Isolation and characterization of antioxidant peptides from oyster (Crassostrea rivularis) protein enzymatic hydrolysates

文献类型： 外文期刊

第一作者： Huang, Hui

作者： Huang, Hui;Cen, Jianwei;Yang, Daqiao;Li, Laihao;Li, Chunsheng;Yang, Xianqing;Wang, Yueqi;Hu, Xiao;Yang, Daqiao;Wang, Jinxu;Cai, Qiuxing;Cai, Qiuxing

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关键词： antioxidant activity; Crassostrea rivularis; enzymatic hydrolysis; oxidative damage; peptide

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.553； 五年影响因子：3.634 ）

ISSN： 2048-7177

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收录情况： SCI

摘要： Peptides from oysters have several bioactive functions. In this study, we identified antioxidant peptides from oysters (Crassostrea rivularis) and investigated their structure-function relationship. We used an 8 kDa molecular-weight (MW) cut-off membrane and semiprep reversed-phase liquid chromatography to collect five peptides (F1-F5) and identified the highest-abundance ion-peak sequences AWVDY (F1), MSFRFY(F2), EPLRY(F3), RKPPWPP(F4), and YAKRCFR(F5) having MWs of 652, 850, 676, 877, and 943 Da, respectively, using ultra-performance liquid chromatography-quadrupole/time-of-flight tandem mass spectrometry. These peptides exhibited high antioxidant activities, similar to butylated hydroxytoluene, reduced glutathione, and ascorbic acid. F5 demonstrated the highest scavenging activity for DPPH radicals (IC50 = 21.75 mu g/ml), hydroxyl radicals (IC50 = 18.75 mu g/ml), and superoxide radicals (IC50 = 11.00 mu g/ml), while F3 demonstrated the highest reducing power. Furthermore, F5 significantly protected Caco-2 cells from H2O2-induced oxidative damage. These results suggest that the antioxidant peptide F5 is a promising food additive that protects against oxidative damage.

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