酒糟源酶解产物对黄嘌呤氧化酶的抑制作用及酶解工艺优化  

Inhibition of Xanthine Oxidase by Enzymatic Hydrolysates of Distiller's Grains and Optimization of Enzymatic Hydrolysis Process

作　　者：王瑛 林晓婕 张甜甜[1,2] 贾淑宁 梁璋成 林河通 何志刚[2,3,4] WANG Ying;LIN Xiaojie;ZHANG Tiantian;JIA Shuning;LIANG Zhangcheng;LIN Hetong;HE Zhigang(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Fujian Provincial Key Laboratory of Agricultural Products(Food)Processing,Fuzhou,Fujian 350003,China;Institute of Agricultural Product Processing,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003,China;Key Laboratory of Processing for Subtropical Special Agricultural Products,Ministry of Agriculture and Rural Affairs,Fuzhou,Fujian 350003,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省农产品(食品)加工重点实验室,福建福州350003 [3]福建省农业科学院农产品加工研究所,福建福州350003 [4]农业农村部亚热带特色果蔬菌加工重点实验室,福建福州350003

出　　处：《福建农业学报》2024年第12期1412-1420,共9页Fujian Journal of Agricultural Sciences

基　　金：福建省科技计划公益类专项(2024R11030089、2024R1031002)。

摘　　要：【目的】探究不同酒糟源蛋白的酶解产物对黄嘌呤氧化酶(xanthine oxidase,XOD)活性抑制的影响,为酒糟源XOD抑制肽的研发提供理论基础和技术支持。【方法】以红曲糟(HDG)和酱香型白酒糟(BDG)为研究对象,碱性蛋白酶为水解酶,比较两者的蛋白质酶解率、酶解产物对XOD的抑制活性,以及体外模拟胃肠道消化耐受性,并选择较好的酒糟源进行酶解工艺优化。【结果】(1)HDG及BDG经碱性蛋白酶酶解后,其酶解产物均具有XOD抑制活性。其中以BDG原料的蛋白质酶解率更高,为(56.28±0.01)%,酶解产物对XOD抑制活性更强,对XOD的半抑制浓度(IC50)为(7.73±0.26)mg·mL^(−1),与HDG比较差异均达极显著水平(P<0.01)。(2)经胃肠消化后,2种酒糟源蛋白酶解产物的XOD抑制活性保持率均在31%以上,两者间差异不显著(P>0.05)。(3)以BDG为原料进行酶解,其优化工艺为碱性蛋白酶添加量6000 U·g^(−1)、温度50℃、pH 9.5、时间5 h,在此条件下蛋白酶解率为58.00%,酶解产物对XOD的半抑制浓度IC50为5.54 mg·mL^(−1)。【结论】酱香型白酒糟(BDG)酶解产物具有较好的XOD抑制活性。BDG是制备XOD抑制肽的良好蛋白来源。【Objective】To investigate the inhibitory effects of enzymatic hydrolysates from different distiller's grain proteins on xanthine oxidase(XOD)activity,providing a theoretical basis and technical support for the development of XOD inhibitory peptides from distiller's grains.【Methods】Using Hongqu distiller's grains(HDG)and sauce-flavor Baijiu distiller's grains(BDG)as raw materials,alkaline protease was used as the hydrolytic enzyme.The protein hydrolysis rate,XOD inhibitory activity of the hydrolysates,and their tolerance to simulated gastrointestinal digestion were compared.The optimal distiller's grain source was selected for enzymatic hydrolysis process optimization.【Results】1)The enzymatic hydrolysates of both HDG and BDG exhibited XOD inhibitory activity.BDG had a higher protein hydrolysis rate(56.28±0.01)%and stronger XOD inhibitory activity,with a half-maximal inhibitory concentration(IC50)of(7.73±0.26)mg·mL^(−1),showing significant differences compared to HDG(P<0.01).2)After gastrointestinal digestion,the XOD inhibitory activity retention rates of the hydrolysates from both distiller's grains were above 31%, with no significant difference between them (P> 0.05). 3) The optimized enzymatic hydrolysis conditions for BDG were: alkaline protease dosage of 6 000 U·g^(−1), temperature of 50℃, pH 9.5, and time of 5 h. Under these conditions, the protein hydrolysis rate was 58.00%, and the IC50 of the hydrolysates for XOD inhibition was 5.54 mg·mL^(−1).【 Conclusion】 The enzymatic hydrolysates of sauce-flavor Baijiu distiller's grains (BDG) exhibit good XOD inhibitory activity. BDG is a promising protein source for the preparation of XOD inhibitory peptides.

关 键 词：酒糟 酶解产物 酶解率 黄嘌呤氧化酶 半抑制浓度 工艺优化 

分 类 号：TS209[轻工技术与工程—食品科学]