基于肽组学的瑞士乳杆菌酪蛋白水解差异分析
作者:
作者单位:

(江南大学食品学院 江苏无锡 214122)

作者简介:

张心怡(1996—),女,硕士生

通讯作者:

中图分类号:

基金项目:

国家自然科学基金项目(31871829)


Comparative Analysis of Casein Hydrolysis in Lactobacillus helveticus Based on Peptidomics
Author:
Affiliation:

(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu)

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    为了探究瑞士乳杆菌酪蛋白的水解能力及多肽产物的差异,选取两株瑞士乳杆菌菌株,研究其发酵过程中主要酪蛋白组分的消耗、多肽的动态变化与生物活性肽的生成,以及两株瑞士乳杆菌菌株的蛋白水解基因与胞壁蛋白酶酶活特性。结果表明:两株瑞士乳杆菌对β-酪蛋白和αs1-酪蛋白的水解有明显差异,而无明显偏好性。肽总量在发酵过程中呈现先增加后减少的趋势,分子质量为2 000~10 000 u的多肽与总肽含量变化一致,而180~500 u的小分子质量多肽则先消耗后积累。LC-MS/MS结果表明:发酵产物中多肽呈现异质性,7M3产生的特异性肽更多,多来自β-酪蛋白的f78-99区域,并偏好切割αs1-酪蛋白的C端;而M108则产生更多来源于αs1-酪蛋白N端及中间序列的肽段。两株菌株各含不同的胞壁蛋白酶基因及转运系统,发酵前期M108酶活较高。

    Abstract:

    In order to investigate the hydrolysis capacity of Lactobacillus helveticuson casein and the discrepancy of the peptides in the fermented products, the consumption the two major caseins, peptide dynamic change and peptidomics were studied, as well as the hydrolysis genes of the two Lactobacillus helveticus strains and the cell-envelope protease activity during fermentation. The results showed that the hydrolysis of β-casein and αs1-casein by the two Lactobacillus helveticus strains was significantly different with no obvious preference. The total contents of peptides increased initially during fermentation. The peptides with molecular weights of 2 000-10 000 u showed similar trends, while the peptides with molecular weights of 180-500 ugradually accumulated in the late stage of fermentation. The analysis by LC-MS/MS indicated that the peptides showed heterogeneity after 24 h of fermentation, with 7M3 generating more specific peptides, mostly from the f78-99 region of β-casein from the C-terminus of αs1-casein, whereas M108 produced more peptides derived from the N-terminal and intermediate sequences of αs1-casein. The two strains displayed different single cell-envelope proteinase gene and transport systems. The higher enzyme activity of M108 in the early stage of fermentation was observed.

    参考文献
    相似文献
    引证文献
引用本文

张心怡,姜杨,刘小鸣,赵建新,陈卫.基于肽组学的瑞士乳杆菌酪蛋白水解差异分析[J].中国食品学报,2022,22(6):53-61

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2021-06-08
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2022-07-19
  • 出版日期:
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知