Isolation And Purification Of Glycoprotein From Enzymolysis Oat Powder And Its Antihypertensive Activities

Oats contain high-quality protein and functional polysaccharides,not only have the effect of reducing weight and reducing sugar,but also can reduce blood pressure and blood lipid viscosity.At present,there are many ways of oats processing,such as steaming,frying,baking,microwave treatment and extrusion expansion.Under the conditions of these processing methods,the protein and polysaccharide content and state of oats will change.Whether these changes will further affect the function of oats is worth exploring.In order to verify this hypothesis,the physiological activity of oat powder in different treatment methods was studied by mice experiment and in vitro simulated human gastrointestinal digestion experiment.Glycoprotein was extracted from oat powder which had great influence on activity,and the glycoprotein was characterized and the inhibition rate of ACE(Angiotensin Converting Enzyme)were explored.The results showed that the different oatmeal had an effect on the content of total cholesterol,triglyceride,LDL cholesterol and angiotensin converting enzyme in hyperlipidemic mice.Compared with the high fat group,the malondialdehyde content of the enzyme hydrolyzed oat powder group decreased 22.1%,the total cholesterol content of the mice in the enzymolysis group decreased by 22.1%,the triglyceride and LDL cholesterol content decreased 17.3% and 24.5% respectively,and the activity of vasotensin converting enzyme in serum and lung decreased by 15% and 11.3%respectively.The results of in vitro simulated gastrointestinal digestion showed that oatmeal had the ability of inhibiting ace in different treatment methods,but the inhibition rate of ace was the highest,reaching 88%.The glycoprotein was extracted from the enzymatic solution of oat flour by water-soluble alcohol precipitation method.The glycoprotein was purified and characterized by SDS PAGE,UV and infrared.The results showed that the glycosylation degree of oat protein was deepened,and its molecular weight was 45 kda,and the inhibition rate of ace was 75%.The results showed that the enzyme hydrolyzed oat glycoprotein group significantly reduced the activity of blood lipid and ace in the high fat group.In conclusion,glycoprotein is one of the functional factors that cause the effect of reducing blood pressure and lipid.The content of glycoprotein increases after the treatment of oatmeal,and the effect of reducing blood pressure and lipid is improved,which lays a theoretical foundation for the application of functional characteristics of enzymatic hydrolysis of oat flour.