Functional Expression, Purification and Identification of Modified Antioxidant Peptides from Pinctada fucata Muscle
文献类型： 外文期刊
作者： Wu, Yanyan 1 ; Ma, Yongkai 1 ; Li, Laihao 1 ; Yang, Xianqing 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Minist Agr, Key Lab Aquat Prod Proc, 231 Xingang West Rd, Guangzhou 510300, Guangdong, Peoples R China
2.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China
关键词： Functional expression; Purification; Modified antioxidant peptides; Pinctada fucata
期刊名称：INTERNATIONAL JOURNAL OF PEPTIDE RESEARCH AND THERAPEUTICS （ 影响因子：1.931； 五年影响因子：1.712 ）
ISSN： 1573-3149
年卷期： 2019 年 25 卷 2 期
页码：
收录情况： SCI
摘要： The aim of this study was to establish a system for the functional expression, purification and identification of new subtypes of modified antioxidant peptides from Pinctada fucata muscle (named MMP). After molecular modification, MMP had a primary coil spatial conformation that resembled an -helix and improved the functional activity of MMP. The MMP DNA sequence was modified and codon optimized based on the amino acid sequence of the natural antioxidant peptide (named MP), which was isolated and purified from Pinctada fucata muscle by enzymatic hydrolysis. Antioxidant activity assay results showed that the IC50 values for DPPH-radical scavenging activity, superoxide-radical scavenging activity and hydroxyl-radical scavenging activity of MMP were 0.056, 0.310 and 0.126mg/ml, respectively, which were higher than the antioxidant activities of enzymatically digested or chemically synthesized MMP (p<0.05). In addition, this protocol exhibited great advantage in purity, speed, cost, and degree of automation for preparing MMP compared with enzymatic hydrolysis or chemical synthesis. Thus, the proposed method can be used to obtain MMP with high antioxidant activity and at a high yield. In addition, this method provided test data and a theoretical basis for high-value application of polypeptides from marine sources. [GRAPHICS] .
- 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
-
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
-
Fusion of near-infrared and Raman spectroscopy with machine learning strategies: Non-destructive rapid assessment of freshness and TVB-N value prediction in Pacific white shrimp (Litopenaeus vannamei)
作者：Tian, Zhenxing;Wu, Yanyan;Wei, Ya;Zhao, Yongqiang;Pan, Chuang;Wang, Yueqi;Wu, Yanyan;Wang, Yueqi;Wu, Yanyan;Wang, Yueqi;Tian, Zhenxing;Wu, Yanyan;Wang, Yueqi
关键词：Litopenaeus vannamei; Total volatile basic nitrogen; Spectral analysis machine learning; Data fusion; Non-destructive detection
