燕窝消化特性的体外实验

Study on in vitro Digestion Characteristics of Bird’s Nest

摘要:

燕窝是传统的滋补食品，营养价值丰富，但是关于其消化特性的报道较少。现通过体外实验模拟炖煮燕窝的胃肠消化过程，结果如下：炖煮燕窝经过消化后，蛋白质溶解度从13.85%增加到47.23%，总糖溶解度从7.49%增加到39.02%，唾液酸溶解度从18.69%增加到44.24%。其中17.41%的唾液酸以游离形式存在，11.85%与糖链结合，14.98%与蛋白质结合。燕窝蛋白质水解度为11.54%，生成的多肽中 50%为低聚肽。单糖组成分析表明，燕窝中O型糖蛋白溶解度较低，N型糖蛋白溶解度更高。糖蛋白染色结果显示，糖蛋白被水解成3.7×10⁴~1.5×10⁵的若干条带，且糖链与蛋白质结合紧密。消化过程中未溶解的蛋白质二级结构以β-折叠和α-螺旋为主。作者对燕窝消化过程中的化学组成进行了全面测定，为进一步开发高胃肠消化特性的燕窝新产品提供理论支撑。

Abstract:

Bird’s nest is a traditional nourishing food with rich nutritional value, however, there are few reports on its digestive characteristics. The gastrointestinal digestion of stewed bird’s nest was simulated through in vitro experiments in this research. The results showed that the solubility of protein, total sugar acid after the digestion of stewed bird’s nest increased from 13.85% to 47.23%, from 7.49% to 39.02%, and from 18.69% to 44.24%, respectively. For sialic acid, 17.41% existed in free form, 11.85% bound to glycan and 14.98% bound to protein. The degree of hydrolysis of bird’s nest protein was 11.54%, and 50% of the peptides were oligopeptides. Monosaccharide composition analysis showed that the solubility of O-type glycoprotein was lower than that of N-type glycoprotein. Glycoprotein staining showed that glycoproteins were hydrolyzed into several bands between 3.7×10⁴~1.5×10⁵, and the glycochain was tightly bound to the protein. The secondary structure of undissolved proteins during digestion was mainly β-fold and α-helix. The changes of chemical composition of the bird's nest during digestion process was comprehensively studied in this work, which could provide theoretical support for further development of new bird's nest products with high gastrointestinal digestion characteristics.