豆豉:小肠吸收过程中ace抑制肽的形成。

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Endah Puspitojati, Muhammad Nur Cahyanto, Yustinus Marsono, Retno Indrati
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引用次数: 0

摘要

研究背景:高血压是全球最重要的死亡原因。一些发酵食品含有ace抑制肽,有助于对抗这种疾病。发酵豆豉在食用过程中抑制ACE的能力尚未得到证实。本研究利用外翻肠囊模型对豆豉经小肠吸收产生的ace抑制肽进行了鉴定和表征。实验方法:依次用胃蛋白酶-胰酶水解豆豉和未发酵豆豉的蛋白质提取物240 min,然后用三节段外翻肠囊(十二指肠、空肠和回肠)评价水解样品的肽吸收情况。各肠段吸收的多肽在小肠内混合。结果与结论:豆豉和未发酵豆豉对肽的吸收规律相同,均以空肠吸收率最高,其次为十二指肠和回肠。豆豉吸收肽在各肠段均表现出较强的ACE抑制活性,而未发酵豆豉仅在空肠段表现出较强的ACE抑制活性。经小肠吸收的豆豉肽混合物对ace的抑制活性(81.09%)高于未发酵的豆豉(72.22%)。从豆豉中提取的肽被鉴定为前药型ACE抑制剂,并具有混合抑制模式。该混合物由DLGKAPIN、GKGRFVYG、PFMRWR、DKDHAEI、LAHLYEPS、KIKHPEVK和LLRDTCK 7种分子量为826.86 ~ 978.20 Da的肽组成。创新和科学贡献:这项研究发现,在小肠吸收过程中,食用豆豉比煮熟的豆豉产生更有效的ace抑制肽。吸收豆豉肽具有较高的ace抑制活性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Jack Bean (<i>Canavalia ensiformis</i>) Tempeh: ACE-Inhibitory Peptide Formation during Absorption in the Small Intestine.

Jack Bean (<i>Canavalia ensiformis</i>) Tempeh: ACE-Inhibitory Peptide Formation during Absorption in the Small Intestine.

Jack Bean (<i>Canavalia ensiformis</i>) Tempeh: ACE-Inhibitory Peptide Formation during Absorption in the Small Intestine.

Jack Bean (Canavalia ensiformis) Tempeh: ACE-Inhibitory Peptide Formation during Absorption in the Small Intestine.

Research background: High blood pressure is the most significant cause of mortality globally. Some fermented foods include ACE-inhibitory peptides that help fight this disease. The ability of fermented jack bean (tempeh) to inhibit ACE during consumption has not been demonstrated yet. This study identified and characterised ACE-inhibitory peptides from jack bean tempeh produced by small intestine absorption using the everted intestinal sac model.

Experimental approach: Sequentially, the protein extract of jack bean tempeh and unfermented jack bean was hydrolysed using pepsin-pancreatin for 240 min. The hydrolysed samples were then evaluated for the peptide absorption using three-segmented everted intestinal sacs (duodenum, jejunum and ileum). The peptides absorbed from all intestinal segments were mixed in the small intestine.

Results and conclusion: The data showed that both jack bean tempeh and unfermented jack bean had the same peptide absorption pattern, with the highest percentage of peptide absorption in the jejunum, followed by the duodenum and ileum. The absorbed peptides of jack bean tempeh exhibited equally strong activity of ACE inhibition in all intestinal segments, while the unfermented jack bean showed strong activity only in the jejunum. The mixture of the peptides from jack bean tempeh absorbed in the small intestine had higher ACE-inhibitory activity (81.09%) than the unfermented jack bean (72.22%). The peptides produced from jack bean tempeh were identified as pro-drug ACE inhibitors and had the mixed inhibition pattern. The mixture of peptides consisted of seven types of peptides with a molecular mass of 826.86-978.20 Da (DLGKAPIN, GKGRFVYG, PFMRWR, DKDHAEI, LAHLYEPS, KIKHPEVK, and LLRDTCK).

Novelty and scientific contribution: This study discovered that consuming jack bean tempeh generated more potent ACE-inhibitory peptides during small intestine absorption than cooked jack beans. Absorbed tempeh peptides have high ACE-inhibitory activity.

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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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