Relationship between primary structure or spatial conformation and functional activity of antioxidant peptides from Pinctada fucata

文献类型： 外文期刊

第一作者： Ma, Yongkai

作者： Ma, Yongkai;Wu, Yanyan;Li, Laihao;Ma, Yongkai;Ma, Yongkai

作者机构：

关键词： Antioxidant peptides from Pinctada fucata; Primary structure; Spatial conformation; Structure-activity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 264 卷

页码：

收录情况： SCI

摘要： Antioxidant peptides from Pinctada fucata are ubiquitous in nature and can be utilized as ingredients in cosmetics or functional foods to positively regulate oxidative species in the human body against oxidation. Here, mutated peptides and a homologous series of peptides were designed and prepared, based on the original peptide sequence of an antioxidant peptide from Pinctada fucata meat (PFMAP), to better understand the structural relationships, including primary structure, spatial conformation and activity. The results showed that the antioxidant activity factors in order of importance were spatial conformation, amino acid sequence, amino acid position, amino acid composition, peptide chain length and degree of side-chain amino acid glycosylation. Moreover, this protocol had incomparable advantages in purity, speed and cost of preparing polypeptides, relative to enzymatic hydrolysis or chemosynthesis methods. This study also supplies test data information and a theoretical basis for the higher-value application of polypeptides from marine sources.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序