利用高效液相色谱-串联质谱追踪酸奶发酵过程中的酪蛋白磷酸肽

引用本文: 董浩, 于洋, 晏嘉泽, 靳艳. 利用高效液相色谱-串联质谱追踪酸奶发酵过程中的酪蛋白磷酸肽[J]. 色谱, 2017, 35(6): 587-593. doi: 10.3724/SP.J.1123.2017.03012 shu

Citation: DONG Hao, YU Yang, YAN Jiaze, JIN Yan. Tracking casein phosphopeptides during fermentation by high performance liquid chromatography-tandem mass spectrometry[J]. Chinese Journal of Chromatography, 2017, 35(6): 587-593. doi: 10.3724/SP.J.1123.2017.03012 shu

利用高效液相色谱-串联质谱追踪酸奶发酵过程中的酪蛋白磷酸肽

董浩 ^1,2, ,
于洋 ^1, ,
晏嘉泽 ^1, ,
靳艳 ^1,

1.
中国科学院大连化学物理研究所, 中国科学院分离分析化学重点实验室, 国家色谱研究分析中心, 辽宁大连 116023;
2.
中国科学院大学, 北京 100049
基金项目:
中国科学院分离分析化学重点实验室开放基金（KL-1602）.

摘要: 酪蛋白磷酸肽（CPPs）是酪蛋白被磷酸化的片段，具有促进矿物元素吸收、抗氧化、预防龋齿等多种生物功能。该文利用高效液相色谱-串联质谱研究牛奶经嗜热链球菌（Streptococcus thermophilus）和保加利亚乳杆菌（Lactobacillus debrueckii subsp. bulgaricus）发酵后CPPs的释放规律。结果表明，在内源性蛋白酶的作用下牛奶含内源性CPPs，内源性CPPs主要来源于高丰度酪蛋白α_s1-CN和β-CN。经乳酸菌发酵后，在乳酸菌蛋白酶的作用下更多酪蛋白的磷酸化位点暴露而产生大量CPPs，其中含SpSpSpEE特征结构的CPPs也在酸奶中检测到，CPPs的释放与酪蛋白结构密切相关。研究结果表明，牛奶经乳酸菌发酵后释放大量含特征结构SpSpSpEE的CPPs，可提高结合矿物元素的能力，从而增强其促进人体健康的生物功能。

关键词:

English

Tracking casein phosphopeptides during fermentation by high performance liquid chromatography-tandem mass spectrometry

1.
Key Laboratory of Separation Science for Analytical Chemistry, National Chromatographic R & A Center, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China;
2.
University of Chinese Academy of Sciences, Beijing 100049, China
Received Date: 09 March 2017
Fund Project:
Financial Support by Key Laboratory of Separation Sciences for Analytical Chemistry, Chinese Academy of Sciences (No. KL-1602)

Abstract: Casein phosphopeptides (CPPs) are phosphorylated fragments of casein, which have a variety of biological functions such as promotion of mineral absorption, antioxidation and prevention of dental caries. This study investigated CPPs in milk and yogurt fermented by Lb. bulgaricus (Lactobacillus debrueckii subsp. bulgaricus) and S. thermophilus (Streptococcus thermophilus) with high performance liquid chromatography-tandem mass spectrometry. The results showed that milk contained endogenous CPPs, which were mainly derived from high abundance of caseins α_s1-CN and β-CN, in the role of endogenous protease. After milk fermented with Lb. bulgaricus and S. thermophilus, more CPPs and phosphorylation sites were released in the action of lactic acid bacteria proteases. The CPPs with the character of SpSpSpEE were identified in yogurt. The structure of caseins played an important role in CPPs releasing in the process of fermentation. In conclusion, fermentation by lactic acid bacteria is helpful to release CPPs containing SpSpSpEE, which can promote mineral absorption.

Key words:

high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS)
/ casein phosphopeptides (CPPs)
/ lactic acid bacteria
/ yogurt

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利用高效液相色谱-串联质谱追踪酸奶发酵过程中的酪蛋白磷酸肽

English

Tracking casein phosphopeptides during fermentation by high performance liquid chromatography-tandem mass spectrometry

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通讯作者: 陈斌, bchen63@163.com

中国化学会秘书处

利用高效液相色谱-串联质谱追踪酸奶发酵过程中的酪蛋白磷酸肽

English

Tracking casein phosphopeptides during fermentation by high performance liquid chromatography-tandem mass spectrometry

CCS Chemistry：嵌段共聚物自组装成 “三明治”二维有机材料，实现纳米级压力传感功能

CCS Chemistry：颜徐州、鲍哲南： 你的皮肤可能是一片SPMs

CCS Chemistry：工作高效不疲劳，只须让催化剂动起来

CCS Chemistry：静电组装导向聚合- 聚电解质纳米凝胶量化制备新策略

CCS Chemistry：金黄色葡萄球菌醛基脱氢酶是如何识别特异性底物的？

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