Identification of food-derived peptide and its bioactivities after oral ingestion of hydrolysate prepared from connective tissues

口服结缔组织水解产物后食品源肽的鉴定及其生物活性

• 批准号: 23700944
• 负责人: SHIGEMURA Yasutaka
• 金额: $ 2.75万
• 依托单位: Tokyo Kasei Junior College (2012)Osaka Yuhigaoka Gakuen College (2011)
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Young Scientists (B)
• 财政年份: 2011
• 资助国家: 日本
• 起止时间: 2011 至 2012
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-23700944/
• 关键词: ペプチド; エラスチン; Pro-Gly; 食事由来ペプチド; プロテオグリカン; サメ軟骨加水分解物; 結合組織タンパク質; タンパク質加水分解物; コラーゲン; ヒドロキシプロリン

In the present study, we identified prolyl-glycine (Pro-Gly) as the food-derived peptide in human blood after oral ingestion of elastin hydrolysate. Following ingestion of elastin hydrolysate (10 g/60 kg body weight) by healthy human volunteers, peripheral blood was used to prepare plasma samples from which peptides were extracted by solid phase extraction and fractionated by size-exclusion chromatography (SEC). Peptides in the SEC fractions were derivatized with phenyl isothiocyanate (PITC) and resolved by reverse phase (RP)-HPLC. Pro-Gly was the major food-derived elastin peptide, reaching a maximum (18 μM) at 30 minutes after ingestion, and decreasing approximately20% at 4 hours after ingestion. Finally, in cell culture, levels of Pro-Gly in the medium above 1 μg/mL significantly enhanced elastin synthesis of normal human dermal fibroblasts (NHDF) without affecting the rate of cell proliferation.

在本研究中，我们将脯氨酰甘氨酸（Pro-Gly）确定为口服弹性蛋白水解物后人体血液中的食物来源肽。健康志愿者摄入弹性蛋白水解物（10 g/60 kg 体重）后，使用外周血制备血浆样品，通过固相萃取从其中提取肽并通过尺寸排阻色谱 (SEC) 进行分级。 SEC 级分中的肽用异硫氰酸苯酯 (PITC) 衍生化，并通过反相 (RP)-HPLC 进行解析。 Pro-Gly 是主要的食物来源弹性蛋白肽，摄入后 30 分钟达到最大值 (18 μM)，摄入后 4 小时减少约 20%。最后，在细胞培养中，培养基中 Pro-Gly 水平高于 1 μg/mL 显着增强正常人真皮成纤维细胞 (NHDF) 的弹性蛋白合成，而不影响细胞增殖速率。

项目成果

ヒト血中における食事由来大豆ペプチドの検出

人体血液中膳食大豆肽的检测

• 发表时间: 2012
• 作者: 木村 桂太;重村 泰毅;宮地 美里;朴 恩榮;中村 考志;佐藤 健司
• 通讯作者: 佐藤 健司

Identification of Food-Derived Elastin Peptide, Prolyl-Glycine (Pro-Gly), in Human Blood after Ingestion of Elastin Hydrolysate

• DOI: 10.1021/jf300497p
• 发表时间: 2012-05-23
• 期刊: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
• 影响因子: 6.1
• 作者: Shigemura, Yasutaka;Nakaba, Misako;Sato, Kenji
• 通讯作者: Sato, Kenji

Marine Cosmeceuticals: Trends and Prospects, (chapter 10) Effect of MarineCollagen peptide on skin condition.

海洋药妆：趋势与前景，（第 10 章）海洋胶原蛋白肽对皮肤状况的影响。

• 发表时间: 2011
• 作者: Kenji Sato;Yasutaka Shigemura
• 通讯作者: Yasutaka Shigemura

栄養科学シリーズNEXT「栄養生理学・生化学実験」第2章 基本操作と測定原理

营养科学系列下一篇《营养生理/生化实验》第二章基本操作及测量原理

• 发表时间: 2011
• 作者: Kenji Sato;Yasutaka Shigemura;重村泰毅
• 通讯作者: 重村泰毅

Effect of ingestion of elastin hydrolysate on skin condition

摄入弹性蛋白水解物对皮肤状况的影响

• 发表时间: 2012
• 作者: Yasutaka Shigemura;Eri Shiratsuchi;Kenji Sato
• 通讯作者: Kenji Sato