Xie Ningning, Wang Bo, Jiang Liangping, Liu Congcong, Li Bo
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Institute of Agro-food Science and Technology, Anhui Academy of Agricultural Sciences, Hefei, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Functional Dairy, Ministry of Education, Beijing, China.
Food Res Int. 2015 Oct;76(Pt 3):518-526. doi: 10.1016/j.foodres.2015.06.025. Epub 2015 Jun 19.
Alcalase-treated casein hydrolysates were separated into three hydrophobic chromatography fractions (HC-F1, HC-F2 and HC-F3) using YMC ODS C18 column. Simulated gastrointestinal (GI) digestion (stage I digestion) and Caco-2 cell absorption (stage II digestion) were sequentially applied for producing corresponding digests and adsorbates of collected peptide fractions. ANS probe and reverse-phase (RP)-HPLC were applied to detect peptide hydrophobicity, whereas trolox equivalent antioxidant capacity and oxygen radical antioxidant capacity were used to determine their antioxidant activity. Peptide nitrogen was used to evaluate bioavailability (BA) and remaining peptide content. In addition, RP-HPLC and electrospray ionization mass spectrometry were performed to obtain peptide sequences. Results showed that high hydrophobic peptide fractions (HC-F3) had excellent BA and remaining antioxidant activity, but poor digestive stability in stage I digestion. Two peptides, NTVP and IV, were identified from the adsorbate of HC-F3 to be GI-resistant peptides. Therefore, utilizing high hydrophobic peptides from casein as potential functional foods or nutraceuticals was feasible.
使用YMC ODS C18柱将碱性蛋白酶处理的酪蛋白水解物分离为三个疏水色谱级分（HC-F1、HC-F2和HC-F3）。依次进行模拟胃肠道（GI）消化（第一阶段消化）和Caco-2细胞吸收（第二阶段消化），以制备收集到的肽级分的相应消化产物和吸附物。使用ANS探针和反相（RP）-HPLC检测肽的疏水性，而使用Trolox等效抗氧化能力和氧自由基抗氧化能力来测定其抗氧化活性。肽氮用于评估生物利用度（BA）和剩余肽含量。此外，进行RP-HPLC和电喷雾电离质谱分析以获得肽序列。结果表明，高疏水性肽级分（HC-F3）具有优异的BA和剩余抗氧化活性，但在第一阶段消化中消化稳定性较差。从HC-F3的吸附物中鉴定出两种肽NTVP和IV为抗胃肠道消化肽。因此，将酪蛋白中的高疏水性肽用作潜在的功能性食品或营养保健品是可行的。
