基于LC-MS/MS的酸乳肽谱及ACE抑制活性

摘要

利用液相色谱-串联质谱(liquid chromatography-tandem mass spectrometry,LC-MS/MS)的方法,对4种酸乳(优味舒风味发酵乳、风味发酵乳、初乳24+K风味发酵乳和十天风味发酵乳)的肽谱进行分析,分别鉴定到152、125、364条和274条肽段.利用血管紧张素转换酶(angiotensin converting enzyme,ACE)的抑制活性比较以上4种酸乳的生物活性,在相同质量浓度2.0 mg/L时,4种酸乳ACE抑制率分别为46.84％、42.75％、77.41％和63.84％.初乳24+ K风味发酵乳含有肽的数量大、ACE抑制活性高可能与其独特的原料成分相关.对4种酸乳的肽谱及ACE抑制活性的考察,为进一步研究酸乳肽的功能特点和ACE抑制活性提供了理论依据.%This study investigated the peptide profiling of four yogurt samples (Youweishu flavored fermented milk,plain flavored fermented milk,Chum 24+K flavored fermented milk and Shitian flavored,fermented milk) from local market by liquid chromatography-tandem mass spectrometry (LC-MS/MS).A total of 152,125,364 and 274 peptides were identified from the yogurts by LC-MS/MS,respectively.Angiotensin converting enzyme (ACE) inhibitory activity was used to evaluate the biological activities of yogurt peptides.The ACE inhibition rates of peptides from these yogurts were 46.84％,42.75％,77.41％ and 63.84％ at a concentration of 2.0 mg/L,respectively.The large number of identified peptides and high ACE inhibitory activities in Chum 24+K flavor fermented milk may be related to its special ingredients.This study may provide the theoretical basis for further study on the functions and ACE inhibitory activity of yogurt peptides.