2-谷氨酰基化提高雞肉蛋白酶解物的滋味及Caco-2細(xì)胞中的抗炎效果

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Abstract：To improve the processingandutilization valueofchicken protein，they-glutamylationconditionsof chicken protein hydrolysates （CPH）wereoptimized basedon sensory scores.Acomparative evaluation was performed on the taste characteristicsand anti-inflammatory effects of CPHand γ -glutamylated CPH（GCPH）.Theresultsshowed thatunder optimized conditions 7% （m/m） glutamine， 4% （m/m） glutaminase，and glutaminase treatment for 3h ），the salty，ummi， andkokumi tasteof CPH was enhancedobviously.After enzymaticdigestionofchicken proteins，therelativecontents of peptides with molecular mass of 3-5 and were increased， the relative contents of macromolecular proteins with molecular mass >5kDa decreased，and the relative contents of peptides with molecular mass <1 kDa increased significantly. The free amino acid content of GCPH was significantly lower than that of CPH（（145.0O versus 208.30mg/g P<0.05 ） After γ -glutamylation，11y- [Glu]n -AA n=1 or 2） and 9γ -Glu-AA-AA were converted into γ -glutamyl peptides. Additionof 10mg/mL CPH or GCPH significantly down-regulated pro-inflammatory factors in Caco-2 cells model （P<0.05 ，and the anti-inflammatory effectof GCPH was beter thanthatof CPH，indicatingthatbothCPHand GCPHmitigate inflammatory response， the latter being more effective.

Keywords：chicken protein;y-glutamylation; glutaminase;anti-inflammatory effect DOI：10.7506/rlyj1001-8123-20241031-289

中圖分類號(hào)：TS251.1

文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1001-8123（2025）07-0013-07

引文格式：

肖冬悅，張毓強(qiáng)，董浩，等.γ-谷氨酰基化提高雞肉蛋白酶解物的滋味及Caco-2細(xì)胞中的抗炎效果[J].肉類研究，2025，39（7）：13-19.DOI：10.7506/rlyj1001-8123-20241031-289. http：//www.rlyj.net.cn

收稿日期：2024-10-31

基金項(xiàng)目：廣東省基礎(chǔ)與應(yīng)用基礎(chǔ)研究基金項(xiàng)目；廣東省自然科學(xué)基金面上項(xiàng)目（2023A1515010934）

第一作者簡(jiǎn)介：肖冬悅（2000—）（ORCID：0009-0001-5418-324X），女，碩士研究生，研究方向?yàn)槭称凤L(fēng)味化學(xué)。（剩余16785字）