Purification and characterization of foxtail millet-derived peptides with antioxidant and antimicrobial activities

被引：122

作者：

Amadou, Issoufou ^{[1
]}

Le, Guo-Wei ^{[1
]}

Amza, Tidjani ^{[1
]}

Sun, Jin ^{[1
]}

Shi, Yong-Hui ^{[1
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2013年 / 51卷 / 01期

基金：

中国国家自然科学基金;

关键词：

Fermented foxtail millet; Antioxidative antimicrobial peptides; Tyrosine/Leucine-rich; FFMp; Trypsin proteolysis; FOODS; ANTIBACTERIAL; BEVERAGES; RESISTANT;

D O I：

10.1016/j.foodres.2012.12.045

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

In this study, we describe the purification by RP-HPLC and amino acid sequencing by LC-MS of peptides derived from foxtail millet (Setaria italica) meal fermented by Lactobacillus paracasei Fn032. The purified foxtail millet peptide fractions (FFMp) of Tyrosine/Leucine-rich (FFMp4 = 756.84, FFMp6 = 678.74 and FFMp10 = 678.87 Da) showed significant (P<0.05) scavenging activities for 1,1-diphenyl-2-picrylhydrazyl (DPPH center dot), and superoxide anion (O-2(center dot-)) radicals. FFMp peptides (synthesized) have shown fairly inhibition of the Escherichia coli ATCC 8099 growth. Furthermore, FFMp4 and FFMp6 peptides showed resistance to trypsin proteolysis while FFMpl 0 appeared to have partial hydrolysis. The results demonstrated that it is feasible to derive natural antioxidants along with antimicrobial activity and resistance to enzyme from fermented foxtail millet meal. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：422 / 428

页数：7

共 32 条

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