发酵和体外消化对豌豆蛋白中血管紧张素转化酶（ACE）抑制肽形成的影响。

The impact of fermentation and in vitro digestion on formation angiotensin converting enzyme (ACE) inhibitory peptides from pea proteins.

机构信息

Department of Biochemistry and Food Chemistry, University of Life Sciences, ul. Skromna 8, 20-704 Lublin, Poland.

出版信息

Food Chem. 2013 Dec 15;141(4):3774-80. doi: 10.1016/j.foodchem.2013.06.095. Epub 2013 Jun 29.

DOI:10.1016/j.foodchem.2013.06.095

Abstract

Pea seeds were fermented by Lactobacillus plantarum 299v in monoculture under different time and temperature conditions and the fermented products were digested in vitro under gastrointestinal conditions. After fermentation and digestion ACE inhibitory activity was determined. In all samples after fermentation no ACE inhibitory activity was noted. Potentially antihypertensive peptides were released during in vitro digestion. The highest DH (68.62%) were noted for control sample, although the lowest IC50 value (0.19 mg/ml) was determined for product after 7 days fermentation at 22 °C. The hydrolysate characterised by the highest ACE inhibitory activity was separated on Sephadex G10 and two peptides fractions were obtained. The highest ACE inhibitory activity (IC50=64.04 μg/ml) for the first fraction was noted. This fraction was separated by HPLC and identified by LC-MS/MS and the sequence of peptide derived from pea proteins was determined as KEDDEEEEQGEEE.

摘要

豌豆种子在不同时间和温度条件下由植物乳杆菌 299v 进行单培养发酵，发酵产物在胃肠道条件下进行体外消化。发酵和消化后测定 ACE 抑制活性。在所有发酵后的样品中均未观察到 ACE 抑制活性。在体外消化过程中释放出具有潜在降压作用的肽。尽管在 22°C 下发酵 7 天后确定的 IC50 值（0.19mg/ml）最低，但对照样品的 DH（68.62%）最高。通过 Sephadex G10 分离具有最高 ACE 抑制活性的水解产物，并获得两个肽级分。第一个级分的 ACE 抑制活性最高（IC50=64.04μg/ml）。该级分通过 HPLC 分离，通过 LC-MS/MS 鉴定，并确定豌豆蛋白衍生肽的序列为 KEDDEEEEQGEEE。