摘要
目的以蒜渣为原料,对制备ACEI(血管紧张素转化酶抑制剂)活性肽的工艺及酶解产物的稳定性进行研究。方法以水解液的抑制活性为试验指标,从9种蛋白酶中筛选出4种较佳蛋白酶单独或联合水解蒜渣。结果蛋白酶1单独水解效果较好。通过单因素和正交试验得出最佳水解条件:加酶量(E/S)6%、底物浓度8%、pH 7、50℃、3 h,在上述条件下酶解产物对ACE的抑制率为88.81%。考察了大蒜渣ACEI活性肽的热稳定性、耐酸碱性和抗肠道酶降解能力,结果表明,该活性肽具有良好的耐高温性能;在酸性条件下活性下降较快,当pH≥8.3时活性稳定;在模拟的胃肠道环境中具有良好的抗胃蛋白酶和胰蛋白酶裂解的能力。结论大蒜渣ACEI活性肽经口服或者静脉注射后很可能具有良好的降血压效果。
Objective The processing technology of ACEI peptide from garlic residue after extraction of garlic oil by steam distillation and stabilities of ACEI peptide were studied. Methods The garlic residue was hydrolyzed by 9 kinds of protease individually or jointly,and protease N0.1 was chosen as the best. Results The optimum parameters obtained by single factor and orthogonal experiments were as follows：enzyme concentration（E/S） 6%,substrate concentration 8%,pH7,50℃,3h.Under this condition,the ACE inhibitory activity of hydrolysate was 88.81%.After that,the stability of the hydrolysate was studied.The effects of factors,such as heat treatment,acid treatment,alkali treatment and gastrointestinal enzyme treatment on ACE inhibitory activity of hydrolysate were investigated.Results indicated that heat treatment had no significant effect on the stability of hydrolysate,the hydrolysate was unstable under acid conditions,however,stable under basic conditions（pH8.3）,and the hydrolysate had the ability to resist intestinal enzymes proteolysis in mimic gastrointestinal environment. Conclusion The experimental results predict that garlic residue ACEI peptide has a good potential on depressing blood pressure after oral or intravenous administration in humans.
出处
《时珍国医国药》
CAS
CSCD
北大核心
2012年第1期87-90,共4页
Lishizhen Medicine and Materia Medica Research
基金
国家自然科学基金(No.31071502)
高等学校博士学科点专项科研基金(No.200802990010)
江苏高校优势学科建设工程资助项目(PAPD)
江苏大学大学生科研立项项目(No.09A085)
关键词
大蒜渣
酶解
ACEI活性肽
抑制活性
稳定性
Garlic residue Enzymatic-hydrolysis ACE inhibitory peptide Inhibitory activity Stability
