Dong Hao, Yu Yang, Yan Jiaze, Jin Yan
Key Laboratory of Separation Science for Analytical Chemistry, National Chromatographic R & A Center, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.
University of Chinese Academy of Sciences, Beijing 100049, China.
Se Pu. 2017 Jun 8;35(6):587-593. doi: 10.3724/SP.J.1123.2017.03012.
Casein phosphopeptides (CPPs) are phosphorylated fragments of casein, which have a variety of biological functions such as promotion of mineral absorption, antioxidation and prevention of dental caries. This study investigated CPPs in milk and yogurt fermented by () and () with high performance liquid chromatography-tandem mass spectrometry. The results showed that milk contained endogenous CPPs, which were mainly derived from high abundance of caseins -CN and -CN, in the role of endogenous protease. After milk fermented with and , more CPPs and phosphorylation sites were released in the action of lactic acid bacteria proteases. The CPPs with the character of SpSpSpEE were identified in yogurt. The structure of caseins played an important role in CPPs releasing in the process of fermentation. In conclusion, fermentation by lactic acid bacteria is helpful to release CPPs containing SpSpSpEE, which can promote mineral absorption.
酪蛋白磷酸肽（CPPs）是酪蛋白的磷酸化片段，具有多种生物学功能，如促进矿物质吸收、抗氧化和预防龋齿。本研究采用高效液相色谱-串联质谱法对由（）和（）发酵的牛奶和酸奶中的CPPs进行了研究。结果表明，牛奶中含有内源性CPPs，其主要来源于高丰度的酪蛋白-αs1CN和-αs2CN，在内源蛋白酶的作用下产生。牛奶经（）和（）发酵后，在乳酸菌蛋白酶的作用下释放出更多的CPPs和磷酸化位点。在酸奶中鉴定出具有SpSpSpEE特征的CPPs。酪蛋白的结构在发酵过程中CPPs的释放中起重要作用。总之，乳酸菌发酵有助于释放含有SpSpSpEE的CPPs，其可促进矿物质吸收。
