Relationship between primary structure or spatial conformation and functional activity of antioxidant peptides from Pinctada fucata
文献类型： 外文期刊
作者： Ma, Yongkai 1 ; Wu, Yanyan 1 ; Li, Laihao 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr, Guangzhou 510300, Guangdong, Peoples R China
2.Guangdong Inst Microbiol, State Key Lab Appl Microbiol Southern China, Guangdong Prov Key Lab Microbial Culture Collect, Guangzhou 510070, Guangdong, Peoples R China
3.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China
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.
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