鲣鱼背腹肉降尿酸肽制备工艺优化及体外活性研究

Optimization of preparation and in-vitro activity of uricate-lowering peptide from dorsal belly meat of skipjack

目的:提高鲣鱼加工副产物利用率,开发具有降尿酸活性的食品基料。方法:通过响应面分析酶解过程中酶的种类及添加量、pH值、酶解温度和酶解时间对抑制肽固含量和黄嘌呤氧化酶(XOD)抑制率的影响。结果:胰蛋白酶为最佳水解鲣鱼背腹肉的蛋白酶,最佳酶解工艺条件为酶添加量4%,pH 8.0,酶解温度55℃,酶解时间5 h,料液比1∶3(g/mL)。该条件下制备的XOD抑制肽固含量为7.96%,XOD抑制率为43.941%,具有很强的抗氧化能力,清除羟自由基和DPPH自由基的ED 50分别为6.0,10.0 mg/mL。结论:鲣鱼背腹肉有潜力用于制备XOD抑制肽,在抗氧化应激以及预防高尿酸血症方面可作为膳食功能因子切入。

Objective:This study aimed to develop an auric-lowering peptide of skipjack byproducts(SPBp)with Xanthine oxidase(XOD)inhibition activity and improve the utilization rate of byproducts of skipjack.Methods:Based on the response surface methodology,several parameters affecting this process were investigated,including protease types and enzymatic dosages,pH,temperature,time and their interactions on the content of amino-nitrogen,solid content and XOD inhibition activity.Results:The results showed that trypsin was the best protease.The optimal process parameters were as follows:the dosage of the enzyme was 4%,pH 8.0,temperature 55℃,time 5 h,solid-liquid ratio 1∶3(g/mL).Under the control of the optimal conditions,the solid content was 4.12%;XOD inhibition activity was 43.941%,which were all in good agreement with the predicted values.SPBp-XOIP showed strong radical scavenging activity against hydroxyl and DPPH radicals with ED50 values of 6.0 mg/mL and 10.0 mg/mL,respectively.Conclusion:The meat of Skipjack has the potential to prepare XOD inhibitory peptides,which can be used as dietary function factors in antioxidant stress and prevention of hyperuricemia.