食品与发酵工业 >

2022 , Vol. 48 >Issue 21: 196 - 203

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032705

研究报告

牡蛎抗氧化及降糖肽的结构特征及其体外模拟消化特性

  • 张佩 ,
  • 陈忠琴 ,
  • 曹文红 ,
  • 高加龙 ,
  • 郑惠娜 ,
  • 林海生 ,
  • 章超桦 ,
  • 秦小明
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  • 1(广东海洋大学 食品科技学院,国家贝类加工技术研发分中心(湛江),广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省海洋生物制品工程实验室,水产品深加工广东普通高等学校重点实验室,广东 湛江,524088)
    2(广东海洋大学 深圳研究院,广东 深圳,518120)
    3(海洋食品精深加工关键技术省部共建协同创新中心(大连工业大学),辽宁 大连,116034)
硕士研究生(陈忠琴讲师为通信作者,E-mail:chenzhongqin@gdou.edu.cn)

收稿日期: 2022-06-17

  修回日期: 2022-07-29

  网络出版日期: 2022-12-02

基金资助

广东海洋大学“冲一流”学科建设科研项目(231419014);广东海洋大学科研启动费资助项目(060302042007);湛江市科技计划项目(2021E05017);广东省基础与应用基础研究基金项目(2021A1515110621);现代农业产业技术体系专项资金资助项目(CARS-49)

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Structural characteristics of antioxidant and hypoglycemic peptides from oyster (Crassostrea hongkongensis) and their simulated digestive properties in vitro

  • ZHANG Pei ,
  • CHEN Zhongqin ,
  • CAO Wenhong ,
  • GAO Jialong ,
  • ZHENG Huina ,
  • LIN Haisheng ,
  • ZHANG Chaohua ,
  • QIN Xiaoming
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  • 1(College of Food Science and Technology, Guangdong Ocean University, National Research and Development Branch Center for Shellfish Processing, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    2(Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China)
    3(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2022-06-17

  Revised date: 2022-07-29

  Online published: 2022-12-02

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摘要

表征了牡蛎抗氧化及降糖肽的结构特征,并探究了体外模拟胃肠消化对其抗氧化和降糖活性的影响,评估牡蛎肽在消化系统中的稳定性。以酶解法制备的牡蛎肽为原料,采用HPLC法分析其分子质量分布;利用氨基酸组成分析仪及高效液相串联质谱技术分析牡蛎抗氧化及降糖肽的结构特征;通过体外模拟消化模型研究胃肠消化前后牡蛎肽的短肽含量、氨基酸组成、抗氧化活性(DPPH自由基清除率)、降糖活性(α-淀粉酶和α-葡萄糖苷酶的抑制率)。结果表明,牡蛎肽分子质量主要分布在2 kDa以下,富含必需氨基酸(46.94%)和疏水性氨基酸(47.68%);其富含支链氨基酸和脯氨酸,且靠近肽链N端位置,是抗氧化及降糖肽的典型结构模式,且其疏水性氨基酸高达43.22%,与氨基酸组成分析结果一致。牡蛎肽的短肽和游离氨基酸含量经胃肠消化后显著增加,而DPPH自由基清除率、α-淀粉酶和α-葡萄糖苷酶的抑制率显著降低,说明胃肠消化可能会通过降解牡蛎肽影响其消化稳定性,进而显著降低其抗氧化和降糖活性。该研究结果为进一步开展牡蛎肽消化吸收及稳态化保护研究提供了科学依据。

关键词： 牡蛎肽; 抗氧化活性; 降糖活性; 结构特征; 消化特性

本文引用格式

张佩 , 陈忠琴 , 曹文红 , 高加龙 , 郑惠娜 , 林海生 , 章超桦 , 秦小明 . 牡蛎抗氧化及降糖肽的结构特征及其体外模拟消化特性[J]. 食品与发酵工业, 2022 , 48(21) : 196 -203 . DOI: 10.13995/j.cnki.11-1802/ts.032705

Abstract

This study explored the structural characteristics of antioxidant and hypoglycemic peptides from oyster (Crassostrea hongkongensis) as well as the effect of simulated gastrointestinal digestion in vitro on their antioxidant and hypoglycemic activities, and further evaluated the stability of oyster peptides in the digestive system. The molecular weight distribution of the oyster peptides obtained by enzymatic hydrolysis were analyzed by HPLC. The structural characteristics of oyster antioxidant and hypoglycemic peptides were analyzed by amino acid composition analyzer and LC-MS/MS. The changes of short peptide content, amino acid composition, antioxidant activity indicator: DPPH radical-scavenging rates, hypoglycemic activity indicators: α-amylase and α-glucosidase inhibition rate of oyster peptides before and after gastrointestinal digestion were studied by simulated digestion model in vitro. The molecular mass of obtained oyster peptides mainly less than 2 kDa, which were rich in essential amino acids (46.94%) and hydrophobic amino acids (47.68%). Peptide spectrum analysis showed that the prepared oyster peptides were rich in branched chain amino acids (BCAAs) and proline (Pro), which close to the N-terminal position of the peptide chain. Combining with literature studies, it was speculated as a typical structural model of antioxidant and hypoglycemic peptides, and its hydrophobic amino acids were as high as 43.22%, which was consistent with the results of amino acid composition analysis. The content of short peptides and free amino acids in oyster peptides increased significantly after gastrointestinal digestion, while DPPH radical-scavenging activity, α-amylase and α-glucosidase inhibition rate of oyster peptides were significantly reduced, indicating that gastrointestinal digestion may affect the digestion stability of oyster peptides by degrading its structure, thereby significantly reducing its antioxidant and hypoglycemic activities. The results provide a scientific basis for further study on the digestion, absorption and stabilization of oyster peptides.

Key words： oyster peptides; antioxidant activity; hypoglycemic activity; structural characteristics; simulated digestive properties

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