文献类型：期刊文献

中文题名：牡蛎降糖肽的结构表征及其协同花色苷的活性增效作用

英文题名：Structural characterization and the synergistic effects with anthocyanin of oyster hypoglycemic peptides

作者：蒋美龄[1];陈忠琴[1,2];秦小明[1,3];孙旭佳[1];曹文红[1,2,3];林海生[1,3];高加龙[1,3]

机构：[1]广东海洋大学食品科技学院,国家贝类加工技术研发分中心(湛江),广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省海洋生物制品工程实验室,水产品深加工广东普通高等学校重点实验室,广东湛江524088;[2]广东海洋大学深圳研究院,广东深圳518108;[3]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

年份：2023

卷号：38

期号：3

起止页码：455

中文期刊名：大连海洋大学学报

外文期刊名：Journal of Dalian Ocean University

收录：CSTPCD、、CSCD2023_2024、北大核心、CSCD、北大核心2020

基金：国家自然科学基金(32201971);广东省基础与应用基础研究基金(2021A1515110621);湛江市科技计划项目(2021E05017);广东海洋大学科研启动费资助项目(060302042007);财政部和农业农村部:国家现代农业产业技术体系资助(CARS-49)。

语种：中文

中文关键词：牡蛎肽;结构表征;降糖活性;花色苷;增效作用

外文关键词：oyster peptide;structural characterization;hypoglycemic activity;anthocyanin;synergistic effect

中文摘要：为探讨牡蛎肽(oyster peptide)的降糖作用及消化稳定性,以香港牡蛎(Grassostrea hongkongensis)为原料制备牡蛎肽,对其结构特征进行表征,通过体外降糖模型及模拟胃肠消化模型考察牡蛎肽的降糖活性及消化稳定性,并利用花色苷协同提高牡蛎肽消化稳定性和降糖活性。结果表明:牡蛎肽含有丰富的疏水性氨基酸,相对分子质量主要集中在1000之内;肽谱分析显示,牡蛎肽含有LYF、TLFLK、IRAGYD、TLHHRVH、ARNEANVNIY、CVIGR等15条肽段,具有显著的降糖肽结构特征;牡蛎肽对α-淀粉酶、α-葡萄糖苷酶和二肽基肽酶Ⅳ(DPP-Ⅳ)的半抑制浓度(IC50)分别为(3.66±0.47)、(8.62±0.66)、(2.60±0.46)mg/mL,具有良好的降糖活性;牡蛎肽的消化稳定性相对较差,经体外模拟胃肠消化后,其α-淀粉酶、α-葡萄糖苷酶和DPP-Ⅳ酶的抑制率显著下降了6.23%~32.48%(P<0.05);通过组合花色苷设计协同矩阵,选用Highest Single Agent(HSA)模型计算组合效果,结果显示,牡蛎肽和花色苷对α-葡萄糖苷酶(HSA协同得分3.503)、α-淀粉酶(HSA协同得分3.632)和DPP-Ⅳ(HSA协同得分3.156)具有协同抑制作用,经体外模拟胃肠消化试验验证,花色苷可以提高牡蛎肽的消化稳定性。研究表明,牡蛎肽具有降糖活性肽的特征结构,其与花色苷协同后具有显著的消化稳定性和降糖活性增效作用。

外文摘要：To investigate the hypoglycemic effects and digestive stability of oyster peptides,the oyster peptides were prepared from Hong Kong oyster(Crassostrea hongkongensi).Structural characteristics,hypoglycemic activity and digestive stability of prepared oyster peptides were investigated in vitro by hypoglycemic model and simulated gastrointestinal digestion model.The anthocyanin was also used to improve the digestive stability and hypoglycemic activity of prepared oyster peptides.The results showed that the prepared oyster peptides were rich in hydrophobic amino acids,and the relative molecular mass was mainly less than 1000.The spectrum analysis showed that prepared oyster peptides contained 15 peptide sequences mainly including LYF,TLFLK,IRAGYD,TLHHRVH,ARNEANVNIY,and CVIGR,which had typical structure characteristics of hypoglycemic peptides.The half inhibition concentration(IC50)of prepared oyster peptides againstα-amylase,α-glucosidase and dipeptidyl peptidaseⅣ(DPP-Ⅳ)was(3.66±0.47),(8.62±0.66)and(2.60±0.46)mg/mL,respectively,exhibiting good hypoglycemic activity.However,the digestive stability of prepared oyster peptides was weak.After simulated gastrointestinal digestion in vitro,the inhibition rate against the above three enzymes significantly decreased by 6.23%-32.48%(P<0.05).Therefore,the synergistic effects of anthocyanin with prepared oyster peptides were investigated.Through the synergy matrix design,the highest single agent(HSA)model was selected to calculate the synergistic effects of anthocyanin with prepared oyster peptides.The results showed that the oyster peptide and anthocyanin complex had significant synergistic inhibitory effects againstα-amylase(HSA synergistic score 3.632),α-glucosidase(HSA synergistic score 3.503)and DPP-Ⅳ(HSA synergistic score 3.156).Moreover,the results of simulated gastrointestinal digestion experiment in vitro showed that the anthocyanin could improve the digestive stability of prepared oyster peptides.The results of this study indicate that oyster peptides have the characteristic structure of hypoglycemic peptides,and oyster peptides and anthocyanins have synergistic effect in enhancing hypoglycemic activity and digestive stability.