Li Zhiyu, Wang Jianyi, Zheng Baodong, Guo Zebin
Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; State Key Laboratory of Food Safety and Technology for Meat Products, Xiamen, Fujian 361100, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Ultrason Sonochem. 2020 Jul;65:105063. doi: 10.1016/j.ultsonch.2020.105063. Epub 2020 Mar 9.
The effects of microwave, ultrasound and combined ultrasound-microwave (UM) treatment with different intensities on structural and hydrolysis properties of myofibrillar protein (MP) were investigated. Freeradical scavenging ability, angiotensin-I-converting enzyme (ACE) inhibitory activity, and cellular antioxidant and anti-inflammatory abilities of the related bioactive peptides were also evaluated. Raman spectroscopic analysis indicated that MP molecule tended to unfold and stretch with increasing in β-turn and random coil content under mild microwave (100 W), ultrasound (100-200 W) and combined UM treatments. Meanwhile, differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) revealed these treatments could also improve the thermal stability against heat-induced denaturation and degeneration. The 200 W ultrasound treatment clearly increased MP solubility by disrupting the highly-ordered aggregates into smaller filament and fragment structures. The 300 W ultrasound coupled with 100 W microwave treatment further enhanced these effects. The resulting partially denatured structure induced by suitable ultrasound and combined UM treatments increased the susceptibility of MP to exogenous enzymes, thereby accelerating hydrolytic process and yielding a high peptide concentration in MP hydrolysates. MP peptides could effectively inhibit free radical and ACE activity, which also improved the ability of antioxidant defence system, and suppressed the production of proinflammatory cytokines in RAW 264.7 cells stimulated by HO. The combination of 100 W microwave and 300 W ultrasound treatment was optimal method for generating bioactive MP peptides with the strongest multi-activity effects against HO-induced cell damage.
研究了不同强度的微波、超声以及超声 - 微波联合处理对肌原纤维蛋白（MP）结构和水解特性的影响。还评估了相关生物活性肽的自由基清除能力、血管紧张素 - I转换酶（ACE）抑制活性以及细胞抗氧化和抗炎能力。拉曼光谱分析表明，在温和的微波（100W）、超声（100 - 200W）以及超声 - 微波联合处理下，随着β - 转角和无规卷曲含量的增加，MP分子趋于展开和伸展。同时，差示扫描量热法（DSC）和热重分析（TGA）显示这些处理还可以提高热稳定性，抵抗热诱导的变性和降解。200W的超声处理通过将高度有序的聚集体破坏成更小的丝状和片段结构，明显提高了MP的溶解度。300W超声与100W微波联合处理进一步增强了这些效果。合适的超声和超声 - 微波联合处理诱导产生的部分变性结构增加了MP对外源酶的敏感性，从而加速水解过程，并在MP水解物中产生高浓度的肽。MP肽可以有效抑制自由基和ACE活性，这也提高了抗氧化防御系统的能力，并抑制了HO刺激的RAW 264.7细胞中促炎细胞因子的产生。100W微波和300W超声联合处理是产生对HO诱导的细胞损伤具有最强多活性作用的生物活性MP肽的最佳方法。
