Influence of Amino Acid Compositions and Peptide Profiles on Antioxidant Capacities of Two Protein Hydrolysates from Skipjack Tuna (Katsuwonus pelamis) Dark Muscle.
Influence of Amino Acid Compositions and Peptide Profiles on Antioxidant Capacities of Two Protein Hydrolysates from Skipjack Tuna (Katsuwonus pelamis) Dark Muscle.
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氨基酸组成和肽谱对鲣鱼（Katsuwonus pelamis）黑肌两种蛋白水解物抗氧化能力的影响
DOI：
10.3390/md13052580
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发表时间：
2015-04-27
期刊：
影响因子：
5.4
通讯作者：
Luo HY
中科院分区：
文献类型：
--
作者：
Chi CF;Hu FY;Wang B;Li ZR;Luo HY
研究了两种鲣鱼肌肉蛋白酶解物的氨基酸组成和肽段组成对抗氧化能力的影响。采用胃蛋白酶、胰蛋白酶、中性蛋白酶、木瓜蛋白酶和碱性蛋白酶5种蛋白酶对鲣鱼深色肌肉进行水解。两个水解产物，ATH和NTH，分别使用Alcalase和Neutrase制备，表现出最强的抗氧化能力，并进一步分级使用超滤和凝胶过滤色谱。从ATH和NTH中分离得到的两个组分Fr.A3和Fr.B2对2，2-二苯基-1-苦肼基自由基具有较强的清除活性（EC_（50）1.08% ± 0.08%和0.98% ± 0.07%），羟自由基（EC500.22% ± 0.03%和0.48% ± 0.05%）和超氧阴离子自由基（EC501.31% ± 0.11%和1.56% ± 1.03%），并有效抑制脂质过氧化反应。采用反相高效液相色谱法从Fr.A3和Fr.B2中分别分离得到18个和13个多肽，并测定了它们的氨基酸序列。Fr.A3抗氧化活性的提高可能是由于其高含量的疏水性和芳香族氨基酸残基（分别为181.1和469.9个残基/1000个残基）、小分子大小（3-6个肽）、低分子量（524.78 kDa）和氨基酸序列（抗氧化评分6.11）。本研究证实了较小的分子量、疏水性和芳香性氨基酸残基的存在以及氨基酸序列是决定蛋白质、水解物和肽的抗氧化活性的关键因素。结果还表明，鲣鱼（K。pelamis）深色肌肉可以防止氧化反应，并可能用于食品保存和药用目的。
Influence of amino acid compositions and peptide profiles on antioxidant capacities of two protein hydrolysates from skipjack tuna (Katsuwonus pelamis) dark muscle was investigated. Dark muscles from skipjack tuna were hydrolyzed using five separate proteases, including pepsin, trypsin, Neutrase, papain and Alcalase. Two hydrolysates, ATH and NTH, prepared using Alcalase and Neutrase, respectively, showed the strongest antioxidant capacities and were further fractionated using ultrafiltration and gel filtration chromatography. Two fractions, Fr.A3 and Fr.B2, isolated from ATH and NTH, respectively, showed strong radical scavenging activities toward 2,2-diphenyl-1-picrylhydrazyl radicals (EC50 1.08% ± 0.08% and 0.98% ± 0.07%), hydroxyl radicals (EC50 0.22% ± 0.03% and 0.48% ± 0.05%), and superoxide anion radicals (EC50 1.31% ± 0.11% and 1.56% ± 1.03%) and effectively inhibited lipid peroxidation. Eighteen peptides from Fr.A3 and 13 peptides from Fr.B2 were isolated by reversed-phase high performance liquid chromatography, and their amino acid sequences were determined. The elevated antioxidant activity of Fr.A3 might be due to its high content of hydrophobic and aromatic amino acid residues (181.1 and 469.9 residues/1000 residues, respectively), small molecular sizes (3–6 peptides), low molecular weights (524.78 kDa), and amino acid sequences (antioxidant score 6.11). This study confirmed that a smaller molecular size, the presence of hydrophobic and aromatic amino acid residues, and the amino acid sequences were the key factors that determined the antioxidant activities of the proteins, hydrolysates and peptides. The results also demonstrated that the derived hydrolysates and fractions from skipjack tuna (K. pelamis) dark muscles could prevent oxidative reactions and might be useful for food preservation and medicinal purposes.
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影响因子：
8.1
作者：
Girgih, Abraham T.;Udenigwe, Chibuike C.;Aluko, Rotimi E.
通讯作者：
Aluko, Rotimi E.
影响因子：
8.1
作者：
Hsu, Kuo-Chiang;Lu, Geng-Hwang;Jao, Chia-Ling
通讯作者：
Jao, Chia-Ling
影响因子：
4.7
作者：
Kim, Eun-Kyung;Oh, Hyun-Jung;Park, Pyo-Jam
通讯作者：
Park, Pyo-Jam
影响因子：
8.8
作者：
Hsu, Kuo-Chiang
通讯作者：
Hsu, Kuo-Chiang
影响因子：
3
作者：
Centenaro, Graciela Salete;Salas-Mellado, Myriam;Prentice, Carlos
通讯作者：
Prentice, Carlos