富硒大豆肽的制备及体内吸收性分析

doi:10.7506/spkx1002-6630-20200102-014

食品科学 ›› 2021, Vol. 42 ›› Issue (3): 165-172.doi: 10.7506/spkx1002-6630-20200102-014

富硒大豆肽的制备及体内吸收性分析

高思薇，张健，张祺悦，李雯晖，李赫，于添，刘新旗

（1.北京工商大学食品与健康学院，国家大豆加工产业技术创新中心，北京 100048；2.恩施德源健康科技发展有限公司，湖北恩施 445000）

发布日期:2021-02-25
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0400401）；人才培养质量建设-一流专业建设（市级）-食品科学与工程项目（PXM2019_014213_000010）

Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides

GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi

(1. National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; 2. Enshi Se-Run Health Tech Development Co. Ltd., Enshi 445000, China)

Published:2021-02-25

摘要/Abstract

摘要： 为提高硒的体内吸收速率，本实验对富硒大豆蛋白和富硒大豆肽在大鼠低硒模型的体内吸收规律进行探究。采用碱溶-酸沉法从富硒大豆中提取富硒大豆蛋白，对其酶解、超滤，制备富硒大豆肽，对所提取富硒大豆蛋白及制备的富硒大豆肽的组成、硒的分布及结合形式进行探究，分别用富硒大豆蛋白、富硒大豆肽（以硒含量18 μg/kg mb，分子质量低于3 kDa）灌胃SD雄性大鼠，于灌胃0、5、10、20、30、40、60、80、90、120 min后尾部取血，同时测定血浆硒质量浓度与氨基酸浓度，分析血硒质量浓度与血浆氨基酸浓度随时间的变化规律。结果表明：富硒大豆蛋白的主要富硒亚基分子质量为26～35 kDa，11S富硒大豆蛋白硒含量显著高于7S富硒大豆蛋白（P＜0.05）；超滤纯化得到的3 kDa以下大豆肽组分的硒含量高达110.40 μg/g，显著高于10 kDa以上与3～10 kDa组分（P＜0.05），3 kDa以下大豆肽组分蛋氨酸含量（189.32 μmol/g）与胱氨酸含量（47.09 μmol/g）也显著高于其他组分（P＜0.05）；灌胃富硒肽与蛋白后大鼠血浆硒质量浓度和总游离氨基酸浓度均出现两个峰值，经灌胃富硒大豆蛋白后，大鼠血硒质量浓度达峰时间分别为20 min和80 min，最高血硒质量浓度可达1.070 mg/L，血浆总游离氨基酸浓度达峰时间分别为10 min和80 min，最高值可达4.172 μmol/L；而灌胃富硒大豆肽后大鼠血硒质量浓度达峰时间分别为10 min和40 min，最高血硒质量浓度可达1.338 mg/L，总游离氨基酸浓度达峰时间分别为5 min和40 min，最高值可达5.053 μmol/L，达峰时间均早于富硒大豆蛋白。研究表明富硒大豆蛋白经酶解，超滤得到富硒大豆肽可显著提高硒的体内吸收速率，具有作为口服营养功能食品开发的潜力。

关键词: 富硒大豆蛋白；富硒大豆肽；硒的分布；营养干预；体内吸收

Abstract: The objective of this study was to investigate the absorption characteristics of selenium-enriched soybean protein and peptides derived from it in selenium-deficient rats. Protein was extracted from selenium-enriched soybean by alkali extraction and acid precipitation, enzymatically hydrolyzed, and ultrafiltrated to obtain peptides. The composition, selenium content and distribution, and amino acid contents of the extracted proteins and the hydrolysate were analyzed. Selenium-enriched soybean protein and the peptides with molecular mass below 3 kDa derived from it were orally administered by gavage to SD male rats at a dose of 18 μg of selenium/kg mb. Subsequently, blood samples were withdrawn from the tail at 0, 5, 10, 20, 30, 40, 60, 80, 90 and 120 minutes for measuring and plotting plasma selenium and amino acid contents as a function of absorption time. The results showed that the main selenium-binding subunits of selenium-enriched soybean protein had a molecular mass of 26–35 kDa, and the selenium content of 11S selenium-enriched soybean protein was significantly higher than that of 7S selenium-enriched soybean protein (P < 0.05). The selenium content of selenium-enriched soybean peptides with molecular mass below 3 kDa was 110.40 μg/g, which was significantly higher than that of selenium-enriched soybean peptides with molecular mass of 3–10 kDa and above (P < 0.05), and the methionine (189.32 μmol/g) and cystine contents (47.09 μmol/g) were also significantly higher (P < 0.05). After administration of selenium-enriched soybean protein, plasma selenium concentration peaked at 20 and 80 min, with a maximum value of 1.070 mg/L; plasma total free amino acid concentration peaked at 10 and 80 min, with a maximum value of 4.172 μmol/L. After administration of the selenium-enriched soybean peptides, plasma selenium concentration peaked at 10 and 40 min, with a maximum value of 1.338 mg/L; plasma total free amino acid concentration peaked at 5 and 40 min, with a maximum value of 5.053 μmol/L. Compared with selenium-enriched soybean protein, the peptides advanced the peak concentration times of plasma selenium and free amino acids, and significantly increased the rate of selenium absorption in vivo, suggesting its potential to be developed as a functional oral nutraceutical.

Key words: selenium-enriched soybean protein; selenium-enriched soybean peptide; selenium distribution; nutritional intervention; in vivo absorption

中图分类号:

TS201.4

高思薇，张健，张祺悦，李雯晖，李赫，于添，刘新旗. 富硒大豆肽的制备及体内吸收性分析[J]. 食品科学, 2021, 42(3): 165-172.

GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi. Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides[J]. FOOD SCIENCE, 2021, 42(3): 165-172.

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富硒大豆肽的制备及体内吸收性分析

Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides

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