鱿鱼蛋白抗氧化肽的稳定性及抗疲劳和抗癌活性

The stability of antioxidant peptides from squid and their anti-fatigue and anti-cancer activities

以鱿鱼抗氧化肽清除DPPH自由基和羟自由基的活性变化为指标,研究了温度、p H、金属离子、防腐剂和食品配料对鱿鱼抗氧化肽的抗氧化稳定性的影响,同时对鱿鱼抗氧化肽的抗疲劳和抗癌活性进行了初步研究。实验结果表明:鱿鱼抗氧化肽具有较强的耐热性,加热到100℃,仍能保持94%以上的活性;在酸性环境中活性保持较好,在碱性条件下活性丧失较快;蔗糖、Na Cl对鱿鱼抗氧化肽的稳定性影响不明显,而葡萄糖和苯甲酸钠会明显降低鱿鱼抗氧化肽活性(p<0.05);Ca^(2+)、Mg^(2+)、Zn^(2+)、Cu^(2+)金属离子对鱿鱼抗氧化肽稳定性均有不同程度的影响,影响顺序为:Cu^(2+)>Zn^(2+)>Mg^(2+)>Ca^(2+)。鱿鱼抗氧化肽有较好的抗疲劳活性,与空白相比,抗氧化肽可以延长小鼠力竭游泳时间达到23%~36%。鱿鱼抗氧化肽对胃癌细胞SGC-7901的增殖有明显的抑制作用,半数抑制率EC50为21.10 mg/m L。所以鱿鱼抗氧化肽是一种具有抗疲劳和抗癌活性且性质相对稳定的活性肽。

The change of scavenging activity on DPPH and hydroxyl free radicals of antioxidant peptides from squid was used as the index to study the effect of temperature,p H,different metal ions,preservatives and food ingredients on antioxidation stability of the peptides. At the same time,the anti-fatigue and anti-cancer activities of antioxidant peptides from squid were preliminarily studied.The results showed that antioxidant peptides from squid had strong heat-resistance,still maintaining more than 94% of the activity when heated to 100 ℃.The peptides maintained high activity under acidic conditions,but losed their activity under alkaline conditions.Surcrose and Na Cl had little effects on their antioxidation stability,but glucose and sodium benzoate lowered the oxidation stability of antioxidant peptides from squid（ p 0.05）.Metal ions such as Ca^2＋,Mg^2＋,Zn^2＋and Cu^2＋affected the stability and the order was Cu^2＋ 〉Zn^2＋〉 Mg^2＋ 〉Ca^2＋. Antioxidant peptides from squid had better anti-fatigue activity.Compared with the blank,antioxidant peptides could prolong the exhaustive swimming time of mice to 23% -36%.Antioxidant peptides from squid had significant inhibition on proliferation of gastric cancer cell SGC-7901.The inhibition rate of EC50 was 21.10 mg/m L.Therefore,the antioxidant peptides from squid were a kind of active peptide with anti-fatigue,anti-cancer activity and stable property.