College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China.
Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319, Heilongjiang, China.
Food Funct. 2022 Sep 22;13(18):9635-9644. doi: 10.1039/d2fo01399a.
Sorghum ( L. Moench) antioxidant peptides simulated through continuous gastrointestinal (GI) digestion in comparison with rice ( L.) were identified and functionally analysed. It was demonstrated that the protein digestibility of sorghum and rice increased by 11.27% and 14.10% after GI digestion, respectively. The concentrations of the rice peptides GG14, GG12, SF11, and LQ9 and the sorghum peptide KP9 in the gastrointestinal tract were 0.018, 0.712, 0.548, 0.188, and 0.265 μg mL, respectively. An assay of the scavenging ability showed that the sorghum peptide KP9 had the strongest ABTS-scavenging ability, with an IC value of 44.44 mg mL. The rice peptide LQ9 had the strongest DPPH and OH radical scavenging activity, with IC values of 10.41 and 25.78 mg mL, respectively. These five selectively synthesized peptides were predicted to be nontoxic and to have good ADMET absorption properties. The results indicated that the sorghum and rice peptides obtained by digestion were separated and purified with certain antioxidant activities and could be consumed as functional foods to modulate certain chronic diseases.
通过与大米（L.）的连续胃肠道（GI）消化模拟，鉴定并分析了高粱（L. Moench）抗氧化肽的功能。结果表明，经过 GI 消化，高粱和大米的蛋白质消化率分别提高了 11.27%和 14.10%。在胃肠道中，大米肽 GG14、GG12、SF11、LQ9 和高粱肽 KP9 的浓度分别为 0.018、0.712、0.548、0.188 和 0.265 μg mL。清除能力测定表明，高粱肽 KP9 具有最强的 ABTS 清除能力，IC 值为 44.44 mg mL。大米肽 LQ9 具有最强的 DPPH 和 OH 自由基清除活性，IC 值分别为 10.41 和 25.78 mg mL。这五种选择性合成的肽被预测为非毒性，具有良好的 ADMET 吸收特性。结果表明，通过消化获得的高粱和大米肽具有一定的抗氧化活性，可以作为功能性食品来调节某些慢性疾病。
