CN113549666A - Almond prolamin alpha-glucosidase inhibitory peptide and preparation method and application thereof - Google Patents

Almond prolamin alpha-glucosidase inhibitory peptide and preparation method and application thereof Download PDF

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CN113549666A
CN113549666A CN202110856595.0A CN202110856595A CN113549666A CN 113549666 A CN113549666 A CN 113549666A CN 202110856595 A CN202110856595 A CN 202110856595A CN 113549666 A CN113549666 A CN 113549666A
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inhibitory peptide
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amygdalin
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单良
武安琪
衣春敏
赵学旭
马培轩
武蕊
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Abstract

The invention relates to the field of preparation methods of alpha-glucosidase inhibitory peptides, and particularly discloses an amygdalin alpha-glucosidase inhibitory peptide and a preparation method and application thereof. The amygdalin alpha-glucosidase inhibitory peptide prepared by the invention has a strong inhibition rate of 18.10% on alpha-glucosidase, and has good stability under the conditions of high temperature, low pH and high pH or after simulated digestion of gastrointestinal tracts.

Description

Almond prolamin alpha-glucosidase inhibitory peptide and preparation method and application thereof
Technical Field
The invention belongs to the field of preparation methods of alpha-glucosidase inhibitory peptides, and particularly relates to an amygdalin alpha-glucosidase inhibitory peptide, and a preparation method and application thereof.
Background
Diabetes Mellitus (DM) is a metabolic disease characterized by high blood sugar concentration caused by metabolic disorders or hyposecretion of insulin, and has been known to be a disease of more than 2 billion people who suffer from Diabetes mellitus, one of three chronic diseases threatening human health, and thus, prevention and treatment of Diabetes mellitus is not slow. At present, acarbose (Acarbos) e, Miglitol (Miglitol) and Voglibose (Voglibose) are widely used clinically as alpha-glucosidase inhibitors, which are 3 first-choice drugs for treating type 2 diabetes to reduce postprandial blood sugar, but the drugs can cause gastrointestinal discomfort and other side effects of patients. Therefore, finding more efficient and safe α -glucosidase inhibitors in natural products is a hot spot of research for the treatment of type 2 diabetes.
The bitter apricot kernel is a food used as both medicine and food, and has extremely rich nutritive value and medicinal value. The content of the bitter almond protein is up to 27 percent, which is two times higher than that of common cereal crops, wherein, the bitter almond protein contains 17 amino acids which contain 8 amino acids necessary for human bodies, and the content of the bitter almond protein accounts for about one third of the 17 amino acids. The amygdalin contains high content of partial hydrophobic amino acids (alanine, isoleucine, etc.), and the existence of the amino acids can make the amygdalin become a good raw material for preparing alpha-glucosidase inhibitory peptide.
The preparation of bioactive peptides mainly comprises the following ways: chemical synthesis, DNA recombination, chemical hydrolysis, enzymolysis, microbial fermentation and the like are all functional bioactive short peptide preparation methods, wherein the enzymolysis refers to a method for hydrolyzing protein macromolecules by using protease to generate polypeptides with small molecular weight through the breakage of peptide bonds. The polypeptide produced by the method has the advantages of good solubility, high stability and the like. The method has the advantages of simple reaction conditions, mild reaction process, suitability for mass preparation and the like.
Therefore, the invention of the natural green alpha-glucosidase inhibitory peptide with high stability and easy digestion has important market significance.
Disclosure of Invention
The invention aims to provide the amygdalin alpha-glucosidase inhibitory peptide, the preparation method and the application thereof, the prepared amygdalin alpha-glucosidase inhibitory peptide has a strong inhibition rate of 18.32 percent on alpha-glucosidase, and has good stability under the conditions of high temperature, low pH and high pH or after simulated digestion of gastrointestinal tracts.
The first purpose of the invention is to provide a preparation method of amygdalin alpha-glucosidase inhibitory peptide, which comprises the following steps:
s1, weighing the bitter almond alcohol-soluble protein powder, preparing into a bitter almond alcohol-soluble protein solution with the mass fraction of 2-6%, adjusting the temperature to 52-58 ℃ and the pH to 6.8-7.2, then adding papain, maintaining the pH to 6.8-7.2 and the temperature to 52-58 ℃, and hydrolyzing to obtain an enzymatic hydrolysate;
s2, adjusting the pH value of the enzymolysis liquid to be neutral, immediately placing the enzymolysis liquid in a water bath with the temperature of 100 ℃ for heating and enzyme deactivation, immediately cooling and centrifuging, collecting supernatant, and freeze-drying to obtain the amygdalin alpha-glucosidase inhibitory peptide.
Further, in S1, the prolamin solution is prepared by uniformly mixing a prolamin powder with deionized water or buffer solution.
Further, in S1, the dosage of papain added is 4000-.
Further, in S1, the hydrolysis time is 4-8 h.
Further, in S2, the enzyme deactivation time is 10-15 min.
Further, in S2, the centrifugation conditions were 8,000r/min, 4 ℃ and 20 min.
Further, in S2, the freeze-drying condition was 48 hours, the vacuum degree in the drying chamber was controlled at 10. + -. 5Pa, and the temperature was-45. + -. 5 ℃.
Further, in S1-S2, the solution for adjusting pH is NaOH or HCl solution.
The second purpose of the invention is to provide the amygdalin alpha-glucosidase inhibitory peptide prepared by the preparation method.
The third purpose of the invention is to provide the application of the amygdalin alpha-glucosidase inhibitory peptide in preparing the medicine for treating diabetes.
Compared with the prior art, the bitter almond prolamin alpha-glucosidase inhibitory peptide provided by the invention has the following beneficial effects:
1. the amygdalin alpha-glucosidase inhibitory peptide prepared by hydrolyzing with papain and carrying out a series of treatments by using the amygdalin as a substrate has a strong inhibition rate of 18.10 percent on alpha-glucosidase, and has good stability under the conditions of high temperature, low pH and high pH or after simulated digestion of gastrointestinal tracts.
2. The enzymolysis effect of the protein is directly related to the length of a peptide chain in a generated product, short peptide is easily absorbed into human metabolic circulation in an integral form, so that the biological activity of the short peptide is easy to maintain, a large amount of small molecular peptide needs to be prepared, a certain enzymolysis degree is achieved, the enzyme digestion modes and enzyme digestion sites of different proteases are different, the inhibition rate of the almond protein enzymolysis product on alpha-glucosidase is greatly different, the papain used in the method can carry out enzymolysis on the almond alcohol soluble protein, and the inhibition rate on the alpha-glucosidase can be greatly improved.
3. The content of the amygdalin serving as a raw material in the invention is up to 27 percent, which is two times higher than that of common cereal crops, wherein the amygdalin contains 17 amino acids, wherein the content of the amygdalin contains 8 amino acids essential to human bodies, and the content of the amygdalin accounts for about one third of the 17 amino acids, the amygdalin has higher content of partial hydrophobic amino acids (alanine/isoleucine and the like), and the existence of the amino acids can enable the amygdalin to become a good raw material for preparing the hypoglycemic peptide.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 shows the α -glucosidase inhibition ratios of amygdalin α -glucosidase inhibitory peptides prepared in example 1 of the present invention at different temperatures;
FIG. 2 shows the α -glucosidase inhibition ratios of amygdalin α -glucosidase inhibitory peptides prepared in example 1 of the present invention at different pH values;
FIG. 3 shows the α -glucosidase inhibition ratios of amygdalin α -glucosidase inhibitory peptides prepared in example 1 of the present invention digested in vitro.
Detailed Description
The present invention is described in detail below with reference to the drawings and the specific embodiments, but it should be understood that the scope of the present invention is not limited by the specific embodiments. The test methods in the following examples, which are not specified to specific conditions, are generally conducted under conventional conditions, and the steps thereof will not be described in detail since they do not relate to the invention.
When numerical ranges are given in the examples, it is understood that both endpoints of each of the numerical ranges and any value therebetween can be selected unless the invention otherwise indicated. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In addition to the specific methods, devices, and materials used in the examples, any methods, devices, and materials similar or equivalent to those described in the examples may be used in the practice of the invention in addition to the specific methods, devices, and materials used in the examples, in keeping with the knowledge of one skilled in the art and with the description of the invention.
Example 1
Preparation of bitter almond alcohol soluble protein powder
Preparing alcohol soluble protein by adopting an Osborne grading method;
defatted and desglucosid bitter almond protein powder (80 meshes) → adding 10 times of volume of deionized water, magnetically stirring for 2 h, 8000r/min, 4 ℃, centrifuging for 30min → adding 10 times of volume of 70% ethanol solution, stirring and centrifuging → supernatant (adjusting pH to 4.1) → 55 ℃ rotary evaporation to obtain concentrated solution → freeze drying.
The bitter almond prolamin powder is obtained through the preparation process.
Secondly, the embodiment provides a preparation method of a prolamin alpha-glucosidase inhibitory peptide, which comprises the following steps:
s1, weighing 2g of bitter almond alcohol soluble protein powder, placing the powder in 50mL of deionized water, fully stirring to obtain a bitter almond alcohol soluble protein solution with the mass fraction of 4%, adjusting the pH value of the bitter almond alcohol soluble protein solution to 7.0, adjusting the temperature to 55 ℃, adding 6000U/g of papain, adjusting the pH value of the protein solution to 7.0 by using 0.5mol/L NaOH or HCl solution, adjusting the temperature to 55 ℃ again, and hydrolyzing for 6 hours to obtain an enzymolysis solution.
S2, adjusting the pH value of the enzymolysis liquid to be neutral, then quickly placing the reaction system in a water bath at 100 ℃ to heat for 10min to inactivate enzyme, then quickly cooling the reaction system, centrifuging at 8,000r/min at 4 ℃ for 20min, collecting supernatant, carrying out freeze drying by using an LGJ-10E freeze dryer, controlling the vacuum degree in the drying chamber to be 10 +/-5 Pa, controlling the temperature to be-45 +/-5 ℃, and drying for 48h to obtain the amygdalin alpha-glucosidase inhibitory peptide.
Analyzing and calculating the alpha-glucosidase inhibition rate of the obtained amygdalin alpha-glucosidase inhibition peptide, wherein the specific experimental operation process comprises the following steps:
firstly, weighing 5mg of the prepared bitter almond alcohol soluble protein alpha-glucosidase inhibitory peptide, adding 10 ml of deionized water, and uniformly mixing to obtain a polypeptide solution.
50 μ L of 0.2M phosphate buffer (pH 6.8), 50 μ L of 1mg/mL D-glucopyranoside (pNPG) (from Shanghai-source leaf Biotech Co., Ltd.) and 50 μ L of polypeptide solution were incubated in a 96-well plate at 37 ℃ for 10min, mixed well, then 100 μ L of 0.2U/mL alpha-glucosidase (from Shanghai-source leaf Biotech Co., Ltd.) solution was added to initiate the reaction, and 37 μ L of the reaction solution was addedIncubate at 150. mu.L 0.2mol/L Na for 30min2CO3Stopping the enzymolysis reaction by using the solution to obtain a sample group, and measuring and recording the light absorption value at the wavelength of 405nm by using deionized water as a blank group;
the calculation formula of the alpha-glucosidase inhibition rate is as follows:
alpha-glucosidase inhibition (%) ═ aBlank space-ASample (I))/ABlank spaceⅹ100
Wherein A isBlank space、ASample (I)The absorbance values are corresponding to the blank group and the sample group respectively. The reaction system is shown in Table 1.
TABLE 1 composition of alpha-glucosidase inhibition assay reaction System
Figure RE-GDA0003252772500000071
Through calculation, the amygdalin alpha-glucosidase inhibitory peptide obtained in the embodiment 1 of the invention has an alpha-glucosidase inhibitory rate of 18.12%, and as can be seen from fig. 1 to fig. 3, the amygdalin alpha-glucosidase inhibitory peptide has good stability under the conditions of high temperature, low pH and high pH, or after simulated digestion of gastrointestinal tract.
Example 2
The embodiment provides a preparation method of a prolamin alpha-glucosidase inhibitory peptide, which has the same specific steps as embodiment 1, except that:
s1, adjusting the mass fraction of the prepared bitter almond prolamin solution to be 2%, adjusting the temperature to be 52 ℃ and the pH to be 6.8, adding 4000U/g of papain, maintaining the pH to be 6.8 and the temperature to be 52 ℃, and hydrolyzing for 4 h;
in S2, the enzyme deactivation time is 12 min.
Example 3
The embodiment provides a preparation method of a prolamin alpha-glucosidase inhibitory peptide, which has the same specific steps as embodiment 1, except that:
s1, the mass fraction of the prepared bitter almond prolamin solution is 6%, the temperature is adjusted to 58 ℃, the pH value is 7.2, 8000U/g of papain is added, the pH value is maintained to 7.2, the temperature is 58 ℃, and the hydrolysis time is 8 h.
In S2, the enzyme deactivation time is 15 min.
Comparative example 1
Comparative example 1 provides a method for preparing an amygdalin α -glucosidase inhibitory peptide, which has substantially the same steps as example 1, except that:
papain is replaced by flavourzyme.
Comparative example 2
Comparative example 2 provides a method for preparing an amygdalin α -glucosidase inhibitory peptide, which has substantially the same steps as example 1, except that:
papain was replaced with a complex protease (Protamex).
Comparative example 3
Comparative example 3 provides a method for preparing a prolamin α -glucosidase inhibitory peptide, which has substantially the same steps as example 1, except that:
papain is replaced by neutral protease.
Comparative example 4
Comparative example 4 provides a method for preparing an amygdalin α -glucosidase inhibitory peptide, which has substantially the same procedure as in example 1, except that:
papain is replaced by alkaline protease.
Comparative example 5
Comparative example 5 provides a method for preparing an amygdalin α -glucosidase inhibitory peptide, which has substantially the same procedure as in example 1, except that:
papain was replaced by bromelain.
The α -glucosidase inhibition ratios of the products prepared in comparative examples 1-5 were calculated according to the analytical manner of example 1. Recorded in table 2.
TABLE 2 Effect of different protease additions on alpha-glucosidase inhibition
Item Alpha-glucosidase inhibition (%)
Example 1 18.10
Comparative example 1 9.02
Comparative example 2 12.46
Comparative example 3 7.90
Comparative example 4 13.42
Comparative example 5 6.40
As can be seen from the above table, in the embodiment 1 of the present invention, the papain is used for enzymolysis, so that the inhibition rate of the prepared product on α -glucosidase can be greatly improved.
It should be noted that the prolamin used in the present invention is amygdalin.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.

Claims (10)

1. The preparation method of the bitter almond prolamin alpha-glucosidase inhibitory peptide is characterized by comprising the following steps:
s1, weighing the bitter almond alcohol-soluble protein powder, preparing into a bitter almond alcohol-soluble protein solution with the mass fraction of 2-6%, adjusting the temperature to 52-58 ℃ and the pH to 6.8-7.2, then adding papain, maintaining the pH to 6.8-7.2 and the temperature to 52-58 ℃, and hydrolyzing to obtain an enzymatic hydrolysate;
s2, adjusting the pH value of the enzymolysis liquid to be neutral, immediately placing the enzymolysis liquid in a water bath with the temperature of 100 ℃ for heating and enzyme deactivation, immediately cooling and centrifuging, collecting supernatant, and freeze-drying to obtain the amygdalin alpha-glucosidase inhibitory peptide.
2. The method of preparing a prolamin alpha-glucosidase inhibitory peptide of claim 1, wherein in S1, the prolamin solution is prepared by uniformly mixing a prolamin powder with deionized water or buffer.
3. The method of preparing a prolamin alpha-glucosidase inhibitory peptide as claimed in claim 2 wherein the amount of papain added in S1 is 4000-8000U/g.
4. The method of preparing a prolamin α -glucosidase inhibitory peptide of claim 3, wherein the hydrolysis time in S1 is 4-8 h.
5. The method of preparing an amygdalin α -glucosidase inhibitory peptide as claimed in claim 4 wherein the enzyme deactivation time in S2 is 10-15 min.
6. The method of producing an amygdalin α -glucosidase inhibitory peptide of claim 5 wherein the centrifugation conditions in S2 are 8,000r/min, 4 ℃, 20 min.
7. The method of preparing an amygdalin α -glucosidase inhibitory peptide as claimed in claim 6 wherein, in S2, the freeze-drying condition is 48 hours, the vacuum degree in the drying chamber is controlled at 10 ± 5Pa and the temperature is-45 ± 5 ℃.
8. The method of preparing a prolamin α -glucosidase inhibitory peptide of claim 7 wherein the solution used to adjust the pH in S1-S2 is NaOH or HCl solution.
9. An amygdalin α -glucosidase inhibitory peptide prepared by the method of any of claims 1-8.
10. Use of an amygdalin α -glucosidase inhibitory peptide as defined in claim 9 in the manufacture of a medicament for the treatment of diabetes.
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CN114716523A (en) * 2022-04-15 2022-07-08 中国农业大学 Setarian alcohol-soluble protein peptide with alpha-glucosidase inhibitory activity
CN114716523B (en) * 2022-04-15 2023-05-23 中国农业大学 Millet prolamin peptides with alpha-glucosidase inhibitory activity

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