摘要:
通过高效反相液相色谱技术,对两种皮氏蛾螺ACE抑制肽(Ile-Val-Thr-Asn-Trp-Asp-Asp-Met-Glu-Lys(IVTNWDDMEK)和Val-Gly-Pro-Ala-Gly-Pro-Arg-Gly(VGPAGPRG)热稳定性、抗胃肠道消化吸收,抗金属离子和抗高盐、高糖的能力进行了测定。结果表明,高温100℃加热6 h,多肽的保留率下降了75%。体外模拟胃肠消化研究表明,IVTNWDDMEK和VGPAGPRG分别在胃液2 h和肠液6 h处理后,对ACE抑制率分别为30.47%、15.74%,28.01%、12.33%。金属离子Fe3+的添加会降低IVTNWDDMEK和VGPAGPRG的ACE抑制活性,Zn2+的添加会使IVTNWDDMEK的ACE抑制活性升高,使VGPAGPRG的ACE抑制活性降低,高盐高糖也会降低酶解肽的ACE抑制活性。因此,在日常生产贮存过程中,为更好的保持ACE抑制肽的稳定性,应该避免高温长时间加热、避免金属离子Fe3+的添加的同时降低食盐和糖的添加。
Abstract:
In this paper,the thermal stability,the ability of anti-gastrointestinal absorption,resistance to metal ions,high salt and high sugar of two ACE inhibitory peptides IVTNWDDMEK(Ile-Val-Thr-Asn-Trp-Asp-Asp-Met-Glu-Lys)and VGPAGPRG(Val-Gly-Pro-Ala-Gly-Pro-Arg-Gly)separated from Volutharpa ampullacea perryi were measured using a method of reversed phase high performance liquid chromatography. The results showed that peptide retention rate decreased by 75% after heating at 100℃ for 6 h. The reason may be that the peptide bond was broken due to prolonged high temperature heating,which affected its physiological activity. In vitro simulated gastrointestinal digestion studies have shown that after IVTNWDDMEK and VGPAGPRG were separately treated with gastric juice for 2 h and intestinal fluid for 6 h,the ACE inhibition rates were 30.47%,15.74%,28.01%,12.33%,respectively. The polypeptide is decomposed to small molecular peptides to some extent,but it still has ACE inhibitory activity after decomposition. The addition of metal ions(Fe3+),high salt and high sugar can reduce ACE inhibitory activity. Therefore,in the daily production and storage process,we should avoid high temperature heating for a long time,avoid the addition of metal ions(Fe3+)and reduce the intake of salt and sugar to keep the stability of ACE inhibitory peptides better.
百度学术
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