《Food Science and Human Wellness》期刊是中科院一区TOP期刊、中国科技期刊卓越行动计划高起点期刊，目前影响因子7.0，主要发表食品科学、营养学、免疫学和跨领域研究的最新科学成果。
该论文通过体外模拟消化模型，阐明了食源性寡肽KRQKYD在胃肠模拟消化环境中的稳定性情况及在肠道中的吸收转运机制。同时，采用细胞和小鼠试验模型，揭示了食源性寡肽预防和改善酒精性肝损伤的构效关系，为食源性寡肽的生产应用提供了重要的理论支撑。（稿源单位审核：庚丽娜 责任编辑：陈沭文）
Fig. 1. (A) Effects of alcohol concentration on HHL-5 cell viability; (B) Effects of KRQKYD concentration on HHL-5 cell viability; (C) Effects of the KRQKYD on HHL-5 cell viability in an model of alcohol-induced HHL-5 cells damage (alcohol concentration: 500 mmol/L, KRQKYD concentration: 1, 2, 3 and 4 μmol/mL); (D) Effects of KRQKYD concentration on Caco-2 cell viability. #P< 0.05 vs. the CTRL group, ⁎P < 0.05 vs. the EtOH group, &indicates significant difference between sample groups (P < 0.05).
Fig. 2. (A-C) Effects of the KRQKYD pre-treatment with different temperatures (20−100 °C) on the levels of AST, ALT and MDA on the model of alcohol-induced HHL-5 cells damage; (D-F) Effects of the KRQKYD pre-treatment with different pH (3.0−11.0) on the levels of AST, ALT and MDA on the model of alcohol-induced HHL-5 cells damage; (G-I) Effects of the KRQKYD pre-treatment with different concentrations of NaCl (1 %−7 %) on the levels of AST, ALT and MDA on the model of alcohol-induced HHL-5 cells damage; #P< 0.05 vs. the CTRL group, ⁎P < 0.05 vs. the EtOH group, &indicates significant difference between sample groups (P < 0.05).
Fig. 3. (A) Effect of pre-treatment at different temperatures on content of KRQKYD; (B) Effect of pre-treatment with different pH on content of KRQKYD; (C) Effects of the KRQKYD pre-treatment with different temperatures on morphology by transmission electron microscope; (D) The total particles of RP-HPLC of KRQKYD pre-treatment at pH 11.0; (E-F) Identification of the molecular weight and amino acid sequence of the peak at 7.06 and 9.74 min by TOF/MS spectrum. &indicates significant difference between sample groups (P < 0.05).
Fig. 4. (A-C) Effects of the KRQKYD pre-treatment with pepsin/trypsin-simulated gastrointestinal digestion on the levels of AST, ALT and MDA on the model of alcohol-induced HHL-5 cells damage; (D) Effects of the KRQKYD pre-treatment with pepsin/trypsin-simulated gastrointestinal digestion on the content of KRQKYD; (E) The total particles of RP-HPLC of KRQKYD pre-treatment with trypsin-simulated intestinal digestion; (F-K) Identification of the molecular weight and amino acid sequence of the peak at 3.39, 6.08, 9.74, 17.21, 20.34 and 22.03 min by TOF/MS spectrum; (L-N) Effects of KRQKYD on serum concentrations of ALT, AST and MDA in male mice fed a control diet or an ethanol-containing diet with or without KRQKYD for 35 days. #P< 0.05 vs. the CTRL group, ⁎P < 0.05 vs. the EtOH group, &indicates significant difference between sample groups (P < 0.05).
Fig. 5. (A) Transepithelial electrical of Caco-2 monolayers at different growth times; (B) Stability of KRQKYD (1 mmol/L in HBSS, pH 7.4) in AP side of Caco-2 cell monolayers within 2 h; (C) Effects of incubation time on the apparent permeability coefficient of KRQKYD across Caco-2 cell monolayers; (D-E) The concentrations of KRQKYD in serum and liver; (F) The small intestine tight junction protein expression levels of Claudin-1 and Occludin were detected by Western blot analysis; (G) A biopsy of the small intestine was stained with Alcian blue. #P< 0.05 vs. the CTRL group, ⁎P < 0.05 vs. the EtOH group, ⁎⁎in figures indicate significant differences (P < 0.05).
Fig. 6. Effects of various compounds (wortmannin, cytochalasin D, Gly-Pro and sodium azide) on the apparent permeability coefficient of KRQKYD across Caco-2 cell monolayers; ⁎⁎in figures indicate significant differences (P < 0.05).
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肉与肉制品 蛋与蛋制品 水产品 奶及奶制品
豆及豆制品 果蔬及果蔬制品 大米及米制品 食用菌
炎症性肠病 糖尿病 肝病 神经疾病
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