College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou Zhejiang, China.
School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China.
J Food Sci. 2021 Sep;86(9):4001-4016. doi: 10.1111/1750-3841.15848. Epub 2021 Jul 27.
Here, a novel decapeptide IVTNWDDMEK with Maillard reactivity derived from scallop Chlamys farreri mantle was identified. The structural characteristics and in vitro hepatoprotective effects of IVTNWDDMEK conjugated with ribose were further investigated. The changes in decapeptide structures were determined by ultraviolet-visible (UV-vis), Fourier transform infrared (FTIR), and atomic force microscopy (AFM), and the modification sites induced by Maillard reaction of IVTNWDDMEK and ribose were monitored by high performance liquid chromatography/tandem mass spectrometry (HPLC-MS/MS). Maillard reaction products (MRPs) of IVTNWDDMEK-ribose demonstrate hepatoprotective benefits through the suppression of DNA damage and apoptosis induced by oxidative stress in human HepG2 cells in addition to enhancing the antioxidant activities. Moreover, after treatment with decapeptide-ribose MRPs, the activities of cellular antioxidative enzymes, such as catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and glutathione reductase (GSH-Rx) were remarkably increased, while the content of malondialdehyde (MDA) was decreased compared with H O treated group, thereby enhancing the intracellular antioxidant defenses. These findings demonstrate the potential utilization of decapeptide IVTNWDDMEK-ribose MRPs as food antioxidants to suppress oxidative damage. PRACTICAL APPLICATION: In recent years, several food-derived bioactive peptides and their derivatives are regarded as good dietary antioxidants for reducing oxidative stress and improving liver function. Here, a novel Maillard reactive decapeptide IVTNWDDMEK, identified from scallop mantle hydrolysates by peptidomics in the previous study was synthesized. Then, the correlation between intercellular antioxidant activities and chemical structure changes of IVTNWDDMEK-ribose Maillard reaction conjugates was further studied. The preferable hepatoprotective activities of decapeptide IVTNWDDMEK-ribose MRPs indicated that these MRPs could be potentially utilized as food antioxidants or additives in the production of nutritional foods.
这里鉴定出了一种来自扇贝 Chlamys farreri 套膜的新型十肽 IVTNWDDMEK，具有美拉德反应性。进一步研究了与核糖结合的 IVTNWDDMEK 的结构特征和体外保肝作用。通过紫外-可见（UV-vis）、傅里叶变换红外（FTIR）和原子力显微镜（AFM）测定十肽结构的变化，并通过高效液相色谱/串联质谱（HPLC-MS/MS）监测 IVTNWDDMEK 和核糖的美拉德反应诱导的修饰位点。IVTNWDDMEK-核糖的美拉德反应产物（MRPs）通过抑制人 HepG2 细胞中氧化应激诱导的 DNA 损伤和细胞凋亡，以及增强抗氧化活性，表现出保肝作用。此外，用十肽-核糖 MRPs 处理后，细胞抗氧化酶如过氧化氢酶（CAT）、超氧化物歧化酶（SOD）、谷胱甘肽过氧化物酶（GSH-Px）和谷胱甘肽还原酶（GSH-Rx）的活性显著增加，而丙二醛（MDA）的含量降低与 H2O2 处理组相比，从而增强了细胞内抗氧化防御能力。这些发现表明，十肽 IVTNWDDMEK-核糖 MRPs 可作为食品抗氧化剂，抑制氧化损伤。
近年来，几种来源于食物的生物活性肽及其衍生物被认为是良好的膳食抗氧化剂，可减少氧化应激，改善肝功能。本研究以贝类套膜酶解物为原料，通过前期研究中的肽组学鉴定出一种新型美拉德反应性十肽 IVTNWDDMEK，然后进一步研究了 IVTNWDDMEK-核糖美拉德反应缀合物的细胞间抗氧化活性与化学结构变化的相关性。十肽 IVTNWDDMEK-核糖 MRPs 的较好的保肝活性表明，这些 MRPs 可用作食品抗氧化剂或营养食品生产中的添加剂。
