鸡蛋黄蛋白质水解产物制备及其对MC3TE1细胞增殖分化的影响.PDF

※生物工程 食品科学 2017, Vol.38, No.22 95 鸡蛋黄蛋白质水解产物制备及其对MC3T3-E1 细胞增殖分化的影响 陈宏杰，金永国，马美湖* （华中农业大学食品科技学院，湖北武汉 430070 ） 摘  要：鸡蛋黄经脱脂得到蛋黄蛋白质，直接以MC3T3-E1细胞增殖活力为指标，对水解条件进行优化，从而制备 蛋黄蛋白质水解产物（egg yolk proteins hydrolysate，EYPH ）并对其促MC3T3-E1细胞增殖分化的活性进行研究。结 果表明：在对比胰蛋白酶与风味蛋白酶水解过程中，发现单一胰蛋白酶反应得到产物活性最好，胰蛋白酶反应的最 佳水解条件为水解时间6 h 、水解温度37 ℃、酶与底物质量比1∶50 、pH 8.0 。EYPH使MC3T3-E1细胞增殖活力得到 提高，为129.89%，细胞周期分析得到S期细胞增加了4.69%，这2 个方面证实EYPH对MC3T3-E1细胞的增殖活力有 显著的提高。EYPH对MC3T3-E1细胞分化矿化有显著影响，碱性磷酸酶活力提高了9.1%；刺激骨钙素分泌，其含 / 量上升2 mg mL ；形成更多的矿化结节。此外，EYPH还能刺激RUNX2特异性转录因子的基因表达，表达量提高了 6.12 倍。结果说明EYPH对成骨细胞MC3T3-E1增殖分化有显著的促进作用，因此，EYPH对于抗骨质疏松方面有较 好的应用潜力，为开发其功能性食品提供一定的数据参考。 关键词：蛋黄蛋白质水解产物；水解条件；MC3T3-E1细胞；增殖；分化 Preparation of Egg Yolk Protein Hydrolysate and Its Effect on Proliferation and Differentiation of MC3T3-E1 Cells * CHEN Hongjie, JIN Yongguo, MA Meihu (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) Abstract: In this study, the hydrolysis conditions for preparing egg yolk protein hydrolysate (EYPH) from defatted egg yolk were optimized based on the viability of MC3T3-E1 cells when cultured in the presence of EYPH. Additionally, we also evaluated the promoting effect of EYPH on proliferation and differentiation of MC3T3-E1 cells. The results showed that the hydrolysis with trypsin alone yielded a product with stronger cell proliferation promoting activity than when it was used in combination with flavourzyme. The optimum hydrolysis conditions for trypsin were as follows: hydrolysis time, 6 h; temperature, 37 ℃; enzyme