不同来源蛋白体外消化特性及ACE抑制潜力

刘雨欣; 张捷; 赵夕颜; 肖彭鑫意; 韩蕈泽; 韩秋煜; 赵婧

doi:10.13386/j.issn1002-0306.2025100243

不同来源蛋白体外消化特性及ACE抑制潜力

In Vitro Digestibility Characteristics and ACE Inhibitory Potential of Proteins from Different Sources

摘要

摘要: 为探究不同来源蛋白消化产物对血管紧张素转化酶（angiotensin converting enzyme，ACE）的抑制潜力，本研究以植物蛋白（大豆蛋白）、微藻蛋白（小球藻蛋白、螺旋藻蛋白）、微生物蛋白（酵母蛋白）为研究对象，采用INFOGEST体外静态模拟消化模型，系统分析四种蛋白的消化率、水解度、游离氨基酸释放量、肽谱特征及ACE抑制活性。结果显示，酵母蛋白与大豆蛋白表现出更优的消化特性，其消化率分别为89.69%、88.81%，水解度分别为64.18%、50.52%，总游离氨基酸释放量达到100.10 μg/mL、100.00 μg/mL；且酵母蛋白的碱性氨基酸（28.70 μg/mL）与疏水性氨基酸（39.50 μg/mL）释放量最高，为ACE抑制肽形成提供结构基础。肽组学分析表明，螺旋藻蛋白（2955个）与酵母蛋白（3439个）消化产物中肽段数量显著多于大豆蛋白（1395个）与小球藻蛋白（1594个），且四种蛋白肽段均以3~7个氨基酸的短肽为主；活性预测显示，螺旋藻蛋白（782个）与酵母蛋白（645个）中功能评分>0.5的潜在活性肽数量较多。且四种蛋白消化物的前20位高评分肽中均被预测具有潜在ACE抑制活性。ACE抑制活性测定结果表明，大豆蛋白消化产物的半抑制浓度值（half maximal inhibitory concentration，IC₅₀）最低（6.55 mg/mL），抑制能力最强；酵母蛋白消化产物次之（IC₅₀=10.87 mg/mL）；螺旋藻蛋白消化产物（IC₅₀=18.06 mg/mL）与小球藻蛋白消化产物（IC₅₀=20.44 mg/mL）的ACE抑制活性较弱。本研究从消化特性、肽组成与生物活性三个维度证实，大豆蛋白与酵母蛋白有望成为制备天然 ACE 抑制肽的优良原料，为降压功能食品开发提供理论依据与数据支持。

Abstract: To investigate the inhibitory potential of digestive products from different protein sources against angiotensin converting enzyme (ACE), plant protein (soybean protein), microalgal proteins (Chlorella protein, Spirulina protein), and microbial protein (yeast protein) were selected in this study. The INFOGEST static in vitro simulation model was used as digestion system, the digestibility, degree of hydrolysis (DH), free amino acid (FAA) release, peptide profile, and ACE inhibitory activity of four proteins were evaluated. The results showed that yeast protein and soybean protein exhibited superior digestive characteristics, with digestibility rates of 89.69% and 88.81%, DH of 64.18% and 50.52%, and total FAA release at 100.10 μg/mL and 100.00 μg/mL, respectively. Yeast protein released the highest amounts of basic amino acids (28.70 μg/mL) and hydrophobic amino acids (39.50 μg/mL) after in vitro digestion, which may facilitate the formation of ACE-inhibitory peptides. Peptidomic analysis revealed that the number of peptides in Spirulina protein (2955) and yeast protein (3439) was higher than in soybean protein (1395) and Chlorella protein (1594), with short peptides (3–7 amino acids) predominating across all samples. Bioactivity prediction showed that Spirulina protein (782) and yeast protein (645) contained more potential bioactive peptides with functional scores > 0.5, and the 20 peptides with the highest score identified from each protein source were predicted to possess ACE potential inhibitory activity. In vitro ACE inhibition assays showed that soybean protein digest exhibited the strongest ACE inhibitory activity with lowest half maximal inhibitory concentration (IC₅₀) (6.55 mg/mL), followed by yeast protein (IC₅₀=10.87 mg/mL), whereas Spirulina protein digest (IC₅₀=18.06 mg/mL) and Chlorella protein (IC₅₀=20.44 mg/mL) digest showed weaker inhibition. Overall, this study demonstrated that soybean protein and yeast protein are promising materials for producing natural ACE inhibitory peptides, providing theoretical and experimental support for the development of functional foods for blood pressure management.