Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland; School of Chemistry & Chemical Biology, University College Dublin, Dublin 4, Ireland.
Dipartimento di Scienze Biomediche per la Salute, Università degli Studi di Milano, LITA, Segrate, Italy.
Food Chem. 2019 Aug 1;288:306-314. doi: 10.1016/j.foodchem.2019.03.009. Epub 2019 Mar 6.
Health benefits are routinely attributed to whey proteins, their hydrolysates and peptides based on in vitro chemical and cellular assays. The objective of this study was to track the fate of whey proteins through the upper gastrointestinal tract, their uptake across the intestinal barrier and then assess the physiological impact to downstream target cells. Simulated gastrointestinal digestion (SGID) released a selection of whey peptides some of which were transported across a Caco-2/HT-29 intestinal barrier, inhibited free radical formation in muscle and liver cells. In addition, SGID of β-lactoglobulin resulted in the highest concentration of free amino acids (176 nM) arriving on the basolateral side of the co-culture with notable levels of branched chain and sulphur-containing amino acids. In vitro results indicate that consumption of whey proteins will deliver bioactive peptides to target cells.
健康益处通常归因于乳清蛋白、其水解物和肽，这是基于体外化学和细胞分析得出的。本研究的目的是跟踪乳清蛋白在上消化道中的命运，研究其穿过肠道屏障的吸收情况，然后评估对下游靶细胞的生理影响。模拟胃肠道消化（SGID）释放了一些乳清肽，其中一些被转运穿过 Caco-2/HT-29 肠屏障，抑制了肌肉和肝细胞中的自由基形成。此外，β-乳球蛋白的 SGID 导致了到达共培养物基底外侧侧的游离氨基酸（176nM）的最高浓度，其中支链和含硫氨基酸的水平显著。体外结果表明，乳清蛋白的消耗将向靶细胞输送生物活性肽。
