Guo Zixuan, Zhao Fujunzhu, Chen Hui, Tu Maolin, Tao Shuaifei, Wang Zhenyu, Wu Chao, He Shudong, Du Ming
School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034 China.
Department of Food Science, College of Agricultural Sciences, Pennsylvania State University, State College, Pennsylvania 16802 USA.
Food Sci Biotechnol. 2020 Feb 10;29(7):961-967. doi: 10.1007/s10068-020-00736-4. eCollection 2020 Jul.
The changes of protein digestibility, the peptides in the digestive juice and angiotensin I converting enzyme (ACE) inhibitory activity after heating of oysters were investigated. The digestibility of raw oysters was 71.1%, and that of oysters heated at 100 °C was 67.9%. A total of 169 and 370 peptides were identified from the digestion of raw oysters and heated oysters, respectively. According to UPLC-Q-TOF-MS spectra, the peptides with a molecular weight below 2000 Da accounted for 87.6% of the total peptides of raw oysters and 94% of heated oysters. Testing the ACE inhibitory activity in vitro, the IC values of raw oyster and cooked oyster were 6.77 μg/mL and 3.34 μg/mL, respectively. Taken together, the results showed that heated oysters could produce more active peptides and provide ACE inhibitory activity.
研究了牡蛎加热后蛋白质消化率、消化液中的肽以及血管紧张素I转换酶（ACE）抑制活性的变化。生牡蛎的消化率为71.1%，100℃加热后的牡蛎消化率为67.9%。分别从生牡蛎和加热后牡蛎的消化物中鉴定出169种和370种肽。根据超高效液相色谱-四极杆飞行时间质谱（UPLC-Q-TOF-MS）图谱，分子量低于2000Da的肽分别占生牡蛎总肽的87.6%和加热后牡蛎总肽的94%。体外测试ACE抑制活性时，生牡蛎和熟牡蛎的半数抑制浓度（IC）值分别为6.77μg/mL和3.34μg/mL。综上所述，结果表明加热后的牡蛎可产生更多活性肽并具有ACE抑制活性。
