Liu Xiao-Lan, Song Chun-Li, Chen Jia-Peng, Liu Xiang, Ren Jian, Zheng Xi-Qun
Key Laboratory of Corn Deep Processing Theory and Technology of Heilongjiang Province, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China.
College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
Foods. 2020 May 1;9(5):555. doi: 10.3390/foods9050555.
New glycopeptides were generated by proteolysis from corn gluten meal (CGM) followed by transglutaminase (TGase)-induced glycosylation with glucosamine (GlcN). The glycopeptides exhibited desirable antioxidant and intracellular ROS-scavenging properties. The amount of conjugated GlcN quantified by high-performance liquid chromatography (HPLC) was 23.0 g/kg protein. The formed glycopeptides contained both glycosylated and glycation types, as demonstrated by the electrospray ionization time-of-flight mass spectrometry (ESI-TOF MS/MS). The glycopeptides exhibited scavenging capabilities against free radical diphenylpicrylhydrazyl (DPPH) and hydroxyl radicals by reducing their power. The potential protection of glycopeptides against ethanol-induced injury in LO2 cells was assessed In Vitro based on methyl thiazole tetrazolium (MTT) testing and intracellular reactive oxygen species (ROS) scavenging capacity, respectively. Glycopeptide cytoprotection was expressed in a dose-dependent manner, with the glycopeptides exhibiting good solubility ranging from 74.8% to 83.2% throughout a pH range of 2-10. Correspondingly, the glycopeptides showed good emulsifying activity (36.0 m/g protein), emulsion stability (74.9%), and low surface hydrophobicity (16.3). These results indicate that glycosylation of CGM significantly improved its biological and functional properties. Glycopeptides from CGM could be used as potential antioxidants as well as comprising a functional food ingredient.
通过对玉米蛋白粉（CGM）进行蛋白水解，然后用转谷氨酰胺酶（TGase）诱导其与氨基葡萄糖（GlcN）进行糖基化反应，生成了新的糖肽。这些糖肽具有理想的抗氧化和细胞内活性氧清除特性。通过高效液相色谱（HPLC）定量的结合型GlcN的量为23.0 g/kg蛋白质。如电喷雾电离飞行时间质谱（ESI-TOF MS/MS）所示，形成的糖肽包含糖基化和糖基化修饰两种类型。糖肽通过降低自由基二苯基苦味酰基肼（DPPH）和羟基自由基的能力，表现出对它们的清除能力。基于噻唑蓝（MTT）试验和细胞内活性氧（ROS）清除能力，分别在体外评估了糖肽对乙醇诱导的LO2细胞损伤的潜在保护作用。糖肽的细胞保护作用呈剂量依赖性，在pH值为2-10的范围内，糖肽的溶解度良好，范围为74.8%至83.2%。相应地，糖肽表现出良好的乳化活性（36.0 m/g蛋白质）、乳化稳定性（74.9%）和低表面疏水性（16.3）。这些结果表明，CGM的糖基化显著改善了其生物学和功能特性。来自CGM的糖肽可作为潜在的抗氧化剂以及功能性食品成分。
