Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein
Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein
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绿豆蛋白亲脂性抗氧化肽的制备及表征
DOI：
10.1016/j.foodchem.2022.133535
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发表时间：
2022
期刊：
影响因子：
8.8
通讯作者：
Yuanfa Liu
中科院分区：
文献类型：
--
作者：
Zhaojun Zheng;Jiaxin Li;Yin Chen;Hong Sun;Yuanfa Liu
·水解度为14.89%的绿豆蛋白水解物具有良好的抗氧化活性。·水解液对乳状液、亚油酸和葵花籽油中的脂肪氧化有抑制作用。·水解液中的亲脂组分具有延缓散装油脂肪氧化的作用。·已鉴定的10个亲脂多肽通过形成氢键发挥其活性。本研究旨在从绿豆蛋白中制备抗氧化性水解物及其亲脂肽，并对其进行表征。结果表明，120min水解液具有良好的DPPH、ABTS自由基清除活性和金属离子螯合活性，其IC50值分别为11.19±0.02、18.06±0.18和3.78±0.59µg/mL。对于水包油乳状液(高达50%)和亚油酸(高达94%)，以及散装油，MPH也能有效地延缓脂肪氧化。有趣的是，从mph中提取的亲脂肽部分(MPHP)可以抑制散装油中一次氧化产物(高达50%)和二次氧化产物(高达90%)的形成。用LC-MS/MS从MPHP中鉴定出的10个亲脂性多肽中含有大量的疏水氨基酸和组氨酸，这可能有利于多肽与脂自由基相互作用和/或形成氢键。这些发现为亲脂肽作为天然抗氧化剂在强化脂质中的应用提供了新的视角。
• Mung bean protein hydrolysate at DH 14.89% exhibited good antioxidant activity. • Hydrolysate could inhibit the lipid oxidation in emulsion, linoleic acid and sunflower oil. • Lipophilic fraction from hydrolysate was evidenced to retard lipid oxidation of bulk oil. • The 10 identified lipophilic peptides exerted their activities via forming hydrogen bonds. This study aimed to prepare and characterize antioxidative hydrolysate and its lipophilic peptides derived from mung bean protein. Our results indicated that the hydrolysate prepared with 120 min hydrolysis possessed superb DPPH, ABTS radical scavenging activity and metal ion-chelating activity with IC 50 values of 11.19±0.02, 18.06±0.18 and 3.78±0.59 µg/mL, respectively. MPH could also effectively retard lipid oxidation for oil-in-water emulsion (up to 50%) and linoleic acid (up to 94%), as well as for bulk oil. Interestingly, the lipophilic peptide fraction (MPHP) extracted from MPH could suppress the formation of primary (up to 50%) and secondary oxidation products (up to 90%) in bulk oil. Ten lipophilic peptides identified from MPHP using LC-MS/MS possessed high amounts of hydrophobic amino acids and histidine, which might favor peptides interacting and/or forming hydrogen bonds with lipid radicals. These findings provide a new perspective for lipophilic peptides in fortifying lipids as natural antioxidants.