Analysis of function of phosphopeptides from milk and egg phosphoproteins

牛奶和鸡蛋磷蛋白磷酸肽的功能分析

• 批准号: 09660289
• 负责人: AOKI Takayoshi
• 金额: $ 2.3万
• 依托单位: Kagoshima University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1997
• 资助国家: 日本
• 起止时间: 1997 至 1999
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09660289/
• 关键词: phosphopeptide; casein; riboflavin-binding protein; calcium; calcium phosphate; カゼインミセル; カゼイン; カルシウム; α_<s1>-カゼイン

Phosphopeptides were separated from the tryptic hydrolyzates of bovine αィイD2s1ィエD2-casein, bovine β-casein and egg white riboflavin-binding protein (RfBP). The inhibitory activity for calcium phosphate of these phosphopeptides was in the order of β-casein-4P (f1-25) > αィイD2s1ィエD2-casein-5P (f59-79) and RfBP (f182-204), suggesting that there was an optimum number of phosphate groups. Subsequently, the inhibitory activity of human β-casein phosphopeptides having 1-5 phosphate groups were examined. Human β-casein phosphopeptides having 4 and 5 phosphate groups showed the highest inhibitory activity.The calcium absorption rate determined by the radioisotope method was in the order of casein diet > RfBP diet >soy protein diet. The soluble calcium percent in the small intestine was in the order of RfBP diet > casein diet > soy protein diet. These results suggested that phosphoprotein having higher calcium phosphate-solubilizing ability did not always show higher calcium absorption rate, and that there was an optimum number of phosphate groups in the calcium absorption-stimulating ability.The method for the preparation micellar calcium phosphate (MCP)-phosphopeptides complex was established. The excellent bioavailability of MCP-phosphopeptides in rats was shown.

将磷酸化物与牛αααα</s> </s> </s> </s> </s> ein（RFBP）分离。 F1-25）>和RFBP（F182-204），表明最佳数量的磷酸盐，是具有1-5人β-蛋白磷酸肽的抑制性活性抑制性吸收率是通过放射性同位素方法确定的，是酪蛋白饮食> RFBP饮食> RFBP饮食>酪蛋白饮食>大豆蛋白饮食的可溶性钙百分比。始终显示出较高的钙吸收率，并表明有最佳的钙吸收刺激能力。在显示了大鼠中McP-磷酸ti剂的优秀生物利用度。

项目成果

Takayoshi Aoki, Yasuhiro Toba, Tomoki Nakano, Toshihide Iwashita, Yasushi Sugimoto, Hisham R. Ibrahim, Yasuhiro Toba, Seiichiro Aoe, and Ichiro Nakajima: "Preparation and characterization of micellar calcium phoshpate and casein phosphopeptide complex"Jou

Takayoshi Aoki、Yasuhiro Toba、Tomoki Nakano、Toshihide Iwashita、Yasushi Sugimoto、Hisham R. Ibrahim、Yasuhiro Toba、Seiichiro Aoe 和 Ichiro Nakajima：“胶束磷酸钙和酪蛋白磷酸肽复合物的制备和表征”Jou

青木孝良: "カルシウム素材としての牛乳ミセル性リン酸カルシウム"New Food Industry. 42・3. 9-16 (2000)

Takayoshi Aoki：“作为钙材料的乳胶束磷酸钙”新食品工业42・3（2000）。

Takayoshi Aoki: "Preparation and characterization of micellar calcium phosphate-phosphopeptide complex" Journal of Nutritional Science and Vitaminology. 44,3. 447-456 (1998)

Takayoshi Aoki：“胶束磷酸钙-磷酸肽复合物的制备和表征”营养科学与维生素学杂志。

青木孝良外7名: "Preparation and characterization of micellar calcium phosphate and casein phosphopeptide complex"Journal of Nutritional Science and Vitaminology. 44. 447-456 (1998)

Takayoshi Aoki 等 7 人：“胶束磷酸钙和酪蛋白磷酸肽复合物的制备和表征”营养科学与维生素学杂志 44. 447-456 (1998)。

Tomoki Nakano, Yasushi Sugimoto, Hisham R.Ibrahim, Yasuhiro Toba, Seiichiro Aoe, and Takayoshi Aoki: "Preparation of milk calcium salts by using casein phosphopeptides and their characterization"Preparative Biochemistry & Biotechnology. (in press).

Tomoki Nakano、Yasushi Sugimoto、Hisham R.Ibrahim、Yasuhiro Toba、Seiichiro Aoe 和 Takayoshi Aoki：“使用酪蛋白磷酸肽制备乳钙盐及其表征”制备生物化学