文章基本信息

标题：Bovine milk antioxidant properties: effect of in vitro digestion and identification of antioxidant compounds
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作者：Davide Tagliazucchi ; Ahmed Helal ; Elena Verzelloni 等
期刊名称：Dairy Science & Technology
印刷版ISSN：1958-5586
电子版ISSN：1958-5594
出版年度：2016
卷号：96
期号：5
页码：657-676
DOI：10.1007/s13594-016-0294-1
出版社：EDP Sciences
摘要：Milk proteins contained encrypted in their sequence biologically active components that can be released by enzymatic hydrolysis. Among the biological activities recognized in milk components, the antioxidant activity is of great interest. The objective of the present study was to analyse the antioxidant properties of whole, semi-skimmed and skimmed milk during simulated gastrointestinal digestion and to identify the compounds responsible for the antioxidant activity. Simulated digestion increased the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activity of milk. In digested whole milk, the main contribution to ABTS 3 kg.mol−1). For semi-skimmed and skimmed milk, the main contribution was due to low molecular weight fraction (<3 kg.mol−1). Twelve major peaks were collected from low molecular weight fraction of digested skimmed milk by reversed-phase high-performance liquid chromatography and evaluated for their ABTS radical scavenging activity. Among the different fractions, three (F2, F3 and F5) showed high ABTS and hydroxyl radical scavenging activity and lipid peroxidation inhibitory capacity. The compounds (free amino acids and peptides) present in these fractions were identified with nano-LC-QTOF MS/MS analysis. The amino acids tryptophan and tyrosine seemed fundamental in the ABTS and hydroxyl radical scavenging capacities whereas the amino acids phenylalanine and histidine played an important role in the lipid peroxidation inhibitory activity of the peptides. The results reported in this study suggested that milk proteins could act as a carrier for the delivery of antioxidant compounds in the gastrointestinal tract possibly protecting the gastrointestinal tract itself from the oxidative damage.
关键词：In vitro gastrointestinal digestion; Antioxidant activity; Mass spectrometry; Peptides; Aromatic amino acids