生姜提取物对鱿鱼肌原纤维蛋白氧化的影响

Effect of Ginger Extract on the Oxidation of Myofibrillar Protein in Squid

以鱿鱼肌原纤维蛋白(MFP)为研究对象,采用不同浓度H2O2的Fenton氧化体系对蛋白进行氧化。通过分析羰基、总巯基、Ca^(2+)-ATPase活性、表面疏水性以及SDS-PAGE凝胶电泳探讨生姜提取物(GE)对肌原纤维蛋白氧化的影响。结果表明:GE具有抑制MFP氧化的作用,同时GE与MFP之间的相互作用会对其抗氧化性和结构产生影响。虽然GE可以显著抑制氧化引起的蛋白质羰基和表面疏水性的增加,但同时促进了总巯基和Ca^(2+)-ATPase活性的下降,且浓度越高效果越显著。SDS-PAGE电泳图谱分析表明GE与蛋白质之间的交联是可被还原的。

The objective of this study is to investigate the effect of ginger extract(GE)on antioxidant properties of squid myofibrillar protein(MFP)by a Fenton reactive system(FRS)at different H2O2 concentration.It was evaluated through the measurement of carbonyl,totoal sulfhydryl group,surface hydrophobicity and SDS-PAGE electrophoresis.The result indicated that GE was able to inhibit the oxidation of MFP, while the close interaction between GE and MFP impacted on its resistance to oxidation and structure. The addition of GE significantly inhibited carbonyl formation and the increase of surface hydrophobicity in dose-dependent manner(P<0.05), while it accelerated the decrease of protein sulfhydryl group and Ca^(2+)-ATPase activity (P<0.05), which is due to the formation of thiol-quione adducts. SDS-PAGE electrophoresis exhibited that the cross-linking between GE and protein was reducible.