| 肖怀秋1,2，李玉珍1，林亲录3，赵谋明2，刘 军1，周 全1，姜明姣4.花生肽亚铁稳定性及胃肠仿生消化行为研究[J].中国油脂,2019,44(11):29~33.[XIAO Huaiqiu1,2 , LI Yuzhen1,LIN Qinlu3 , ZHAO Mouming2 ,
LIU Jun1 ,ZHOU Quan1 ,JIANG Mingjiao4.Stability and gastrointestinal biomimetic digesting patterns of peanut peptide-ferrous[J].China Oils and Fats,2019,44(11):29~33.] |
| 花生肽亚铁稳定性及胃肠仿生消化行为研究 |
| Stability and gastrointestinal biomimetic digesting patterns of peanut peptide-ferrous |
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| DOI：10.12166/j.zgyz.1003-7969/2019.11.007 |
| 中文关键词: 花生肽亚铁 配位螯合 胃肠仿生消化 仿生消化行为 花生肽 |
| 英文关键词:：peanut peptide-ferrous coordinating chelation gastrointestinal biomimetic digesting biomimetic digesting pattern peanut peptide |
| 基金项目:湖南省自然科学基金科教联合基金项目（2018JJ5022）；湖南省教育厅科研项目（18C1356）；湖南化工职业技术学院校级科研项目（HNHY2017013） |
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| 中文摘要: |
| 为研究花生肽亚铁口服后的人胃肠仿生消化行为及降解规律，以不同相对分子质量（<1.0 kDa、 1.0~3.0 kDa、>3.0 kDa)的花生肽为载体，以氯化亚铁为配体，分别制备L-PPC、M-PPC和H-PPC，考察了其稳定性和胃肠消化耐受性。研究表明：L-PPC比M-PPC和H-PPC具有更好的pH稳定性且存在极显著差异（p<0.01），H-PPC的pH稳定性最差；H-PPC热耐受性最差，特别是温度超过50 ℃后，亚铁螯合率低于50%，与L-PPC和M-PPC有极显著差异（p<0.01），L-PPC热耐受性最好；L-PPC胃酸耐受性明显高于M-PPC和H-PPC，胃仿生消化30 min，L-PPC和M-PPC亚铁螯合率差异不显著（p>0.05），与H-PPC差异极显著（p<0.01）；胃仿生消化90 min和120 min时，M-PPC和H-PPC的亚铁螯合率分别为（71.83%±1.32）%、（56.61±116）%和（61.46±1.25）%、（53.90±1.33）%；胃仿生消化120 min时，L-PPC、M-PPC和H-PPC相对于胃仿生消化30 min，亚铁螯合率残存率分别为91.15%、69.05%和74.10%。M-PPC和H-PPC经十二指肠仿生消化60 min时，亚铁螯合率分别下降至（57.93±0.83）%、（45.65±087）%，再经小肠仿生消化180 min，亚铁螯合率分别下降至（38.42±0.85）%、（18.34±072）%，与L-PPC差异极显著（p<0.01），L-PPC具有较好的肠耐受性，H-PPC肠耐受性最差。结果说明，L-PPC相比M-PPC和H-PPC具有更优良的pH稳定性、热耐受性和胃肠消化耐受性。 |
| 英文摘要: |
| In order to study the gastrointestinal biomimetic digestion patterns and degradation law in human gastrointestinal tract after oral administration of peanut peptide-ferrous chelator, L-PPC, M-PPC and H-PPC were synthesized by adopting peanut peptides with different relative molecular weight (<1.0 kDa, 1.0-3.0 kDa, >3.0 kDa) as carrier and ferrous chloride as ligand, and their stability and gastrointestinal digestion tolerance were investigated. The results indicated that the pH stability of L-PPC was better than that of M-PPC and H-PPC with a significant difference (p<0.01), and the pH stability of H-PPC was the worst; H-PPC had the worst heat tolerance, especially when the temperature was over 50 ℃, the ferrous chelating rate was less than 50%, which was significantly different from L-PPC and M-PPC(p<0.01); L-PPC had the best thermal tolerance. The gastric acid tolerance of L-PPC was significantly higher than that of M-PPC and H-PPC. The difference for ferrous chelating rate between L-PPC and M-PPC was not significant (p>0.05), but significantly different from H-PPC (p<0.01) for 30 min of gastric biomimetic digestion. The ferrous chelating rate of M-PPC and H-PPC were (71.83%±1.32)%, (56.61%±1.16)% and (61.46%±125)%, (53.90%±133)% for 90 min and 120 min of gastric biomimetic digestion, respectively. After gastric biomimetic digestion for 120 min, the residual chelating rates of L-PPC, M-PPC and H-PPC were 91.15%, 69.05% and 74.10% respectively, compared with the sample of gastric biomimetic digestion for 30 min. After biomimetic digestion for 60 min in duodenum, the ferrous chelating rate of M-PPC and H-PPC decreased to (57.93±0.83)% and (45.65±0.87)%, and after digestion for 180 min in small intestine, their ferrous chelating rates were (38.42± 0.85)%,(18.34±0.72%), respectively, which were significantly different from L-PPC (p<0.01). The L-PPC had the better intestinal tolerance and H-PPC was the worst. All results showed that L-PPC possesses the better pH stability, heat tolerance and gastrointestinal digestion tolerance compared with M-PPC and H-PPC. |
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