Ye Hongji, Zhang Xinyi, Jiang Yang, Guo Min, Liu Xiaoming, Zhao Jianxin, Zhang Hao, Chen Wei
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Foods. 2021 Dec 6;10(12):3028. doi: 10.3390/foods10123028.
Few studies have investigated the peptidomics of fermented milk by . The aim of the present study was to interpret the peptidomic pattern of the fermented milk by five strains of ssp. and ssp. prior to and after the simulated gastrointestinal digestion in vitro. The results indicated variations in the peptidomics among the samples, particularly between the samples of different subspecies. The peptides originating from β-casein were abundant in the samples of ssp. , whereas the peptides derived from αs1-casein and αs2-casein were more likely to dominate in those of ssp. . For β-casein, the strains of ssp. displayed extensive hydrolysis in the regions of (73-97), (100-120), and (130-209), whereas ssp. mainly focused on (160-209). The digestion appears to reduce the variations of the peptidomics profile in general. Among the five strains, ssp. DQHXNS8L6 was the most efficient in the generation of bioactive peptides prior to and after digestion. This research provided an approach for evaluating the peptide profile of the strains during fermentation and digestion.
很少有研究通过……来研究发酵乳的肽组学。本研究的目的是解读五株嗜热栖热放线菌亚种和嗜热栖热放线菌亚种在体外模拟胃肠道消化前后发酵乳的肽组模式。结果表明，样品之间的肽组学存在差异，特别是不同亚种的样品之间。源自β-酪蛋白的肽在嗜热栖热放线菌亚种的样品中含量丰富，而源自αs1-酪蛋白和αs2-酪蛋白的肽在嗜热栖热放线菌亚种的样品中更可能占主导地位。对于β-酪蛋白，嗜热栖热放线菌亚种的菌株在（73-97）、（100-120）和（130-209）区域表现出广泛的水解，而嗜热栖热放线菌亚种主要集中在（160-209）区域。一般来说，消化似乎会减少肽组学图谱的变化。在这五株菌株中，嗜热栖热放线菌亚种DQHXNS8L6在消化前后产生生物活性肽方面效率最高。这项研究为评估菌株在发酵和消化过程中的肽谱提供了一种方法。
