Purification and identification of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates

被引：326

作者：

Chen, Ning ^{[1
,2
]}

Yang, Hongmei ^{[1
,2
]}

Sun, Yi ^{[3
]}

Niu, Jun ^{[1
,2
]}

Liu, Shuying ^{[1
,3
]}

机构：

[1] Chinese Acad Sci, Chang Chun Inst Appl Chem, Changchun 130022, Peoples R China

[2] Chinese Acad Sci, Grad Sch, Beijing 100039, Peoples R China

[3] Changchun Univ Chinese Med, Changchun, Peoples R China

来源：

PEPTIDES | 2012年 / 38卷 / 02期

基金：

中国博士后科学基金;

关键词：

Walnut protein hydrolysates; Free radical scavenging activity; Purification; Antioxidant peptide; RADICAL-SCAVENGING ACTIVITIES; MACKEREL MAGALASPIS-CORDYLA; SKIN;

D O I：

10.1016/j.peptides.2012.09.017

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

070307 [化学生物学]; 071010 [生物化学与分子生物学];

摘要：

Walnut proteins were hydrolyzed separately using three different proteases to obtain antioxidant peptides. The antioxidant activities of the hydrolysates were measured using 1,1-diphenyl-2-picryl hydrazyl (DPPH) assay. Among hydrolysates, pepsin hydrolysate obtained by 3h exhibited the highest antioxidant activities, which could also quench the hydroxyl radical, chelate ferrous ion, exhibit reducing power and inhibit the lipid peroxidation. Then, 3-h pepsin hydrolysates were purified sequentially by ultrafiltration, gel filtration and RP-HPLC. The sequence of the peptide with the highest antioxidative activity was identified to be Ala-Asp-Ala-Phe (42323 Da) using RP-HPLC-ESI-MS, which was identified for the first time from walnut protein hydrolysates. Last, the inhibition of the peptide on lipid peroxidation was similar with that of reduced glutathione (GSH). These results indicate that the protein hydrolysates and/or its isolated peptides may be effectively used as food additives. (C) 2012 Elsevier Inc. All rights reserved.

引用

页码：344 / 349

页数：6

共 35 条

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