Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion
Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion
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通过体外胃肠消化评估用两种植物乳杆菌菌株制备的豆奶和豆奶凝乳的蛋白质生物可利用性
DOI：
10.1016/j.ifset.2016.09.029
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发表时间：
2016-12-01
影响因子：
6.6
通讯作者：
Dong, Mingsheng
中科院分区：
文献类型：
--
作者：
Rui, Xin;Xing, Guangliang;Dong, Mingsheng
本研究比较了植物乳杆菌B1-6和植物乳杆菌70810发酵产生的豆浆和豆乳凝乳中蛋白质的生物可及性。在豆浆和凝乳的体外胃肠消化过程中，监测了可溶蛋白质的含量、水解度和电泳谱。用Bradford法测定，消化豆奶的可溶性蛋白质含量是消化凝乳的2.0-2.6倍。邻苯二甲醛(OPA)法测定的水解度是豆浆水解度的1.6倍。电泳数据显示，豆浆凝乳在模拟胃肠消化过程中蛋白质消化速度较慢。模拟肠道消化后仍可观察到大豆蛋白7Sα‘、7Sα和11S酸性亚基以及一个28 kDa的多肽。不同的降解情况表明，豆乳在模拟胃肠道消化过程中会阻碍酶解。工业相关性：豆乳是东亚和东南亚国家的一种受欢迎的食品。乳酸发酵是一种形成豆奶凝乳的新兴技术，可以创造出具有更好的功能和益生菌特性的产品。本研究的目的是比较植物乳杆菌B1-6和70810发酵豆奶凝乳的蛋白质降解特性，以及采用体外胃肠消化系统对豆奶的蛋白质降解特性。研究结果将拓展这一新型凝乳技术对豆乳营养特性，特别是蛋白质生物可获得性影响的知识基础，从而为乳酸菌凝乳新技术的应用提供基础信息。(C)2016爱思唯尔有限公司。保留所有权利。
The current study was conducted to compare the protein bioaccessibility of soymilk and two soymilk curds generated by fermentation with Lactobacillus plantarum B1-6 and Lactobacillus plantarum 70810. Soluble protein content, degree of hydrolysis, and electrophoretic patterns were monitored during in vitro gastrointestinal digestion of the soymilk and curds. Soluble protein content of digested soymilk was 2.0-2.6 times higher than that of digested curds as measured by the Bradford assay. The degree of hydrolysis was 1.6 times higher in digested soymilk than in digested soymilk curds as determined by the ortho-phthalaldehyde (OPA) method. Electrophoretic data showed that soymilk curds had slower protein digestion rates during simulated gastric and intestinal digestion. The soy protein 7S alpha', 7S alpha and 11S acidic subunits and a peptide of 28 kDa were observed even after simulated intestinal digestion. The different degradation profiles suggest that the soymilk curd hinders enzymatic hydrolysis during simulated gastrointestinal digestion.Industrial relevance: Soymilk curd is a popular food in East and Southeast Asian countries. Lactic acid fermentation is an emerging technology to form soymilk curds that creates a product with improved functional and probiotic properties. The purpose of the present study was to compare protein degradation profiles of soymilk curds produced by fermentation with Lactobacillus plantarum B1-6 and 70810, and of soymilk using an in vitro gastrointestinal digestion system. Results of the study will expand the knowledge base of the effects of this novel coagulation technology on the nutritional characteristics, especially protein bioaccessibility of soymilk curds and thus would be expected to provide fundamental information in the future application of the emerging coagulation technology using lactic acid bacteria. (C) 2016 Elsevier Ltd. All rights reserved.