摘要
为探究蛋白经体外模拟胃肠道消化后消化产物的抗氧化活性变化规律,以卵白蛋白为研究对象,测定消化产物的体外抗氧化活性,然后利用H2O2构建Caco-2细胞氧化损伤模型,测定细胞存活率、活性氧(ROS)水平,探究消化产物的细胞抗氧化活性。利用电喷雾轨道阱串联质谱鉴定抗氧化活性最强组分(分子质量<1 ku的产物)的抗氧化肽。结果表明:卵白蛋白经体外模拟胃肠道消化后,产物的体外抗氧化活性增强并具有浓度依赖性。其组分分子质量越小,抗氧化活性越强。分子质量<1 ku的产物具有最强的抑制细胞氧化损伤和清除活性氧能力。质谱鉴定出的3条肽序列均具有较强的抗氧化活性,序列分别为CFDV、CVSP和MPFR。以上结果显示,体外模拟胃肠道消化对卵白蛋白消化产物的抗氧化活性提高以及抗氧化活性肽段的释放具有积极作用。
In order to explore the changes in antioxidant activity of proteins after simulating gastrointestinal digestion in vitro,in this paper,ovalbumin was used as the research object,firstly,in vitro antioxidant activity of digested products were measured,then,H2O2 was used to construct a model of Caco-2 cell oxidative damage,and the cell viability and reactive oxygen species(ROS)levels were measured to investigate the cellular antioxidant activity of the products.Finally,electrospray orbital trap tandem mass spectrometry was used to identify three antioxidant peptides from the component with the strongest antioxidant activity(product with a molecular weight of less than 1 ku).The results showed that after the ovalbumin was simulated in the gastrointestinal tract in vitro,the antioxidant activity of the product was enhanced in a concentration-dependent manner,and the smaller the molecular weight of the component,the stronger the antioxidant activity.Products with a molecular weight of<1 ku have the strongest ability to inhibit oxidative damage of cells and scavenge reactive oxygen species.The three peptide sequences identified by mass spectrometry all have strong antioxidant activity.The sequences are:CFDV,CVSP and MPFR.The above results show that in vitro simulated gastrointestinal digestion has a positive effect on the improvement of ovalbumin antioxidant activity and the release of antioxidant active peptides.
作者
姜丰
刘静波
马思彤
杨萌
陈艳
刘博群
张婷
Jiang Feng;Liu Jingbo;Ma Sitong;Yang Meng;Chen Yan;Liu Boqun;Zhang Ting(Jilin Provincial Key Laboratory of Nutrition and Functional Food,Changchun 130062;College of Food Science and Engineering,Jilin University,Changchun 130062)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第9期10-18,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31771985)
中央高校基本科研业务费项目。
