不同畜禽骨蛋白肽的制备、理化特性表征及其生物活性

doi:10.3864/j.issn.0578-1752.2022.13.012

Abstract

Abstract:

【Objective】The preparation of bone peptides (livestock and poultry bone peptides, LBPs) for the development of bone-derived functional foods is one of the important ways for the high-value utilization of livestock and poultry bone by-products. In this experiment, the leg bone from four main livestock and poultry species were used as raw materials to prepare LBPs based on the same process, and their physicochemical properties and bioactivities were compared and analyzed, so as to provide the reference for the high-value utilization of livestock and poultry bone resources and the development of bone-derived functional foods.【Method】 Yak bone peptides (YBPs), bovine bone peptides (BBPs), porcine bone peptides (PBPs) and chicken bone peptides (CBPs) were prepared from yak, bovine, porcine and chicken leg bones, respectively. Physicochemical properties were characterized, including basic nutritional components, amino acid compositions, molecular weight and particle size distribution. Moreover, the bioactivities of the four LBPs, including osteoblast promoting proliferation, immune regulation, angiotensin converting enzyme inhibitors (ACEI) and antioxidation, were compared and analyzed. 【Result】 The relative contents of crude protein in YBPs, BBPs and PBPs were (89.70±0.77)%, (90.43±0.88)% and (89.36±1.32)%, respectively, which were significant higher than that of CBPs (79.18±1.49)%). The essential amino acids and sulfur-amino acids of CBPs were significant higher than those of YBPs, BBPs and PBPs. The four LBPs were mainly composed of small molecular peptides with MW<2 kD, accounting for about 90%. There was no significant difference in particle size distribution of LBPs powder, which was mainly concentrated in the range of 10-20 µm and 40-60 µm. The bioactivities of different LBPs were analyzed. It was found that YBPs had the most significant osteoblasts promoting proliferation effect, and the proliferation rate was 37.27% at 0.5 mg∙mL^-1; BBPs had the strongest effect on macrophage proliferation, and the proliferation rate was 39.26% at 5 mg∙mL^-1; PBPs had the strongest ACEI activity, and the inhibition rate of ACE activity was 82.37% at 15 mg∙mL^-1; YBPs had the strongest comprehensive antioxidant capacity, compared with BBPs, PBPs and CBPs. 【Conclusion】The physicochemical properties of LBPs from four distinct species were different, but they all met the demand of raw material for the development of bone-derived functional foods. The bioactivities of LBPs from different species were different, which were suitable for the development of different bone-derived functional foods: YBPs had the strongest osteoblasts promoting proliferation effect and comprehensive antioxidant capacity, which was more suitable for the development of bone health improving or antioxidant bone-derived functional foods; BBPs had the strongest effect on promoting macrophage proliferation, which was more suitable for the development of immunomodulatory bone-derived functional foods; PBPs had the strongest ACEI activity and was more suitable for the development of bone-derived functional foods with blood pressure control effect; CBPs had the better powder properties and higher mineral content, which could be used as dietary nutritional supplements.

Key words: livestock and poultry bone, bone peptides, physicochemical properties, bioactivities, high value utilization, bone- derived functional foods

LIU Hong,GUO YuJie,XU Xiong,LI Xia,ZHANG HongRu,QI LiWei,SUN XueMei,ZHANG ChunHui. Preparation, Physicochemical Characterization and Bioactivity Comparison of Different Livestock and Poultry Bone Peptides[J].Scientia Agricultura Sinica, 2022, 55(13): 2629-2642.

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Figures/Tables 10

Fig. 1

Table 1

Table 2

Table 3

Amino acid compositions of different livestock and poultry bone peptides"

氨基酸 Amino acids	FAO/WHO推荐摄入量 FAO/WHO recommended intake (mg/kg body weight/day)	含量 Content (g/100 g)
氨基酸 Amino acids		YBPs	BBPs	PBPs	CBPs
天冬酰胺Asp	-	5.08±0.27a	5.21±0.40a	5.07±0.27a	5.27±0.09a
谷氨酸Glu	-	9.75±0.35ab	9.29±0.75b	9.39±0.41b	10.47±0.21a
苏氨酸Thr*	7	1.82±0.05b	1.69±0.15b	1.79±0.09b	2.20±0.04a
丝氨酸Ser	-	2.80±0.12a	2.69±0.24a	2.70±0.06a	2.24±0.05b
甘氨酸Gly	-	19.6±0.61b	22.64±1.13a	20.05±1.30b	14.26±0.20c
丙氨酸Ala	-	8.26±0.24b	9.18±0.21a	8.13±0.39b	6.65±0.10c
脯氨酸Pro	-	10.4±1.03a	11.07±0.64a	10.95±0.53a	8.03±0.16b
羟脯氨酸Hyp	-	9.39±0.85a	9.91±1.58a	8.37±00.91b	7.46±0.33c
苯丙氨酸Phe*	14	1.85±0.08a	1.78±0.08a	1.93±0.12a	1.91±0.05a
酪氨酸Tyr	14	0.68±0.01a	0.54±0.02b	0.63±0.05a	0.57±0.02b
半胱氨酸Cys	13	0.02±0.01a	0.02±0.00a	0.05±0.01a	0.05±0.00a
蛋氨酸Met*	13	0.75±0.03b	0.74±0.02b	0.73±0.01b	1.04±0.07a
缬氨酸Val*	10	2.44±0.08a	2.49±0.07a	2.47±0.17a	2.04±0.04b
异亮氨酸Ile*	10	1.46±0.05b	1.43±0.10b	1.21±0.08c	1.83±0.07a
亮氨酸Leu*	14	3.34±0.11a	3.05±0.19b	3.00±0.18b	3.61±0.11a
赖氨酸Lys*	12	3.29±0.10a	3.08±0.21a	3.22±0.20a	3.39±0.06a
羟赖氨酸Hyl	-	1.13±0.11a	1.09±0.06a	0.69±0.03b	0.56±0.02c
组氨酸His	-	0.84±0.03a	0.69±0.01b	0.75±0.03b	0.87±0.04a
精氨酸Arg	-	6.81±0.18b	7.32±0.22a	6.62±0.41b	5.44±0.13c
总计 Total
氨基酸总量 Total amino acids	-	89.81	93.91	87.75	77.32
含硫氨基酸¹⁾Sulphur-amino acids		0.77	0.76	0.78	1.09
芳香族氨基酸²⁾ Aromatic amino acids		2.53	2.32	2.56	2.48
疏水性氨基酸³⁾Hydrophilic amino acids		28.59	29.74	28.42	24.54
亲水性氨基酸⁴⁾ Hydrophobic amino acids		50.70	53.17	50.27	44.76
亚氨基酸⁵⁾ Imino acid		19.88	20.98	19.32	15.49
必需氨基酸* Essential amino acids		17.40	16.65	16.82	18.54
氨基酸比值系数分 SRC	100	72.81	73.44	71.17	53.67

Table 3

Fig. 2

Fig. 3

Fig. 4

Fig. 5

Fig. 6

Fig. 7

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样品 Sample	水分 Moisture (%)	矿物质 Minerals (%)	粗蛋白 Crude protein (%)	粗脂肪Crude fat (%)
YBPs	4.96±0.24b	4.18±0.18b	89.70±0.77a	0.17±0.01a
BBPs	4.46±0.61b	4.30±0.51b	90.43±0.88a	0.16±0.01a
PBPs	4.80±0.49b	4.68±0.45b	89.36±1.32a	0.13±0.02b
CBPs	5.77±0.52a	12.9±0.80a	79.18±1.49b	0.07±0.01c

Preparation, Physicochemical Characterization and Bioactivity Comparison of Different Livestock and Poultry Bone Peptides

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试剂 Reagent	对照组 Control group (µL)	样品组 Sample group (µL)
ACE	10	10
FAPGG	50	50
HEPES	40	0
LBPs	0	40