Guo Ruibin, Xu Jinzhao, Ma Yinlong, Teng Guoxin, Chen Yidan, Xu Xiaoxi
Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Hubei Danone Food & Beverage Co., LTD., Wuhan, Hubei 430040, China.
Food Chem. 2024 Feb 1;433:137350. doi: 10.1016/j.foodchem.2023.137350. Epub 2023 Sep 1.
In this study, high hydrostatic pressure treatment of lactoferrin was used to investigate its effect on the hydrolysis and antioxidant activity of lactoferrin. The results showed that high hydrostatic pressure treatment at 600 MPa increased the exposure level of tryptophan residues of lactoferrin by 82.29%, which significantly altered the tertiary structure of lactoferrin, and this change was observed in scanning electron microscopy as an increase in the contact area of lactoferrin that could be contacted by proteases. Pressure treatments of 400 MPa and above increased the hydrolysis of lactoferrin for gastrointestinal digestion by 21.19%, which increased the release of antioxidant-related amino acids and increased the free radical scavenging capacity of lactoferrin intestinal digestive fluid by 35.12%. Meanwhile, two lactoferrin antioxidant peptides, QAYPNLCQLCK and NCPDKFCLFK, were identified in the lactoferrin intestine digest. These findings indicate that high hydrostatic pressure treatment could be a potentially beneficial method for processing lactoferrin.
在本研究中，采用高静水压处理乳铁蛋白，以研究其对乳铁蛋白水解及抗氧化活性的影响。结果表明，600MPa的高静水压处理使乳铁蛋白色氨酸残基的暴露水平提高了82.29%，显著改变了乳铁蛋白的三级结构，扫描电子显微镜观察到这种变化表现为乳铁蛋白可被蛋白酶接触的接触面积增加。400MPa及以上的压力处理使乳铁蛋白在胃肠道消化中的水解增加了21.19%，这增加了抗氧化相关氨基酸的释放，并使乳铁蛋白肠消化液的自由基清除能力提高了35.12%。同时，在乳铁蛋白肠道消化物中鉴定出两种乳铁蛋白抗氧化肽，即QAYPNLCQLCK和NCPDKFCLFK。这些发现表明，高静水压处理可能是一种对乳铁蛋白进行加工的潜在有益方法。
