β-乳球蛋白-半乳糖低聚糖/麦芽糖偶联物体内消化过程中肽释放、肠道菌群及代谢物变化的比较研究

IF 3.4 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Kai Zhang , Lin Zou , Yan-hong Shao , Zong-cai Tu , Jun Liu
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引用次数: 0

摘要

采用高分辨率质谱法、16S rDNA测序法和非靶向代谢组学方法,比较研究了β-乳球蛋白(BLG) -半乳糖低聚糖(GOS)/麦芽糖(Mal)偶联物在体内消化过程中的肽释放、肠道菌群和代谢物变化。与BLG相比,BLG- mal和BLG- gos偶联物表现出胃耐药,肠道肽(< 3kda)分布逐渐增加,以5个氨基酸以下的短片段为主。BLG-GOS和BLG-Mal改善了肠道菌群的多样性和结构组成,改变了短链脂肪酸(SCFAs)的含量。同时,还激活了甘油磷脂代谢途径、酪氨酸、精氨酸和脯氨酸代谢途径。GOS分子量大,碳链不同,益生元效应对肽释放、肠道菌群和代谢途径有很大影响。因此,长碳链糖蛋白显著影响肽释放,调节肠道菌群和SCFAs水平,激活脯氨酸和酪氨酸等代谢途径,改善肠道健康。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Comparative studies on the peptide release, intestinal flora and metabolites changes of β-lactoglobulin- galactooligosaccharides/maltose conjugates during in vivo digestion

Comparative studies on the peptide release, intestinal flora and metabolites changes of β-lactoglobulin- galactooligosaccharides/maltose conjugates during in vivo digestion
High-resolution mass spectrometry, 16S rDNA sequencing method and non-targeted metabolomics were performed to comparative study the peptide release, intestinal flora and metabolites changes of the β-lactoglobulin (BLG) - galactooligosaccharides (GOS)/maltose (Mal) conjugates during in vivo digestion. BLG-Mal and BLG-GOS conjugates exhibited gastric resistance, and the distribution of intestinal peptides (<3 kDa) gradually increased compared with BLG, which predominantly short fragments under 5 amino acids. BLG-GOS and BLG-Mal improved the diversity and structural composition of intestinal flora and changed short-chain fatty acids (SCFAs) content. Meanwhile, they also activated glycerophospholipid metabolic pathway, tyrosine, arginine and proline metabolic pathway. GOS with a large molecular weight, different carbon chains and prebiotic effects exerted a great influence on the peptide release, intestinal flora and metabolic pathway. Therefore, glycoprotein with long carbon chains significantly affected the peptide release, regulated the intestinal flora and SCFAs levels, and activated the metabolic pathways such as proline and tyrosine, improving intestinal health.
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来源期刊
International Dairy Journal
International Dairy Journal 工程技术-食品科技
CiteScore
6.50
自引率
9.70%
发文量
200
审稿时长
49 days
期刊介绍: The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.
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