体外消化对三文鱼皮胶原低聚肽抗氧化活性的影响

Effect of in Vitro Digestion on Antioxidant Activity of Salmon Skin Collagen Oligopeptides

本研究以三文鱼皮为原料通过酶解法制备三文鱼皮胶原低聚肽,并进行体外模拟消化实验,通过分子量分布分析、DPPH自由基清除能力、羟自由基清除能力、总抗氧化能力(ABTS法)以及活性氧ROS实验,探究三文鱼皮胶原低聚肽经模拟胃、肠道消化后抗氧化活性的变化。结果表明:经模拟消化实验后,三文鱼皮胶原低聚肽的重均分子量轻微减少,变化不超过4%;胃蛋白酶消化前后,DPPH自由基清除能力IC 50值分别为11.1、12.3 mg/mL,胰蛋白酶消化前后,IC 50值分别为12.5、14.6 mg/mL;胃蛋白酶消化前后,羟自由基清除能力IC 50值分别为12.2、13.2 mg/mL,胰蛋白酶消化前后,IC 50值分别为10.7、11.5 mg/mL;胃蛋白酶消化后,总抗氧化能力下降不超过13%,胰蛋白酶消化后,总抗氧化能力下降不超过19%;胃蛋白酶消化后,ROS清除能力提高不超过3%,胰蛋白酶消化后,ROS清除能力提高不超过5%。这表明三文鱼皮胶原低聚肽具有良好的消化稳定性和抗氧化活性,为其在抗氧化功能性食品的开发提供了理论基础。

In this research,salmon skin collagen oligopeptides(SSCP)were prepared by enzymatic hydrolysis using salmon skin and subjected to in vitro digestion experiments.Through molecular weight distribution analysis,DPPH free radical scavenging activity,hydroxyl radical scavenging activity,total antioxidant capacity(ABTS method)and reactive oxygen species(ROS)experiment,the antioxidant properties of SSCP were explored before and after in vitro digestion.The results showed that the weight average molecular weight of SSCP decreased slightly after the simulated digestion experiment,with a change of no more than 4%;before and after pepsin digestion,the IC 50 values of DPPH free radical scavenging activity were 11.1 and 12.3 mg/mL,respectively,and before and after trypsin digestion,the IC 50 values were 12.5 and 14.6 mg/mL,respectively;before and after pepsin digestion,IC 50 values of hydroxyl radical scavenging activity were 12.2 and 13.2 mg/mL,respectively,and before and after trypsin digestion,IC 50 values were 10.7 and 11.5 mg/mL,respectively;after pepsin digestion,the total antioxidant capacity decreased by no more than 13%,and after trypsin digestion,the total antioxidant capacity decreased by no more than 19%;after pepsin digestion,the ROS scavenging activity increased by no more than 3%,and after trypsin digestion,the ROS scavenging activity increased by no more than 5%.This indicated that SSCP had good digestive stability and antioxidant activity,which provided a theoretical basis for their development in antioxidant functional food.