Montoya-Rodríguez Alvaro, Milán-Carrillo Jorge, Reyes-Moreno Cuauhtémoc, González de Mejía Elvira
North West Regional Program in Biotechnology, University of Sinaloa, FCQB-UAS, AP 1354, CP 80000 Culiacán, Sinaloa, Mexico.
Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 228 ERML, MC-051, 1201 West Gregory Drive, Urbana, IL 61801, USA.
Int J Mol Sci. 2015 Apr 16;16(4):8536-54. doi: 10.3390/ijms16048536.
The objectives of this study were to characterize peptides found in unprocessed amaranth hydrolysates (UAH) and extruded amaranth hydrolysates (EAH) and to determine the effect of the hydrolysis time on the profile of peptides produced. Amaranth grain was extruded in a single screw extruder at 125 °C of extrusion temperature and 130 rpm of screw speed. Unprocessed and extruded amaranth flour were hydrolyzed with pepsin/pancreatin enzymes following a kinetic at 10, 25, 60, 90, 120 and 180 min for each enzyme. After 180 min of pepsin hydrolysis, aliquots were taken at each time during pancreatin hydrolysis to characterize the hydrolysates by MALDI-TOF/MS-MS. Molecular masses (MM) (527, 567, 802, 984, 1295, 1545, 2034 and 2064 Da) of peptides appeared consistently during hydrolysis, showing high intensity at 10 min (2064 Da), 120 min (802 Da) and 180 min (567 Da) in UAH. EAH showed high intensity at 10 min (2034 Da) and 120 min (984, 1295 and 1545 Da). Extrusion produced more peptides with MM lower than 1000 Da immediately after 10 min of hydrolysis. Hydrolysis time impacted on the peptide profile, as longer the time lower the MM in both amaranth hydrolysates. Sequences obtained were analyzed for their biological activity at BIOPEP, showing important inhibitory activities related to chronic diseases. These peptides could be used as a food ingredient/supplement in a healthy diet to prevent the risk to develop chronic diseases.
本研究的目的是对未加工的苋菜籽水解产物（UAH）和挤压苋菜籽水解产物（EAH）中发现的肽进行表征，并确定水解时间对所产生肽谱的影响。苋菜籽在单螺杆挤出机中于125℃的挤出温度和130 rpm的螺杆速度下进行挤压。未加工和挤压的苋菜籽粉分别用胃蛋白酶/胰酶进行水解，每种酶的水解动力学时间分别为10、25、60、90、120和180分钟。胃蛋白酶水解180分钟后，在胰酶水解的每个时间点取等分试样，通过基质辅助激光解吸电离飞行时间串联质谱（MALDI-TOF/MS-MS）对水解产物进行表征。在水解过程中，肽的分子量（MM）（527、567、802、984、1295、1545、2034和2064 Da）持续出现，在UAH中，10分钟（2064 Da）、120分钟（802 Da）和180分钟（567 Da）时显示出高强度。EAH在10分钟（2034 Da）和120分钟（984、1295和1545 Da）时显示出高强度。挤压在水解10分钟后立即产生了更多分子量低于1000 Da的肽。水解时间影响肽谱，两种苋菜籽水解产物中水解时间越长，分子量越低。在BIOPEP上对获得的序列进行生物活性分析，结果显示与慢性病相关的重要抑制活性。这些肽可作为健康饮食中的食品成分/补充剂，以预防患慢性病的风险。
