Preparation and Activity of Hypolipidemic Peptides from Mengku-dayecha Protein by Enzymatic Hydrolysis

Abstract

Taking the Mengku-dayecha protein extracted by alkaline extraction and acid precipitation method as the research object, taking the binding capacity of sodium taurocholate as the inspection index, the preparation process of Mengku-dayecha protein hypolipidemic peptides was optimized through single factor experiment and response surface analysis, and the optimal technology was determined. Under the conditions, the enzymatic hydrolysate was evaluated for lipid-lowering activity and amino acid composition analysis. The results showed that the best preparation conditions for Mengku-dayecha protein hypolipidemic peptides were pepsin hydrolysis for 3 h, pH2.1, substrate concentration 2.7%, enzyme substrate ratio 0.3%, and temperature 37 ℃. Under these conditions, the binding capacity of sodium taurocholate was (70.92%±0.12%). The activity evaluation results showed that the tea protein hydrolysate showed good activity in three in vitro evaluation indicators of lipid-lowering activity: The binding capacity of sodium taurocholate (EC50=6.466 mg/mL), the inhibition of pancreatic lipase (IC50=0.310 mg/mL) and the inhibition of cholesterol esterase (IC50=1.557 mg/mL). Amino acid analysis showed that the obtained Mengku-dayecha protein hypolipidemic peptides was rich in essential amino acids (34.35%), hydrophobic amino acids (31.94%) and acidic amino acids (41.06%).

Keywords

• mengku-dayecha protein
• enzymatic hydrolysis
• hypolipidemic peptides
• response surface optimization
• hypolipidemic activity
• amino acid composition