Generation and Characterization of Novel Bioactive Peptides from Fish and Beef Hydrolysates
Generation and Characterization of Novel Bioactive Peptides from Fish and Beef Hydrolysates
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DOI：
10.3390/app112110452
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发表时间：
2021-11-01
影响因子：
2.7
通讯作者：
Zendo, Takeshi
中科院分区：
文献类型：
--
作者：
Maky, Mohamed Abdelfattah;Zendo, Takeshi
鱼（Gadidae）和牛骨骼肌经胃蛋白酶水解8 h后，成功制备出生物活性肽。随后，使用 Sep-Pak C18 柱和反相高效液相色谱 (RP-HPLC) 对其进行纯化。测定纯鱼肽和牛肉肽的分子量分别为2364.4和3771.8。根据Edman降解，鱼肽由21个氨基酸残基（F21）组成，而牛肉肽由34个氨基酸残基（B34）组成。 F21和B34显示出血管紧张素转换酶抑制活性，半数抑制浓度(IC50)值分别为7.3μg/mL和5.8μg/mL。 F21表现出抗氧化活性，IC50值为389.9μg/mL，而B34则没有表现出抗氧化活性。此外，F21 和 B34 对多种食源性病原体和腐败细菌表现出抗菌作用。源自肌肉蛋白的生物活性肽是生产功能性食品材料和安全食品防腐剂的有前途的策略。
Bioactive peptides were successfully produced from fish (Gadidae) and beef skeletal muscles after being hydrolyzed for 8 h with pepsin. Subsequently, they were purified using a Sep-Pak C18 cartridge and reversed-phase high-performance liquid chromatography (RP-HPLC). The molecular weights of pure fish and beef peptides were determined to be 2364.4 and 3771.8, respectively. According to Edman degradation, the fish peptide was composed of 21 amino acid residues (F21), while the beef peptide was composed of 34 amino acid residues (B34). F21 and B34 displayed angiotensin-converting enzyme inhibitory activity with a half maximal inhibitory concentration (IC50) values of 7.3 mu g/mL and 5.8 mu g/mL, respectively. F21 exhibited antioxidant activity with an IC50 value of 389.9 mu g/mL, whereas B34 exhibited no antioxidant activity. Moreover, F21 and B34 displayed antimicrobial effects against a wide spectrum of food-borne pathogens and spoilage bacteria. Bioactive peptides derived from muscle proteins are a promising strategy for the production of functional food materials and safe food preservatives.