Nongonierma Alice B, Lalmahomed Mehdeeyah, Paolella Sara, FitzGerald Richard J
Department of Biological Sciences, University of Limerick, Limerick, Ireland; Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland.
Department of Biological Sciences, University of Limerick, Limerick, Ireland.
Food Chem. 2017 Sep 15;231:202-211. doi: 10.1016/j.foodchem.2017.03.123. Epub 2017 Mar 23.
A multifactorial [temperature (40, 50 and 60°C), hydrolysis time (60, 150 and 240min) and enzyme to substrate ratio (E:S; 1.0, 1.5 and 2.0%)] design of experiments (DOE) was used to optimise the release of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides during hydrolysis of bovine milk protein isolate (MPI) with Neutrase 0.8L™, yielding 15 hydrolysates (H1-H15). Variation in temperature and time had a significant effect on DPP-IV inhibitory properties (p<0.05) in contrast with E:S (p>0.05). The DPP-IV half maximal inhibitory concentration (IC) of H4, a potent sample, was maintained following simulated gastrointestinal digestion (SGID, DPP-IV IC=0.60±0.06vs. 0.58±0.09mgml, p>0.05). Several peptides with DPP-IV inhibitory features or known activity were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS) within the hydrolysates. MPI hydrolysates may have potential for use as dietary ingredients with serum glucose lowering activity in humans.
采用多因素[温度（40、50和60°C）、水解时间（60、150和240分钟）以及酶与底物比例（E:S；1.0%、1.5%和2.0%）]实验设计（DOE），以优化用Neutrase 0.8L™水解乳清分离蛋白（MPI）过程中二肽基肽酶IV（DPP-IV）抑制肽的释放，得到15种水解产物（H1-H15）。与酶与底物比例（p>0.05）相比，温度和时间的变化对DPP-IV抑制特性有显著影响（p<0.05）。经过模拟胃肠道消化（SGID）后，有效样品H4的DPP-IV半数最大抑制浓度（IC）保持不变（DPP-IV IC=0.60±0.06对0.58±0.09mg/ml，p>0.05）。通过液相色谱-串联质谱（LC-MS/MS）在水解产物中鉴定出几种具有DPP-IV抑制特性或已知活性的肽。MPI水解产物可能有潜力用作具有降低人体血清葡萄糖活性的膳食成分。
