Antioxidative properties of peptides prepared from tuna cooking juice hydrolysates with orientase (Bacillus subtilis)
Antioxidative properties of peptides prepared from tuna cooking juice hydrolysates with orientase (Bacillus subtilis)
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DOI：
10.1016/j.foodres.2009.02.014
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发表时间：
2009-06-01
影响因子：
8.1
通讯作者：
Jao, Chia-Ling
中科院分区：
文献类型：
--
作者：
Hsu, Kuo-Chiang;Lu, Geng-Hwang;Jao, Chia-Ling
对金枪鱼蒸煮汁定向酶解液中分离的多肽进行了抗氧化活性测定。结果表明，在不同水解时间下得到的水解产物中，60 min时的抗氧化活性和清除DPPH自由基能力最强。在所有组分中，400至1500 Da的肽组分显示出最高的抗氧化活性。采用两步高效液相色谱法（HPLC-1和HPLC-2）进一步分离肽级分，分别得到6个和3个级分。最后3个抗氧化肽由4-10个氨基酸组成，其结构分别为Pro-Val-Ser-His-Asp-His-Ala-Pro-Glu-Tyr（1305 Da）、Pro-Ser-Asp-His-Asp-His-Glu（938 Da）和Val-His-Asp-Tyr（584 Da）。因此，我们得出结论，抗氧化水解金枪鱼烹饪汁可能是有用的成分在食品和营养应用。(c)2009爱思唯尔有限公司保留所有权利。
The antioxidative activity of isolated peptides from of tuna cooking juice hydrolysates by orientase was determined. The results showed that, among the hydrolysates obtained under different hydrolysis time, the highest antioxidative activity and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging capacity were presented at 60 min. Then, the protein hydrolysate was subjected to a Sephadex G-25 gel filtration chromatography, and five major fractions were obtained. Peptide fractions ranging from 400 to 1500 Da showed the highest antioxidative activity among all fractions. The peptide fractions were further isolated using the two-step high performance liquid chromatography (HPLC-1 and HPLC-2), and six and three fractions were obtained, respectively. The final three antioxidative peptides comprised 4-10 amino acids sequences were observed, and the structures of the peptides were Pro-Val-Ser-His-Asp-His-Ala-Pro-Glu-Tyr (1305 Da), Pro-Ser-Asp-His-Asp-His-Glu (938 Da), and Val-His-Asp-Tyr (584 Da), respectively. We thus conclude that antioxidative hydrolysates from tuna cooking juice may be useful ingredients in food and nutraceutical applications. (c) 2009 Elsevier Ltd. All rights reserved.