鲜蒜嫩鳞被中半胱氨酸肽的制备及其对豆类铁锌生物利用率的影响

离子交换层析结合制备液相方法从鲜蒜嫩鳞被中制备2种半胱氨酸肽（γ-GCPs）：（ SC2 RC7）-γ-L-谷氨酰-S-烯丙基-L-半胱氨酸（1）和（SC2RC7）-γ-L-谷氨酰-S-丙基-L-半胱氨酸（2）。产物结构经HPLC-MS, CD和1 H NMR,13 C NMR分析并与标准品比对确定。利用体外模拟胃、肠消化实验检测其对豆类铁锌生物利用率的影响。结果表明,5 g豆粉中添加0.01 mmol的化合物1和化合物2分别使黄豆铁生物利用率从1.88%提高到6.73%和4.42%,绿豆铁生物利用率从2.52%提高到12.04%和9.38%；使黄豆锌生物利用率从13.37%提高到23.95%...

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Bibliographic Details
Published in分析化学 Vol. 42; no. 10; pp. 1507 - 1512
Main Author 白冰 陈琭璐 李巧莲 段亚琪 刘玲 檀德宏 纪淑娟
Format Journal Article
LanguageChinese
Published 沈阳农业大学食品学院,沈阳,110866%辽宁省产品质量监督检验院,沈阳,110032 2014
Subjects
γ-谷氨酰肽
生物利用率
结构
螯合作用
鲜蒜鳞被
Fresh garlic scales
Metal-chelation
γ-谷氨酰肽
γ-Glutamyl peptides
螯合作用
生物利用率
Bioaccessibility
鲜蒜鳞被
Structure
结构
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ISSN0253-3820
DOI10.11895/j.issn.0253-3820.140367

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Summary:离子交换层析结合制备液相方法从鲜蒜嫩鳞被中制备2种半胱氨酸肽（γ-GCPs）：（ SC2 RC7）-γ-L-谷氨酰-S-烯丙基-L-半胱氨酸（1）和（SC2RC7）-γ-L-谷氨酰-S-丙基-L-半胱氨酸（2）。产物结构经HPLC-MS, CD和1 H NMR,13 C NMR分析并与标准品比对确定。利用体外模拟胃、肠消化实验检测其对豆类铁锌生物利用率的影响。结果表明,5 g豆粉中添加0.01 mmol的化合物1和化合物2分别使黄豆铁生物利用率从1.88%提高到6.73%和4.42%,绿豆铁生物利用率从2.52%提高到12.04%和9.38%；使黄豆锌生物利用率从13.37%提高到23.95%和20.58%,绿豆锌生物利用率从15.98%提高到28.44%和27.05%。
Bibliography:Two γ-glutamyl-cysteine peptides （γ-GCPs ） , （ SC2 RC7 ）-γ-L-glutamyl-S-allyl-L-cysteine （ 1 ） and （ SC2 RC7 ）-γ-L-glutamyl-S-propyl-L-cysteine （ 2 ） have been isolated from fresh garlic scales using ion-exchange chromatography and pre-HPLC. Their molecular structures were identified by HPLC-MS, CD, 1 H NMR, 13 C NMR, specific rotation and confirmed by the corresponding standard compounds. The influence of exogenously adding 1 and 2 on the bioavailability of iron and zinc from food legume was examined with soybean and mung bean, in the level of 0. 01 mmol/5 g of legume respectively. The enhancing effect of the two γ-GCPs of compound 1 and 2 on bioaccessibility of iron was generally evidenced in the case of soybean （ from 1 . 88% to 6 . 73% and 4 . 42%） and mung bean （ from 2 . 52% to 12 . 04% and 9 . 38%） . The two γ-GCPs similarly enhanced the bioaccessibility of zinc from the food legume, in soybean ranging from 13. 37% to 23. 95% and 20. 58%, and in mung bean from 15. 98% to 28. 44% and 27. 05%. Thus, both
ISSN:0253-3820
DOI:10.11895/j.issn.0253-3820.140367