Preparation and Activity of Hypolipidemic Peptides from Mengku-dayecha Protein by Enzymatic Hydrolysis

YE Haoduo; MIAO Jianyin; LI Longxing; HUANG Jiaqin; LIU Benying; SUN Yunnan; ZOU Qin; CAO Yong

doi:10.13386/j.issn1002-0306.2021090085

Volume 43 Issue 9

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(9): 212-221. > DOI: 10.13386/j.issn1002-0306.2021090085

YE Haoduo , MIAO Jianyin , LI Longxing, et al. Preparation and Activity of Hypolipidemic Peptides from Mengku-dayecha Protein by Enzymatic Hydrolysis[J]. Science and Technology of Food Industry, 2022, 43(9): 212−221. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090085.

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Preparation and Activity of Hypolipidemic Peptides from Mengku-dayecha Protein by Enzymatic Hydrolysis

1.
College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China
2.
Tea Research Institute, Yunnan Academy of Agricultural Sciences, Yunnan Provincial Key Laboratory of Tea Science, Menghai 666201, China
3.
School of Food Science and Biological Engineering, Guangdong Polytechnic of Science and Trade, Guangzhou 510000, China

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Received Date: September 06, 2021
Available Online: February 27, 2022

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Abstract

Taking the Mengku-dayecha protein extracted by alkaline extraction and acid precipitation method as the research object, taking the binding capacity of sodium taurocholate as the inspection index, the preparation process of Mengku-dayecha protein hypolipidemic peptides was optimized through single factor experiment and response surface analysis, and the optimal technology was determined. Under the conditions, the enzymatic hydrolysate was evaluated for lipid-lowering activity and amino acid composition analysis. The results showed that the best preparation conditions for Mengku-dayecha protein hypolipidemic peptides were pepsin hydrolysis for 3 h, pH2.1, substrate concentration 2.7%, enzyme substrate ratio 0.3%, and temperature 37 ℃. Under these conditions, the binding capacity of sodium taurocholate was (70.92%±0.12%). The activity evaluation results showed that the tea protein hydrolysate showed good activity in three in vitro evaluation indicators of lipid-lowering activity: The binding capacity of sodium taurocholate (EC₅₀=6.466 mg/mL), the inhibition of pancreatic lipase (IC₅₀=0.310 mg/mL) and the inhibition of cholesterol esterase (IC₅₀=1.557 mg/mL). Amino acid analysis showed that the obtained Mengku-dayecha protein hypolipidemic peptides was rich in essential amino acids (34.35%), hydrophobic amino acids (31.94%) and acidic amino acids (41.06%).

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