小麦低聚肽的成分分析及其血管舒张活性  

Composition analysis and vasorelaxation activity of wheat oligopeptides

作　　者：刘文颖[1] 林峰[1] 谷瑞增[1] 鲁军[1] 林单[1] 蔡木易[1] 

机构地区：[1]中国食品发酵工业研究院,北京市蛋白功能肽工程技术研究中心,北京100015

出　　处：《食品科技》2014年第2期23-27,共5页Food Science and Technology

基　　金：国家二五科技支撑项目(2012BAD33B04-02);国家高技术研究发展计划(863计划)项目(02205-02);北京市科委科技创新基地培养与发展工程项目(Z121106002812040);科技北京百名领军人才培养工程项目(Z131110000513026)

摘　　要：在对小麦低聚肽的基础理化成分、氨基酸组成和分子量分布进行分析的基础上,通过测定小麦低聚肽作用下人脐静脉内皮细胞(HUVEC)的一氧化氮(NO)分泌量,对小麦低聚肽的血管舒张活性进行了考察。组成分析显示:小麦低聚肽中蛋白质含量很高(98.15%),含有丰富的氨基酸,谷氨酸含量最高(35.12%),分子量大多为1000 u以下(92.82%),主要是二肽、三肽、四肽;NO检测结果显示:与对照组相比,小麦低聚肽可提高NO分泌量。浓度为6、12 g/L时,NO分泌量显著性增加(p<0.05),浓度为9 g/L时,NO分泌量极显著性增加(p<0.01),低浓度时,小麦低聚肽各组量效关系呈正相关。小麦低聚肽作用1 h时,NO分泌量比作用2 h时高。结果表明,小麦低聚肽具有较强的促进血管舒张的活性,浓度为9 g/L、作用1 h时效果最为显著。On the basis of compositions, amino acid composition and molecular weight distribution of wheat oligopeptides（WOP）, the vasorelaxation activity of WOP was evaluated by determination of the secretion of nitric oxide（NO） in human umbilical vein endothelial cell（HUVEC）. Composition analysis indicated that WOP had high content of protein（98.15%） and contained rich amino acids, with highest content of glutamic acid. The major molecular weight of WOP was less than 1000 u（92.82%）, dominated by dipeptide, tripeptide and tetrapeptide. Results of vasorelaxation activity test showed that compared with control group, WOP could increase the secretion of NO. At the concentration of 6 g/L and 12 g/ L, WOP increased the secretion of NO statistically significantly（p0.05）. At the concentration of 9 g/L, WOP increased the secretion of NO extremely statistically significantly（p0.01）. The secretion of NO showed a dose-response relationship with the concentration of WOP at low concentrations. The secretionof NO 1 h after addition of WOP was higher than that 2 h after addition. The results indicated that WOP exhibited strong vasorelaxation activity, and the effect was the most significant when the concentration of WOP was 9 g/L and 1 h after addition.

关 键 词：小麦 低聚肽 人脐静脉内皮细胞 一氧化氮 血管舒张活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]