鱼肉蛋白肽在模拟胃肠消化吸收过程中的抗氧化活性和生物利用度

以鳕鱼鱼肉蛋白肽为研究对象,构建体外胃肠消化模型和Caco-2细胞吸收模型,模拟连续的胃肠消化、吸收过程,测定抗氧化活性和生物利用度。结果显示:在模拟胃肠消化过程中,鱼肉蛋白肽的水溶性维生素E抗氧化能力（TEAC）变化不显著（p>0.05）,DPPH自由基清除率在胃消化阶段下降而在肠消化阶段升高（p<0.05）,但低于消化前的水平（p<0.05）。在模拟转运2 h过程中,鱼肉蛋白肽吸收产物的肽氮含量逐渐增加,TEAC和氧自由基抗氧化能力（ORAC）显著升高（p<0.05）。鱼肉蛋白肽的生物利用度显著高于鱼肉（9.1%）,且分子量最小的蛋白肽的生物利用度最高（46.2%）。鱼肉蛋白肽经胃肠消化吸收后,具有一定的抗氧化活性且生物利用度较高,为鳕鱼蛋白肽的开发利用提供了理论依据。 

Antioxidant activity and bioavailability of the Pacific cod meat peptides during simulated gastrointestinal digestion and absorption

Antioxidant activity and bioavailability of the Pacific cod(Gadus macrocephalus) protein peptide were determined during in vitro gastrointestinal digestion model and Caco-2 cell monolayer model simulated the process of gastrointestinal digestion and absorption. The results showed that TEAC activity of fish protein peptide had no obvious variation during gastrointestinal digestion,while DPPH scavenging capacity significantly(p <0.05) reduced after pepsin digestion and obviously picked up but below(p <0.05) the level of before digestion after intestinal digestion. The peptide nitrogen content and antioxidant activity of the absorption components increased(p<0.05) during absorption. The bioavailability of protein peptides was higher than fish meat(9. 1 %), especially, low- molecular- weight fraction of protein peptides had the highest bioavailability(46.2%). The cod protein peptide had antioxidant activity and pretty bioavailability after gastrointestinal digestion and absorption,which provided theoretical evidence for the cod protein peptide development.