The antioxidant and free radical-scavenging activities of black soybean peptides(BSP)fractions(Fra-Ⅰ,Fra-Ⅱ,Fra-Ⅲ)were investigated using reducing power and DPPH·/superoxide/hydroxyl radical-scavenging assay.Th...The antioxidant and free radical-scavenging activities of black soybean peptides(BSP)fractions(Fra-Ⅰ,Fra-Ⅱ,Fra-Ⅲ)were investigated using reducing power and DPPH·/superoxide/hydroxyl radical-scavenging assay.The reducing power activity of Fra-Ⅲwas closer to that of BHT but lower than that of ascorbic acid.Fra-Ⅲshowed the strongest scavenging activity against free radicals.The radical-scavenging effect was in a dose-dependent manner and the IC50 values for DPPH·,superoxide and hydroxyl radicals were found to be 1.873,1.684 and 1.735 mg/mL,respectively.Amino acid analysis showed that Fra-Ⅲhad high hydrophobic amino acids(HAA)content and hydrophobicity.The molecular weight distribution of Fra-Ⅲwas found to vary from 100 to 1,000 Da mainly.The antioxidant activity of Fra-Ⅲis clearly related to the amino acid composition,the content of HAA and the molecular mass.The present study suggests that BSP with low molecular weight are useful nutritional antioxidant and potential functional factor for anti-aging.展开更多
Brain delivery of macromolecular therapeutics (e.g., proteins) remains an unsolved problem because of the formidable blood brain bather (BBB). Although a direct pathway of nose-to-brain transfer provides an answer to ...Brain delivery of macromolecular therapeutics (e.g., proteins) remains an unsolved problem because of the formidable blood brain bather (BBB). Although a direct pathway of nose-to-brain transfer provides an answer to circumventing the BBB and has already been intensively investigated for brain delivery of small drugs, new challenges arise for intranasal delivery of proteins because of their larger size and hydrophilicity. h order to overcome the bathers and take advantage of available pathways (e.g., epithelial tight junctions, uptake by olfactory neurons, transport into brain tissues, and intra-brain diffusion), a low molecular weight protamine (LMWP) cell-penetrating peptide was utilized to facilitate nose-to-brain transport. Cell-penetrating peptides (CPP) have been widely used to mediate macromolecular delivery through many kinds of biobarriers. Our results show that conjugates of LMWP proteinsare able to effectively penetrate into the brain after intranasal administration. The CPP-based intranasal method highlights a promising solution for protein therapy of brain diseases. (C) 2016 Chinese Pharmaceutical Association and Institute of Materia Medica, Chinese Academy of Medical Sciences. Production and hosting by Elsevier B.V.展开更多
Chilled chicken has become the mainstream of chicken consumption.In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken,pH,adenosine triphosphate(ATP)degradation,flavor nucle...Chilled chicken has become the mainstream of chicken consumption.In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken,pH,adenosine triphosphate(ATP)degradation,flavor nucleosides,free amino acids and water-soluble low molecular weight peptides were determined using Qingyuan partridge yellow-feathered broilers as material during 0-4℃ post-mortem aging in 48 h.The results showed that the pH value fell to the limit pH 5.64(4 h)in chicken breast and 6.21(3 h)in thigh.Regardless of chicken breast or thigh,ATP dropped rapidly within 3 h.It was found that the K-value in chicken thigh was the lowest at 2 h indicating the freshness was the best.Considering the equivalent umami concentration(EUC),the value at 3 h and 4 h was relatively high,but the corresponding electronic tongue umami value was not high,which further showed that the water-soluble low molecular taste peptide played an important role on the post-mortem aging process.Combined with cluster analysis and partial least squares discriminant analysis(PLS-DA),it was preliminarily inferred that the optimal time for chilled chicken during 0-4℃ post-mortem aging was 2 h,which could provide a theoretical basis for the further processing of fresh chicken.展开更多
文摘The antioxidant and free radical-scavenging activities of black soybean peptides(BSP)fractions(Fra-Ⅰ,Fra-Ⅱ,Fra-Ⅲ)were investigated using reducing power and DPPH·/superoxide/hydroxyl radical-scavenging assay.The reducing power activity of Fra-Ⅲwas closer to that of BHT but lower than that of ascorbic acid.Fra-Ⅲshowed the strongest scavenging activity against free radicals.The radical-scavenging effect was in a dose-dependent manner and the IC50 values for DPPH·,superoxide and hydroxyl radicals were found to be 1.873,1.684 and 1.735 mg/mL,respectively.Amino acid analysis showed that Fra-Ⅲhad high hydrophobic amino acids(HAA)content and hydrophobicity.The molecular weight distribution of Fra-Ⅲwas found to vary from 100 to 1,000 Da mainly.The antioxidant activity of Fra-Ⅲis clearly related to the amino acid composition,the content of HAA and the molecular mass.The present study suggests that BSP with low molecular weight are useful nutritional antioxidant and potential functional factor for anti-aging.
基金the National Basic Research Program of China(973 Program Nos.2013CB932503 and 2014CB931900)National Natural Science Foundation of China(Nos.81172996,81373357,81422048 and 81361140344)
文摘Brain delivery of macromolecular therapeutics (e.g., proteins) remains an unsolved problem because of the formidable blood brain bather (BBB). Although a direct pathway of nose-to-brain transfer provides an answer to circumventing the BBB and has already been intensively investigated for brain delivery of small drugs, new challenges arise for intranasal delivery of proteins because of their larger size and hydrophilicity. h order to overcome the bathers and take advantage of available pathways (e.g., epithelial tight junctions, uptake by olfactory neurons, transport into brain tissues, and intra-brain diffusion), a low molecular weight protamine (LMWP) cell-penetrating peptide was utilized to facilitate nose-to-brain transport. Cell-penetrating peptides (CPP) have been widely used to mediate macromolecular delivery through many kinds of biobarriers. Our results show that conjugates of LMWP proteinsare able to effectively penetrate into the brain after intranasal administration. The CPP-based intranasal method highlights a promising solution for protein therapy of brain diseases. (C) 2016 Chinese Pharmaceutical Association and Institute of Materia Medica, Chinese Academy of Medical Sciences. Production and hosting by Elsevier B.V.
基金supported by China Agriculture Research System of MOF and MARA (CARS-41)Wens Fifth Five R&D Major Project (WENS-2020-1-ZDZX-007)
文摘Chilled chicken has become the mainstream of chicken consumption.In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken,pH,adenosine triphosphate(ATP)degradation,flavor nucleosides,free amino acids and water-soluble low molecular weight peptides were determined using Qingyuan partridge yellow-feathered broilers as material during 0-4℃ post-mortem aging in 48 h.The results showed that the pH value fell to the limit pH 5.64(4 h)in chicken breast and 6.21(3 h)in thigh.Regardless of chicken breast or thigh,ATP dropped rapidly within 3 h.It was found that the K-value in chicken thigh was the lowest at 2 h indicating the freshness was the best.Considering the equivalent umami concentration(EUC),the value at 3 h and 4 h was relatively high,but the corresponding electronic tongue umami value was not high,which further showed that the water-soluble low molecular taste peptide played an important role on the post-mortem aging process.Combined with cluster analysis and partial least squares discriminant analysis(PLS-DA),it was preliminarily inferred that the optimal time for chilled chicken during 0-4℃ post-mortem aging was 2 h,which could provide a theoretical basis for the further processing of fresh chicken.
