黄河鲤鱼鳞明胶消化过程中的抗氧化活性

Changes in Antioxidant Activity of Gelatin Hydrolysates from Yellow River Carp(Cyprinus carpio haematopterus Temminck et Schlegel) Scale during Simulated Gastrointestinal Digestion

为探索黄河鲤鱼鳞明胶在体内的消化特性,在37℃条件下,先采用胃蛋白酶对黄河鲤鱼鳞明胶酶解2 h(p H 2.0),随后调整p H值至7.5,采用胰蛋白酶对其酶解2 h,考察黄河鲤鱼鳞明胶在模拟消化过程中的水解度变化规律。采用体外抗氧化模型考察了黄河鲤鱼鳞明胶在模拟消化过程中的羟自由基清除能力、超氧阴离子自由基清除能力、1,1-二苯基-2-三硝基苯肼自由基的清除能力、总还原力、脂质氧化抑制能力和金属离子螯合能力等抗氧化活性。结果表明,胃蛋白酶对黄河鲤鱼鳞明胶的消化能力较差,对其α链和β链的酶解作用较弱,而胰蛋白酶对黄河鲤鱼鳞明胶肽链有较强的酶解作用,黄河鲤鱼鳞明胶经模拟消化后水解度可达到16.9%,消化产物的抗氧化性能与其消化过程中水解度有较强的相关性。

In order to explore the in vivo digestion properties of scale gelatin from the Yellow River carp Cyprinus carpio haematopterus Temminck et Schlegel, a two-stage in vitro digestion model system（sequential treatment with pepsin for 2 h at p H 2.0 followed by pancreatin for 2 h at p H 7.5） was used to simulate the process of human gastrointestinal（GI） digestion to determine the digestibility of fish scale gelatin at 37 ℃. The change in hydrolysis degree of Yellow River carpscale gelatin（YSG） during simulated GI digestion was studied and its antioxidant activities（hydroxyl, superoxide and DPPH free radical scavenging capacities, reducing power, lipid peroxidation inhibition activity, and metal chelating activity） were investigated through in vitro models. The results showed very low digestive power of pepsin on the α chain and β chain of YSG compared with pancreatin. The final degree of hydrolysis from GI digestion was 16.9%. The antioxidant activity of fish scale gelatin was correlated with the degree of hydrolysis.