金项目（2018MS91）

Changing Pattern of Dipeptidyl Peptidase IV (DPP-IV) Inhibitory Activity during Casein Digestion in Vitro and Underlying Mechanism

QIAN Jingjing, ZHENG Lin, ZHAO Mouming

(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)

Online:2020-08-15 Published:2020-08-19

摘要/Abstract

摘要： 近年来二肽基肽酶（dipeptidyl peptidase IV，DPP-IV）抑制肽已成为辅助治疗糖尿病的重要手段。本实验以牛乳酪蛋白为研究对象，采用体外胃肠消化模型水解，研究酪蛋白在消化过程中的消化特性和DPP-IV抑制活性变化情况，并采用液相色谱串联质谱法分析消化过程中DPP-IV抑制肽典型特征结构序列变化规律，旨在寻找酪蛋白在消化过程中DPP-IV抑制活性变化机制与典型结构肽变化之间的关系。结果显示：消化特性上，酪蛋白在消化过程中水解度及消化率均随消化时间延长而增加，而其消化产物的DPP-IV抑制率与未消化产物相比总体上也处于增加趋势，并于240 min时达到最高值58.04%，为120 min胃消化产物的2 倍左右（23.22%），水解度及蛋白消化率与DPP-IV抑制活性之间可能存在某种关联。进一步基于液相色谱串联质谱法分析酪蛋白消化产物中具有DPP-IV抑制肽典型特征结构（Xaa-Pro/Ala-及Trp-Xaa-，以下均简称特征肽）肽段，胃蛋白酶消化产物中共鉴定出25 条特征肽，分子质量主要集中在大于5 kDa，而胰酶消化组分共鉴定出48 条特征肽，分子质量集中在小于1 kDa，结合热图结果，发现特征肽段数目及含量均随消化时间呈现增加趋势，与DPP-IV抑制活性变化规律类似，揭示了酪蛋白消化过程中DPP-IV抑制活性变化机制与Xaa-Pro/Ala-及Trp-Xaa-肽数目及含量紧密相关。

关键词: 酪蛋白, 多肽, 二肽基肽酶抑制活性, 液相色谱串联质谱法, 体外模拟胃肠消化

Abstract: In recent years, dipeptidyl peptidase IV (DPP-IV) inhibitory peptides have become an important auxiliary anti-diabetic agent. In this paper, the in vitro digestion characteristics of bovine casein and the change in dipeptidyl peptidase IV (DPP-IV) inhibitory activity during digestion were investigated. Meanwhile, the pattern of change in the typical structure features of DPP-IV inhibitory peptides was analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) in order to elucidate the relevance of the release of characteristic peptides with the mechanism underlying the change in the DPP-IV inhibitory activity of casein hydrolysate during digestion. As a result, we found that the degree of hydrolysis and digestibility increased with the prolongation of digestion time. At the same time, compared to undigested product, the DPP-IV inhibitory effect also increased overall, reaching the highest value of 58.04% at 240 min, which was about 2-fold higher than that at 120 min (23.22%). The degree of hydrolysis and protein digestibility had a certain relationship with the release of DPP-IV inhibitory peptides. Furthermore, the typical structures of DPP-IV inhibitory peptides (i.e., Xaa-Pro/Ala- and Trp-Xaa-) were determined. The pepsin digestion generated 25 target peptides mostly with molecular mass more than 5 kDa, while the pancreatin digestion produced a total of 48 target peptides mostly with molecular mass less than 1 kDa. These results combined with heat map analysis demonstrated that the number and contents of peptides in casein digests were increased with increasing digestion time, which was consistent with the trend of DPP-IV inhibitory activity. Therefore, the DPP-IV inhibitory activity of casein digests during in vitro digestion is closely related to the number and contents of Xaa-Pro/Ala- and Trp-Xaa- peptides.

Key words: casein, peptides, dipeptidyl peptidase IV inhibitory peptides, liquid chromatography-tandem mass spectrometry, simulated gastrointestinal digestion

中图分类号:

TS252.1

钱兢菁, 郑淋, 赵谋明. 酪蛋白体外消化过程中DPP-IV抑制活性的变化规律及其机制分析[J]. 食品科学, 2020, 41(15): 186-193.

QIAN Jingjing, ZHENG Lin, ZHAO Mouming. Changing Pattern of Dipeptidyl Peptidase IV (DPP-IV) Inhibitory Activity during Casein Digestion in Vitro and Underlying Mechanism[J]. FOOD SCIENCE, 2020, 41(15): 186-193.

[1]	李扬，李妍，王筠钠，袁栋栋，张列兵. 酪蛋白种类和二次均质工艺对再制稀奶油搅打特性的影响[J]. 食品科学, 2021, 42(7): 106-112.
[2]	刘娴，黄张君，李霞，廖学品，石碧. 胶原多肽对白酒中4 种醛类物质的反应机理[J]. 食品科学, 2021, 42(6): 31-38.
[3]	冯翠萍，刘一诺，樊双喜，武竹英，钟其顶. 核磁共振磷谱法测定乳制品中的酪蛋白含量[J]. 食品科学, 2021, 42(4): 221-226.
[4]	朱梦媛，李冲伟. 植物源功能肽的制备、生理活性与应用研究进展[J]. 食品科学, 2021, 42(17): 363-369.
[5]	魏连会，宋淑敏，董艳，石杰，王娇娇，李宝龙，孙兴荣. 火麻籽多肽对高脂饮食喂养大鼠血脂的影响[J]. 食品科学, 2021, 42(11): 161-167.
[6]	施娅楠，张家艳，黄艾祥. 辣木凝乳酶水解酪蛋白位点及其酪蛋白磷酸肽、酪蛋白糖巨肽[J]. 食品科学, 2021, 42(10): 104-110.
[7]	高敏，汪建明，甄灵慧，于景华，张伟伟. 牛骨多肽螯合物的制备及结构表征[J]. 食品科学, 2020, 41(8): 256-261.
[8]	张文敏，张健，周浩纯，赵迪，李赫，刘新旗，肖林. 亚麻籽粕制备小分子抗氧化活性肽[J]. 食品科学, 2020, 41(8): 36-44.
[9]	时佳，赵新淮. 糖基化酪蛋白消化物对正常小鼠免疫调节作用的影响[J]. 食品科学, 2020, 41(7): 140-145.
[10]	冯晴霞，闫宇宁，杨峄，周嘉宁，李乐斌，卢学春，安丽萍. 姬松茸多肽提取物对D-半乳糖致衰老模型小鼠的保护作用[J]. 食品科学, 2020, 41(7): 164-170.
[11]	时佳，刘宛宁，付余，赵新淮. 酪蛋白糖基化对其胰蛋白酶消化物在免疫低下模型小鼠中免疫活性的影响[J]. 食品科学, 2020, 41(5): 122-127.
[12]	彭新颜，刘媛，贺红军，张敏，邵凌健，曾玉龙，王晓雨. 乳清多肽对抑制反复冻融猪肉糜氧化和改善品质的影响[J]. 食品科学, 2020, 41(4): 7-14.
[13]	富天昕，张舒，盛亚男，冯玉超，王长远. 绿豆多肽锌螯合物的制备及其结构与体外消化的分析[J]. 食品科学, 2020, 41(4): 59-66.
[14]	张安琪，王玉莹，李瑞，周国卫，王琳，王喜波. 超巴氏杀菌对牛乳酪蛋白微观结构及凝聚性质的影响[J]. 食品科学, 2020, 41(3): 106-110.
[15]	王锐，张迪雅，李晔，苏秀榕. 金枪鱼暗色肉酶解优势肽鉴定及其体外抗氧化和血管紧张素转换酶抑制活性分析[J]. 食品科学, 2020, 41(23): 91-99.

酪蛋白体外消化过程中DPP-IV抑制活性的变化规律及其机制分析

Changing Pattern of Dipeptidyl Peptidase IV (DPP-IV) Inhibitory Activity during Casein Digestion in Vitro and Underlying Mechanism

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价