海参多肽的抗氧化性能研究

Antioxidant activity of peptide fractions from sea cucumber protein hydrolysates

利用海参自身的蛋白酶使其机体自溶,研究酶解液中不同分子量的海参多肽的抗氧化活性。采用超滤膜将海参酶解液分级分离,得到SPHI(>10kDa)、SPHII(5～10kDa)、SPHIII(3～5kDa)、SPHIV(<3kDa)4个分子量范围的海参多肽。采用化学发光体系,通过测定不同分子量海参多肽清除.OH/O2-·/H2O2的IC50,比较不同分子量海参多肽的抗氧化性,以VC做阳性对照。结果表明,4种组分对3种活性氧(ROS)的清除能力均强于VC,4种组分对3种活性氧的清除顺序分别是SPHIV>SPHIII>SPHII>SPHI。说明海参多肽对3种活性氧均有良好的清除效果,并呈现量效关系。

To identify the antioxidative peptides of different molecular weight from the sea cucumber, gelatin was hydrolyzed by an autolytic process. Sea cucumber frame protein hydrolysate （SPH） was fractionated according to the molecular basis into four major types of SPH I （above 10 kDa）, SPH II （5～10 kDa）, SPH III （3～5 kDa） and SPH IV （below 3 kDa） using an ultrafiltration （UF） membrane bioreactor system, respectively. The antioxidant activity of SPHs was compared by determining the IC50（half inhibit concentration）against superoxide anion （O2-·）, hydroxy radical （·OH） and hydrogen peroxide （H2O2） using chemiluminescence （CL）. A natural antioxidant, ascorbic acid was used as positive control. The SPHs have higher antioxidative activity than VC; The antioxidative activity of the four peptides from SPHs decreased in the order SPH IV SPH III SPH II SPH I. The SPHs have remarkable activity to scavenge reactive oxygen species （ROS）. A good correlation existed between the amount of peptides and antioxidant activity.