锡盟蒙古族传统发酵马乳中功能性特征肽段的研究

乳基中的小分子活性肽的相关研究,近几年被重点关注,它可以提高机体免疫能力,是调节生理代谢的功能成分。发酵马乳已被证实具有较高的营养价值和医疗保健作用。该研究针对锡盟蒙古族传统发酵马乳,用高效凝胶过滤色谱与超高效液相色谱-电喷雾串联三重四极杆质谱分析发酵马乳样品中蛋白水解物的分子质量分布,并对主要的功能二肽进行定性定量检测。研究结果表明,发酵后马乳的分子质量在1000 Da以下的蛋白水解物比例有显著提升,检测出24条具有潜在血管紧张素转化酶(angiotensin-converting enzyme,ACE)抑制功能的二肽,标记含量较高且有功能活性的肽段VP、AF为该发酵马乳样品的特征肽段,并对以上功能肽段的构效关系进行探讨。该研究为进一步开发来源于蒙古族传统发酵食品中的功能乳肽提供参考。

Study on functional characteristic peptides of traditional fermented horsemilk in Xilinguole League Mongolian

The small molecule active milk peptides play functional roles on improving immunity and regulating physiological metabolism.Fermented horse milk has been proved to have high nutritional value and health functions.In this study,the molecular weight distribution of protein hydrolysates and main functional peptides in fermented horse milk samples were analyzed by the high-performance gel filtration chromatography(HPGFC)and ultra-high-performance liquid chromatography-electrospray ionization triple quadrupole tandem mass spectrometry(UHPLC-ESI-MS/MS).The results showed that the proportion of protein hydrolysates with molecular weight less than 1000Da was significantly increased after fermentation.Otherwise,24 dipeptides with potential angiotensin I-converting enzyme(ACE)inhibition function were identified.Peptides VP and AF with high content and activity were labelled and their structure-activity relationships were explored.This study provides a reference for developing functional milk peptides of traditional Mongolian fermented food.