蛋白水解物对DNA和红细胞氧化损伤的保护作用

Protective Effect of Protein Hydrolysates against DNA and Erythrocytes Oxidative Damage

目的:研究鹿茸蛋白和大豆分离蛋白水解物对DNA和红细胞氧化损伤的保护作用。方法:以H2O2和AAPH诱导DNA和红细胞氧化损伤,采用DNA琼脂糖凝胶电泳和分光光度法分别评价蛋白水解物对DNA氧化损伤和红细胞溶血的影响。结果:鹿茸蛋白模拟胃肠消化物,鹿茸蛋白碱性蛋白酶水解物,大豆分离蛋白模拟胃肠消化物和大豆分离蛋白碱性蛋白酶水解物对H2O2和AAPH诱导的DNA和红细胞氧化损伤均具有保护作用。综合分析结果:大豆分离蛋白模拟胃肠消化物的抗氧化作用最强,抑制H2O2和AAPH诱导的DNA氧化损伤和红细胞溶血的IC50值分别为10.5,1.4,3.5 mg/m L和2.2 mg/m L。结论:大豆分离蛋白模拟胃肠消化物具有良好的抗氧化作用,能保护离体DNA和红细胞免受自由基诱导的氧化损伤,将其用于功能性食品和保健品具有较好的开发和应用价值。

Objective： The objective of the study was to examine the protective effect of velvet antler protein（VAP）hydrolyates and soy protein isolate（SPI） hydrolysates on oxidative damage to DNA and erythrocytes. Methods： Oxidative damage of DNA and erythrocytes were induced by H2O2 and AAPH. The effects of protein hydrolystes on oxidative DNA damage and erythrocyte hemolysis were evaluated by DNA agarose gel electrophoresis and spectrophotometry, respectively.Results： VAP-simulated gastrointestinal digest（SGD）, VAP- alkaline protease hydrolysate（APH）, SPI-SGD and SPIAPH showed protective effect on H2O2 and AAPH induced oxidative damage to DNA and erythrocytes. According to comprehensive analysis, SPI-SGD exhibited the highest antioxidant effect of all. The IC50 values for SPI-SGD on the inhibition of H2O2 and AAPH induced oxidative DNA damage and erythrocytes hemolysis were 10.5 mg/m L, 1.4 mg/m L,3.5 mg/m L and 2.2 mg/m L, respectively. Conclusion： SPI-SGD had good antioxidant activity. It can prevent DNA and erythrocytes suffering from oxidative damage caused by free radical in vitro. With a good prospect of development and utilization, it could be used as a functional food or nutraceutical product.