从燕麦蛋白中鉴定具有潜在降胆固醇和饱腹感作用的肽

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

Journal of Functional Foods Pub Date : 2025-04-04 DOI:10.1016/j.jff.2025.106793

Lijin Litson , Wenhao Cai , Jingqi Yang , Carla M. Prado , Lingyun Chen

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引用次数: 0

摘要

肥胖和高胆固醇血症引起重大的公共卫生挑战，需要替代的饮食策略。本研究探讨了从燕麦蛋白水解物中提取的肽的降胆固醇和增强饱腹感的作用。用胃蛋白酶和胰蛋白酶对燕麦蛋白进行水解，所得多肽根据疏水性进行分离。评价了其对二肽基肽酶4 （DPP4）和HMG-CoA还原酶（HMGCR）的抑制作用，以及对胆固醇胶束溶解度的影响。最有效的部分（F4）在50 μg/ml时对DPP4的抑制率为50%，可能增强饱腹感。当浓度为200 μg/ml时，F3、F4和水解肽对HMGCR的抑制作用分别为85%、79%和83%，而F1在浓度为2 mg/ml时，对胆固醇胶束溶解度的抑制作用为38%。LC-MS/MS分析鉴定出富含脯氨酸、亮氨酸和芳香氨基酸的肽段，有助于提高生物活性。这些发现表明燕麦蛋白衍生肽作为功能性食品开发配方的有希望的候选者，旨在减轻肥胖和高胆固醇血症。

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Identifying peptides from oat protein with potential hypocholesterolemic and satiety effects

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Identifying peptides from oat protein with potential hypocholesterolemic and satiety effects

Obesity and hypercholesterolemia cause significant public health challenges, demanding alternative dietary strategie. This study investigated the cholesterol-lowering and satiety-enhancing effects of peptides derived from oat protein hydrolysates. Oat protein was hydrolyzed using pepsin and trypsin, and the resulting peptides were fractionated based on hydrophobicity. The fractions were than evaluated for their inhibitory effects on dipeptidyl-peptidase 4 (DPP4) and HMG-CoA reductase (HMGCR), as well as their impact on cholesterol micelle solubility. The most potent fraction (F4) exhibited 50 % inhibition of DPP4 at 50 μg/ml, potentially enhancing satiety. Fractions F3, F4, and hydrolyzed peptides inhibited HMGCR by 85 %, 79 %, and 83 %, respectively, at 200 μg/ml, while F1 reduced cholesterol micelle solubility by 38 % at 2 mg/ml. LC-MS/MS analysis identified peptides enriched in proline, leucine, and aromatic amino acids, contributing to bioactivity. These findings suggested oat protein-derived peptides as promising candidate for functional food development formulations aimed at mitigating obesity and hypercholesterolemia.

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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.