3种不同来源蛋白质的氨基酸组成及体外动态消化研究
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摘要
乳清蛋白、大豆分离蛋白和酵母浓缩蛋白分别是动物来源、植物来源和微生物来源的3种蛋白,同时研究3种蛋白的氨基酸组成和体外消化吸收规律有助于人们对不同来源的蛋白的营养特性有更进一步了解。以这3种蛋白为原料,利用氨基酸分析仪进行氨基酸组成分析和比较,并应用人肠微生物生态系统模拟器分析比较3种蛋白的消化率和吸收率。氨基酸分析结果表明:3种蛋白均含有人体所必需的8种氨基酸,且组成比例接近FAO/WHO推荐模式。体外模拟消化结果表明:酵母浓缩蛋白、乳清蛋白、大豆分离蛋白的胃消化率分别为12.1%±3.8%、33.9%±1.7%、23.1%±5.1%,小肠末端消化率分别为92.5%±2.5%、95.9%±2.5%、93.5%±0.3%,3组通过透析方法测得被吸收的蛋白质百分比分别为57.3%±2.2%、59.0%±1.8%、58.9%±0.4%。酵母浓缩蛋白胃消化率显著低于其他两种蛋白(P<0.05),最终的消化率乳清蛋白最高(P<0.05),大豆分离蛋白和酵母蛋白二者消化率无显著性差异(P>0.05);3种蛋白吸收率无显著性差异(P>0.05)。
Whey protein,soy protein isolate and yeast protein concentrate are three kinds of proteins from animal source,plant source and microbial source,respectively. Investigation of the amino acid composition,in vitro digestion and absorption of the three kinds of proteins will be helpful to further understand the nutritional characteristics of proteins from different sources. Amino acid composition analysis and comparison,the digestibility and absorption rates of these three proteins were analyzed and compared by amino acid analyzer and simulator of the human intestinal microbial ecosystem(SHIME). All the three proteins contained 8 necessary amino acids for human,and the composition ratio was close to the FAO/WHO recommended model. The results of the simulated digestion in vitro showed that the gastric digestibility of yeast protein concentrate,whey protein and soy protein isolate was 12.1%±3.8%,33.9%±1.7%,and 23.1%±5.1%,and the digestibility at the end of the small intestine was 92.5% ±2.5%,95.9% ±2.5%,93.5% ±0.3%,respectively. The percentages of proteins absorbed by dialysis in the three groups were 57.3% ±2.2%,59.0% ±1.8%,58.9% ±0.4%,respectively. The digestibility of yeast protein concentrate in the stomach was significantly lower than the others(P<0.05),and the final digestibility of whey protein was the highest(P<0.05). There was no significant difference in digestibility between soybean protein and yeast protein(P>0.05),and there was no significant difference in the absorption of the three proteins(P>0.05).
Whey protein,soy protein isolate and yeast protein concentrate are three kinds of proteins from animal source,plant source and microbial source,respectively. Investigation of the amino acid composition,in vitro digestion and absorption of the three kinds of proteins will be helpful to further understand the nutritional characteristics of proteins from different sources. Amino acid composition analysis and comparison,the digestibility and absorption rates of these three proteins were analyzed and compared by amino acid analyzer and simulator of the human intestinal microbial ecosystem(SHIME). All the three proteins contained 8 necessary amino acids for human,and the composition ratio was close to the FAO/WHO recommended model. The results of the simulated digestion in vitro showed that the gastric digestibility of yeast protein concentrate,whey protein and soy protein isolate was 12.1%±3.8%,33.9%±1.7%,and 23.1%±5.1%,and the digestibility at the end of the small intestine was 92.5% ±2.5%,95.9% ±2.5%,93.5% ±0.3%,respectively. The percentages of proteins absorbed by dialysis in the three groups were 57.3% ±2.2%,59.0% ±1.8%,58.9% ±0.4%,respectively. The digestibility of yeast protein concentrate in the stomach was significantly lower than the others(P<0.05),and the final digestibility of whey protein was the highest(P<0.05). There was no significant difference in digestibility between soybean protein and yeast protein(P>0.05),and there was no significant difference in the absorption of the three proteins(P>0.05).
引文
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[28]周秀琴.氨基酸的调味功能[J].发酵科技通讯,1999,28(2):40-41.
[29] CHOI S,DISILVIO B,FERNSTROM M H,et al. Oral branched-chain amino acid supplements that reduce brain serotonin during exercise in rats also lower brain catecholamines[J]. Amino Acids,2013,45(5):1133-1142.
[30]胡斌,候菊花,张立新.运动员补糖、支链氨基酸和乳清蛋白的临床应用观察[J].体育科技文献通报,2012,20(7):18-20.
[31] HUIS V,ARNOLD. Potential of insects as food and feed in assuring food security[J]. Annual Review of Entomology,2013,58(1):563-583.
[32] TANG J E,PHILLIPS S M. Maximizing muscle protein anabolism:the role of protein quality[J]. Current Opinion in Clinical Nutrition and Metabolic Care,2009,12(1):66-71.
[33] TANG J E,MOORE D R,KUJBIDA G W,et al. Ingestion of whey hydrolysate,casein,or soy protein isolate:effects on mixed muscle protein synthesis at rest and following resistance exercise in young men[J]. Journal of Applied Physiology,2009,107(3):987-992.
[34] MORTON R W,CHRIS M G,PHILLIPS S M.Nutritional interventions to augment resistance training-induced skeletal muscle hypertrophy[J]. Frontiers in Physiology,2015,6:245.
[35] DEVRIES M C,PHILLIPS S M. Supplemental Protein in support of muscle mass and health:advantage whey[J]. Journal of Food Science,2015,80(S1):A8-A15.
[36] ALFENAS R de C,BRESSAN J,PAIVA A C.Effects of protein quality on appetite and energy metabolism in normal weight subjects[J].Arquivos Brasileiros de Endocrinologia&Metabologia,2010,54(1):45-51.
[37] YVETTE C L,MARTIN J,PETER B S,et al. Casein and soy protein meals differentially affect whole-body and splanchnic protein metabolism in healthy humans[J]. Journal of Nutrition,2005,135(5):1080-1087.
[2] SPARK M,PASCHERTZ H,KAMPHUES J. Yeast(different sources and levels)as protein source in diets of reared piglets:effects on protein digestibility and N-metabolism[J]. Journal of Animal Physiology and Animal Nutrition,2005,89:184-188.
[3]张彦,俞学锋,李知洪,等.一种酵母蛋白及其制法:以该蛋白为原料的食品及其制法:201110342132.9[P]. 2013-05-08.
[4]陈责,贾慧.体外消化模型的研究进展[J].农产品加工,2017(5):61-65.
[5]游义娇,佟平,袁娟丽,等.食物蛋白质体外消化模型研究进展[J].食品工业科技,2017,38(6):381-385.
[6] KONG F,SINGH R P. A human gastric simulator(HGS)to study food digestion in human stomach[J]. Food Science,2010,75:627-635.
[7] MINEKUS M,MARTEAU P,HAVENAAR R.Multicompartmental dynamic computer-controlled model simulating the stomach and small intestine[J]. Alternatives to Laboratory Animals,1995,23:197-209.
[8]刘晓为,张海峰,王蔚,等.芯片实验室技术及其应用[J].测试技术学报,2006,6:471-479.
[9] MOLLY K. Development of a 5-step multichamber reactor as a simulation of the human intestinal microbial ecosystem[J]. Applied Microbiology and Biotechnology,1993,39(2):254-258.
[10]肖潇,尹胜,王成涛,等.四种植物蛋白的成分与营养学特性分析[J].食品科学技术学报,2016,34(3):61-66.
[11]李莹,林晓明.乳清蛋白营养特点与功能应用[J].中国食物与营养,2008,6:62-64.
[12]周志红,唐传核,杨晓泉.大豆蛋白的体外模拟消化过程及热处理的影响[J].食品科学,2006,27(1):37-40.
[13]江连洲,王瑞,李秋慧,等.体外模拟消化过程中大豆蛋白的亚基组成及分子质量分布[J].中国食品学报,2015,15(10):65-72.
[14]何光华,黄俊,尤玉茹,等.乳清蛋白的体外模拟消化过程及热处理的影响[J].中国食品学报,2012,12(4):25-29.
[15]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中氨基酸的测定:GB5009.124—2016[S].北京:中国标准出版社,2016.
[16]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中蛋白质的测定:GB5 009.5—2016[S].北京:中国标准出版社,2016.
[17] POSSEMIERS S,VERTHE K,UYTTENDAELE S,et al. PCR-DGGE-based quantification of stability of the microbial community in a simulator of the human intestinal microbial ecosystem[J]. FEMS Microbiology Ecology,2004,49(3):495-507.
[18] MACKIE A,BAJKA B,RIGBY N. Roles for dietary fibre in the upper GI tract:Theimportance of viscosity[J]. Food Research Internationa,2015,88:234-238.
[19]袁磊,唐瑜,刘晓庚.蛋白质消化率的影响因素研究[J].粮食科技与经济,2015,40(3):43-61.
[20]韩菲菲,乔燕娟,徐春兰,等.燕麦β-葡聚糖对酪蛋白体外消化的影响[J].营养学报,2016,38(6):561-565.
[21]乔燕娟.燕麦β-葡聚糖对蛋白质体外消化的影响[D].杭州:浙江工商大学,2017.
[22] BASHIR K M,CHOI J S. Clinical and physiological perspectives ofβ-glucans:the past,present,and future[J]. International Journal of Molecular Sciences,2017,18(9):1906.
[23]赵谋明,刘雷,赵亚琦,等.美拉德反应对花生分离蛋白体外消化特性的影响[J].四川大学学报(自然科学版),2017,54(5):1101-1106.
[24]郭蔚波,徐明生,涂永刚,等.不同处理方式下蛋白质结构变化与体外消化性关系研究进展[J/OL].食品科学,2018,http://kns.cnki.net/kcms/detail/11.2206.TS. 20181009.1514.076.html.
[25] ORIA M P,HAMAKER B R,SCHULL J M.In vitro protein digestibility of developing and mature sorghum grain in relation toα-,β-andγ-kafirin disulfide crosslinking[J]. Journal of Cereal Science,1995,22(1):85-93.
[26] LOVEDAY S M,SU J,RAO M A,et al. Effect of calcium on the morphology and functionality of whey protein nanofibrils[J].Biomacromolecules,2011,12(10):3780-3788.
[27] MORITZ L,ULLUWISHEWA D,HEALY J,et al. Evaluation of protease resistance and toxicity of amyloid-like food fibrils from whey,soy,kidney bean,and egg white[J]. Food Chemistry,2016,192:491-498.
[28]周秀琴.氨基酸的调味功能[J].发酵科技通讯,1999,28(2):40-41.
[29] CHOI S,DISILVIO B,FERNSTROM M H,et al. Oral branched-chain amino acid supplements that reduce brain serotonin during exercise in rats also lower brain catecholamines[J]. Amino Acids,2013,45(5):1133-1142.
[30]胡斌,候菊花,张立新.运动员补糖、支链氨基酸和乳清蛋白的临床应用观察[J].体育科技文献通报,2012,20(7):18-20.
[31] HUIS V,ARNOLD. Potential of insects as food and feed in assuring food security[J]. Annual Review of Entomology,2013,58(1):563-583.
[32] TANG J E,PHILLIPS S M. Maximizing muscle protein anabolism:the role of protein quality[J]. Current Opinion in Clinical Nutrition and Metabolic Care,2009,12(1):66-71.
[33] TANG J E,MOORE D R,KUJBIDA G W,et al. Ingestion of whey hydrolysate,casein,or soy protein isolate:effects on mixed muscle protein synthesis at rest and following resistance exercise in young men[J]. Journal of Applied Physiology,2009,107(3):987-992.
[34] MORTON R W,CHRIS M G,PHILLIPS S M.Nutritional interventions to augment resistance training-induced skeletal muscle hypertrophy[J]. Frontiers in Physiology,2015,6:245.
[35] DEVRIES M C,PHILLIPS S M. Supplemental Protein in support of muscle mass and health:advantage whey[J]. Journal of Food Science,2015,80(S1):A8-A15.
[36] ALFENAS R de C,BRESSAN J,PAIVA A C.Effects of protein quality on appetite and energy metabolism in normal weight subjects[J].Arquivos Brasileiros de Endocrinologia&Metabologia,2010,54(1):45-51.
[37] YVETTE C L,MARTIN J,PETER B S,et al. Casein and soy protein meals differentially affect whole-body and splanchnic protein metabolism in healthy humans[J]. Journal of Nutrition,2005,135(5):1080-1087.