López-Pedrouso María, Borrajo Paula, Pateiro Mirian, Lorenzo José M, Franco Daniel
Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela 15872, Spain.
Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
Food Res Int. 2020 Nov;137:109389. doi: 10.1016/j.foodres.2020.109389. Epub 2020 Jun 4.
Antioxidant peptides are increasingly being recognized as food additives due to their effects on body human, regulating in vivo oxidative stress against oxidation of lipids and proteins. Meat by-products are rich sources of protein that can be employed for this purpose. Specifically, porcine liver can be used to prepare hydrolysates with antioxidant activity employing proteolytic enzymes such as alcalase, bromelain, papain and flavourzyme. In this study, the antioxidant activity of these four porcine liver hydrolysates was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ((2,2-azinobis-(3-ethyl-benzothiazoline-6-sulphonate) (ABTS), Ferric reducing antioxidant power assay (FRAP) and Oxygen radical absorbance capacity assay (ORAC) assays and the identification of bioactive peptides was carried out by SWATH-MS technology. According to the SDS-PAGE pattern, the proteolysis index and the free amino acids amount, the protein degradation was clearly different among the studied enzymes. Indeed, alcalase enzyme produced the release of small peptides, meanwhile flavourzyme produced higher level of free amino acids. The heatmap analysis showed a peptidomic pattern more differentiated for alcalase than for the other enzymes. The peptides most abundant and correlated with antioxidant capacity were APAAIGPYSQAVLVDR from uncharacterized protein, GLNQALVDLHALGSAR, ALFQDVQKPSQDEWGK and LSGPQAGLGEYLFER from ferritin and LGEHNIDVLEGNEQFINAAK from trypsinogen. The production and characterization of biopeptides is a new merging challenge of meat industry.
抗氧化肽因其对人体的作用，即调节体内针对脂质和蛋白质氧化的氧化应激，而越来越被视为食品添加剂。肉类副产品是可用于此目的的丰富蛋白质来源。具体而言，猪肝可用于利用诸如碱性蛋白酶、菠萝蛋白酶、木瓜蛋白酶和风味酶等蛋白水解酶制备具有抗氧化活性的水解产物。在本研究中，通过2,2-二苯基-1-苦基肼（DPPH）、（（2,2-偶氮二（3-乙基苯并噻唑啉-6-磺酸盐）（ABTS）、铁还原抗氧化能力测定（FRAP）和氧自由基吸收能力测定（ORAC）试验评估了这四种猪肝水解产物的抗氧化活性，并通过SWATH-MS技术进行了生物活性肽的鉴定。根据SDS-PAGE图谱、蛋白水解指数和游离氨基酸量，所研究的酶之间的蛋白质降解明显不同。事实上，碱性蛋白酶产生小肽的释放，而风味酶产生更高水平的游离氨基酸。热图分析表明，碱性蛋白酶的肽组模式比其他酶更具差异性。与抗氧化能力最丰富且相关的肽有来自未表征蛋白质的APAAIGPYSQAVLVDR、来自铁蛋白的GLNQALVDLHALGSAR、ALFQDVQKPSQDEWGK和LSGPQAGLGEYLFER以及来自胰蛋白酶原的LGEHNIDVLEGNEQFINAAK。生物肽的生产和表征是肉类行业一个新出现的挑战。
