Profiling of multiphosphorylated peptides in kefir and their release during simulated gastrointestinal digestion

Beitrag in einer Fachzeitschrift
(Originalarbeit)


Details zur Publikation

Autorinnen und Autoren: Savastano ML, Liu Y, Ebner J, Dittrich D, Haus S, Gensberger-Reigl S, Pischetsrieder M
Zeitschrift: ACS Omega
Jahr der Veröffentlichung: 2019
Band: 4
Seitenbereich: 7963-7970
ISSN: 2470-1343
Sprache: Englisch


Abstract

Casein phosphopeptides are multiphosphorylated
milk peptides, which can have anticariogenic activity and improve mineral
absorption by binding bivalent metal ions. The present study investigated
phosphopeptides in kefir, because fermentation may lead to their enhanced
release from milk proteins. After selective enrichment by hydroxyapatite
extraction, phosphopeptides and their phosphorylation degree were identified by
MALDI-TOF-MS before and after enzymatic dephosphorylation. Peptide structures
were determined by UHPLC–ESI–MS/MS revealing 27 phosphopeptides in kefir,
including nine peptides containing the motif pSpSpSEE, which binds minerals most
efficiently. The majority (18) of phosphopeptides derived from β-casein,
but only three from the most abundant milk protein αs1-casein.
After simulated gastrointestinal digestion,
MALDI-TOF-MS analysis detected eight putative phosphopeptides in kefir; four of
which were assigned by UHPLC–ESI–MS/MS to αs2-casein124-133,
αs2-casein137-146, β-casein30-40,
and κ-casein147-161. These results indicate that kefir is a good
dietary source of multiphosphorylated peptides.


FAU-Autorinnen und Autoren / FAU-Herausgeberinnen und Herausgeber

Dittrich, Daniel
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Ebner, Jennifer
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Gensberger-Reigl, Sabrina Dr.
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Liu, Yufang
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Pischetsrieder, Monika Prof. Dr.
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Savastano, Maria Luisa
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)


Zitierweisen

APA:
Savastano, M.L., Liu, Y., Ebner, J., Dittrich, D., Haus, S., Gensberger-Reigl, S., & Pischetsrieder, M. (2019). Profiling of multiphosphorylated peptides in kefir and their release during simulated gastrointestinal digestion. ACS Omega, 4, 7963-7970. https://dx.doi.org/10.1021/acsomega.8b03105

MLA:
Savastano, Maria Luisa, et al. "Profiling of multiphosphorylated peptides in kefir and their release during simulated gastrointestinal digestion." ACS Omega 4 (2019): 7963-7970.

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Zuletzt aktualisiert 2019-07-06 um 09:53