Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Republic of Korea.
Transdisciplinary Major in Learning Health Systems, Department of Healthcare Sciences, Graduate School, Korea University, Seoul 02841, Republic of Korea.
Molecules. 2023 Dec 6;28(24):7969. doi: 10.3390/molecules28247969.
The purpose of this study was to evaluate the physicochemical properties of whey protein hydrolysate and determine changes in absorption rate due to enzymatic hydrolysis. The molecular weight distribution analysis of whey protein concentrate (WPC) and low-molecule whey protein hydrolysate (LMWPH) using the Superdex G-75 column revealed that LMWPH is composed of peptides smaller than those in WPC. Fourier-transform infrared spectroscopy indicated differences in peak positions between WPC and LMWPH, suggesting hydrolysis-mediated changes in secondary structures. Moreover, LMWPH exhibited higher thermal stability and faster intestinal permeation than WPC. Additionally, oral LMWPH administration increased serum protein content at 20 min, whereas WPC gradually increased serum protein content after 40 min. Although the total amount of WPC and LMWPH absorption was similar, LMWPH absorption rate was higher. Collectively, LMWPH, a hydrolysate of WPC, has distinct physicochemical properties and enhanced absorptive characteristics. Taken together, LMWPH is composed of low-molecular-weight peptides with low antigenicity and has improved absorption compared to WPC. Therefore, LMWPH can be used as a protein source with high bioavailability in the development of functional materials.
本研究旨在评估乳清蛋白水解物的物理化学性质，并确定由于酶解而导致的吸收速率变化。使用 Superdex G-75 柱对乳清蛋白浓缩物（WPC）和低分子乳清蛋白水解物（LMWPH）的分子量分布进行分析，结果表明 LMWPH 由比 WPC 更小的肽组成。傅里叶变换红外光谱表明 WPC 和 LMWPH 之间在峰位置上存在差异，表明二级结构发生了水解介导的变化。此外，LMWPH 表现出比 WPC 更高的热稳定性和更快的肠道渗透。此外，口服 LMWPH 可在 20 分钟内增加血清蛋白含量，而 WPC 在 40 分钟后逐渐增加血清蛋白含量。尽管 WPC 和 LMWPH 的总吸收量相似，但 LMWPH 的吸收速率更高。总的来说，WPC 的水解产物 LMWPH 具有独特的物理化学性质和增强的吸收特性。总之，LMWPH 由低分子量、低抗原性的肽组成，与 WPC 相比，其吸收得到了改善。因此，LMWPH 可用作功能性材料开发中具有高生物利用度的蛋白质来源。
