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Effects of different drying methods on the structure, bioaccessibility, and bioavailability of selenium-enriched peptides from soybean sprouts

文献类型： 外文期刊

作者： Xiong, Yangyang 1 ; Fan, Bei 1 ; Li, Lin 1 ; Liu, Yanfang 1 ; Wang, Xinrui 1 ; Fei, Chengxin 1 ; Tong, Litao 1 ; Wang, Fengzhong 1 ; Huang, Yatao 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China

2.Chinese Acad Agr Sci, Western Agr Res Ctr, Changji, Peoples R China

3.Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Peoples R China

关键词： Selenium; Peptides; Antioxidant; Processing; Digestion and absorption

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 468 卷

页码：

收录情况： SCI

摘要： Selenium-enriched peptides (SePPs) were isolated from Se-enriched soybean sprouts as the selenium (Se) supplement. The preparation of SePPs was optimised, and their Se content, stability during drying, and absorption properties, were examined. The maximum in vitro antioxidant activity of SePPs was achieved after 5 h of alcalase, at 50 degrees C, pH 9, 3 % substrate concentration, and 5 % enzyme concentration. 58 peptides containing SeMet or SeCsy were found. Following different drying methods, the Se content dropped, and the cross-linked SePPs produced by freeze-drying had higher hydrophobicity, reduced free sulfhydryl concentration, and more potent in vitro antioxidant activity. In the Caco-2 monolayer cellular transport model, the transport efficiency of SePPs were significantly higher than those of selenite, and the binding of peptides enhanced the bioaccessibility and bioavailability of Se. The study elucidated the structure, composition, morphology bioaccessibility and bioavailabilityand of SePPs, providing support for SePPs functional food development.

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