亲脂性抗氧化肽的制备及 characterization 来源于绿豆蛋白。

Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein.

机构信息

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.

出版信息

Food Chem. 2022 Nov 30;395:133535. doi: 10.1016/j.foodchem.2022.133535. Epub 2022 Jun 20.

DOI:10.1016/j.foodchem.2022.133535

PMID:35779507

Abstract

This study aimed to prepare and characterize antioxidative hydrolysate and its lipophilic peptides derived from mung bean protein. Our results indicated that the hydrolysate prepared with 120 min hydrolysis (MPH) possessed superb DPPH, ABTS radical scavenging activity and metal ion-chelating activity with IC values of 11.19 ± 0.02, 18.06 ± 0.18 and 3.78 ± 0.59 µg/mL, respectively. MPH could also effectively retard lipid oxidation for oil-in-water emulsion (up to 50%) and linoleic acid (up to 94%), as well as for bulk oil. Interestingly, the lipophilic peptide fraction (MPHP) extracted from MPH could suppress the formation of primary (up to 50%) and secondary oxidation products (up to 90%) in bulk oil. Ten lipophilic peptides identified from MPHP using LC-MS/MS possessed high amounts of hydrophobic amino acids and histidine, which might favor peptides interacting and/or forming hydrogen bonds with lipid radicals. These findings provide a new perspective for lipophilic peptides in fortifying lipids as natural antioxidants.

摘要

本研究旨在制备和表征绿豆蛋白抗氧化水解物及其脂溶性肽。我们的结果表明，水解 120 分钟制备的水解物（MPH）具有极好的 DPPH、ABTS 自由基清除活性和金属离子螯合活性，IC 值分别为 11.19±0.02、18.06±0.18 和 3.78±0.59µg/mL。MPH 还可以有效地延缓水包油乳液（高达 50%）和亚油酸（高达 94%）以及块状油的脂质氧化。有趣的是，从 MPH 中提取的脂溶性肽部分（MPHP）可以抑制块状油中初级（高达 50%）和次级氧化产物（高达 90%）的形成。使用 LC-MS/MS 从 MPHP 中鉴定出的十种脂溶性肽含有大量疏水性氨基酸和组氨酸，这可能有利于肽与脂质自由基相互作用和/或形成氢键。这些发现为脂溶性肽作为天然抗氧化剂强化脂质提供了新的视角。