Functional Evaluation of Enzymatic Hydrolyzed Peptides from Hongqu Glutinous Rice Wine Grains Protein
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摘要:
目的 研究不同蛋白酶对红曲糟酶解的效果，并对其酶解液进行功能性评价，为红曲糟源蛋白肽的研发制备提供理论支持。 方法 以提高蛋白含量后的红曲糟为原料，利用碱性蛋白酶、胰蛋白酶、动物蛋白酶、木瓜蛋白酶、菠萝蛋白酶、胃蛋白酶、复配酶制剂F106、酵母抽提酶等不同蛋白酶进行酶解，考察其酶解率、1,1-二苯基-2-三硝基苯肼（DPPH）和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐（ABTS）自由基清除抗氧化能力、黄嘌呤氧化酶（Xanthine oxidase, XOD）和血管紧张素转化酶（Angiotensin converting enzyme, ACE）抑制活性等生物活性功能。 结果 蛋白酶解率最高的为动物蛋白酶和胰蛋白酶酶解处理，分别为（71.43±1.03）%和（70.20±0.32）%。DPPH自由基清除抗氧化能力最优的是胃蛋白酶、碱性蛋白酶和酵母抽提酶酶解处理，蛋白肽的半数效应浓度（Median effective concentration, EC50）分别为（2.78±0.34）mg·mL−1、（3.02±0.03）mg·mL−1、（3.24±0.65）mg·mL−1；ABTS自由基清除抗氧化能力、XOD抑制活性能力最优的均为胃蛋白酶和碱性蛋白酶酶解液，其蛋白肽的EC50值分别为（1.54±0.07）mg·mL−1、（6.45±0.27）mg·mL−1和（10.71±0.06）mg·mL−1、（17.68±0.04）mg·mL−1，二者的XOD半数抑制指数分别为（1.28±0.01）、（1.78±0.03）；ACE抑制活性最优的为碱性蛋白酶酶解液和木瓜蛋白酶酶解液，蛋白肽的EC50值均为（0.27±0.01）mg·mL−1，半数抑制指数分别为（118.40±3.53）、（98.35±1.95）。 结论 红曲糟源蛋白经不同蛋白酶酶解后的肽段具有不同的生物活性，其中以胃蛋白酶酶解的XOD抑制活性能力较强，碱性蛋白酶和木瓜蛋白酶酶解的ACE抑制活性较优。 -
关键词:
- 红曲酒糟 /
- 酶解蛋白肽 /
- 酶解率 /
- DPPH自由基清除抗氧化能力 /
- ABTS自由基清除抗氧化能力 /
- XOD抑制活性 /
- ACE抑制活性
Abstract:Objective The study investigated the effects of various proteases on the enzymatic hydrolysis of protein from Hongqu glutinous rice wine grains, followed by a functional evaluation of the resulting enzymatic hydrolysate. The purpose was to provide theoretical support for the development and preparation of protein peptides derived from Hongqu glutinous rice wine grains protein. Method Purified Hongqu glutinous rice wine grains were utilized as the raw material, employing various proteases, including alcalase, trypsin, animal protease, papain, bromelain, pepsin, compound enzyme preparation F106, and yeast extract enzyme, for enzymatic hydrolysis. The enzymatic hydrolysis rate, 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radical scavenging antioxidant ability, xanthine oxidase (XOD), and angiotensin-converting enzyme (ACE) inhibitory activity, along with other biological activity functions, were described. Results The peak proteolytic rates for animal protease and trypsin were (71.43±1.03)% and (70.20±0.32)%, respectively. Among the hydrolysates, those derived from pepsin, alcalase and yeast extract enzyme exhibited the best DPPH free radical scavenging antioxidant capacity. The median effective concentration(EC50) of peptides were (2.78±0.34) mg·mL−1, (3.02±0.03) mg·mL−1 and (3.24±0.65) mg·mL−1, respectively. The hydrolysates of pepsin and alcalase exhibited superior ABTS scavenging and XOD inhibition capabilities. The protein of peptides EC50 values were (1.54±0.07) mg·mL−1, (6.45±0.27) mg·mL−1, (10.71±0.06) mg·mL−1, and (17.68±0.04) mg·mL−1, respectively, while their half inhibitory indices of XOD were (1.28±0.01) and (1.78±0.03), respectively. Alcalase and papain hydrolysate showed themostoptimal ACE inhibitory activity. The EC50 of the peptides were (0.27±0.01) mg·mL−1 and their half inhibition indices were (118.40±2.53) and (98.35±1.95), respectively. Conclusion The peptides derived from the protein of Hongqu glutinous rice wine grains exhibit different biological activities after enzymatic hydrolysis by various proteases. Among them, the XOD inhibitory activity of pepsin enzymatic hydrolysis is stronger, and the ACE inhibitory activity of alcalase and papain enzymatic hydrolysis is better. -
表 1 蛋白酶酶解条件
Table 1. Enzymatic hydrolysis conditions of protease
蛋白酶
Proteinase酶活测定
Enzyme activity test/( U·g−1)pH 温度
Temperature/℃时间
Time/h动物蛋白酶 60823±133 7 55 4 复配酶制剂F106 24963±188 7 50 4 菠萝蛋白酶 37956±225 6.5 45 4 木瓜蛋白酶 31022±258 7 50 4 碱性蛋白酶 75999±293 9.5 50 4 胰蛋白酶 62866±165 8 50 4 酵母抽提酶 79572±122 6.5 55 4 胃蛋白酶 3759±64 2.5 37 4 酶活参照行业标准SB/T 10317-1999蛋白酶活力测定[12]。
Enzyme activity reference industry standard SB/T 10317-1999 protease activity determination.
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表 2 不同蛋白酶的红曲糟蛋白肽酶解率
Table 2. Proteolysis rate of Hongqu glutinous rice wine grains protein with different proteases
酶解液
Enzymolysis liquid酶解蛋白肽粗蛋白含量
Crude protein content of enzymatic
hydrolysis protein peptide/(g·hg−1)酶解蛋白肽酸溶性蛋白含量
Content of acid-soluble protein in enzymatic
hydrolysis protein peptide/(g·hg−1)酶解率
Enzymolysis rate/%动物蛋白酶 4.12±0.02 Aa 4.11±0.05 Aa 71.43±1.03 Aa 复配酶制剂F106 3.19±0.09 BCbc 3.15±0.15 Bc 50.17±1.87 Cc 菠萝蛋白酶 1.94±0.02 Ed 1.94±0.05 De 30.42±1.03 Ee 木瓜蛋白酶 2.66±0.03 CDc 2.64±0.07 Cd 42.94±1.09 Dd 碱性蛋白酶 3.17±0.02 BCb 3.15±0.05 Bc 56.64±0.64 Bb 胰蛋白酶 4.14±0.01 Aa 3.94±0.04 Aa 70.20±0.32 Aa 酵母抽提酶 3.65±0.07 ABb 3.56±0.08 Bb 57.94±1.52 Bb 胃蛋白酶 2.40±0.01 DEd 1.37±0.01 Df 21.93±0.01 Ff 1）原料上清液蛋白含量为（0.45±0.01）g·hg−1，酸溶性蛋白含量为（0.43±0.01）g·hg−1。2）不同样品数据间差异达显著水平和极显著水平分别采用小写字母（P＜0.05）与大写字母（P＜0.01）表示，下同。
1)The protein content of the supernatant was (0.45±0.01) g·hg−1, and the acid-soluble protein content was (0.43±0.01) g·hg−1. 2)The significance between different sample data was expressed in lowercase letters (P＜0.05 ) and uppercase letters (P＜ 0.01 ). Same for below.
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表 3 不同蛋白酶处理红曲糟酶解蛋白肽的DPPH自由基清除抗氧化能力
Table 3. DPPH radical scavenging antioxidant ability of enzymatic peptides from Hongqu glutinous rice wine grains protein treated with different proteases
酶解蛋白肽
Protein hydrolysated peptideEC50/
(mg·mL−1)AO值
AO value动物蛋白酶 4.62±0.54 Bb 13.67±1.59 Bb 复配酶制剂F106 4.53±0.49 BCb 13.40±1.44 Bb 菠萝蛋白酶 6.17±0.43 Aa 18.25±1.27 Aa 木瓜蛋白酶 3.81±0.25 BCDb 11.27±0.37 BCDcd 碱性蛋白酶 3.02±0.03 CDc 8.92±0.15 Dde 胰蛋白酶 4.40±0.11 BCb 13.01±0.32 BCbc 酵母抽提酶 3.24±0.65 CDc 9.59±1.91 CDde 胃蛋白酶 2.78±0.34 Dc 8.23±0.50 De 1）EC50以酸溶性蛋白计。下同。2）本次试验以（1.00±0.00）mg·mL−1谷胱甘肽为阳性对照，EC50为（0.338±0.00）mg·mL−1，AO值为（1.00±0.00）。3）AO值代表各处理组与（1.00±0.00）mg·mL−1谷胱甘肽EC50的比值，比值越小，清除能力越强。下同。
1）EC50 was calculated as acid-soluble protein. Same for below.2）In this experiment, (1.00±0.00) mg·mL−1 glutathione was used as the positive control, the EC50 was (0.338±0.00) mg·mL−1, and the AO value was (1.00±0.00).3）AO value represents the ratio of each treatment group to (1.00±0.00) mg·mL−1 glutathione EC50. The smaller the ratio, the stronger the scavenging ability. Same for below.
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表 4 不同蛋白酶处理红曲糟酶解蛋白肽的ABTS自由基清除抗氧化能力
Table 4. ABTS radical scavenging antioxidant ability of enzymatic peptides from Hongqu glutinous rice wine grains protein-treated with different proteases
酶解蛋白肽
Protein hydrolysated peptideEC50/
(mg·mL−1)AO值
AO value动物蛋白酶 3.65±0.30 Cc 114.89±9.65 Cc 复配酶制剂F106 1.82±0.12 Ee 57.58±3.86 Ee 菠萝蛋白酶 1.91±0.12 Ee 60.65±3.89 Ee 木瓜蛋白酶 1.84±0.06 Ee 58.24±1.78 Ee 碱性蛋白酶 6.45±0.27 Aa 204.30±8.65 Aa 胰蛋白酶 3.67±0.36 Bb 118.50±6.97 Bb 酵母蛋白酶 2.25±0.28 Dd 71.24±5.79 Dd 胃蛋白酶 1.54±0.07 Ff 48.73±2.27 Ff 本次试验以（1.00±0.00）mg·mL−1的谷胱甘肽为阳性对照，EC50为（0.032±0.00）mg·mL−1，AO值为（1.00±0.00）。
In this experiment, (1.00±0.00) mg·mL−1 glutathione was used as a positive control, the EC50 was (0.032±0.00) mg·mL−1, and the AO value was (1.00±0.00).
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表 5 不同蛋白酶处理对红曲酒糟酶解蛋白肽的XOD抑制活性的影响
Table 5. Effects of different protease treatments on XOD inhibitory activity of enzymatic peptides from Hongqu glutinous rice wine grains protein
酶解蛋白肽
Protein hydrolysated peptideEC50/
(mg·mL−1)半数抑制指数
Half inhibition index动物蛋白酶 24.11±0.00 Aa 1.71±0.02 Ab 复配酶制剂F106 20.93±0.03 Cc 1.50±0.02 Bc 木瓜蛋白酶 22.15±0.12 BCb 1.19±0.03 Ce 碱性蛋白酶 17.68±0.04 Dd 1.78±0.03 Aa 胰蛋白酶 22.79±0.04 ABb 1.73±0.02 Aab 酵母抽提酶 23.97±0.14 Aa 1.48±0.04 Bc 胃蛋白酶 10.71±0.06 Ee 1.28±0.01 Cd 菠萝蛋白酶 — — 表中“—”表示未检出。
“—” in the table indicates that it is not detected.
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表 6 不同蛋白酶处理对红曲酒糟酶解蛋白肽的ACE抑制活性的影响
Table 6. Effects of different protease treatments on ACE inhibitory activity of enzymatic peptides from Hongqu glutinous rice wine grains protein
酶解蛋白肽
Protein hydrolysated peptideEC50/
(mg·mL−1)半数抑制指数
Half inhibition index动物蛋白酶 0.49±0.01 Cc 83.37±1.50 Cc 复配F106 1.66±0.19 Aa 19.19±0.83 Hh 菠萝蛋白酶 0.42±0.06 CDc 46.93±0.66 Ee 木瓜蛋白酶 0.27±0.01 Dd 98.35±1.95 Bb 碱性蛋白酶 0.27±0.01 Dd 118.40±3.35 Aa 胰蛋白酶 0.95±0.09 Bb 41.20±1.35 Ff 酵母抽提酶 0.53±0.03 Cc 68.63±1.64 Dd 胃蛋白酶 0.51±0.02 Cc 26.88±1.05 Gg
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