使用 Alcalase 生产的鸡水解物中潜在抗氧化肽的体外和计算机分析。

In vitro and in silico analysis of potential antioxidant peptides obtained from chicken hydrolysate produced using Alcalase.

机构信息

Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China.

Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.

出版信息

Food Res Int. 2022 Jul;157:111253. doi: 10.1016/j.foodres.2022.111253. Epub 2022 Apr 16.

DOI:10.1016/j.foodres.2022.111253

PMID:35761565

Abstract

Chicken hydrolysates (CHs) have been reported to protect mice against alcoholic liver injury possibly through oxidative stress reduction. In this study, the antioxidant activity of CHs was studied. Results showed that CHs exhibited significant antioxidant activity (around 600 and 400 μM TEAC/g in ORAC and ABTS assay, respectively) and could resist simulated gastrointestinal digestion. A total of 22 peptides were identified after antioxidant activity-oriented isolation using size-exclusion chromatography and high-performance liquid chromatography. Further in silico analysis and the validation of antioxidant activity revealed that novel peptides (RWGG and YYCQ) exhibited strong antioxidant activity. The most active peptide YYCQ displayed a TEAC value of 3.54 and 4.28 μM TEAC/μM in ORAC and ABTS assay, respectively. These peptides could contribute to reduce oxidative stress and protect against alcohol-induced liver injury. However, further studies understanding the bioactivity of such peptides in vivo are necessary before further applying them as functional food ingredient.

摘要

鸡水解物 (CHs) 已被报道可通过降低氧化应激来保护小鼠免受酒精性肝损伤。本研究研究了 CHs 的抗氧化活性。结果表明，CHs 表现出显著的抗氧化活性（在 ORAC 和 ABTS 测定中分别约为 600 和 400 μM TEAC/g），并且可以抵抗模拟的胃肠消化。使用凝胶渗透色谱和高效液相色谱进行基于抗氧化活性的分离后，共鉴定出 22 种肽。进一步的计算机分析和抗氧化活性验证表明，新型肽 (RWGG 和 YYCQ) 具有很强的抗氧化活性。最活跃的肽 YYCQ 在 ORAC 和 ABTS 测定中分别显示出 3.54 和 4.28 μM TEAC/μM 的 TEAC 值。这些肽可有助于减轻氧化应激并预防酒精引起的肝损伤。然而，在将这些肽作为功能性食品成分进一步应用之前，有必要进一步研究其在体内的生物活性。