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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| Published in | 分析化学 Vol. 42; no. 10; pp. 1507 - 1512 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| 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
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0253-3820 |
| DOI | 10.11895/j.issn.0253-3820.140367 |
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| Abstract | 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%。 |
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| AbstractList | 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%。 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%。 |
| Abstract_FL | 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 compounds 1 and 2 obviously had a promoting influence on the bioavailability of iron and zinc from food legumes. These findings are of practical value in a food-based strategy to enhance the bioavailability of trace minerals for human health. |
| Author | 白冰 陈琭璐 李巧莲 段亚琪 刘玲 檀德宏 纪淑娟 |
| AuthorAffiliation | 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 |
| AuthorAffiliation_xml | – name: 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 |
| Author_FL | BAI Bing DUAN Ya-Qi TAN De-Hong CHEN Lu-Lu LI Qiao-Lian LIU Ling JI Shu-Juan |
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| Copyright | Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
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| DOI | 10.11895/j.issn.0253-3820.140367 |
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| DocumentTitleAlternate | Preparation and Functional Exploration of Cysteine Peptides from Fresh Garlic Scales for Improving Bioavailability of Food Legume Iron and Zinc |
| DocumentTitle_FL | Preparation and Functional Exploration of Cysteine Peptides from Fresh Garlic Scales for Improving Bioavailability of Food Legume Iron and Zinc |
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| Keywords | 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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| Notes | 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 |
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| PublicationTitle | 分析化学 |
| PublicationTitleAlternate | Chinese Journal of Analytical Chemistry |
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| PublicationYear | 2014 |
| Publisher | 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 |
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| Snippet | 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... 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... |
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| SubjectTerms | γ-谷氨酰肽 生物利用率 结构 螯合作用 鲜蒜鳞被 |
| Title | 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 |
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