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红曲糟源酶解蛋白肽的功能性评价

侯蕊 梁璋成 林晓婕 林晓姿 张秀红 何志刚

侯蕊,梁璋成,林晓婕,等. 红曲糟源酶解蛋白肽的功能性评价 [J]. 福建农业学报,2024,39(3):354−361 doi: 10.19303/j.issn.1008-0384.2024.03.013
引用本文: 侯蕊,梁璋成,林晓婕,等. 红曲糟源酶解蛋白肽的功能性评价 [J]. 福建农业学报,2024,39(3):354−361 doi: 10.19303/j.issn.1008-0384.2024.03.013
HOU R, LIANG Z C, LIN X J, et al. Functional Evaluation of Enzymatic Hydrolyzed Peptides from Hongqu Glutinous Rice Wine Grains Protein [J]. Fujian Journal of Agricultural Sciences,2024,39(3):354−361 doi: 10.19303/j.issn.1008-0384.2024.03.013
Citation: HOU R, LIANG Z C, LIN X J, et al. Functional Evaluation of Enzymatic Hydrolyzed Peptides from Hongqu Glutinous Rice Wine Grains Protein [J]. Fujian Journal of Agricultural Sciences,2024,39(3):354−361 doi: 10.19303/j.issn.1008-0384.2024.03.013

红曲糟源酶解蛋白肽的功能性评价

doi: 10.19303/j.issn.1008-0384.2024.03.013
基金项目: 福建省科技计划公益类专项(2022R1032009、2023R1098)
详细信息
    作者简介:

    侯蕊(1998 —),女,硕士研究生,主要从事食品生物工程研究,E-mail:838135373@qq.com

    通讯作者:

    张秀红(1970 —),女,教授,主要从事食品微生物的分离纯化及应用研究,E-mail:cwm_ming@163.com

    何志刚(1964 —),男,研究员,主要从事农产品贮藏与加工、食品发酵研究,E-mail:njgzx@163.com

  • 中图分类号: TS201

Functional Evaluation of Enzymatic Hydrolyzed Peptides from Hongqu Glutinous Rice Wine Grains Protein

  • 摘要:   目的  研究不同蛋白酶对红曲糟酶解的效果,并对其酶解液进行功能性评价,为红曲糟源蛋白肽的研发制备提供理论支持。  方法  以提高蛋白含量后的红曲糟为原料,利用碱性蛋白酶、胰蛋白酶、动物蛋白酶、木瓜蛋白酶、菠萝蛋白酶、胃蛋白酶、复配酶制剂F106、酵母抽提酶等不同蛋白酶进行酶解,考察其酶解率、1,1-二苯基-2-三硝基苯肼(DPPH)和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)自由基清除抗氧化能力、黄嘌呤氧化酶(Xanthine oxidase, XOD)和血管紧张素转化酶(Angiotensin converting enzyme, ACE)抑制活性等生物活性功能。  结果  蛋白酶解率最高的为动物蛋白酶和胰蛋白酶酶解处理,分别为(71.43±1.03)%和(70.20±0.32)%。DPPH自由基清除抗氧化能力最优的是胃蛋白酶、碱性蛋白酶和酵母抽提酶酶解处理,蛋白肽的半数效应浓度(Median effective concentration, EC50)分别为(2.78±0.34)mg·mL−1、(3.02±0.03)mg·mL−1、(3.24±0.65)mg·mL−1;ABTS自由基清除抗氧化能力、XOD抑制活性能力最优的均为胃蛋白酶和碱性蛋白酶酶解液,其蛋白肽的EC50值分别为(1.54±0.07)mg·mL−1、(6.45±0.27)mg·mL−1和(10.71±0.06)mg·mL−1、(17.68±0.04)mg·mL−1,二者的XOD半数抑制指数分别为(1.28±0.01)、(1.78±0.03);ACE抑制活性最优的为碱性蛋白酶酶解液和木瓜蛋白酶酶解液,蛋白肽的EC50值均为(0.27±0.01)mg·mL−1,半数抑制指数分别为(118.40±3.53)、(98.35±1.95)。  结论  红曲糟源蛋白经不同蛋白酶酶解后的肽段具有不同的生物活性,其中以胃蛋白酶酶解的XOD抑制活性能力较强,碱性蛋白酶和木瓜蛋白酶酶解的ACE抑制活性较优。
  • 表  1  蛋白酶酶解条件

    Table  1.   Enzymatic hydrolysis conditions of protease

    蛋白酶
    Proteinase
    酶活测定
    Enzyme activity test/( U·g−1)
    pH 温度
    Temperature/℃
    时间
    Time/h
    动物蛋白酶 60823±133 7 55 4
    复配酶制剂F106 24963±188 7 50 4
    菠萝蛋白酶 37956±225 6.5 45 4
    木瓜蛋白酶 31022±258 7 50 4
    碱性蛋白酶 75999±293 9.5 50 4
    胰蛋白酶 62866±165 8 50 4
    酵母抽提酶 79572±122 6.5 55 4
    胃蛋白酶 3759±64 2.5 37 4
    酶活参照行业标准SB/T 10317-1999蛋白酶活力测定[12]
    Enzyme activity reference industry standard SB/T 10317-1999 protease activity determination.
    下载: 导出CSV

    表  2  不同蛋白酶的红曲糟蛋白肽酶解率

    Table  2.   Proteolysis rate of Hongqu glutinous rice wine grains protein with different proteases

    酶解液
    Enzymolysis liquid
    酶解蛋白肽粗蛋白含量
    Crude protein content of enzymatic
    hydrolysis protein peptide/(g·hg−1)
    酶解蛋白肽酸溶性蛋白含量
    Content of acid-soluble protein in enzymatic
    hydrolysis protein peptide/(g·hg−1)
    酶解率
    Enzymolysis rate/%
    动物蛋白酶4.12±0.02 Aa4.11±0.05 Aa71.43±1.03 Aa
    复配酶制剂F1063.19±0.09 BCbc3.15±0.15 Bc50.17±1.87 Cc
    菠萝蛋白酶1.94±0.02 Ed1.94±0.05 De30.42±1.03 Ee
    木瓜蛋白酶2.66±0.03 CDc2.64±0.07 Cd42.94±1.09 Dd
    碱性蛋白酶3.17±0.02 BCb3.15±0.05 Bc56.64±0.64 Bb
    胰蛋白酶4.14±0.01 Aa3.94±0.04 Aa70.20±0.32 Aa
    酵母抽提酶3.65±0.07 ABb3.56±0.08 Bb57.94±1.52 Bb
    胃蛋白酶2.40±0.01 DEd1.37±0.01 Df21.93±0.01 Ff
    1)原料上清液蛋白含量为(0.45±0.01)g·hg−1,酸溶性蛋白含量为(0.43±0.01)g·hg−1。2)不同样品数据间差异达显著水平和极显著水平分别采用小写字母(P<0.05)与大写字母(P<0.01)表示,下同。
    1)The protein content of the supernatant was (0.45±0.01) g·hg−1, and the acid-soluble protein content was (0.43±0.01) g·hg−1. 2)The significance between different sample data was expressed in lowercase letters (P<0.05 ) and uppercase letters (P< 0.01 ). Same for below.
    下载: 导出CSV

    表  3  不同蛋白酶处理红曲糟酶解蛋白肽的DPPH自由基清除抗氧化能力

    Table  3.   DPPH radical scavenging antioxidant ability of enzymatic peptides from Hongqu glutinous rice wine grains protein treated with different proteases

    酶解蛋白肽
    Protein hydrolysated peptide
    EC50/
    (mg·mL−1)
    AO值
    AO value
    动物蛋白酶 4.62±0.54 Bb 13.67±1.59 Bb
    复配酶制剂F106 4.53±0.49 BCb 13.40±1.44 Bb
    菠萝蛋白酶 6.17±0.43 Aa 18.25±1.27 Aa
    木瓜蛋白酶 3.81±0.25 BCDb 11.27±0.37 BCDcd
    碱性蛋白酶 3.02±0.03 CDc 8.92±0.15 Dde
    胰蛋白酶 4.40±0.11 BCb 13.01±0.32 BCbc
    酵母抽提酶 3.24±0.65 CDc 9.59±1.91 CDde
    胃蛋白酶 2.78±0.34 Dc 8.23±0.50 De
    1)EC50以酸溶性蛋白计。下同。2)本次试验以(1.00±0.00)mg·mL−1谷胱甘肽为阳性对照,EC50为(0.338±0.00)mg·mL−1,AO值为(1.00±0.00)。3)AO值代表各处理组与(1.00±0.00)mg·mL−1谷胱甘肽EC50的比值,比值越小,清除能力越强。下同。
    1)EC50 was calculated as acid-soluble protein. Same for below.2)In this experiment, (1.00±0.00) mg·mL−1 glutathione was used as the positive control, the EC50 was (0.338±0.00) mg·mL−1, and the AO value was (1.00±0.00).3)AO value represents the ratio of each treatment group to (1.00±0.00) mg·mL−1 glutathione EC50. The smaller the ratio, the stronger the scavenging ability. Same for below.
    下载: 导出CSV

    表  4  不同蛋白酶处理红曲糟酶解蛋白肽的ABTS自由基清除抗氧化能力

    Table  4.   ABTS radical scavenging antioxidant ability of enzymatic peptides from Hongqu glutinous rice wine grains protein-treated with different proteases

    酶解蛋白肽
    Protein hydrolysated peptide
    EC50/
    (mg·mL−1)
    AO值
    AO value
    动物蛋白酶 3.65±0.30 Cc 114.89±9.65 Cc
    复配酶制剂F106 1.82±0.12 Ee 57.58±3.86 Ee
    菠萝蛋白酶 1.91±0.12 Ee 60.65±3.89 Ee
    木瓜蛋白酶 1.84±0.06 Ee 58.24±1.78 Ee
    碱性蛋白酶 6.45±0.27 Aa 204.30±8.65 Aa
    胰蛋白酶 3.67±0.36 Bb 118.50±6.97 Bb
    酵母蛋白酶 2.25±0.28 Dd 71.24±5.79 Dd
    胃蛋白酶 1.54±0.07 Ff 48.73±2.27 Ff
    本次试验以(1.00±0.00)mg·mL−1的谷胱甘肽为阳性对照,EC50为(0.032±0.00)mg·mL−1,AO值为(1.00±0.00)。
    In this experiment, (1.00±0.00) mg·mL−1 glutathione was used as a positive control, the EC50 was (0.032±0.00) mg·mL−1, and the AO value was (1.00±0.00).
    下载: 导出CSV

    表  5  不同蛋白酶处理对红曲酒糟酶解蛋白肽的XOD抑制活性的影响

    Table  5.   Effects of different protease treatments on XOD inhibitory activity of enzymatic peptides from Hongqu glutinous rice wine grains protein

    酶解蛋白肽
    Protein hydrolysated peptide
    EC50/
    (mg·mL−1)
    半数抑制指数
    Half inhibition index
    动物蛋白酶 24.11±0.00 Aa 1.71±0.02 Ab
    复配酶制剂F106 20.93±0.03 Cc 1.50±0.02 Bc
    木瓜蛋白酶 22.15±0.12 BCb 1.19±0.03 Ce
    碱性蛋白酶 17.68±0.04 Dd 1.78±0.03 Aa
    胰蛋白酶 22.79±0.04 ABb 1.73±0.02 Aab
    酵母抽提酶 23.97±0.14 Aa 1.48±0.04 Bc
    胃蛋白酶 10.71±0.06 Ee 1.28±0.01 Cd
    菠萝蛋白酶
    表中“—”表示未检出。
    “—” in the table indicates that it is not detected.
    下载: 导出CSV

    表  6  不同蛋白酶处理对红曲酒糟酶解蛋白肽的ACE抑制活性的影响

    Table  6.   Effects of different protease treatments on ACE inhibitory activity of enzymatic peptides from Hongqu glutinous rice wine grains protein

    酶解蛋白肽
    Protein hydrolysated peptide
    EC50/
    (mg·mL−1)
    半数抑制指数
    Half inhibition index
    动物蛋白酶 0.49±0.01 Cc 83.37±1.50 Cc
    复配F106 1.66±0.19 Aa 19.19±0.83 Hh
    菠萝蛋白酶 0.42±0.06 CDc 46.93±0.66 Ee
    木瓜蛋白酶 0.27±0.01 Dd 98.35±1.95 Bb
    碱性蛋白酶 0.27±0.01 Dd 118.40±3.35 Aa
    胰蛋白酶 0.95±0.09 Bb 41.20±1.35 Ff
    酵母抽提酶 0.53±0.03 Cc 68.63±1.64 Dd
    胃蛋白酶 0.51±0.02 Cc 26.88±1.05 Gg
    下载: 导出CSV
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出版历程
  • 收稿日期:  2023-11-07
  • 修回日期:  2024-01-25
  • 网络出版日期:  2024-05-08
  • 刊出日期:  2024-03-28

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