Novel Antioxidant Peptides from Grateloupia livida Hydrolysates: Purification and Identification
文献类型： 外文期刊
作者： Hu, Xiao 1 ; Pan, Chuang 1 ; Cai, Miaomiao 1 ; Li, Laihao 1 ; Yang, Xianqing 1 ; Xiang, Huan 1 ; Chen, Shengjun 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr & Rural, 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.Collaborat Innovat Ctr Prov & Ministerial Coconst, Dalian 116034, Peoples R China
关键词： Grateloupia livida; hydrolysates; antioxidant peptides; purification; identification
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 10 期
页码：
收录情况： SCI
摘要： Grateloupia livida protein was hydrolyzed with various proteases (alkaline protease, Protamex and neutral protease) to obtain anti-oxidative peptides. Antioxidant activity of the enzymatic hydrolysates was evaluated by the DPPH radical scavenging, ABTS radical scavenging and reducing power assays. The results suggested that hydrolysates obtained by neutral protease 1 h hydrolysis displayed the highest antioxidant activity (DPPH IC50 value of 3.96 mg/mL +/- 0.41 mg/mL, ABTS IC50 value of 0.88 +/- 0.13 mg /mL and reducing power of 0.531 +/- 0.012 at 8 mg/mL), and had low molecular weight distribution (almost 99% below 3 kDa). Three fractions (F1-F3) were then isolated from the hydrolysates by using semi-preparative RP-HPLC, and the fraction F3 showed the highest antioxidant ability. Four antioxidant peptides were identified as LYEEMKESKVINADK, LEADNVGVVLMGDGR, LIDDSFGTDAPVPERL, and GLDELSEEDRLT from the F3 by LC-MS/MS. Online prediction showed that the four peptides possessed good water solubility, non-toxic and non-allergenic characteristics. Moreover, the LYEEMKESKVINADK exhibited the highest antioxidant ability. Molecular docking revealed that these peptides could all well bind with Kelch-like ECH-associated protein 1 (Keap1), among which LYEEMKESKVINADK had the lowest docking energy (-216.878 kcal/mol). These results demonstrated that the antioxidant peptides from Grateloupia livida could potentially be used as natural antioxidant.
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