Liu Chunjie, Wu Yating, Jin Guoguo, Xu Baocai, Mei Lin
College of Tea and Food Science, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, PR China.
Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, 130 Changjiang West Road, Hefei, 230036, Anhui, PR China.
Food Chem X. 2024 Jun 22;23:101577. doi: 10.1016/j.fochx.2024.101577. eCollection 2024 Oct 30.
Protein binding to bile salts (BSs) reduces cholesterol levels, but the exact mechanism is unclear. In this study, we performed simulated gastrointestinal digestion of egg white protein hydrolysate (EWPHs) and included an unenzyme digestion group (CK) to investigate the changes in BSs binding capacity before and after digestion, as well as the relationship between egg white protein (EWP) structure and BSs binding capacity. In addition, peptidomics and molecular docking were used to clarify EWP's binding mechanism. We found that the BSs binding ability of EWPHs was slightly decreased after digestion, but significantly higher than that of the CK group and the digested CK group (D-CK). Particle size analysis and electrophoresis demonstrated that smaller particles and lower molecular weights exhibited enhanced binding capacity to BSs. Fourier Transform infrared spectroscopy (FTIR) results revealed that a disordered structure favored BS binding ability enhancement. Peptides FVLPM and GGGVW displayed hypocholesterolemic efficacy.
蛋白质与胆汁盐（BSs）的结合可降低胆固醇水平，但其确切机制尚不清楚。在本研究中，我们对蛋清蛋白水解物（EWPHs）进行了模拟胃肠道消化，并设置了一个未酶解消化组（CK），以研究消化前后BSs结合能力的变化，以及蛋清蛋白（EWP）结构与BSs结合能力之间的关系。此外，还利用肽组学和分子对接来阐明EWP的结合机制。我们发现，消化后EWPHs的BSs结合能力略有下降，但显著高于CK组和消化后的CK组（D-CK）。粒度分析和电泳表明，较小的颗粒和较低的分子量对BSs的结合能力增强。傅里叶变换红外光谱（FTIR）结果显示，无序结构有利于增强BS结合能力。肽段FVLPM和GGGVW具有降胆固醇功效。
