益生菌契达干酪抗氧化肽的结构及其体内代谢稳定性

doi:10.7506/spkx1002-6630-20201103-020

摘要/Abstract

摘要： 本实验分别向契达干酪中添加瑞士乳杆菌和鼠李糖乳杆菌制备益生菌干酪，研究其体内抗氧化活性，并将干酪中的抗氧化肽进行分离纯化，利用高效液相色谱-质谱联用法鉴定其结构，采用荧光标记示踪法研究抗氧化肽体内代谢途径及稳定性。结果表明，与衰老模型组相比，喂养干酪提取液的小鼠血清超氧化物歧化酶（superoxide dismutase，SOD）、过氧化氢酶（catalase，CAT）、谷胱甘肽过氧化物酶（glutathione peroxidase，GSH-Px）活力显著升高（P＜0.05），其中含瑞士乳杆菌契达干酪提取液体内抗氧化活性最好，小鼠血清中的SOD、CAT、GSH-Px活力较衰老模型组分别提升了45.98%、35.33%和37.93%，且与正常对照组和VC组无显著差异（P＞0.05）。从瑞士乳杆菌契达干酪提取液中鉴定出6 种抗氧化肽，其中肽段QPHQP抗氧化活性最高。该抗氧化肽在体内的作用顺序为：胃、肠→肾、肝、肺→心脏、脾→脑。除胃肠道外，小鼠肝脏中标记肽蓄积量最高且下降缓慢。由此说明，益生菌干酪在体内仍可起到抗氧化活性，干酪中的抗氧化肽进入体内后经胃肠道消化，随血液循环到达靶器官，且主要蓄积在肝脏并发挥活性。

关键词: 契达干酪；抗氧化肽；体内活性；结构；体内代谢

Abstract: Lactobacillus rhamnosus and Lactobacillus helveticus were separately added to Cheddar cheese to prepare probiotic cheese, whose in vivo antioxidant activity was studied using an aging mouse model. Antioxidant peptides were isolated and purified from the cheeses for structural identification by high performance liquid chromatography-mass spectrometry (HPLC-MS) and for evaluation of in vivo metabolic pathways and stability by a fluorescence labeling tracer method. The results showed that compared with the aging model group, the activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) in the serum of mice gavaged with water-soluble proteins extracted from the probiotic cheeses significantly increased (P < 0.05), and the water-soluble proteins extracted from the cheese containing Lactobacillus helveticus had a stronger in vivo antioxidant effect, increasing the activities of serum SOD, CAT, and GSH-Px by 45.98%, 35.33%, and 37.93%, respectively compared to the aging model group and exhibiting no significant difference in any of these antioxidant enzyme activities compared to the normal control and VC groups (P > 0.05). A total of 6 antioxidant peptides were identified from the cheese with Lactobacillus helveticus, and among them the peptide QPHQP had the highest antioxidant activity. QPHQP exerted antioxidant activity in various organs of the body in the following order: stomach and intestine → kidney, liver and lung → heart and spleen → brain. Among all organs except for the gastrointestinal tract, the accumulation of the fluorescently labeled peptide in the liver was the highest, and it decreased slowly. Therefore, the probiotic Cheddar cheeses had antioxidant activity in vivo. When it entered the body, the antioxidant peptide passed through the gastrointestinal tract and reached its target organs through the blood circulation, mainly accumulating in the liver to play an antioxidant role.

Key words: Cheddar cheese; antioxidant peptide; in vivo activity; structure; in vivo metabolism

中图分类号:

TS201.4

李晓东，张更旭，王宇鑫，郝欣悦，刘璐，赵铭琪，倪晨宇，姜欣. 益生菌契达干酪抗氧化肽的结构及其体内代谢稳定性[J]. 食品科学, 2021, 42(19): 194-201.

LI Xiaodong, ZHANG Gengxu, WANG Yuxin, HAO Xinyue, LIU Lu, ZHAO Mingqi, NI Chenyu, JIANG Xin. Structure and in Vivo Metabolic Stability of Antioxidant Peptides in Probiotic Cheddar Cheese[J]. FOOD SCIENCE, 2021, 42(19): 194-201.

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益生菌契达干酪抗氧化肽的结构及其体内代谢稳定性

Structure and in Vivo Metabolic Stability of Antioxidant Peptides in Probiotic Cheddar Cheese

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