Please wait a minute...
 
 
食品与发酵工业  2022, Vol. 48 Issue (20): 217-224    DOI: 10.13995/j.cnki.11-1802/ts.030401
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
青稞酒糟多肽的制备及其活性研究
杨婷婷1, 孙万成1, 罗毅皓1*, 冯声宝2
1(青海大学 农牧学院,青海 西宁,810016)
2(青海互助天佑德青稞酒股份有限公司,青海 西宁,810016)
Preparation and activity of highland barley fermentation spent polypeptide
YANG Tingting1, SUN Wancheng1, LUO Yihao1*, FENG Shengbao2
1(College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China)
2(Qinghai Mutual Tien You De Barley Wine Co.Ltd., Xining 810016, China)
下载:  HTML  PDF (6415KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 该文通过醇碱法、碱法和酸法提取青稞酒糟蛋白,利用蛋白纯化仪纯化青稞酒糟蛋白,对纯化后的蛋白进行定性定量分析,进行醒酒实验和体外抗氧化活性实验。结果表明,醇碱法提取蛋白得率高于其他2种方法,得率为(7.52±0.12)%;定性定量分析中共鉴定到29种蛋白,与碱法比较醇碱法差异表达蛋白11种,差异蛋白主要与微生物代谢、氧化磷酸化、次生代谢物的生物合成有关;此外,当多肽质量浓度10 mg/mL时,对乙醇脱氢酶的激活效果最优,为(22.58±0.53)%,当青稞酒糟多肽浓度为21 μg/L时,对DPPH自由基、羟自由基和超氧阴离子自由基的清除率分别为(70.76±1.35)%、(52.05±2.09)%和(55.88±1.99)%。该研究结果表明青稞酒糟多肽具有良好的醒酒活性和抗氧化性,为后续研究青稞酒糟多肽的功能性提供了参考。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
杨婷婷
孙万成
罗毅皓
冯声宝
关键词:  青稞酒糟  多肽  蛋白纯化  体外抗氧化  醒酒活性    
Abstract: Highland barley fermentation spent (HBFS) is a wine spent from pure grain, which is rich in nutrients, including high quality proteins, and can be used to prepare peptides. To further investigate the functional activity of HBFS peptides, HBFS proteins were extracted by alcohol-base, alkali and acid methods, purified using a protein purifier, and the purified proteins were analyzed qualitatively and quantitatively, and sobriety and in vitro antioxidant activity experiments were carried out. The results showed that the yield of protein extraction by the alcohol-base method was higher than that of the other two methods, with a yield of (7.52±0.12)%. Twenty-nine proteins were identified in the qualitative and quantitative analysis, and eleven proteins were differentially expressed by the alcohol-base method compared with the alkaline method. The differential proteins were mainly related to microbial metabolism, oxidative phosphorylation and biosynthesis of secondary metabolites. In addition, the optimal effect on ADH activation was (22.58±0.53)% at a peptide concentration of 10 mg/mL. And when the peptide concentration was 21 μg/L, the scavenging effects on DPPH radical, ·OH and ·O-2 were (70.76±1.35)%, (52.05±2.09)% and (55.88±1.99)%, respectively. The results validate the possibility of functional active peptide extraction in HBFS and also provide a reference for subsequent studies on the functionality of HBFS peptides.
Key words:  highland barley fermentation spent    peptide    protein purification    antioxidation    sober activity
收稿日期:  2021-12-16      修回日期:  2022-02-01           出版日期:  2022-10-25      发布日期:  2022-11-18      期的出版日期:  2022-10-25
作者简介:  硕士研究生(罗毅皓副教授为通信作者,E-mail:291649347@qq.com)
引用本文:    
杨婷婷,孙万成,罗毅皓,等. 青稞酒糟多肽的制备及其活性研究[J]. 食品与发酵工业, 2022, 48(20): 217-224.
杨婷婷,孙万成,罗毅皓,et al. Preparation and activity of highland barley fermentation spent polypeptide[J]. Food and Fermentation Industries, 2022, 48(20): 217-224.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.030401  或          http://sf1970.cnif.cn/CN/Y2022/V48/I20/217
[1] 李倩, 裴朝曦, 王之盛, 等.不同类型酒糟营养成分组成差异的比较研究[J].动物营养学报, 2018, 30(6):2 369-2 376.LI Q, PEI Z X, WANG Z S, et al.Comparative study on nutrients compositions of different types of distillers' grains[J].Chinese Journal of Animal Nutrition, 2018, 30(6):2 369-2 376.
[2] PENG L, KONG X Y, WANG Z M, et al.Baijiu vinasse as a new source of bioactive peptides with antioxidant and anti-inflammatory activity[J].Food Chemistry, 2021, 339:128159.
[3] 黄迪宇. 青稞酒糟饮料的制备及稳定性研究[D].无锡:江南大学, 2017.HUANG D Y.Studies on the preparation and stability highland barley draff beverage[D].Wuxi:Jiangnan University, 2017.
[4] 高泽汝, 刘昆仑, 陈复生.碱法提取玉米胚芽蛋白的条件优化[J].食品工业, 2020, 41(10):5-8.GAO Z R, LIU K L, CHEN F S.Optimization of extraction conditions for corn germ protein by alkali method[J].Food Industry, 2020, 41(10):5-8.
[5] 吴兴雨, 曹阔, 孙丰梅.小米谷糠蛋白提取的研究进展[J].粮食加工, 2020, 45(2):69-73.WU X Y, CAO K, SUN F M.Research progress on extraction of millet bran protein[J].Grain Processing, 2020, 45(2):69-73.
[6] RAMíREZ K, PINEDA-HIDALGO K V, ROCHíN-MEDINA J J, et al.Fermentation of spent coffee grounds by Bacillus clausii induces release of potentially bioactive peptides[J].LWT, 2021, 138:110685.
[7] SU C F, CHEN Y F, TSAI Y J, et al.Antioxidant activity of linear and star-shaped polypeptides modified with dopamine and glutathione[J].European Polymer Journal, 2021, 152:110497.
[8] CUESTA C M, IBAÑEZ F, LOPEZ-HIDALGO R, et al.A targeted polypeptide-based nanoconjugate as a nanotherapeutic for alcohol-induced neuroinflammation[J].Nanomedicine:Nanotechnology, Biology and Medicine, 2021, 34:102376.
[9] CONNOLLY A, CERMEÑO M, ALASHI A M, et al.Generation of phenolic-rich extracts from brewers' spent grain and characterisation of their in vitro and in vivo activities[J].Innovative Food Science & Emerging Technologies, 2021, 68:102617.
[10] WEI D, FAN W L, XU Y, et al.Identification of water-soluble peptides in distilled spent grain and its angiotensin converting enzyme (ACE) inhibitory activity based on UPLC-Q-TOF-MS and proteomics analysis[J].Food Chemistry, 2021, 353:129521.
[11] QIAO H R, BI X J, ZHANG Y Y, et al.Enzymic polypeptide antioxidant activity and inhibitory activity on α-glucosidase and α-amylase from Paeonia ostii cake[J].Industrial Crops and Products, 2020, 146:112158.
[12] 姜福佳. 酒糟中活性成分的提取及其活性的研究[D].长春:吉林大学, 2009.JIANG F J.Extraction of bioactive components from grain stillage and and study on their activity[D].Changchun:Jilin University, 2009.
[13] 杜瑶瑶, 刘玲玲, 王鉴, 等.用AKTA explorer 10蛋白纯化系统分离纯化家蚕类免疫球蛋白[J].蚕业科学, 2013, 39(4):732-738.DU Y Y, LIU L L, WANG J, et al.Separation and purification of Bombyx mori hemolin with KTA explorer 10 protein purification system[J].Science of Sericulture, 2013, 39(4):732-738.
[14] 魏冬. 白酒糟中ACE抑制肽的鉴定与活性探究[D].无锡:江南大学, 2020.WEI D.Identification andactivity of ACE inhibitory peptidesin distilled spent grain[D].Wuxi:Jiangnan University, 2020.
[15] 田田. 黑豆多肽的制备及体外醒酒活性的研究[D].长春:长春工业大学, 2014.TIAN T.Preparation and anti-alcoholism activity in vitro of black bean polypeptide[D].Changchun:Changchun University of Technology, 2014.
[16] 王培宇. 南瓜籽多肽制备及其抗衰老作用研究[D].无锡:江南大学, 2020.WANG P Y.Study on preparation of pumpkin seed peptides and their anti-aging effect[D].Wuxi:Jiangnan University, 2020.
[17] 曹磊, 宋玉, 陶澍, 等.不同处理对糙米发芽后酚类含量及其抗氧化活性影响[J].食品研究与开发, 2021, 42(9):138-143.CAO L, SONG Y, TAO S, et al.Effects of different treatments on phenolic content and antioxidant activities of brown rice by germination[J].Food Research and Development, 2021, 42(9):138-143.
[18] 郭辉, 何慧, 韩樱, 等.玉米肽对小鼠酒后肝脏乙醇脱氢酶活力的影响及醒酒机理[J].食品科学, 2011, 32(11):265-269.GUO H, HE H, HAN Y, et al.Effect of corn peptides on alcohol dehydrogenase activity in live of mice after drinking and its anti-alcohol mechanism[J].Food Science, 2011, 32(11):265-269.
[19] 马吉瑶, 郑程远, 郭成宇.小米中抗氧化活性成分的研究进展[J].农产品加工, 2021,(7):80-83.MA J Y, ZHENG C Y, GUO C Y.Research progress on antioxidant active components of millet[J].Farm Products Processing, 2021,(7):80-83.
[20] 侯梦媛. 白酒酒糟中醇溶蛋白的研究与应用[D].无锡:江南大学, 2020.HOU M Y.Study and application of prolamin from distiller's grains of baijiu[D].Wuxi:Jiangnan University, 2020.
[21] 周红, 张杰, 张文刚, 等.青海黑青稞营养及活性成分分析与评价[J].核农学报, 2021, 35(7):1 609-1 618.ZHOU H, ZHANG J, ZHANG W G, et al.Analysis and evaluation of the nutritional quality and active components of Qinghai black highland barley[J].Journal of Nuclear Agricultural Sciences, 2021, 35(7):1 609-1 618.
[22] 李倩. 不同类型酒糟营养成分组成差异及瘤胃发酵特性的研究[D].雅安:四川农业大学, 2017.LI Q.Study on nutrients compositions and ruminal fermentation characteristics of different types distillers' grains[D].Ya'an:Sichuan Agricultural University, 2017.
[23] 姜云松. 白酒酒糟中功能性多肽的提取纯化鉴定及活性测定[D].北京:北京工商大学, 2020.JIANG Y S.Extraction, purification, identification and activities determination of functional peptides from Baijiu Jiuzao[D].Beijing:Beijing University of Technology and Industry, 2020.
[24] 李萌. 酶法制备绿豆多肽及其对乙醇脱氢酶活性影响研究[D].长春:吉林农业大学, 2015.LI M.Research on the preparation of mung bean polypeptide by enzyme technology and its effect on the activity of alcohol dehydrogenase[D].Changchun:Jilin Agricultural University, 2015.
[25] 宁庆鹏. 花生粕功能多肽的研究[D].太原:山西大学, 2016.NING Q P.Function of peanut meal peptide research[D].Taiyuan:Shanxi University, 2016.
[1] 易媛, 赵敏惠, 左勇, 马倩, 胡琨, 黄庆. 桑葚酵素发酵过程中活性物质与抗氧化能力的相关性研究[J]. 食品与发酵工业, 2022, 48(9): 117-122.
[2] 张作达, 王琴飞, 吴若娜, 牛晓磊, 张振文. 木薯叶片多肽的制备与抗氧化功能研究[J]. 食品与发酵工业, 2022, 48(7): 146-153.
[3] 赵世光, 谢东宝, 储欣颖, 张宇, 胡子敏, 葛礼涛, 钱森和, 魏明. 混菌发酵制备茶籽多肽及其抗氧化作用[J]. 食品与发酵工业, 2022, 48(6): 147-153.
[4] 李冲, 杨悦, 骞宇, 赵欣. 白茶多酚对D-半乳糖致小鼠肾损伤模型的改善作用[J]. 食品与发酵工业, 2022, 48(4): 226-234.
[5] 张吉, 吴志勇, 朱玲玉, 辛瑜, 顾正华, 石贵阳, 张梁. 人源内皮抑素在大肠杆菌中的可溶性表达[J]. 食品与发酵工业, 2022, 48(16): 1-10.
[6] 罗发莉, 蓝妙传, 付余, 马良, 戴宏杰, 冯鑫, 张宇昊. 菜籽多肽结构鉴定及其包封β-胡萝卜素的机制[J]. 食品与发酵工业, 2022, 48(16): 18-23.
[7] 马贵红, 赖龙昕, 李蝶, 冯颖琳, 李筱, 张志清, 李树红, 王彩霞, 顾毅, 马翼, 李美良. 饱和硫酸铵纯化重组日本囊对虾铁蛋白[J]. 食品与发酵工业, 2022, 48(16): 138-143.
[8] 杨柳, 郑汉丰, 郭全友, 杨絮, 周国燕, 郑尧. 枯草芽胞杆菌发酵制备南极磷虾肽及其体外抗氧化活性研究[J]. 食品与发酵工业, 2022, 48(14): 84-92.
[9] 袁富欢, 蓝妙传, 付余, 戴宏杰, 朱瀚昆, 冯鑫, 张宇昊. 分子质量和极性对菜籽多肽包封β-胡萝卜素的影响研究[J]. 食品与发酵工业, 2022, 48(13): 129-134.
[10] 郝静, 涂心怡, 曹诗诺, 汪涛, 王丰俊. 壳聚糖-核桃多肽脂质体的制备及表征[J]. 食品与发酵工业, 2022, 48(13): 135-140.
[11] 罗小婵, 张永东, 孔祥颖, 张伟, 臧容宇, 余群力, 韩玲. 发酵牛肉香肠肽的抗氧化稳定性研究[J]. 食品与发酵工业, 2022, 48(10): 28-34.
[12] 孟洋, 卢红梅, 杨双全, 章之柱, 陈莉, 刘兵, 王利萍. 铁皮石斛复配花茶制作工艺及其功能性研究[J]. 食品与发酵工业, 2021, 47(8): 170-179.
[13] 尹乐斌, 廖聪, 刘丹, 杨爱莲, 刘桠丽, 何平, 李乐乐. 矿质离子螯合肽自组装递送体系研究进展[J]. 食品与发酵工业, 2021, 47(5): 296-302.
[14] 林冰洁, 薛鹏, 荆金金, 张若愚, 季晓迎, 韩彩静, 张丰香. 不同蛋白酶制备藜麦麸皮多肽及其活性研究[J]. 食品与发酵工业, 2021, 47(3): 114-119.
[15] 侯梦凡, 胡晓, 杨贤庆, 陈胜军, 吴燕燕, 许加超. 卵形鲳鲹黄嘌呤氧化酶抑制肽的制备及其工艺优化[J]. 食品与发酵工业, 2021, 47(23): 185-192.
[1] YUAN Feng-jiao et al . Heterologous Expression of phenylpyruvate reductase from Lactobacillus plantarum and Its Application in the Preparation of Phenyllactic Acid[J]. Food and Fermentation Industries, 2017, 43(11): 16 -21 .
[2] TIAN Jun-qing et al. Synthesis and structure characterization of octenyl succinic acid cellulose ester #br#[J]. Food and Fermentation Industries, 2017, 43(11): 65 .
[3] LEI Lin et al. Effects of Maturity on the Nutrients in Cabbages[J]. Food and Fermentation Industries, 2017, 43(11): 101 .
[4] JU Ning et al. Isolation, screening and analysis of aroma components of non-Saccharomyces for wolfberry wine[J]. Food and Fermentation Industries, 2017, 43(11): 125 .
[5] TIAN Xue-zhi et al. Effect of high hydrostatic pressure treatment on the functional properties of konjac glucomannan / soybean protein composite sol[J]. Food and Fermentation Industries, 2017, 43(11): 153 .
[6] ZHANG Dong et al. Effect of different amounts of salt on quality of bacon[J]. Food and Fermentation Industries, 2017, 43(11): 159 .
[7] CAI Jian. Determinationoffolicacidinsportsdrinkby UPLC-MS/MS[J]. Food and Fermentation Industries, 2017, 43(11): 220 .
[8] XIE Guang-fa et al. New progressinChinesericewinebrewing technology andequipment[J]. Food and Fermentation Industries, 2017, 43(11): 225 .
[9] . Isolation and identification of anaerobic bacteria in the process of Maotai-flavor liquor brewing[J]. Food and Fermentation Industries, 0, (): 1 .
[10] ZHANG Xue-qin et al.. Optimization of preparation of flavor based on material by microbial composite fermentation of Antarctic krill[J]. Food and Fermentation Industries, 0, (): 1 .
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn