Chemical composition and in vitro antioxidant property of peptides produced from cottonseed meal by solid-state fermentation
文献类型: 外文期刊
作者: Sun, Hong 1 ; Yao, Xiaohong 1 ; Wang, Xin 1 ; Wu, Yifei 1 ; Liu, Yong 1 ; Tang, Jiangwu 1 ; Feng, Jie 2 ;
作者机构: 1.Zhejiang Acad Agr Sci, Inst Plant Protect & Microbiol, Hangzhou 310021, Zhejiang, Peoples R China
2.Zhejiang Univ, Coll Anim Sci, Hangzhou 310058, Zhejiang, Peoples R China
关键词: in vitro antioxidant activity;cottonseed peptides;cottonseed meal;solid-state fermentation;Bacillus subtilis
期刊名称:CYTA-JOURNAL OF FOOD ( 影响因子:2.255; 五年影响因子:2.381 )
ISSN: 1947-6337
年卷期: 2015 年 13 卷 2 期
页码:
收录情况: SCI
摘要: In the present study, the cottonseed peptides (CPs) were prepared from cottonseed meal fermented by Bacillus subtilis BJ-1. Chemical composition and antioxidant activities of the CP were investigated. The results showed that the CP contained a balanced ratio of amino acids which dominantly composed of glutamic acid (211.7gkg(-1)), aspartic acid (81.4gkg(-1)), and arginine (97.5gkg(-1)). The molecular weight distribution of CP was lower than 1000Da. The CP presented a concentration-dependent effect on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, hydroxyl radical activity, metal-chelating ability, and reducing power. The half maximal effective concentration values for the DPPH and hydroxyl radicals' scavenging activities, metal-chelating activity, and reducing power were 3.41, 3.28, 1.80, and 1.66mgmL(-1), respectively. Moreover, CP at the lowest concentration of 0.01mgmL(-1) protected the H2O2-induced oxidant death in Raw 264.7 cells. These data suggest that CP could be used as a potential antioxidant for applications in food ingredients.
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