酵母蛋白与乳清蛋白对大鼠血浆氨基酸动力学的比较分析

doi:10.7506/spkx1002-6630-20260407-051

食品科学 ›› 2026, Vol. 47 ›› Issue (19): 192-199.doi: 10.7506/spkx1002-6630-20260407-051

• 营养卫生 • 上一篇

酵母蛋白与乳清蛋白对大鼠血浆氨基酸动力学的比较分析

余海立，郑明山，张彦，陈智仙

（1.农业微生物资源发掘与利用全国重点实验室，湖北宜昌 443000；2.酵母功能湖北省重点实验室，湖北宜昌 443000）

发布日期:2026-10-22
基金资助:
“十四五”国家重点研发计划项目（2022YFF1103305；2023YFF1104403）；湖北省重点实验室定向委托项目（2025CSA048）

Comparison of Plasma Amino Acid Kinetics in Rats Following Oral Administration of Yeast Protein and Whey Protein

YU Haili, ZHENG Mingshan, ZHANG Yan, CHEN Zhixian

(1. National Key Laboratory of Agricultural Microbiology, Yichang 443000, China; 2. Hubei Provincial Key Laboratory of Yeast Function, Yichang 443000, China)

Published:2026-10-22

摘要/Abstract

摘要： 目的：明确酵母蛋白（yeast protein，YP）、浓缩乳清蛋白（whey protein concentrate，WPC）与分离乳清蛋白（whey protein isolate，WPI）的氨基酸组成特征及大鼠体内吸收动力学差异。方法：以大鼠为实验动物，采用单次等剂量灌胃方式考察3 种蛋白灌胃后血浆氨基酸的动态变化规律，同时探讨亮氨酸（leucine，Leu）强化对血浆氨基酸代谢的调控效应。结果：YP的粗蛋白含量与WPI相近，其缬氨酸、异亮氨酸、苯丙氨酸、组氨酸、精氨酸等多种必需氨基酸及功能性氨基酸含量高于WPC和WPI；3 种蛋白灌胃后30 min时，大鼠血浆氨基酸浓度达到峰值，峰值水平由高到低依次为WPI组、YP组、WPC组；灌胃后60～120 min，YP组血浆氨基酸浓度下降平缓，呈现出缓释与长效特征。经Leu等剂量强化后，Leu强化YP（YP-L）组缬氨酸的血浆氨基酸浓度-时间曲线下面积（area under the curve，AUC）显著高于Leu强化WPI（WPI-L）组和Leu强化WPC（WPC-L）组（P＜0.05）；Leu、异亮氨酸及总支链氨基酸的AUC显著高于WPC-L组（P＜0.05），与WPI-L组无显著差异（P＞0.05），但数值呈升高趋势。结论：YP具备优质的氨基酸组成与缓释长效吸收特性，在等Leu水平下支链氨基酸生物利用度更具优势，是一种极具开发前景的新型优质非动物源蛋白。

关键词: 酵母蛋白；乳清蛋白；氨基酸；动力学；大鼠血浆

Abstract: Objective: To clarify the amino acid composition and absorption kinetics of yeast protein (YP), whey protein concentrate (WPC), and whey protein isolate (WPI) in rats. Methods: After single gavage administration of the three proteins at an equal dose, the dynamic changes of plasma amino acids in rats were investigated. Meanwhile, the regulatory effect of leucine (Leu) fortification on plasma amino acid metabolism was explored. Results: The crude protein content of YP was similar to that of WPI, and the contents of multiple essential and functional amino acids including valine, isoleucine, phenylalanine, histidine, and arginine in YP were higher than those in the WPC and WPI. Plasma amino acid concentrations peaked at 30 min after gavage administration of the three proteins, with peak levels in the order of WPI > YP > WPC. From 60 to 120 min after gavage, the plasma amino acid concentration in the YP group decreased slowly, showing sustained-release and long-acting absorption characteristics. After equal-dose Leu fortification, the area under the plasma amino acid concentration-time curve (AUC) of valine was significantly higher in the Leu-fortified YP (YP-L) group than in the Leu-fortified WPI (WPI-L) and Leu-fortified WPC (WPC-L) groups (P < 0.05). The AUCs of Leu, isoleucine, and total branched-chain amino acids (BCAAs) were significantly higher than those in the WPC-L group (P < 0.05), but showed no significant differences from those in the WPI-L group (P > 0.05) despite an upward trend. Conclusion: YP has excellent amino acid composition and sustained-release long-acting absorption properties, and exhibits superior bioavailability of BCAAs at equal levels of Leu fortification. It is a novel high-quality non-animal-derived protein with great development and application prospects.

Key words: yeast protein; whey protein; amino acid; kinetics; rat plasma

中图分类号:

TS201.4

余海立，郑明山，张彦，陈智仙. 酵母蛋白与乳清蛋白对大鼠血浆氨基酸动力学的比较分析[J]. 食品科学, 2026, 47(19): 192-199 https://doi.org/10.7506/spkx1002-6630-20260407-051

YU Haili, ZHENG Mingshan, ZHANG Yan, CHEN Zhixian. Comparison of Plasma Amino Acid Kinetics in Rats Following Oral Administration of Yeast Protein and Whey Protein[J]. FOOD SCIENCE, 2026, 47(19): 192-199 https://doi.org/10.7506/spkx1002-6630-20260407-051

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酵母蛋白与乳清蛋白对大鼠血浆氨基酸动力学的比较分析

Comparison of Plasma Amino Acid Kinetics in Rats Following Oral Administration of Yeast Protein and Whey Protein

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