体外模拟胃肠道消化体系中EGCG对罗非鱼皮明胶水解物分子量分布的影响

Molecular weight distribution of gelatin hydrolysates from Nile tilapia skin under the infl uence of EGCG during in vitro simulated gastrointestinal digestion

研究了EGCG对罗非鱼皮明胶水解物(TGH)在体外模拟胃肠道消化过程中降解物分子量分布的影响。研究过程中,采用十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE)和凝胶过滤色谱-高效液相色谱(GFC-HPLC)法对该胶原水解物的分子量分布进行测定。结果发现,与不含EGCG的TGH相比,EGCG处理后的TGH经胃液消化后分子量变得更低,而肠道消化后EGCG的添加对降解物的分子量分布和大小影响不大。且EGCG对于TGH分子量分布的影响主要取决于TGH的初始分子量大小和消化酶的种类。基于以上结论,EGCG对于TGH在人体中的消化具有一定促进作用,为茶饮料应用于日常饮食从而促进胶原蛋白的消化提供了参考依据。

In this study, molecular weight （MW） distribution of Nile tilapia skin gelatin hydrolysates （TGH） containing EGCG during in vitro simulated gastrointestinal digestion was determined using SDS-PAGE and GFC-HPLC. The results suggested that the MW of TGH under the influence of EGCG decreased after gastric digestion. Subsequently, at the ending of intestinal digestion, there was almost no change in MW distribution of TGH with EGCG compared with the control group. Besides the effect of EGCG on the MW distribution of TGH during in vitro simulated GI digestion depends on two factors： MW of initial hydrolysates and types of digestive enzymes. Based on the data above, the beneficial effect of EGCG on the MW of TGH may be one reason for tea to be increasingly popular beverage during meals.