研究在体外消化过程中蛋白凝胶结构对肽动力学模型的影响

       关键词：定量质谱，肽表达，蛋白交联
       出版时间：Food Research International (2016).http://dx.doi.org/10.1016/j.foodres.2016.01.004
       This study aimed to explore how food structure, in the form of different egg white gel matrices, impacts the peptide kinetics profiles using an in vitro model that simulated digestion in the adult gastrointestinal tract. 
Four different gel matrices were prepared by heating egg white gel solutions using different combinations of pH and ionic strength. Label-free quantitative peptidomics and statistical analysis of the resulting kinetics profiles were performed. The 3231 identified peptides were distributed in 7 clusters based on “Gel structure × Digestion time” interaction coefficients, indicating that peptide kinetics profiles were greatly influenced by the gel structure. Moreover, the protein within the gel from which the peptides were released was highly significantly correlated with the peptide clusters, demonstrating that the influence of the gel structure varied according to the protein in question. 
Such findings may have nutritional relevance in vivo as they imply that the peptides reaching the intestine are different according to the initial EWgel structure.
       该研究旨在通过体外（成人胃肠道末端）消化模型研究食品结构(以不同的蛋白凝胶矩阵的形式)如何影响肽动力学模型。
       使用组合不同pH和离子交联，通过加热蛋白凝胶溶液制备4种不同的凝胶矩阵。研究肽动力学模型中Free-标记的定性肽表达和数据分析。基于凝胶结构×消化时间交联系数将3231个鉴定的肽被分布到7个簇中，表明凝胶结构对肽动力学模型有很大的影响。此外，从凝胶中的蛋白释放出来得肽与肽簇有高显著的相关性，表明凝胶结构对不同蛋白的影响仍在研究中。

       本文研究可能有着体外影响相关性，因为其暗示着根据起始的EWgel结构，到达小肠中的肽是不同的。

       Schematization of the data transformation, from intensity values at different digestion time points to “Gel structure × Digestion time” interaction coefficients.
       数据转变的构型图，从在不同的消化时间点的强度值到凝胶结构×消化时间交联系数