成人和静态体外消化模型在消化过程中释放乳清蛋白中的生物活性肽

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-11-01 DOI:10.1016/j.jff.2024.106540

Suwimon Sutantawong , Bum Jin Kim , Russell F. Kuhfeld , Yunyao Qu , David C. Dallas

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引用次数: 0

摘要

乳清蛋白在胃肠道消化过程中发生蛋白水解，释放出具有潜在健康益处的生物活性肽。我们的研究考察了在体外静态条件下消化乳清后乳清衍生肽的释放情况，以及三个成年人摄入分离乳清蛋白后的情况。利用基于 LC-MS/MS 的肽组学，我们在体外胃消化液中发现了 1187 种独特的肽，在体外肠消化液中发现了 449 种，在人体空肠中发现了 1041 种。在这些肽中，61 种已知具有生物活性，包括 ACE 抑制、抗菌、DPP-IV 抑制、抗氧化、免疫调节、抗癌和阿片类活性。抗菌肽、抗氧化肽和阿片肽的释放表明，它们在促进肠道健康方面具有潜在作用。在体外模型和成人体内消化过程中产生的肽模式在氨基酸频率方面非常相似，在肽丰度方面也非常相似。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Release of bioactive peptides from whey proteins across digestion in adult humans and a static in vitro digestion model

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Release of bioactive peptides from whey proteins across digestion in adult humans and a static in vitro digestion model

Proteolysis of whey proteins during gastrointestinal digestion releases bioactive peptides with potential health benefits. Our study examined whey-derived peptide release after digestion under static in vitro conditions and in three adults following whey protein isolate ingestion. Using LC-MS/MS-based peptidomics, we identified 1187 unique peptides in the in vitro gastric digesta, 449 in the in vitro intestinal digesta and 1041 in the human jejunum. Among these peptides, 61 were known to exert bioactivities including ACE inhibitory, antimicrobial, DPP-IV inhibitory, antioxidant, immunomodulatory, anticancer and opioid activities. The release of antimicrobial, antioxidant and opioid peptides suggests their potential role in promoting gut health. The peptide patterns produced across digestion in the in vitro model and in adult humans were strongly similar by amino acid frequency and moderately similar in terms of peptide abundances.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.