Isolation and characterization of antioxidant peptides from oyster (Crassostrea rivularis) protein enzymatic hydrolysates
文献类型： 外文期刊
作者： Huang, Hui 1 ; Cen, Jianwei 1 ; Yang, Daqiao 1 ; Li, Laihao 1 ; Li, Chunsheng 1 ; Yang, Xianqing 1 ; Wang, Yueqi 1 ; Hu, Xiao 1 ; Wang, Jinxu 3 ; Cai, Qiuxing 3 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangdong Prov Key Lab Fishery Ecol Environm, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou 510300, Peoples R China
2.Ocean Univ China, Coll Food Sci & Engn, Qingdao, Peoples R China
3.Hanshan Normal Univ, Sch Life Sci & Food Technol, Chaozhou, Peoples R China
4.Beibu Gulf Univ, Coll Food Engn, Guangxi Coll & Univ Key Lab Dev & High Value Util, Qinzhou, Peoples R China
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
年卷期：
页码：
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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