高静压下酶解甘薯肽的体外及体内降血压作用研究

发布时间：2024-05-25 07:10

　　甘薯制品加工和淀粉工业生产过程中会产生大量含有高营养成分的废物,包括蛋白质、维生素和矿物质等。甘薯蛋白具有很高的营养价值,具有抗氧化、抗癌、降血压等多种生物活性,可作为生物活性肽的优质来源。本文研究了高静水压下木瓜蛋白酶(Papain)、胃蛋白酶(Pepsin)和碱性蛋白酶(Alcalase)酶解对甘薯蛋白酶解产物(SPPH)血管紧张素转化酶(ACE)抑制活性的影响。进一步,通过对自发性高血压大鼠(SHRs)的饲养,研究了具有高ACE抑制活性SPPH的体内降血压作用。在高静水压(100、200和300 MPa)下,采用木瓜蛋白酶、胃蛋白酶、碱性蛋白酶对甘薯蛋白进行酶解,制备得到SPPH并研究其ACE抑制活性。三种蛋白酶均能显著提高SPPH的水解度(DH)、氮回收率(NR)和分子量(MW)<3 kDa组分含量(P<0.05)。在100 MPa下,采用碱性蛋白酶制备的SPPH中,MW<3 kDa肽组分表现出最高的ACE抑制活性(IC₅₀值为32.24μg/ml)。进一步,采用半制备型RP-HPLC和LC-MS/MS对其进行了纯化和鉴定,发现了5个具有...

【文章页数】：86 页

【学位级别】：博士

【文章目录】：
摘要
abstract
Abbreviations
CHAPTER 1 INTRODUCTION
    1.1.General Introduction of sweet potato
    1.2.Composition of sweet potato
    1.3.Sweet potato protein
        1.3.1.Structure of sweet potato protein
        1.3.2.Nutritional and health characteristics
    1.4.Bioactive peptides
        1.4.1.Preparation technology
        1.4.2.Enzymatic hydrolysis
        1.4.3.Fermentation
    1.5.Enzymatic hydrolysis facilitating approaches
        1.5.1.Ultrasonic treatment
        1.5.2.Pulse light
        1.5.3.Microwave treatment
        1.5.4.High hydrostatic pressure
    1.6.Anti-hypertensive Peptides
    1.7.Hypertension
    1.8.Bioactive potential of SPP and its hydrolysates
        1.8.1.Anti-Cancer Activity
        1.8.2.Anti-obesity effect
        1.8.3.Antioxidant effect
        1.8.4.Hypolipidimic and Anti-hypertensive activity
    1.9.Aim and objective of the current study
    1.10.Research Content
    1.11.Technology road map
CHAPTER 2 Preparation and identification of angiotensin I-converting enzyme(ACE)inhibitory peptides from sweet potato protein by enzymatic hydrolysis under high hydrostatic pressure
    2.1.Introduction
    2.2.Materials and methods
        2.2.1.Materials
        2.2.2.SPPH Preparation
        2.2.3.Degree of hydrolysis(DH)
        2.2.4.Nitrogen Recovery(NR)
        2.2.5.ACE Inhibitory activity
        2.2.6.Amino acid contents
        2.2.7.Molecular weight(MW)distribution
        2.2.8.Peptide fractionation
        2.2.9.Purification and identification of ACE inhibitory peptides
        2.2.10.Statistical analysis
    2.3.Results and Discussion
        2.3.1.Degree of hydrolysis(DH)and Nitrogen recovery(NR)of SPPH
        2.3.2.Amino acid contents of SPPH
        2.3.3.ACE inhibitory activity of SPPH
        2.3.4.MW distribution of SPPH
        2.3.5.ACE inhibitory activity of peptide fractions
        2.3.6.Purification and Identification of ACE inhibitory peptides
    2.4.Conclusion
CHAPTER 3 In vivo antihypertensive effects of sweet potato protein hydrolysates(SPPH)prepared by enzymatic hydrolysis under high hydrostatic pressure
    3.1 Introduction
    3.2 Materials and Methodology
        3.2.1 Sample preparation
        3.2.2 Hydrolysate preparation
        3.2.3 Anti-hypertensive activity measurements
        3.2.4 Statistical Analysis
    3.3.Results and discussion
        3.3.1.SPPH effect on weight
        3.3.2.Diastolic blood pressure(DBP)
    3.4.Conclusion
CHAPTER 4 Hypolipidimic and antioxidant effects of sweet potato protein hydrolysates(SPPH)by enzymatic hydrolysis under high hydrostatic pressure in spontaneously hypertensive rats
    4.1 Introduction
    4.2 Materials and methods
        4.2.1 Materials
        4.2.2 Sample preparation
        4.2.3 Rats feeding
        4.2.4 Cholesterol Assay
        4.2.5 Triglycerides
        4.2.6 SOD
        4.2.7 Histopathological analysis
        4.2.8 Statistical Analysis
    4.3.Results and discussion
        4.3.1.Hypolipidimic effect
        4.3.2.Superoxide dismutase
        4.3.3.Histopathological Analysis
    4.4 Conclusion
CHAPTER 5 OVERALL CONCLUSION AND RECOMMENDATION
    5.1 Conclusion
    5.2 Recommendations
References
ACKNOWLEDGEMENT
Curriculum Vitae
PUBLICATIONS



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