Sayd T, Chambon C, Santé-Lhoutellier V
INRA UR 370, F 63122 Saint Genès Champanelle, France.
INRA UR 370 & PFEM cp, F 63122 Saint Genès Champanelle, France.
Food Chem. 2016 Apr 15;197 Pt B:1311-23. doi: 10.1016/j.foodchem.2015.11.020. Epub 2015 Nov 17.
We aimed to identify and quantify the peptides generated during in vitro digestion of cooked meat by liquid chromatography coupled with high resolution mass spectrometer. A total of 940 non-redundant peptides in the gastric compartment and 989 non-redundant peptides in the intestinal compartment were quantified and identified. Among the 71 different proteins identified, 43 meat proteins were found in the two digestive compartments, 20 proteins were specific to the gastric compartment and 8 proteins to the intestinal compartment. In terms of estimation, the proteins involved in muscle contraction and structure were preferentially enzymatically hydrolyzed in the small intestine. The effect of cooking provided different but less clear patterns of digestion. To the best of our knowledge, this constitutes the highest number of peptides identified in beef meat digests and provides a comprehensive database for meat protein digestion associated with cooking conditions. Such quantitative and qualitative differences may have important nutritional consequences.
我们旨在通过液相色谱与高分辨率质谱联用技术，鉴定并定量熟肉在体外消化过程中产生的肽段。共定量鉴定出胃消化区的940种非冗余肽段和肠消化区的989种非冗余肽段。在所鉴定出的71种不同蛋白质中，有43种肉类蛋白质存在于两个消化区，20种蛋白质是胃消化区特有的，8种蛋白质是肠消化区特有的。据估计，参与肌肉收缩和结构的蛋白质在小肠中优先被酶解。烹饪的影响提供了不同但不太清晰的消化模式。据我们所知，这是牛肉消化物中鉴定出的肽段数量最多的一次，为与烹饪条件相关的肉类蛋白质消化提供了一个全面的数据库。这种定量和定性的差异可能会产生重要的营养后果。
