CN109575106A - 一种从大米多肽中制备抗氧化三肽的方法及应用 - Google Patents
一种从大米多肽中制备抗氧化三肽的方法及应用 Download PDFInfo
- Publication number
- CN109575106A CN109575106A CN201910011518.8A CN201910011518A CN109575106A CN 109575106 A CN109575106 A CN 109575106A CN 201910011518 A CN201910011518 A CN 201910011518A CN 109575106 A CN109575106 A CN 109575106A
- Authority
- CN
- China
- Prior art keywords
- polypeptide
- preparation
- big mpd
- arg
- big
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 102
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 92
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 90
- 230000003078 antioxidant effect Effects 0.000 title abstract description 21
- 238000000034 method Methods 0.000 title abstract description 14
- 239000003963 antioxidant agent Substances 0.000 title abstract description 10
- 235000006708 antioxidants Nutrition 0.000 title abstract description 10
- 230000029087 digestion Effects 0.000 claims abstract description 21
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 16
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 16
- 238000002360 preparation method Methods 0.000 claims abstract description 16
- 238000000746 purification Methods 0.000 claims abstract description 15
- 229920005654 Sephadex Polymers 0.000 claims abstract description 13
- 239000012507 Sephadex™ Substances 0.000 claims abstract description 13
- 239000011521 glass Substances 0.000 claims abstract description 12
- 229920002678 cellulose Polymers 0.000 claims abstract description 11
- 239000001913 cellulose Substances 0.000 claims abstract description 11
- YIUWWXVTYLANCJ-NAKRPEOUSA-N Ser-Ile-Arg Chemical compound [H]N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H](CCCNC(N)=N)C(O)=O YIUWWXVTYLANCJ-NAKRPEOUSA-N 0.000 claims abstract description 9
- QYSFWUIXDFJUDW-DCAQKATOSA-N Ser-Leu-Arg Chemical compound [H]N[C@@H](CO)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(O)=O QYSFWUIXDFJUDW-DCAQKATOSA-N 0.000 claims abstract description 9
- YTNGABPUXFEOGU-SRVKXCTJSA-N Val-Pro-Arg Chemical compound CC(C)[C@H](N)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CCCN=C(N)N)C(O)=O YTNGABPUXFEOGU-SRVKXCTJSA-N 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 108090000623 proteins and genes Proteins 0.000 claims description 21
- 102000004169 proteins and genes Human genes 0.000 claims description 20
- 241000209094 Oryza Species 0.000 claims description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims description 19
- 235000009566 rice Nutrition 0.000 claims description 19
- 238000010828 elution Methods 0.000 claims description 15
- 239000000796 flavoring agent Substances 0.000 claims description 14
- 235000019634 flavors Nutrition 0.000 claims description 14
- 108091005804 Peptidases Proteins 0.000 claims description 13
- 239000004365 Protease Substances 0.000 claims description 13
- 239000000047 product Substances 0.000 claims description 13
- 230000003647 oxidation Effects 0.000 claims description 9
- 238000007254 oxidation reaction Methods 0.000 claims description 9
- 102000057297 Pepsin A Human genes 0.000 claims description 8
- 108090000284 Pepsin A Proteins 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 8
- 229940111202 pepsin Drugs 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 102000004142 Trypsin Human genes 0.000 claims description 4
- 108090000631 Trypsin Proteins 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 239000012588 trypsin Substances 0.000 claims description 4
- 238000004821 distillation Methods 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 2
- 238000005119 centrifugation Methods 0.000 claims 1
- 239000002904 solvent Substances 0.000 claims 1
- 230000002496 gastric effect Effects 0.000 abstract description 7
- 239000003153 chemical reaction reagent Substances 0.000 abstract description 3
- 150000003254 radicals Chemical class 0.000 abstract description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract 1
- 239000012153 distilled water Substances 0.000 description 12
- 102000004190 Enzymes Human genes 0.000 description 11
- 108090000790 Enzymes Proteins 0.000 description 11
- 102000035195 Peptidases Human genes 0.000 description 11
- 229940088598 enzyme Drugs 0.000 description 11
- 239000000243 solution Substances 0.000 description 11
- 229940024606 amino acid Drugs 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 8
- 238000004088 simulation Methods 0.000 description 8
- 210000002784 stomach Anatomy 0.000 description 8
- 230000009849 deactivation Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- -1 oxygen radical Chemical class 0.000 description 7
- 238000009835 boiling Methods 0.000 description 6
- 239000003814 drug Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000001301 oxygen Substances 0.000 description 6
- 229910052760 oxygen Inorganic materials 0.000 description 6
- 230000001175 peptic effect Effects 0.000 description 6
- 210000000936 intestine Anatomy 0.000 description 5
- 230000001766 physiological effect Effects 0.000 description 5
- 238000011084 recovery Methods 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 229940079593 drug Drugs 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 2
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Chemical compound CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003125 aqueous solvent Substances 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000002552 dosage form Substances 0.000 description 2
- 238000002101 electrospray ionisation tandem mass spectrometry Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000000338 in vitro Methods 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 229940100688 oral solution Drugs 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- 229940124597 therapeutic agent Drugs 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- LXEKPEMOWBOYRF-QDBORUFSSA-N AAPH Chemical compound Cl.Cl.NC(=N)C(C)(C)\N=N\C(C)(C)C(N)=N LXEKPEMOWBOYRF-QDBORUFSSA-N 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- BDAGIHXWWSANSR-UHFFFAOYSA-N Formic acid Chemical group OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 101100020212 Mus musculus Klhdc3 gene Proteins 0.000 description 1
- 239000007832 Na2SO4 Substances 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 239000004280 Sodium formate Substances 0.000 description 1
- GLEVLJDDWXEYCO-UHFFFAOYSA-N Trolox Chemical compound O1C(C)(C(O)=O)CCC2=C1C(C)=C(C)C(O)=C2C GLEVLJDDWXEYCO-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000002318 cardia Anatomy 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000005227 gel permeation chromatography Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000000774 hypoallergenic effect Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- HLBBKKJFGFRGMU-UHFFFAOYSA-M sodium formate Chemical compound [Na+].[O-]C=O HLBBKKJFGFRGMU-UHFFFAOYSA-M 0.000 description 1
- 235000019254 sodium formate Nutrition 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000004704 ultra performance liquid chromatography Methods 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K5/00—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof
- C07K5/04—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof containing only normal peptide links
- C07K5/08—Tripeptides
- C07K5/0802—Tripeptides with the first amino acid being neutral
- C07K5/0804—Tripeptides with the first amino acid being neutral and aliphatic
- C07K5/0808—Tripeptides with the first amino acid being neutral and aliphatic the side chain containing 2 to 4 carbon atoms, e.g. Val, Ile, Leu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/06—Free radical scavengers or antioxidants
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K5/00—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof
- C07K5/04—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof containing only normal peptide links
- C07K5/08—Tripeptides
- C07K5/0802—Tripeptides with the first amino acid being neutral
- C07K5/0804—Tripeptides with the first amino acid being neutral and aliphatic
- C07K5/081—Tripeptides with the first amino acid being neutral and aliphatic the side chain containing O or S as heteroatoms, e.g. Cys, Ser
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Medicinal Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biophysics (AREA)
- Zoology (AREA)
- Toxicology (AREA)
- Animal Behavior & Ethology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Pharmacology & Pharmacy (AREA)
- Microbiology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Peptides Or Proteins (AREA)
Abstract
本发明涉及多肽技术领域,尤其涉及一种从大米多肽中制备抗氧化三肽的方法及应用。本发明提供的从大米多肽中制备的抗氧化肽含有Ser‑Ile‑Arg、Ser‑Leu‑Arg、Val‑Pro‑Arg三种三肽,该抗氧化三肽的制备依次经过酶解、纤维素玻璃柱纯化和葡聚糖凝胶柱纯化,该抗氧化三肽能够耐受胃肠消化,自由基吸收能力(ORAC)较强,说明其具有良好的抗氧化活性。本发明所述多肽的制备方法简单,不采用有害试剂,所得产品更安全。
Description
技术领域
本发明涉及多肽技术领域,尤其涉及一种从大米多肽中制备抗氧化三肽的方法及应用。
背景技术
大米是我国第一大粮食品种,年产量约2亿吨,占全球粮食总种植面积的30%左右。大米蛋白以其较高的生物利用率、合理的氨基酸组成、特有的低敏性等特点被认为是优质蛋白质,与牛乳、豆类蛋白相比更适合于饲料、婴幼儿、老年人及特殊人群。但长期以来,我国大米加工仅处于满足人们口粮需求的初级加工状态,稻米加工产品结构单一,深加工率仅20%,高附加值产品少。
多肽是介于大分子蛋白质和氨基酸之间的一段最具活性、最易吸收、生理功能效价高的一种营养物质。在一定条件下,蛋白经酶解可以得到多种生物活性肽,它们大多以非活性状态存在于蛋白质长链中,一旦经过酶解成为适当长度的肽,就可表现出调节机体免疫力的生理活性,并保持低过敏性。在已获得的生物肽中,动物源活性肽占大多数,而植物源活性肽逐渐成为研究的新亮点。
在大米活性肽经口服在体内发挥生理活性之前,会受到一系列阻碍,如胃中的低酸环境和胃蛋白酶;肠道中碱性环境和胰蛋白酶、肽酶以及小肠对其吸收的屏障作用等。这些因素都会影响大米多肽的吸收从而影响其在生物体内的生理活性,大米多肽进入血液循环到达靶点是其发挥功能的前提条件。
目前已有发明专利设计酶解大米蛋白制备大米多肽的技术,但均从不同方面体现出一定的不足:例如,不能在胃肠道中保持稳定,在吸收前结构被破坏,丧失活性;在制备过程中特别是干燥过程中,被破坏活性受到影响;提取过程中的提取试剂对产品安全性存在不利影响。
发明内容
有鉴于此,本发明要解决的技术问题在于提供一种从大米多肽中制备抗氧化三肽的方法及应用,该多肽能够耐受胃肠消化,且具有良好的抗氧化活性。
本发明提供了含有三肽Ser-Ile-Arg、Ser-Leu-Arg和/或Val-Pro-Arg的大米多肽。
其中,Ser为丝氨酸的氨基酸相应残基,Ile为异亮氨酸的氨基酸相应残基,Arg为精氨酸的氨基酸相应残基,Leu为亮氨酸的氨基酸相应残基,Val为缬氨酸的氨基酸相应残基,Pro为脯氨酸的氨基酸相应残基。一些具体实施例中,本发明提供的大米多肽含有三肽Ser-Ile-Arg、Ser-Leu-Arg和Val-Pro-Arg。
本发明所述大米多肽的制备方法,包括:
45~55℃,pH值为5.5~6.5,大米蛋白以风味蛋白酶酶解3~5h,制得多肽A;
35~40℃,pH值为1~2,所述多肽A以胃蛋白酶酶解80~100min,制得多肽B;
35~40℃,pH值为7~8,所述多肽B以胰蛋白酶酶解1~3h,制得所述大米多肽。
本发明中,所述风味蛋白酶又称为风味酶,是由米曲霉菌株发酵提纯、复配而成的酶制剂。一些具体实施例中,所述风味蛋白酶为市售产品。
在风味蛋白酶酶解的步骤中,所述大米蛋白的浓度为100g/mL,风味蛋白酶的质量分数为0.75%。一些实施例中,风味蛋白酶酶解的条件为50℃,pH值为6.0,4h。风味蛋白酶酶解后,沸水浴灭酶。所得酶解液8000rpm离心20min,上清液经浓缩、冻干获得多肽A。
在胃蛋白酶酶解的步骤中,胃蛋白酶的质量分数为1.7%。一些实施例中,胃蛋白酶酶解的条件为37℃,pH值为1.5,1.5h。胃蛋白酶酶解后,沸水浴灭酶。所得酶解液经浓缩、冻干,获得多肽B。
在胰蛋白酶酶解的步骤中,胰蛋白酶的质量分数为1.6%。一些实施例中,胰蛋白酶酶解的条件为37℃,pH值为7.5,2h。pH值的调节先用0.9mol/LNaHCO3调节pH值为5.3,再用1.0mol/LNaOH调pH值为7.5。胰蛋白酶酶解后,沸水浴灭酶。所得酶解液经浓缩、冻干,获得大米多肽。
风味蛋白酶酶解后获得多肽A。经ORAC实验验证,未经模拟消化的多肽A已经具有良好的抗氧化活力。而经过体外胃消化和胃肠模拟消化,消化前后蛋白质回收率无显著性差异,p>0.05。且经过体外模拟消化后,蛋白质ORAC活性也无显著性差异,p>0.05。这说明本发明的大米多肽能够较好的耐受胃肠道的消化,结构不受破坏,从而在吸收后能够保持良好的生理活性。并且,本发明采用冻干技术对大米多肽进行干燥,从而避免了现有技术中喷干对所得多肽品质的影响,能够最大限度的保留大米多肽的生理活性。
经酶解后的大米多肽已经具有良好的抗氧化活性,为了提高大米多肽的抗氧化活性,本发明对酶解后的大米多肽进行纯化。因此本发明所述的制备方法中,还包括纤维素玻璃柱纯化的步骤。
一些实施例中,所述纤维素玻璃柱为DEAE-52纤维素玻璃柱。纤维素玻璃珠的平衡采用蒸馏水。大米多肽的上样溶液为蒸馏水,上样浓度为50mg/mL。采用2倍柱体积蒸馏水洗脱。
本发明实验中,以200mL蒸馏水和浓度为0.05mol/L、0.1mol/L、0.2mol/L和0.4mol/L的NaCl溶液各200mL进行梯度洗脱。洗脱的流速皆为0.5mL/min。最终获得六个组分,分别进行ORAC抗氧化活性。
为了进一步提高大米多肽的抗氧化活性,本发明对经过纤维素玻璃柱的大米多肽进行纯化。因此,本发明所述的制备方法,还包括葡聚糖凝胶柱纯化的步骤。
一些实施例中,所述葡聚糖凝胶柱为Sephadex G-15以蒸馏水预平衡。大米多肽的上样溶液为蒸馏水,上样浓度为30mg/mL,洗脱的流速为0.5mL/min。采用1倍柱体积蒸馏水洗脱,洗脱组分分子量范围为280Da-380Da。
本发明实验中,以水进行洗脱,最终获得三个组分,分别进行ORAC抗氧化活性。
依次经过酶解、纤维素玻璃柱纯化和葡聚糖凝胶柱纯化,所得的多肽能够具有良好的抗氧化活性,对其进行ESI-MS/MS分析。鉴定所得多肽含有Ser-Ile-Arg、Ser-Leu-Arg和Val-Pro-Arg这三种三肽。
本发明所述制备方法制得的大米多肽。
本发明所述大米多肽在制备抗氧化的产品中的应用。
本发明还提供了一种抗氧化的产品,其包括本发明所述大米多肽。
所述抗氧化的产品为药物或食品。
本发明提供的药物还包含药学上可接受的辅料。
本发明所述的药物还包含其他治疗剂,所述其他治疗剂选自其他具有抗氧化活性的物质。
所述药物的剂型包括膏剂、颗粒剂、丸剂、散剂、片剂、胶囊剂、口服液或糖浆剂。
本发明提供的食品中还包含食品中可接受的配料。
所述食品为保健食品,剂型包括颗粒剂、胶囊剂、糖浆剂、片剂、粉剂、软糖、乳剂或口服液。
本发明还提供了一种抗氧化的治疗方法,其为给予本发明所述的抗氧化产品。
本发明提供的大米多肽含有Ser-Ile-Arg、Ser-Leu-Arg、Val-Pro-Arg三种三肽,该多肽的制备依次经过酶解、纤维素玻璃柱纯化和葡聚糖凝胶柱纯化,该多肽能够耐受胃肠消化,在体外消化前后,收率和活性皆未见显著性差异。而所得的多肽自由基吸收能力(ORAC)较强,说明其具有良好的抗氧化活性。本发明所述多肽的制备方法简单,不采用有害试剂,所得产品更安全。
附图说明
图1a示本发明的胃肠模拟消化对大米蛋白肽蛋白质回收率的影响图;
图1b示本发明的胃肠模拟消化对大米蛋白肽氧自由基吸收能力(ORAC)的影响图;
图1c示本发明的胃肠模拟消化对大米蛋白肽分子量分布的影响图;
图2a示本发明的经酶解后的大米蛋白DEAE-52洗脱曲线图;
图2b示本发明的大米多肽经DEAE-52后各活性组分氧自由基吸收能力(ORAC)比较图;
图2c示本发明的大米多肽中F1组分经Sephadex G-15洗脱曲线图;
图2d示本发明的大米多肽中F1组分经Sephadex G-15纯化后各活性组分氧自由基吸收能力(ORAC)比较图;
图3a示本发明的大米多肽BCP图谱;
图3b示本发明的大米多肽BCP图谱及多肽Ser-Ile-Arg和Ser-Leu-Arg的二级质谱图;
图3c示本发明的大米多肽BCP图谱及多肽Val-Pro-Arg的二级质谱图。
具体实施方式
本发明提供了一种从大米多肽中制备抗氧化三肽的方法及应用,本领域技术人员可以借鉴本文内容,适当改进工艺参数实现。特别需要指出的是,所有类似的替换和改动对本领域技术人员来说是显而易见的,它们都被视为包括在本发明。本发明的方法及应用已经通过较佳实施例进行了描述,相关人员明显能在不脱离本发明内容、精神和范围内对本文的方法和应用进行改动或适当变更与组合,来实现和应用本发明技术。
本发明采用的试材以及大米蛋白、风味蛋白酶、胰蛋白酶、胃蛋白酶皆为普通市售品,皆可于市场购得。
下面结合实施例,进一步阐述本发明:
实施例1大米蛋白的酶解
一、酶解:
1、风味蛋白酶解:大米蛋白以蒸馏水溶剂,配制成浓度为100mg/mL的溶液,加风味蛋白酶至0.75wt%,温度50℃,pH 6.0,酶解4h后,采用沸水浴灭酶,8000rpm离心20min,上清液经浓缩、冻干获得多肽A。
2、模拟胃消化:多肽A以蒸馏水溶剂,配制成浓度为100mg/mL的溶液,加胃蛋白酶至1.7%wt%,温度37℃,pH 1.5,酶解1.5h后,采用沸水浴灭酶,8000rpm离心20min,上清液经浓缩、冻干获得多肽B。
3、模拟胃肠消化:多肽A酶解后经过灭酶的酶解液,先用0.9mol/L NaHCO3调节pH5.3,再用1.0mol/L NaOH调pH 7.5,然后加入胰蛋白酶至1.6%wt%,温度37℃,酶解2h后,采用沸水浴灭酶,8000rpm离心20min,上清液经浓缩、冻干获得大米多肽。
二、回收率检验:
采用凯氏定氮法(GB/T 5009.5-2003)测定原料大米蛋白的总蛋白质氮含量以及各步骤获得多肽的蛋白氮含量,并按照公式计算各多肽的蛋白质回收率:
结果如图1a所示,制得的多肽经过模拟胃消化和胃肠消化后,蛋白质回收率无显著性差异,具有较好的耐受胃肠模拟消化性;
三、抗氧化能力测定:
采用氧自由基吸收能力法(ORAC)测定大米多肽的抗氧化能力,具体操作如下:在96孔荧光板各微孔中加入20μL pH7.4磷酸盐缓冲溶液、待测多肽以及Trolox标准溶液,于37℃孵育10min后,用多道移液器迅速在各孔中加入200μL荧光素钠溶液,继续于37℃下孵育20min,立即在各孔中加入20μL AAPH激活反应,37℃恒温反应,设置激发波长和发射波长分别为485和538nm,每隔2min测定一次各孔的荧光强度,共测定3h。
结果如图1b所示,制得的多肽经过模拟胃消化和胃肠消化后氧自由基吸收能力(ORAC)增加,特别是胃消化后,其抗氧化能力显著优于未经消化的多肽或经过胃肠消化的多肽,p<0.05。
四、分子质量分布测定
采用凝胶色谱法测定多肽的相对分子质量分布。分离柱为TSK G2000 SWXL,液相系统为岛津LC-20A,进样体积为20μL,检测波长设为214nm。流动相为0.1mol/L PBS+0.1mol/L Na2SO4,洗脱流速为0.5mL/min。
结果如图1c所示,制得的多肽经过模拟胃消化和胃肠消化后,小分子肽(MW<1kDa)占比增加,更易被人体吸收利用。
实施例2纤维素玻璃柱纯化
用蒸馏水预平衡DEAE-52纤维素玻璃柱(1.6×30cm),实施例1制得的大米多肽,以蒸馏水配制成浓度为50mg/mL的溶液,上样DEAE-52柱。
取200mL蒸馏水和浓度为0.05mol/L、0.1mol/L、0.2mol/L和0.4mol/L的NaCl溶液各200mL进行梯度洗脱,流速为0.5mL/min。收集洗脱的每个级分并在214nm处监测、收集纯化产物,如图2a所示。
收集得到的六个组分(F1、F2、F3、F4、F5和F6),将各组分分别冻干,测量它们的ORAC抗氧化活性。各组分ORAC检测结果如图2b所示,其中组分F1的ORAC值为4.412±0.161,显著高于其它其他组分,故对F1进行下一步纯化。
实施例3葡聚糖凝胶柱纯化
使用蒸馏水预平衡Sephadex G-15柱(1.6×60cm)。将实施例3制得的多肽F1,以蒸馏水配制成浓度为30mg/mL的溶液,上样平衡好的Sephadex G-15柱,进行进一步纯化。用蒸馏水以0.5mL/min的流速洗脱级分,收集各洗脱级分,然后在214nm处检测。
二次纯化结果如图2c所示,F1经二次纯化得到三个级分(F1-a,F1-b,F1-c),该纯化方法能对大米多肽各组分进行有效分离;各组分ORAC检测结果如图2d所示,其中组分F1-a的ORAC值为6.815±0.298,显著高于其它其他组分,经纯化后的大米多肽氧自由基吸收能力(ORAC)显著增加,纯化后的产品具有较好的抗氧化活性。
实施例4多肽鉴定
将Sephadex G-15分离后具有最高ORAC值的级分F1-a进行ESI-MS/MS分析。首先用安捷伦SB-C18RRHD柱(1.8C1,2.1C18RR)通过超高效液相色谱系统分离5通过多肽溶液(1mg/mL),流速为0.2mL/min。使用梯度洗脱,其由流动相A(乙腈)和B(0.1%甲酸水溶液)组成:0-1min,0%v/v至15%v/v;1-4min,15%v/v至85%v/v;4-8min,85%v/v;8-9min,85%v/v至15%v/v;9-10min,15%v/v。以正离子模式(ESI+)从50到3000m/z获得扫描,甲酸钠溶液作为内标,以此所得大米多肽一级和二级质谱图,采用布鲁克DataAnalysis进行鉴定。其BPC图谱如图3a所示,鉴定所得多肽Ser-Ile-Arg、Ser-Leu-Arg和Val-Pro-Arg的图谱如图3b和3c所示,多肽Ser-Ile-Arg和Ser-Leu-Arg为BPC图谱中的组分26,其二级质谱图如图3b所示,同理多肽Val-Pro-Arg为BPC图谱中的组分87,二级质谱图如图3c所示。
以上仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (10)
1.含有三肽Ser-Ile-Arg、Ser-Leu-Arg和/或Val-Pro-Arg的大米多肽。
2.权利要求1所述大米多肽的制备方法,其特征在于,包括
45~55℃,pH值为5.5~6.5,大米蛋白以风味蛋白酶酶解3~5h,制得多肽A;
35~40℃,pH值为1~2,所述多肽A以胃蛋白酶酶解80~100min,制得多肽B;
35~40℃,pH值为7~8,所述多肽B以胰蛋白酶酶解1~3h,制得所述大米多肽。
3.根据权利要求2所述的制备方法,其特征在于,所述酶解的溶剂是水,其中,所述大米蛋白的浓度为100g/mL,风味蛋白酶的质量分数为0.75%。
4.根据权利要求2所述的制备方法,其特征在于,所述酶解后,酶解液8000rpm离心20min,上清液经浓缩、冻干获得所述大米多肽。
5.根据权利要求2~4任一项所述的制备方法,其特征在于,还包括纤维素玻璃柱纯化的步骤,采用2倍柱体积蒸馏水洗脱。
6.根据权利要求5所述的制备方法,其特征在于,还包括葡聚糖凝胶柱纯化的步骤,采用蒸馏水洗脱,采用1倍柱体积蒸馏水洗脱,洗脱组分分子量范围为280Da-380Da。
7.根据权利要求5或6所述的制备方法,其特征在于,还包括浓缩、冻干的步骤。
8.权利要求2~7任一项所述制备方法制得的大米多肽。
9.权利要求1或8所述大米多肽在制备抗氧化的产品中的应用。
10.一种抗氧化的产品,其特征在于,包括权利要求1或8所述大米多肽。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910011518.8A CN109575106A (zh) | 2019-01-07 | 2019-01-07 | 一种从大米多肽中制备抗氧化三肽的方法及应用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910011518.8A CN109575106A (zh) | 2019-01-07 | 2019-01-07 | 一种从大米多肽中制备抗氧化三肽的方法及应用 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109575106A true CN109575106A (zh) | 2019-04-05 |
Family
ID=65915771
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910011518.8A Pending CN109575106A (zh) | 2019-01-07 | 2019-01-07 | 一种从大米多肽中制备抗氧化三肽的方法及应用 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109575106A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111073944A (zh) * | 2019-12-31 | 2020-04-28 | 江南大学 | 一种基于Caco-2细胞模型的活性肽定向制备方法 |
CN112717118A (zh) * | 2019-10-29 | 2021-04-30 | 中国食品发酵工业研究院有限公司 | 一种具有美白功能的大米肽及其制备方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101766253A (zh) * | 2008-12-27 | 2010-07-07 | 湖州欣和环境科技有限公司 | 一种利用米渣蛋白制取米蛋白多肽粉方法 |
CN101848925A (zh) * | 2007-09-05 | 2010-09-29 | 健泰科生物技术公司 | 有生物学活性的、含c-端精氨酸的肽 |
-
2019
- 2019-01-07 CN CN201910011518.8A patent/CN109575106A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101848925A (zh) * | 2007-09-05 | 2010-09-29 | 健泰科生物技术公司 | 有生物学活性的、含c-端精氨酸的肽 |
CN101766253A (zh) * | 2008-12-27 | 2010-07-07 | 湖州欣和环境科技有限公司 | 一种利用米渣蛋白制取米蛋白多肽粉方法 |
Non-Patent Citations (2)
Title |
---|
OSHIHIRO ITO , LIN-SHU LIU ,YUKIO IMANISHI: "In vitro non thrombogenicity of a thrombin-substrate-immobilized polymer surface by the inhibition of thrombin activity", 《JOURNAL OF BIOMATERIALS SCIENCE, POLYMER EDITION》 * |
QIAO-JUAN YAN,ET AL: "Isolation, identification and synthesis of four novel antioxidant peptides from rice residue protein hydrolyzed by multiple proteases", 《FOOD CHEMISTRY》 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112717118A (zh) * | 2019-10-29 | 2021-04-30 | 中国食品发酵工业研究院有限公司 | 一种具有美白功能的大米肽及其制备方法 |
WO2021082310A1 (zh) * | 2019-10-29 | 2021-05-06 | 中国食品发酵工业研究院有限公司 | 一种具有美白功能的大米肽及其制备方法 |
JP2022554263A (ja) * | 2019-10-29 | 2022-12-28 | チャイナ ナショナル リサーチ インスティテュート オブ フード アンド ファーメンテーション インダストリーズ カンパニー リミテッド | 美白機能を有する米ペプチド及びその調製方法 |
JP7461470B2 (ja) | 2019-10-29 | 2024-04-03 | チャイナ ナショナル リサーチ インスティテュート オブ フード アンド ファーメンテーション インダストリーズ カンパニー リミテッド | 美白機能を有する米ペプチド及びその調製方法 |
CN111073944A (zh) * | 2019-12-31 | 2020-04-28 | 江南大学 | 一种基于Caco-2细胞模型的活性肽定向制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Yi et al. | Effect of soybean peptides against hydrogen peroxide induced oxidative stress in HepG2 cells via Nrf2 signaling | |
Puchalska et al. | Isolation and identification of antioxidant peptides from commercial soybean-based infant formulas | |
Vilela et al. | High hydrostatic pressure enhances whey protein digestibility to generate whey peptides that improve glutathione status in CFTR‐deficient lung epithelial cells | |
Luo et al. | Isolation and identification of antioxidant peptides from tartary buckwheat albumin (Fagopyrum tataricum Gaertn.) and their antioxidant activities | |
CN107223019A (zh) | 用于维持和提高肌肉质量、强度和性能的组合物和制剂及其产生和使用方法 | |
NO872932L (no) | Fremgangsmaate for fremstilling av proteiner med faktorviiiaktivitet ved hjelp av mikrobielle vertsceller, eksprimeringsvektorer, vertsceller, antibiotika. | |
Li et al. | High hydrostatic pressure reducing allergenicity of soy protein isolate for infant formula evaluated by ELISA and proteomics via Chinese soy-allergic children’s sera | |
US20140011742A1 (en) | Bioactive Peptides and Proteins Containing Bioactive Peptides, their Uses and Processes for Making the Same | |
WO2011152330A1 (ja) | 大豆蛋白質加水分解物含有抗酸化剤及びその利用 | |
CN109575106A (zh) | 一种从大米多肽中制备抗氧化三肽的方法及应用 | |
Wongaem et al. | Antioxidant properties of peptides obtained from the split gill mushroom (Schizophyllum commune) | |
Suwannapan et al. | Angiotensin‐I‐converting enzyme (ACE)‐inhibitory peptides from Thai jasmine rice bran protein hydrolysates | |
CN105777865B (zh) | 具有抗氧化功能的鱼肉耐消化肽、其制备方法和用途 | |
EP1951063A1 (en) | Ultra high pressure modified proteins and uses thereof | |
Li et al. | Purification, characterization, synthesis, in vivo and in vitro antihypertensive activity of bioactive peptides derived from coconut (Cocos nucifera L.) cake globulin hydrolysates | |
Ding et al. | Identification of peptides with antioxidant, anti-lipoxygenase, anti-xanthine oxidase and anti-tyrosinase activities from velvet antler blood | |
WO2014092150A1 (ja) | 筋芽細胞分化促進剤 | |
Guan et al. | Effects of alkaline deamidation on the chemical properties of rice bran protein | |
Chen et al. | Digestive characteristics and peptide release from wheat embryo proteins in vitro | |
CN115991741A (zh) | 阿胶肽及其在制备补气、养血或安胎相关保健制品中的应用 | |
WO2017050775A1 (en) | Method for obtaining a chicken feet hydrolysate with antihypertensive activity, the hydrolysate that is obtained and the peptides it contains | |
JP6190999B2 (ja) | アルコール代謝促進剤として有効なオリゴペプチドの製造方法 | |
CN112679578A (zh) | 具有抗氧化性和dpp-iv抑制活性的多肽混合物及其制备方法 | |
CN113087773B (zh) | 一种具有降血糖和抗氧化功能的牦牛骨肽及其制备方法 | |
CN111423489B (zh) | 抗氧化肽、含有该抗氧化肽的大豆蛋白水解物 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190405 |