摘要
研究紫菜酶解α-葡萄糖苷酶抑制活性肽与锌螯合反应的条件,并对锌-螯合-糖苷酶抑制剂活性肽的胃肠消化稳定性进行评价。对条斑紫菜在一定条件下进行内切与外切蛋白酶的复合酶解获得具备α-葡萄糖苷酶高抑制活性的多肽,采用超滤纳滤双膜组合分离后旋转蒸发浓缩冻干,获得的多肽质量浓度为1 mg/mL时对0.5 mg/mL的α-葡萄糖苷酶抑制率达68%;利用α-葡萄糖苷酶抑制活性肽与锌溶液反应进行螯合条件优化,螯合的最佳条件为:时间1.5 h,pH4.5,温度37℃,质量浓度6 mg/mL,得到的锌-螯合-糖苷酶抑制剂活性肽溶液螯合度为25.6%,螯合后对α-葡萄糖苷酶抑制活性提高到79.8%;建立体外胃肠消化模型,以α-葡萄糖苷酶抑制活性为指标,评价制备的锌-螯合-糖苷酶抑制剂活性肽的胃肠消化耐受性,结果表明:经过不同酶与底物比、时间胃消化后α-葡萄糖苷酶抑制活性下降均在7%左右,十二指肠消化后,抑制活性下降均在5%以内,具有良好的胃肠消化稳定活性。
In order to study the conditions of chelating Znic with α-glucosidase inhibitory active peptides from Porphyra yezoensis enzymatic hydrolysis and evaluate the stability of gastrointestinal digestion The polypeptide,inhibiting the α-glucosidase activity highly,would be gained by the compound enzymolysis technics with using protease of ex- and in- under various treatment factors. Thereafter,the hydrolysate was separated by filtering membrane technique combined ultrafiltration with nanofiltration firstly,and then concentration through rotary evaporator,which the inhibition ratio of α-glucosidase(0.5 mg/mL) could be reached 68% at 1 mg/mL of concentrated polypeptide solution;The optimization factors of chelating reaction involved polypeptide and zinc solution were 1.5 h of reaction time,37 ℃ of temperature,6 mg/ml of polypeptide and pH 4.5 respectively,which the chelating degree of polypeptide and zinc had reached 25.6%, and the inhibition for α-glucosidase had increased to 79.8% after chelation;In addition,the model of gastrointestinal digestion in vitro would be built to evaluate the toleration of the chelate for gastrointestinal digestion by assessing their capacity to inhibit the α-glucosidase activity. The results indicated that the decrease of α-glucosidase activity only had 7% after gastrointestinal digestion under various reaction time and enzyme-substrate ratio;and then reaching 5% approximately after duodenal digestion. Therefore,the chelate of polypeptide and zinc solution was shown better stability of gastrointestinal digestion in this study.
作者
胡春芹
龙婧
周楠迪
田亚平
HU Chunqin;LONG Jing;ZHOU Nandi;TIAN Yaping(Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122 ,China;School of Biotechnology,Jiangnan University,Wuxi 214122 ,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2019年第4期143-149,共7页
Journal of Food Science and Biotechnology
基金
产学研前瞻性联合研究项目(BY2014023-22)
