| 基于LC-MS/MS的酸乳肽谱及ACE抑制活性 |
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| 引用本文： | 于 洋,于文皓,晏嘉泽,董 浩,董家耕,靳 艳,祁艳霞.基于LC-MS/MS的酸乳肽谱及ACE抑制活性[J].食品科学,2017,38(5):208-212. |
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| 作者姓名： | 于 洋 于文皓 晏嘉泽 董 浩 董家耕 靳 艳 祁艳霞 |
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| 作者单位： | 1.大连海洋大学食品科学与工程学院，辽宁 大连 116023；2.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，辽宁 大连 116023；3.辽宁辉山生物科技研究有限公司，辽宁 沈阳 110031 |
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| 摘 要： | 利用液相色谱-串联质谱(liquid chromatography-tandem mass spectrometry,LC-MS/MS)的方法,对4种酸乳(优味舒风味发酵乳、风味发酵乳、初乳24+K风味发酵乳和十天风味发酵乳)的肽谱进行分析,分别鉴定到152、125、364条和274条肽段。利用血管紧张素转换酶(angiotensin converting enzyme,ACE)的抑制活性比较以上4种酸乳的生物活性,在相同质量浓度2.0 mg/L时,4种酸乳ACE抑制率分别为46.84%、42.75%、77.41%和63.84%。初乳24+K风味发酵乳含有肽的数量大、ACE抑制活性高可能与其独特的原料成分相关。对4种酸乳的肽谱及ACE抑制活性的考察,为进一步研究酸乳肽的功能特点和ACE抑制活性提供了理论依据。
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| 关 键 词： | 酸乳 肽谱 液相色谱-串联质谱 ACE抑制活性 |
Peptide Profiling of Yogurts Identified by LC-MS/MS and Their ACE Inhibitory Activities |
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| YU Yang,YU Wenhao,YAN Jiaze,DONG Hao,DONG Jiageng,JIN Yan,QI Yanxia.Peptide Profiling of Yogurts Identified by LC-MS/MS and Their ACE Inhibitory Activities[J].Food Science,2017,38(5):208-212. |
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| Authors: | YU Yang YU Wenhao YAN Jiaze DONG Hao DONG Jiageng JIN Yan QI Yanxia |
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| Affiliation: | 1. College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; 2. Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical and Physics, Chinese Academy of Sciences, Dalian 116023, China; 3. Liaoning Huishan Biotechnology Research Co. Ltd., Shenyang 110031, China |
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| Abstract: | This study investigated the peptide profiling of four yogurt samples (Youweishu flavored fermented milk, plain flavored fermented milk, Churu 24+K flavored fermented milk and Shitian flavored fermented milk) from local market by liquid chromatography-tandem mass spectrometry (LC-MS/MS). A total of 152, 125, 364 and 274 peptides were identified from the yogurts by LC-MS/MS, respectively. Angiotensin converting enzyme (ACE) inhibitory activity was used to evaluate the biological activities of yogurt peptides. The ACE inhibition rates of peptides from these yogurts were 46.84%, 42.75%, 77.41% and 63.84% at a concentration of 2.0 mg/L, respectively. The large number of identified peptides and high ACE inhibitory activities in Churu 24+K flavor fermented milk may be related to its special ingredients. This study may provide the theoretical basis for further study on the functions and ACE inhibitory activity of yogurt peptides. |
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| Keywords: | yogurt peptide profiling LC-MS/MS ACE inhibitory activity |
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