Morales-Amparano Martha Beatriz, Ramos-Clamont Montfort Gabriela, Baqueiro-Peña Itzamná, Robles-Burgueño María Del Refugio, Vázquez-Moreno Luz, Huerta-Ocampo José Ángel
1Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Apartado Postal 1735, 83304 Hermosillo, Sonora Mexico.
2CONACYT-Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Apartado Postal 1735, 83304 Hermosillo, Sonora Mexico.
Food Sci Biotechnol. 2018 Nov 15;28(3):831-840. doi: 10.1007/s10068-018-0508-9. eCollection 2019 Jun.
Probiotics are live microorganisms conferring health benefits when administered in adequate amounts. However, the passage through the gastrointestinal tract represents a challenge due to pH variations, proteases, and bile salts. This study aimed to evaluate the proteomic response of to simulated gastrointestinal digestion and the influence of encapsulation on yeast viability. Different pH values and time periods simulating the passage through different sections of the gastrointestinal tract were applied to unencapsulated and encapsulated yeasts. Encapsulation in 0.5% calcium alginate did not improve yeast survival or induce changes in protein patterns whereas protein extracts from control and digested yeasts showed remarkable differences when separated by SDS-PAGE. Protein bands were analyzed by tandem mass spectrometry. Protein identification revealed unique proteins that changed acutely in abundance after simulated digestion. Carbohydrate metabolism, protein processing, and oxide-reduction were the biological processes most affected by simulated gastrointestinal digestion in .
益生菌是一类活的微生物，当摄入足够量时可带来健康益处。然而，由于胃肠道内pH值变化、蛋白酶和胆盐的存在，益生菌在胃肠道中的存活面临挑战。本研究旨在评估益生菌对模拟胃肠道消化的蛋白质组学反应以及包封对酵母活力的影响。将模拟胃肠道不同部位通过时的不同pH值和时间段应用于未包封和包封的酵母。用0.5%海藻酸钙进行包封并未提高酵母存活率或诱导蛋白质模式发生变化，而通过SDS-PAGE分离时，对照酵母和消化酵母的蛋白质提取物显示出显著差异。通过串联质谱对蛋白条带进行分析。蛋白质鉴定揭示了模拟消化后丰度急剧变化的独特蛋白质。碳水化合物代谢、蛋白质加工和氧化还原是受模拟胃肠道消化影响最大的生物学过程。
