食源抗氧化肽的制备与活性筛选

Preparation and activity screening of food-derived antioxidant peptides

过多的活性氧自由基会导致细胞凋亡甚至组织损伤,引发慢性疾病,采用食源性活性肽辅助疾病的预防和治疗具有一定的开发潜力。该研究选择α-乳白蛋白、酪蛋白、米糠蛋白、麦谷蛋白和火麻仁蛋白,进行碱性蛋白酶单酶水解、胃蛋白酶与胰液素双酶解两种方式制备抗氧化肽,并测定水解产物的抗氧化活性。结果表明,碱性蛋白酶水解条件下的样品活性更高,α-乳白蛋白、酪蛋白、米糠蛋白和麦谷蛋白水解样的抗氧化活性相近且显著高于火麻蛋白(P<0.05)。将4种抗氧化活性较高的蛋白的水解样品进行凝胶色谱分离纯化,测定活性后发现,分子质量越小的分离组分活性越高。利用液相色谱-质谱联用对抗氧化肽进行序列鉴定,获得6条三肽和5条四肽,其中WVC、LFY和YWL具有抗氧化活性潜力。

Apoptosis and tissue damage could be caused by excess reactive oxygen radicals,leading to chronic diseases.Food-derived antioxidant peptides show some potential in the prevention and treatment of diseases.α-lactalbumin,casein,rice bran protein,wheat gluten,and hemp kernel protein were selected to prepare antioxidant peptides,hydrolyzed by alkaline protease hydrolysis and a combination of pepsin and pancreatin respectively,and the antioxidant activity of the hydrolysates were measured.Results showed that the activity of hydrolysates was higher when hydrolyzed by alkaline protease.Moreover,the activity of the hydrolysates ofα-lactalbumin,casein,rice bran protein,and glutenin was similar and significantly higher than that of hemp seed protein(P<0.05).Gel chromatography was used to isolate and purify the hydrolysates of four proteins with high antioxidant activity.Determination of the activity of different fractions revealed that the smaller the molecular weight,the higher the antioxidant activity.Finally,six tripeptides and five tetrapeptides were identified fromα-lactalbumin,among which WVC,LFY,and YWL were antioxidant peptides with high antioxidant activity.