Oxygen radical absorbance capacity of peptides from egg white protein ovotransferrin and their interaction with phytochemicals
Oxygen radical absorbance capacity of peptides from egg white protein ovotransferrin and their interaction with phytochemicals
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DOI：
10.1016/j.foodchem.2010.04.083
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发表时间：
2010-12-01
期刊：
影响因子：
8.8
通讯作者：
Wu, Jianping
中科院分区：
文献类型：
--
作者：
Huang, Wu-Yang;Majumder, Kaustav;Wu, Jianping
鸡蛋蛋白是开发功能性食品和营养保健品的重要成分。本研究基于氧自由基，研究了蛋清蛋白卵转铁蛋白（包括全蛋白、嗜热菌蛋白酶-胃蛋白酶水解物及其生物活性肽）的氧自由基清除作用及其与四种植物化学物质（维生素 C、表没食子儿茶素没食子酸酯 (EGCG)、咖啡酸和槲皮素）的相互作用。 吸收能力（ORAC）测定。结果表明，水解产物比整个蛋白质具有显着更高的氧自由基吸收能力。肽IRW具有很强的氧自由基清除作用，这可能归因于其组成氨基酸色氨酸(W)以及精氨酸(R)和W之间的肽键。卵转铁蛋白的水解产物和整个蛋白对四种植物化学物质均表现出负面影响。然而，肽/氨基酸与四种植物化学物质之间的相互作用很复杂：有些是积极的，而另一些则是消极的。结果表明，不仅植物化学物质，而且鸡蛋蛋白的水解产物或肽都可能是天然抗氧化剂的潜在来源。 (C) 2010 Elsevier Ltd. 保留所有权利。
Egg proteins are important components for the development of functional foods and nutraceuticals. This study investigated the oxygen radical-scavenging effects of egg white protein ovotransferrin (including the whole protein, thermolysin-pepsin hydrolysate, and its bioactive peptides) and their interactions with four phytochemicals (vitamin C, epigallocatechin gallate (EGCG), caffeic acid, and quercetin), based on the oxygen radical absorbance capacity (ORAC) assay. The results showed that the hydrolysate possessed significantly higher oxygen radical absorbance capacity than the whole protein. The peptide IRW possessed very strong oxygen radical-scavenging effect, which might be attributed to its constitutive amino acid tryptophan (W) and the peptide bond between arginine (R) and W. Both the hydrolysate and the whole protein of ovotransferrin showed negative effects on four phytochemicals. However, the interactions between peptides/amino acids and the four phytochemicals are complex: some are positive, while others are negative. The results suggest that not only the phytochemicals, but also the hydrolysates or the peptides from the egg proteins could be a potential source of natural antioxidants. (C) 2010 Elsevier Ltd. All rights reserved.