利用高效液相色谱-串联质谱追踪酸奶发酵过程中的酪蛋白磷酸肽
发布时间：2018-08-25 08:05
【摘要】：酪蛋白磷酸肽(CPPs)是酪蛋白被磷酸化的片段,具有促进矿物元素吸收、抗氧化、预防龋齿等多种生物功能。该文利用高效液相色谱-串联质谱研究牛奶经嗜热链球菌(Streptococcus thermophilus)和保加利亚乳杆菌(Lactobacillus debrueckii subsp.bulgaricus)发酵后CPPs的释放规律。结果表明,在内源性蛋白酶的作用下牛奶含内源性CPPs,内源性CPPs主要来源于高丰度酪蛋白αs1-CN和β-CN。经乳酸菌发酵后,在乳酸菌蛋白酶的作用下更多酪蛋白的磷酸化位点暴露而产生大量CPPs,其中含SpSpSpEE特征结构的CPPs也在酸奶中检测到,CPPs的释放与酪蛋白结构密切相关。研究结果表明,牛奶经乳酸菌发酵后释放大量含特征结构SpSpSpEE的CPPs,可提高结合矿物元素的能力,从而增强其促进人体健康的生物功能。
[Abstract]:Casein phosphopeptides (CPPs) are phosphorylated fragments of casein, which have many biological functions, such as promoting mineral absorption, antioxidant activity and preventing dental caries. In this paper, high performance liquid chromatography-tandem mass spectrometry (HPLC-MS) was used to study milk transdermal Streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus debrueckii subsp. bulgaricu. The results showed that the milk contained endogenous CPPs under the action of endogenous protease, and the endogenous CPPs mainly came from high-abundance casein alphas1-CN and beta-CN. After fermentation by lactobacillus, more phosphorylation sites of casein were exposed under the action of Lactobacillus proteinase and a large number of CPPs were produced, including SpSpSpSpSpSpEE characteristics. Structural CPPs were also detected in yoghurt, and the release of CPPs was closely related to casein structure. The results showed that large amounts of CPPs containing characteristic structure SpSpSpEE were released after fermentation by lactic acid bacteria, which could improve the ability of binding mineral elements and enhance the biological function of promoting human health.
【作者单位】： 中国科学院大连化学物理研究所中国科学院分离分析化学重点实验室国家色谱研究分析中心;中国科学院大学;
【基金】：中国科学院分离分析化学重点实验室开放基金(KL-1602)~~
【分类号】：O657.63;TS252.54
本文编号：2202278
[Abstract]:Casein phosphopeptides (CPPs) are phosphorylated fragments of casein, which have many biological functions, such as promoting mineral absorption, antioxidant activity and preventing dental caries. In this paper, high performance liquid chromatography-tandem mass spectrometry (HPLC-MS) was used to study milk transdermal Streptococcus thermophilus (Streptococcus thermophilus) and Lactobacillus debrueckii subsp. bulgaricu. The results showed that the milk contained endogenous CPPs under the action of endogenous protease, and the endogenous CPPs mainly came from high-abundance casein alphas1-CN and beta-CN. After fermentation by lactobacillus, more phosphorylation sites of casein were exposed under the action of Lactobacillus proteinase and a large number of CPPs were produced, including SpSpSpSpSpSpEE characteristics. Structural CPPs were also detected in yoghurt, and the release of CPPs was closely related to casein structure. The results showed that large amounts of CPPs containing characteristic structure SpSpSpEE were released after fermentation by lactic acid bacteria, which could improve the ability of binding mineral elements and enhance the biological function of promoting human health.
【作者单位】： 中国科学院大连化学物理研究所中国科学院分离分析化学重点实验室国家色谱研究分析中心;中国科学院大学;
【基金】：中国科学院分离分析化学重点实验室开放基金(KL-1602)~~
【分类号】：O657.63;TS252.54
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