食品科学2024，Vol.45Issue(5)：40-48,9.DOI:10.7506/spkx1002-6630-20230830-228
红曲霉奶酪的生物活性研究及ACE抑制肽的筛选
Determination of Biological Activity of Monascus Cheese and Screening of ACE Inhibitory Peptides
摘要
Abstract
This study aimed to investigate the impact of Monascus on bioactive peptides,particularly angiotensin-converting enzyme(ACE)inhibitory peptides,during cheese maturation.The content of soluble nitrogen,α-glucosidase and ACE inhibitory activities during the ripening process were investigated.Cheese not inoculated with Monascus as a control group.The peptide profile of Monascus cheese was identified.The potential bioactive peptides were screened by bioinformatics and molecular docking,and the selected peptides were synthesized and evaluated.The results showed that compared with the control group,the pH 4.6 soluble nitrogen content(pH 4.6-SN)and trichloroacetic acid soluble nitrogen(TCA-SN)of Monascus cheese were increased by 57.98%and 38.34%,and the α-glucosidase and ACE inhibitory activities were increased by 32.21%and 73.98%,respectively.A total of 1 796 peptides were identified in the extract of Monascus cheese,including 51 ACE inhibitory peptides,28 antioxidant peptides and 7 glucose-lowering peptides.Two ACE inhibitory peptides YPFPGPI and FPEVFGK were selected,whose half-maximal inhibitory concentration values were 207.31 and 410.61 μmol/L,respectively.The inhibition type was non-competitive.This study has provided a rapid screening method for ACE inhibitory peptides,and has proved that the addition of Monascus in cheese can effectively improve the ACE inhibitory activity,which provides a reference for exploring the potential functional properties of Monascus cheese.关键词
红曲霉/奶酪/血管紧张素转化酶/生物信息学/分子对接/酶抑制动力学Key words
Monascus/cheese/angiotensin-converting enzyme/bioinformatics/molecular docking/enzyme inhibition kinetics分类
轻工业引用本文复制引用
贾向飞,郑远荣,刘振民,吴涵清,周杨阳..红曲霉奶酪的生物活性研究及ACE抑制肽的筛选[J].食品科学,2024,45(5):40-48,9.基金项目
市国资委企业创新发展和能级提升项目(2022013) （2022013）
