State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China.
J Agric Food Chem. 2013 Sep 4;61(35):8452-61. doi: 10.1021/jf402256k. Epub 2013 Aug 21.
Fourteen pea protein hydrolysates (PPHs) were prepared using different proteases and tested for antioxidant activity in a liposomal model system under oxidative stress (100 μM FeCl3/2 mM ascorbate). Almost all PPHs inhibited lipid oxidation, and those prepared from heated protein with Flavourzyme (Fla-PPH) or Protamex (Pro-PPH) were the most effective. Remarkable synergistic effects were observed on both Fla-PPH and Pro-PPH with licorice extract (LE). Electron microscopy revealed a self-assembled network that appeared to provide crucial protection of liposome against oxidation. The presence of LE enhanced the antioxidant potential by producing a more compact network apparently via PPH-LE complexation. Zeta-potential measurements suggested electrostatic interactions are important driving forces for the accumulation of active peptides at the liposome interface. Peptides rich in leucine, lysine, glutamic acid, glutamine, valine, or proline with a hydrophobic N-terminus, as identified by mass spectrometry, were implicated in the antioxidative protection.
十四种豌豆蛋白水解物（PPHs）使用不同的蛋白酶制备，并在脂质体模型系统中进行抗氧化活性测试，该模型系统在氧化应激下（100 μM FeCl3/2 mM 抗坏血酸）。几乎所有的 PPHs 都能抑制脂质氧化，而用风味蛋白酶（Fla-PPH）或蛋白酶（Pro-PPH）从热变性蛋白制备的 PPHs 效果最为显著。甘草提取物（LE）与 Fla-PPH 和 Pro-PPH 均具有显著的协同作用。电子显微镜显示，自组装网络似乎为脂质体提供了至关重要的抗氧化保护。LE 的存在通过产生更紧凑的网络来增强抗氧化能力，这显然是通过 PPH-LE 络合作用实现的。Zeta 电位测量表明，静电相互作用是活性肽在脂质体界面聚集的重要驱动力。通过质谱鉴定出富含亮氨酸、赖氨酸、谷氨酸、谷氨酰胺、缬氨酸或脯氨酸且 N-端疏水的肽段参与了抗氧化保护。
