Characterization and in vitro digestibility of bovine β-lactoglobulin glycated with galactooligosaccharides
Characterization and in vitro digestibility of bovine β-lactoglobulin glycated with galactooligosaccharides
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DOI：
10.1021/jf071111l
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发表时间：
2007-09-19
影响因子：
6.1
通讯作者：
Moreno, F. Javier
中科院分区：
文献类型：
--
作者：
Sanz, Maria Luz;Corzo-Martinez, Marta;Moreno, F. Javier
低聚半乳糖（GOS）是众所周知的益生元成分，可以形成新的功能性乳制品的基础。在这项工作中，已经研究了在受控条件下（a（w）= 0.44，40 ℃，23天）通过美拉德反应用益生元GOS生产和表征糖化β-乳球蛋白（β-LG）。β-LG的糖基化程度进行了评估，形成的呋辛逐步增加，储存长达16天，这表明Amadori化合物的形成超过其降解。由于β-LG的糖基化，对其RP-HPLC-UV、SIDS-PAGE和IEF图谱进行了修改。糖化β-LG的MALDI-ToF质谱显示，在储存23天后，其平均分子量增加了约21%。此外，通过HPAEC-PAD在糖化后观察到未缀合的GOS（一个三糖、两个四糖和一个五糖）减少。这些结果证实了ESI MS。糖化的β-LG在体外模拟胃肠道消化的稳定性也进行了描述，并与未糖化的蛋白质。糖化β-LG的消化产物的产率低于未糖化蛋白质的产率。益生元碳水化合物与稳定蛋白质和肽的结合可以在功能成分的研究中开辟新的研究路线。
Galactooligosaccharides (GOS) are well-known prebiotic ingredients which can form the basis of new functional dairy products. In this work, the production and characterization of glycated beta-lactoglobulin beta-LG) with prebiotic GOS through the Maillard reaction under controlled conditions (a(w) = 0.44, 40 degrees C for 23 days) have been studied. The extent of glycation of beta-LG was evaluated by formation of furosine which progressively increased with storage for up to 16 days, suggesting that the formation of Amadori compounds prevailed over their degradation. RP-HPLC-UV, SIDS-PAGE, and IEF profiles of beta-LG were modified as a consequence of its glycation. MALDI-ToF mass spectra of glycated beta-LG showed an increase of up to similar to 21% in its average molecular mass after storage for 23 days. Moreover, a decrease in unconjugated GOS (one tri-, two tetra-, and one pentasaccharide) was observed by HPAEC-PAD upon glycation. These results were confirmed by ESI MS. The stability of the glycated beta-LG to in vitro simulated gastrointestinal digestion was also described and compared with that of the unglycated protein. The yield of digestion products of glycated beta-LG was lower than that observed for the unglycated protein. The conjugation of prebiotic carbohydrates to stable proteins and peptides could open new routes of research in the study of functional ingredients.