食品工业科技2025，Vol.46Issue(13)：55-64,10.DOI:10.13386/j.issn1002-0306.2023120059
不同处理方式对牡蛎降糖肽结构序列及消化特性的影响
Effect of Different Treatments on the Structure Sequence and Digestive Characteristics of Oyster Hypoglycemic Peptides
摘要
Abstract
The objective of this study was to investigate the effects of alcohol precipitation and activated carbon adsorption on the structural and digestive characteristics of oyster hypoglycemic peptides(OHPs).The OHPs were subjected to alcohol precipitation and activated carbon adsorption treatments to increase their branched chain amino acid(BCAAs)content.The amino acid compositions and peptide sequences were analyzed using an amino acid composition analyzer and ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry(UPLC-QTOF-MS)technology.The in vitro hypoglycemic activity,including α-amylase,α-glucosidase,and dipeptidyl peptidase Ⅳ(DPP-Ⅳ)inhibitions,as well as peptide sequence characteristics of OHPs before and after gastrointestinal digestion was examined using an in vitro simulated digestion model to elucidate the digestive characteristics of OHPs.The results showed that the BCAAs content(increased from 55.30 mg/g to 122.87 mg/g)and proportion(increased from 15.78％to 18.77％)of OHPs after being treated by alcohol precipitation and activated carbon adsorption were significantly increased(P＜0.05)compared to untreated OHPs.In addition,BCAAs were enriched at the N-terminal,while proline was localized near the C-terminal,showing a typical structural pattern of hypoglycemic peptides.After gastrointestinal digestion,OHPs exhibited a significant decrease in inhibitory activity against α-amylase and α-glucosidase(P＜0.05),however,their inhibitory activity against DPP-Ⅳ remained relatively stable.Moreover,the retention rates of OHPs' inhibitory activity against α-amylase and α-glucosidase were enhanced by alcohol precipitation and activated carbon adsorption treatments.The findings indicated that the alcohol precipitation and activated carbon adsorption effectively increased the BCAAs content of OHPs,resulting in a higher concentration of BCAAs at the N-terminus of their peptide chain.This improvement also facilitated the hypoglycemic activity retention of OHPs after digestion.In particular,the DPP-Ⅳ inhibitory peptide segments in OHPs exhibited good digestive stability.关键词
牡蛎降糖肽/醇沉/活性炭吸附/支链氨基酸/结构序列/消化特性Key words
oyster hypoglycemic peptides/alcohol precipitation/activated carbon adsorption/branched-chain amino acids/structural sequence/digestive characteristics分类
农业科技引用本文复制引用
王华,苏小洁,陈忠琴,曹文红,高加龙,朱国萍,林海生..不同处理方式对牡蛎降糖肽结构序列及消化特性的影响[J].食品工业科技,2025,46(13):55-64,10.基金项目
广东省基础与应用基础研究基金(2024A1515011763,2021A1515110621) （2024A1515011763,2021A1515110621）
国家自然科学基金项目(32201971) （32201971）
湛江市科技计划项目(2021E05017) （2021E05017）
广东海洋大学科研启动费资助项目(060302042007) （060302042007）
现代农业产业技术体系专项资金资助(CARS-49). （CARS-49）
