蜂王浆蛋白肽的制备及其降血糖和抗氧化活性研究

Preparation,Hypoglycemic and Antioxidative Activity of Peptide from Royal Jelly Protein

目的:研究蜂王浆蛋白的最佳酶解工艺条件,并分析所制备酶解肽的氨基酸组成、分子量分布、降血糖及抗氧化活性。方法:以蜂王浆为原料,采用碱提酸沉法提取蜂王浆粗蛋白,以α-葡萄糖苷酶抑制率和ABTS自由基清除率为评价指标,筛选出酶解蜂王浆蛋白制备降血糖及抗氧化活性肽的最佳蛋白酶,并研究蜂王浆酶解肽的体外降血糖和抗氧化活性。结果:蜂王浆降血糖及抗氧化活性肽的最佳制备工艺为:以酸性蛋白酶为酶制剂,酶添加量为6000 U/g,酶解温度为43℃,酶解pH为4.0,酶解时间为4 h,料液比为1∶10。在上述条件下,制备的蜂王浆蛋白肽的氨基酸总量为82.19%,相对分子质量集中在1000 Da以下。蜂王浆蛋白肽对α-葡萄糖苷酶的半抑制浓度(IC50)为6.94 mg/mL,清除ABTS自由基、羟自由基、1,1-二苯基-2-三硝基苯肼(DPPH)自由基及超氧阴离子自由基的半抑制浓度(IC50)分别为14.18、0.45、11.02和18.38 mg/mL。试验结果表明,蜂王浆蛋白肽具有一定的降血糖和抗氧化活性,可为蜂王浆高值化利用及活性肽产品开发提供理论依据。

Objective:To optimize the enzymatic hydrolysis conditions of royal jelly protein,and analyze the amino acid composition,molecular weight distribution,hypoglycemic and antioxidant activities of the hydrolyzed peptides.Methods:Taking royal jelly as raw material,the royal jelly protein was extracted using alkali-extracting method.Screening the optimal protease for enzymatic hydrolysis of royal jelly protein was carried out with α-glucosidase inhibition capacity and ABTS free radical scavenging rate as indicators.The hypoglycemic and antioxidant activities in vitro of royal jelly peptide prepared under the optimal conditions were also evaluated.Results indicated that the optimal conditions for preparing hypoglycemic and antioxidant peptide were as follows:Acid protease,emzyme-protein ratio of 6000 U/g,enzymolysis temperature of 43℃,enzymolysis pH of 4.0,enzymolysis time of 4 h,liquid-to-material of 1∶10.Under above conditions,the total amino acids content of obtained royal jelly peptide was 82.19%,and the relative molecular weight was less than 1000 Da.The IC50 value of royal jelly peptide for α-glucosidase inhibition capacity was 6.94 mg/mL.The IC50 values of royal jelly peptide for ABTS,hydroxyl,DPPH and superoxide anion radicals scavenging ability were 14.18,0.45,11.02 and 18.38 mg/mL,respectively.Results indicated that the royal jelly peptide exhibited hypoglycemic and antioxidant activity.Thus,it can provide theoretical basis for high value utilization of royal jelly and development of active peptide products.