Purification and identification of antioxidant peptides from round scad (Decapterus maruadsi) hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry
文献类型： 外文期刊
作者： Hu, Xiao 1 ; Yang, Xianqing 1 ; Wang, Tingting 1 ; Li, Laihao 1 ; Wu, Yanyan 1 ; Zhou, Ya 1 ; You, Lijun 4 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Minist Agr & Rural Affairs, Key Lab Aquat Prod Proc, Guangzhou 510300, Peoples R China
2.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China
3.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
4.South China Univ Technol, Sch Food Sci & Engn, 381 Wushan Rd, Guangzhou 510640, Peoples R China
关键词： Round scad (Decapterus maruadsi); Hydrolysis; Antioxidant peptides; Purification; Identification
期刊名称：FOOD AND CHEMICAL TOXICOLOGY （ 影响因子：6.023； 五年影响因子：5.844 ）
ISSN： 0278-6915
年卷期： 2020 年 135 卷
页码：
收录情况： SCI
摘要： Round scad (Decapterus maruadsi) was hydrolyzed with a double-enzyme (a mixture of neutrase and trypsin) to obtain antioxidant peptides. The round scad hydrolysates obtained by 5-h hydrolysis (RSH) displayed the strongest antioxidant activities, which could scavenge the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, the hydroxyl radical, and exhibit reducing power. RSH was further separated into four fractions by using an ultrafiltration membrane system, and low-molecular-weight fraction RSH-IV (<5 kDa) showed the highest antioxidant activities. Fraction RSH-IV was then purified with gel filtration chromatography followed by reverse high-performance liquid chromatography (RP-HPLC). The sequence of the purified antioxidant peptide was identified as Lys-Gly-Phe-Arg (506 Da) by liquid chromatography/electrospray ionization tandem mass spectrometry (LC-MS/MS). Additionally, the purified peptide could scavenge DPPH radical at IC50 value of 0.13 mg/mL, and it showed a 49.08-fold higher DPPH radical scavenging activity compared with that of the crude RSH. The results suggest that antioxidant peptides obtained from round scad (Decapterus maruadsi) could be a good source of natural antioxidant.
- 相关文献
作者其他论文 更多>>
-
Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science
作者：Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wang, Yueqi;Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Wang, Yueqi;Li, Yujie
关键词：Fermented golden pompano; Molecular sensory science; Gas chromatography-olfactometry-mass spectrometry; Aroma dilution analysis; Aroma recombination; Omission experiments; Omission experiments
-
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
作者：Wang, Huifang;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wei, Ya;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wang, Huifang
关键词：Fermented golden pompano; Bacillus subtilis; Inoculation fermentation; Volatile compound; Lipid oxidation; Metabolic pathway
-
Effects of Sodium Hypochlorite Rinsing on Tilapia Storage: An Investigation Based on Muscle Quality and Tissue Protease Activity
作者：Fu, Zirui;Hao, Shuxian;Xiang, Huan;Li, Chunsheng;Cen, Jianwei;Wei, Ya;Chen, Shengjun;Zhao, Yongqiang;Hu, Xiao;Yan, Yuhong;Huang, Hui;Fu, Zirui;Hao, Shuxian;Xiang, Huan;Li, Chunsheng;Cen, Jianwei;Wei, Ya;Chen, Shengjun;Zhao, Yongqiang;Hu, Xiao;Huang, Hui;Li, Jun
关键词：tilapia storage; endogenous enzyme activity; hypochlorite rinsing; bacterial reduction; quality characteristics; muscle quality
-
Characterization of firmness in fermented sea bass ( Lateolabrax japonicas) by multidimensional integration strategies: Insights from proteomic and microstructural analyses
作者：Chen, Qian;Li, Jun;Chen, Qian;Nie, Shi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Xiang, Huan;Wang, Di;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Chen, Qian
关键词：Fermented sea bass; Proteomics; Firmness; Microstructure
-
Decoding the aroma landscape of fermented golden pompano: The interplay of ester compounds and symbiotic microbiota as revealed by metagenomics and two-dimensional flavoromics
作者：Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Wang, Yueqi;Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Wang, Yueqi
关键词：Fermented golden pompano; Flavoromics; Metagenomics; Metabolic pathway; Ester compound formation
-
Improvement of the quality and safety of low-salt fish sauce by reconstruction of microbial community through cooperative fermentation of starters
作者：Li, Chunsheng;Zhao, Yongqiang;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Li, Chunsheng;Zhao, Yongqiang;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun
关键词：Fish sauce; Cooperative fermentation; Bacillus subtilis; Tetragenococcus muriaticus; Staphylococcus edaphicus; Microbial community; Volatile compounds; Correlation network
-
FPAW from Trachinotus ovatus Attenuates Potassium-Oxonate-Induced Hyperuricemia in Mice via Xanthine Oxidase Inhibition and Gut Microbiota Modulation: Molecular Insights and In Vivo Efficacy
作者：Xiang, Huan;Sun-Waterhouse, Dongxiao;Hu, Xiao;Hou, Mengfan;Chen, Shengjun;Wu, Yanyan;Zhao, Yongqiang;Wang, Yueqi;Xiang, Huan;Hu, Xiao;Chen, Shengjun;Wu, Yanyan;Zhao, Yongqiang;Wang, Yueqi;Sun-Waterhouse, Dongxiao
关键词：hyperuricemia; XOD inhibitory; gut microbiota; short-chain fatty acids; molecular docking
