食品与发酵工业 >

2020 , Vol. 46 >Issue 5: 46 - 51

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022639

研究报告

锡盟蒙古族传统发酵马乳中功能性特征肽段的研究

  • 吴培涵 ,
  • 王雨晴 ,
  • 皇甫洁 ,
  • 陈亮 ,
  • 栾春光 ,
  • 王憬 ,
  • 裴疆森 ,
  • 刘文颖 ,
  • 王德良
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  • 1(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
    2(中国食品发酵工业研究院有限公司,北京,100015)
    3(北京市蛋白功能肽工程技术研究中心,北京,100015)
吴培涵硕士和王雨晴助理工程师为共同第一作者(刘文颖高级工程师和王德良教授级高工为共同通讯作者,E-mail:wenyingliu888@126.com;wdlpost@163.com)

收稿日期: 2019-10-28

  网络出版日期: 2020-04-10

基金资助

政府间国际科技创新合作重点专项(2017YFE0108800)

收起

Study on functional characteristic peptides of traditional fermented horsemilk in Xilinguole League Mongolian

  • WU Peihan ,
  • WANG Yuqing ,
  • HUANGFU Jie ,
  • CHEN Liang ,
  • LUAN Chunguang ,
  • WANG Jing ,
  • PEI Jiangsen ,
  • LIU Wenying ,
  • WANG Deliang
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  • 1(College of food science and pharmacy, Xinjiang Agricultural University, Urumchi 830052, China)
    2(China National Research Institute of Food and Fermentation Industries, Beijing 100015, China)
    3(Beijing Engineering Research Center of Protein and Functional Peptides, Beijing 100015, China)

Received date: 2019-10-28

  Online published: 2020-04-10

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摘要

乳基中的小分子活性肽的相关研究,近几年被重点关注,它可以提高机体免疫能力,是调节生理代谢的功能成分。发酵马乳已被证实具有较高的营养价值和医疗保健作用。该研究针对锡盟蒙古族传统发酵马乳,用高效凝胶过滤色谱与超高效液相色谱-电喷雾串联三重四极杆质谱分析发酵马乳样品中蛋白水解物的分子质量分布,并对主要的功能二肽进行定性定量检测。研究结果表明,发酵后马乳的分子质量在1 000 Da以下的蛋白水解物比例有显著提升,检测出24条具有潜在血管紧张素转化酶(angiotensin-converting enzyme,ACE)抑制功能的二肽,标记含量较高且有功能活性的肽段VP、AF为该发酵马乳样品的特征肽段,并对以上功能肽段的构效关系进行探讨。该研究为进一步开发来源于蒙古族传统发酵食品中的功能乳肽提供参考。

关键词： 锡盟传统发酵马乳; 乳肽; 蛋白水解物

本文引用格式

吴培涵 , 王雨晴 , 皇甫洁 , 陈亮 , 栾春光 , 王憬 , 裴疆森 , 刘文颖 , 王德良 . 锡盟蒙古族传统发酵马乳中功能性特征肽段的研究[J]. 食品与发酵工业, 2020 , 46(5) : 46 -51 . DOI: 10.13995/j.cnki.11-1802/ts.022639

Abstract

The small molecule active milk peptides play functional roles on improving immunity and regulating physiological metabolism. Fermented horse milk has been proved to have high nutritional value and health functions. In this study, the molecular weight distribution of protein hydrolysates and main functional peptides in fermented horse milk samples were analyzed by the high-performance gel filtration chromatography (HPGFC) and ultra-high-performance liquid chromatography-electrospray ionization triple quadrupole tandem mass spectrometry (UHPLC-ESI-MS/MS). The results showed that the proportion of protein hydrolysates with molecular weight less than 1000Da was significantly increased after fermentation. Otherwise, 24 dipeptides with potential angiotensin I-converting enzyme (ACE) inhibition function were identified. Peptides VP and AF with high content and activity were labelled and their structure-activity relationships were explored. This study provides a reference for developing functional milk peptides of traditional Mongolian fermented food.

Key words： Xiliguole League Mongolian traditional fermented house milk; milk-derived peptides; protein hydrolysates

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