黄鲫蛋白肽湿热杀菌条件下晚期糖基化终末产物（AGEs）的形成机理及其肠道吸收分子机制

项目名称： 黄鲫蛋白肽湿热杀菌条件下晚期糖基化终末产物（AGEs）的形成机理及其肠道吸收分子机制

项目编号： No.31671959

项目类型： 面上项目

立项/批准年度： 2017

项目学科： 食品科学、农学基础与作物学

项目作者： 宋茹

作者单位： 浙江海洋大学

项目金额： 25万元

中文摘要： 内源性晚期糖基化终末产物（AGEs）已被证实与糖尿病等多种疾病发生有关，食源性AGEs的摄入无疑是人体内源性AGEs累积的主要途径，至今有关肽类AGEs的形成机制及动态吸收研究还相对薄弱。课题组前期研究发现黄鲫蛋白肽经湿热杀菌可显著增强其生物活性，但是加热过程中美拉德反应也是食源性AGEs形成主要途径。本课题以黄鲫蛋白肽湿热杀菌产物为研究对象，探究AGEs的形成机理，紧密围绕肠吸收研究热点，探讨黄鲫蛋白肽AGEs的肠吸收机制。拟开展主要研究有：分析黄鲫蛋白肽的美拉德反应标志肽特性，构建标志肽—葡萄糖反应体系，建立多元动力学反应方程揭示AGEs形成标志物—羧甲基赖氨酸（CML）的形成机理，阐明黄鲫蛋白肽AGEs的消化性、小肠吸收性。课题研究结果将为肽类AGEs的形成机理研究奠定理论基础，也为肽类AGEs的肠吸收机制研究提供技术依据。

中文关键词： 黄鲫蛋白肽；湿热杀菌；晚期糖基化终末产物；形成机理；肠道吸收分子机制

英文摘要： It has been confirmed that many diseases, such as diabetes, are related with advanced glycation end products (AGEs). Food source AGEs intake is undoubtedly considered as the major way to accumulate in human body as endogenous AGEs. To date, the research work on the formation mechanism and kinetic absorption of peptide foods source AGEs are relatively scarce. In our previous study, we found that moist heat sterilization is an effective approach for half-fin anchovy peptides to enhance their biological activities. However, endogenous AGEs are also formed mainly by Maillard reaction during the heat processing of foods. The project is attempting to reveal the formation mechanism of AGEs and to investigate the in vitro mechanism of intestinal absorption using half-fin anchovy peptides as a sample of aquatic peptide foods through moist heat sterilization technology. The main works in this study are composed of: (1) characterization of the marker peptide of half-fin anchovy peptides during Maillard reaction, and establishment the reaction system between the marker peptide and glucose; (2) constructing multiple reaction formulas for kinetics study and revealing the formation mechanism of AGEs from half-fin anchovy peptides via heat sterilization using carboxymethyl lysine (CML) as the marker; (3) elucidating the mechanism of absorption in vitro of half-fin anchovy peptides AGEs after heated sterilization treatments in terms of digestibility and absorption pathway in intestine. The research results can establish the formation mechanism of AGEs from peptide products after moist heat sterilization. Moreover, the results will provide the technical guidelines for AGEs of aquatic protein peptides on impacting the mechanism of intestinal absorption in vitro.

英文关键词： Half-fin anchovy peptides;moist heat sterilization;advanced glycation endproducts;formation mechanism;molecular mechanism of intestinal absorption