蜂王浆水溶性蛋白质及其水解多肽对自由基的清除能力和对胰脂肪酶和α-葡萄糖苷酶的抑制活性  

The Radical Scavening Ability and the Enzyme Inhibitory Ability of Royal Jelly Water Soluble Proteins and Peptides by Different Enzyme Hydrolysis

作　　者：励建荣[1] 齐旦旦 张蕾 

机构地区：[1]渤海大学食品科学研究院,辽宁锦州121013 [2]浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,杭州310035

出　　处：《中国食品学报》2012年第9期8-15,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金："十一五"国家科技支撑计划重点项目(No.2006BAD27B03)

摘　　要：蜂王浆是公认的保健食品,研究表明其中富含的水溶性蛋白质及活性多肽具有降血压、抗氧化和抑菌消炎等作用。蜂王浆中不同分子质量的水溶性蛋白质和小分子肽,经过不同的消化道蛋白酶水解后,其生物活性会有所变化。本试验中研究了蜂王浆水溶性蛋白质和不同蛋白酶水解产物对自由基的清除能力,对胰脂肪酶和α-葡萄糖苷酶的抑制活性,及不同的酶解条件下水解程度的差异。试验发现,样品对DPPH自由基的清除能力与水解度有关,而O2-自由的清除能力与样品中多肽的含量有关;胃蛋白酶水解产物对脂肪酶和α-葡萄糖苷酶的抑制活性相对较高,其中分子质量小于650u的小肽有最高的抑制活性,这说明蜂王浆蛋白质酶解产物活性的变化与水解程度、多肽含量及肽段大小有关。Royal jelly is a well-known health food, and the water-soluble prαeins and active peptides contained in royal jelly have been studied for their funtions in recently. Some functions such as antihypertensive ability, antioxidant capability, antibacteria capability has been found in royal jelly. The peptides of different molecular weight from the hy- drolysis products of royal jelly by pepsin or trypsin may have different biological activities. This analysis investigated the free radical scavening ability and the inhibitory ability to ct-Glucosidase and lipase of royal jelly＇s water-solute-prαeins and the hydrolysis products. We find that DPPH radical seavening ability is higher if the degree of hydrolysis is higher while 02- radical seavening ability is related to the concentration of peptides in samples. We also find that the hydrolysis products by pepsin have higher inhibititory ability to ct-Glucosidase and lipase and peptides with molecular weight of lower than 650 u have the highest inhibititory activity. This analysis illuminates that the biological activities of the hydrolysis products are related to the degree of hydrolysis, the concentration of peptides and molecular weight of peptides.

关 键 词：蜂王浆蛋白质 酶解 清除自由基能力 脂肪酶抑制活性 α-葡萄糖苷酶抑制活性 

分 类 号：S896.3[农业科学—特种经济动物饲养]