料酒糟源新ACE抑制肽的分离纯化、活性评价与结构解析

Isolation and purification,activity evaluation and structural analysis of novel ACE inhibitory peptides from cooking wine lees

传统料酒以大米为原料发酵生产,料酒糟作为料酒酿造的主要产物,其中含有大量的营养物质。本文以料酒糟作为原料,通过一次醇沉分离,一次制备液相色谱分离和一次分析液相分离后,得到两个高活性ACE抑制肽单体F1和F2。在相同浓度下,单体F1、F2的ACE抑制率分别高于市售降压肽产品约17%和14%。后续,利用LTQ Orbitrap Velos Pro质谱仪对两个单体的结构进行解析,结合Uniprot数据库搜索,鉴定出了多肽的序列分别为F1:LIIPQH,F2:IFSGFNNELLS。其中,F1为已报道过的降压肽序列,而F2为本实验首次报道的降压肽序列。研究为酒糟的高值化加工利用提供了理论依据,也为食源性降压肽提供了新证据。

Traditional cooking wine is produced by fermentation of rice,and cooking wine lees,as the main product of cooking wine,contain a large amount of nutrients.In this study,two highly active ACE inhibitory peptides,F1 and F2,were obtained from cooking wine lees after one alcoholic precipitation separation,one preparative liquid chromatographic separation and one analytical liquid chromatographic separation.The inhibition rate of ACE inhibitory peptides F1 and F2 were higher than those of commercially available antihypertensive peptide products by about 17%and 14%,respectively,at the same concentration.Subsequently,the structures of the two peptides were analyzed by LTQ Orbitrap Velos Pro mass spectrometer,and with the help of the Uniprot database search,the peptide sequences were identified as F1:LIIPQH and F2:IFSGFNNELLS,respectively.Among them,F1 was the reported sequence of antihypertensive peptide,whereas F2 was the first sequence reported in this experiment.The study provides a theoretical basis for the high-value processing and utilization of wine lees,as well as new evidence for food-borne antihypertensive peptides.