Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; Richardson Centre for Functional Foods and Nutraceuticals, 196 Innovation Drive, Winnipeg, MB R3T 2N2, Canada.
Food Chem. 2014 May 1;150:366-73. doi: 10.1016/j.foodchem.2013.10.107. Epub 2013 Nov 1.
Chicken thigh and breast skin proteins were hydrolysed using alcalase or a combination of pepsin and pancreatin (PP), each at concentrations of 1-4%. The chicken skin protein hydrolysates (CSPHs) were then fractionated by membrane ultrafiltration into different molecular weight peptides (<1, 1-3, 3-5 and 5-10kDa) and analysed for antioxidant properties. Results showed that the CSPHs had a significantly (p<0.05) lower scavenging activity against DPPH radicals when compared to reduced glutathione. The chicken breast skin hydrolysates had significantly higher DPPH scavenging activity than the chicken thigh skin hydrolysates. DPPH scavenging and metal ion chelation increased significantly (p<0.05) from 29-40% to 86-89%, respectively with increasing proteolytic enzyme concentration. In contrast, the antioxidant properties decreased as peptide size increased. We conclude that CSPHs and their peptide fractions may be used as ingredients in the formulation of functional foods and nutraceuticals for the control and management of oxidative stress-related diseases.
鸡腿和鸡胸皮蛋白分别用碱性蛋白酶或胃蛋白酶和胰蛋白酶（PP）组合水解，每种酶的浓度为 1-4%。然后，鸡皮蛋白水解物（CSPH）通过膜超滤按不同分子量肽（<1、1-3、3-5 和 5-10kDa）进行分级，并分析其抗氧化特性。结果表明，与还原型谷胱甘肽相比，CSPH 对 DPPH 自由基的清除活性显著降低（p<0.05）。与鸡腿皮水解物相比，鸡胸皮水解物具有更高的 DPPH 清除活性。随着蛋白酶浓度的增加，DPPH 清除和金属离子螯合活性分别显著增加（p<0.05），从 29-40%增加到 86-89%。相比之下，随着肽大小的增加，抗氧化特性降低。我们得出结论，CSPH 及其肽级分可用作功能性食品和营养保健品的成分，用于控制和管理与氧化应激相关的疾病。
