Bjørlie Mads, Hartmann Julie Christina, Rasmussen Line Hyrup, Yesiltas Betül, Sørensen Ann-Dorit Moltke, Gregersen Echers Simon, Jacobsen Charlotte
National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark.
Department of Chemistry and Bioscience, Aalborg University, 9220 Aalborg, Denmark.
Antioxidants (Basel). 2024 Mar 13;13(3):346. doi: 10.3390/antiox13030346.
Metal-catalyzed lipid oxidation is a major factor in food waste, as it reduces shelf life. Addressing this issue, our study investigates the potential of hydrolysates derived from potato protein, a by-product of potato starch production, as metal-chelating antioxidants. Through sequential enzymatic hydrolysis using alcalase or trypsin combined with Flavourzyme, we produced various hydrolysates, which were then fractionated using ultrafiltration. Using a combination of peptidomics and bioinformatics, we predicted the presence of metal-chelating and free radical-scavenging peptides across all hydrolysate fractions, with a trend indicating a higher content of antioxidant peptides in lower molecular weight fractions. To validate these predictions, we utilized surface plasmon resonance (SPR) and a 9-day emulsion storage experiment. While SPR demonstrated potential in identifying antioxidant activity, it faced challenges in differentiating between hydrolysate fractions due to significant standard errors. In the storage experiment, all hydrolysates showed lipid oxidation inhibition, though not as effectively as ethylenediaminetetraacetic acid (EDTA). Remarkably, one fraction (AF13) was not significantly different ( < 0.05) from EDTA in suppressing hexanal formation. These results highlight SPR and peptidomics/bioinformatics as promising yet limited methods for antioxidant screening. Importantly, this study reveals the potential of potato protein hydrolysates as antioxidants in food products, warranting further research.
金属催化的脂质氧化是导致食物变质的一个主要因素，因为它会缩短食品保质期。为了解决这个问题，我们的研究调查了马铃薯淀粉生产副产品马铃薯蛋白水解产物作为金属螯合抗氧化剂的潜力。通过使用碱性蛋白酶或胰蛋白酶与风味酶组合进行顺序酶水解，我们制备了各种水解产物，然后使用超滤进行分级分离。结合肽组学和生物信息学，我们预测了所有水解产物级分中金属螯合肽和自由基清除肽的存在，趋势表明较低分子量级分中抗氧化肽含量更高。为了验证这些预测，我们利用了表面等离子体共振（SPR）和为期9天的乳液储存实验。虽然SPR在识别抗氧化活性方面显示出潜力，但由于显著的标准误差，它在区分水解产物级分方面面临挑战。在储存实验中，所有水解产物均表现出脂质氧化抑制作用，尽管不如乙二胺四乙酸（EDTA）有效。值得注意的是，一个级分（AF13）在抑制己醛形成方面与EDTA没有显著差异（<0.05）。这些结果突出了SPR以及肽组学/生物信息学作为有前景但有局限性的抗氧化剂筛选方法。重要的是，本研究揭示了马铃薯蛋白水解产物作为食品抗氧化剂的潜力，值得进一步研究。
