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| 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） |
| Author Name | Affiliation | | XIAO Huaiqiu1,2 , LI Yuzhen1,LIN Qinlu3 , ZHAO Mouming2 ,
LIU Jun1 ,ZHOU Quan1 ,JIANG Mingjiao4 | 1.School of Pharmaceutical and Bioengineering, Hunan Chemical Vocational Technology College, Zhuzhou 412000,
Hunan,China
2.School of Food Science and Engineering, South China University of Technology,
Guangzhou 510640, China
3.College of Food Science and Technology, Central South
University of Forestry and Technology, Changsha 410004, China
4.Hunan Zonwe
Pharmaceutical Co., Ltd., Zhuzhou 412000,Hunan,China |
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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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