Department of Functional Food and Bio-active Compounds, Institute of Agro-food Science and Technology, Jiangsu Academy of Agricultural Sciences, PR China.
Food Chem. 2012 Dec 1;135(3):1600-7. doi: 10.1016/j.foodchem.2012.05.093. Epub 2012 Jun 9.
Ovotransferrin-derived peptides showed synergistic effects with vitamin C, epigallocatechin gallate (EGCG), and caffeic acid, but not quercetin in our previous report. In this study, we further investigated the interactions between ovotransferrin-derived peptides and teas, based on the oxygen radical absorbance capacity (ORAC) assay. Our results showed that there was no significant difference in ORAC values among green, oolong, and black teas. For all the samples, 80% methanol extracts possessed better antioxidant capacity than hot water extracts. The antioxidant capacity of teas were improved by adding either ovotransferrin hydrolysate or its purified peptide IRW; however, adding hydrolysate did not improve antioxidant stability of teas. ORAC values of both teas and hydrolysate added teas were decreased during 22weeks of storage, while samples stored at 4°C exhibited higher antioxidant capacity than those stored at room temperature. This suggested that ovotransferrin hydrolysate could be used as functional food ingredients in enhancing antioxidant capacities of foods, which would benefit human nutrition and health.
在我们之前的报告中，卵转铁蛋白衍生肽与维生素 C、表没食子儿茶素没食子酸酯（EGCG）和咖啡酸显示出协同作用，但与槲皮素没有。在这项研究中，我们进一步基于氧自由基吸收能力（ORAC）测定法研究了卵转铁蛋白衍生肽与茶之间的相互作用。我们的结果表明，绿茶、乌龙茶和红茶之间的 ORAC 值没有显著差异。对于所有样品，80%甲醇提取物的抗氧化能力均优于热水提取物。添加卵转铁蛋白水解物或其纯化肽 IRW 均可提高茶的抗氧化能力；然而，添加水解物并不能提高茶的抗氧化稳定性。在 22 周的储存过程中，茶和添加了水解物的茶的 ORAC 值均降低，而在 4°C 下储存的样品的抗氧化能力高于在室温下储存的样品。这表明卵转铁蛋白水解物可用作功能性食品成分，以增强食品的抗氧化能力，从而有益于人类营养和健康。
