大西洋鲑（Salmo salar）副产物衍生蛋白水解物：一种抗糖尿病肽的来源。
Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides.
机构信息
Department of Biological Sciences, University of Limerick, Limerick, Ireland.
The SAAD Centre for Pharmacy & Diabetes, School of Biomedical Sciences, Ulster University, Coleraine, Co. Derry BT52 1SA, Northern Ireland.
出版信息
Food Res Int. 2018 Apr;106:598-606. doi: 10.1016/j.foodres.2018.01.025. Epub 2018 Jan 16.
Large quantities of low-value protein rich co-products, such as salmon skin and trimmings, are generated annually. These co-products can be upgraded to high-value functional ingredients. The aim of this study was to assess the antidiabetic potential of salmon skin gelatin and trimmings-derived protein hydrolysates in vitro. The gelatin hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L exhibited significantly higher (p < 0.001) insulin and GLP-1 secretory activity from pancreatic BRIN-BD11 and enteroendocrine GLUTag cells, respectively, when tested at 2.5 mg/mL compared to hydrolysates generated with Alcalase 2.4L or Promod 144MG. The gelatin hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L showed significantly more potent (p < 0.01) DPP-IV inhibitory activity than those generated with Alcalase 2.4L or Promod 144MG. No significant difference was observed in the insulinotropic activity mediated by any of the trimmings-derived hydrolysates when tested at 2.5 mg/mL. However, the trimmings hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L exhibited significantly higher DPP-IV inhibitory (p < 0.05:Alcalase 2.4L and p < 0.01:Promod 144MG) and GLP-1 (p < 0.001, 2.5 mg/mL) secretory activity than those generated with Alcalase 2.4L or Promod 144MG. The salmon trimmings hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L when subjected to simulated gastrointestinal digestion (SGID) was shown to retain its GLP-1 secretory and DPP-IV inhibitory activities, in addition to improving its insulin secretory activity. However, the gelatin hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L was shown to lose GLP-1 secretory activity following SGID. A significant increase in membrane potential (p < 0.001) and intracellular calcium (p < 0.001) by both co-product hydrolysates generated with Alcalase 2.4L and Flavourzyme 500L suggest that both hydrolysates mediate their insulinotropic activity through the K channel-dependent pathway. Additionally, by stimulating a significant increase in intracellular cAMP release (p < 0.05) it is likely that the trimmings-derived hydrolysate may also mediate insulin secretion through the protein kinase A pathway. The results presented herein demonstrate that salmon co-product hydrolysates exhibit promising in vitro antidiabetic activity.
大量的低价值富含蛋白质的副产物，如三文鱼皮和边角料，每年都会产生。这些副产物可以升级为高价值的功能性成分。本研究旨在评估三文鱼皮明胶和三文鱼边角料蛋白水解物的体外抗糖尿病潜力。用 Alcalase 2.4L 和 Flavourzyme 500L 生成的明胶水解物在 2.5mg/mL 时，分别对胰腺 BRIN-BD11 和肠内分泌 GLUTag 细胞的胰岛素和 GLP-1 分泌活性表现出显著更高的（p<0.001），而用 Alcalase 2.4L 或 Promod 144MG 生成的水解物则没有显著差异。用 Alcalase 2.4L 和 Flavourzyme 500L 生成的明胶水解物对 DPP-IV 的抑制活性明显强于用 Alcalase 2.4L 或 Promod 144MG 生成的水解物（p<0.01）。在 2.5mg/mL 时，用任何一种三文鱼边角料水解物介导的胰岛素促分泌活性都没有显著差异。然而，用 Alcalase 2.4L 和 Flavourzyme 500L 生成的三文鱼边角料水解物对 DPP-IV 的抑制（p<0.05：Alcalase 2.4L 和 p<0.01：Promod 144MG）和 GLP-1（p<0.001，2.5mg/mL）分泌活性明显高于用 Alcalase 2.4L 或 Promod 144MG 生成的水解物。用 Alcalase 2.4L 和 Flavourzyme 500L 生成的三文鱼边角料水解物在经过模拟胃肠道消化（SGID）后，除了提高胰岛素分泌活性外，还保留了其 GLP-1 分泌和 DPP-IV 抑制活性。然而，用 Alcalase 2.4L 和 Flavourzyme 500L 生成的明胶水解物在经过 SGID 后，其 GLP-1 分泌活性丧失。用 Alcalase 2.4L 和 Flavourzyme 500L 生成的两种副产物水解物都显著增加了细胞膜电位（p<0.001）和细胞内钙（p<0.001），这表明这两种水解物都通过 K 通道依赖性途径介导其胰岛素促分泌活性。此外，通过刺激细胞内 cAMP 释放的显著增加（p<0.05），三文鱼边角料水解物可能也通过蛋白激酶 A 途径介导胰岛素分泌。本文的研究结果表明，三文鱼副产物水解物具有有前途的体外抗糖尿病活性。
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