Identification of novel peptides from 3 to 10 kDa pine nut (Pinus koraiensis) meal protein, with an exploration of the relationship between their antioxidant activities and secondary structure

被引:97
作者
Yang, Ruiwen [1 ]
Li, Xingfang [1 ]
Lin, Songyi [1 ,2 ]
Zhang, Zuoming [3 ]
Chen, Feng [4 ]
机构
[1] Jilin Univ, Coll Food Sci & Engn, 5333 Xian Rd, Changchun 130062, Peoples R China
[2] Dalian Polytech Univ, Sch Food Sci & Technol, Engn Res Ctr Seafood, Minist Educ, Dalian 116034, Peoples R China
[3] Jilin Univ, Natl Lab Enzym Engn, Changchun 130062, Peoples R China
[4] Clemson Univ, Dept Food Nutr & Packaging Sci, Clemson, SC 29634 USA
关键词
Pine nut meal protein; Antioxidant peptides; Pulsed electric field (PEF); Circular dichroism (CD); Activity-structure relationship; Random coil; EGG-WHITE PROTEIN; PULSED ELECTRIC-FIELDS; INACTIVATION; PURIFICATION;
D O I
10.1016/j.foodchem.2016.09.163
中图分类号
O69 [应用化学];
学科分类号
070301 [无机化学];
摘要
In the present study, two novel peptides Lys-Trp-Phe-Cys-Thr (KWFCT) and Gln-Trp-Phe-Cys-Thr (QWFCT) were purified and identified from 3 to 10 kDa pine nut (Pinus koraiensis) meal protein. Their cytotoxicity and antioxidant activities in vitro were determined. Additionally, pulsed electric field technology, antioxidant activities, and circular dichroism were used together to investigate the relationship between antioxidant activities and secondary structure. The results showed that neither peptide demonstrated cytotoxicity in HepG2 cells. KWFCT had higher values for 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition (67.43% +/- 1.33%) and ferric-reducing antioxidant power (67.86 +/- 1.03 mM Fe2+/mg), and Ac-QWFCT had higher values for 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) inhibition (74.9% +/- 1.19%) and cellular antioxidant activity (916.32 mu mol of QE/100g) (P < 0.05). The antioxidant activities reached their highest values when parameters of PEF were 5 kV/cm and 2400 Hz. An increase in antioxidant activities of Ac-QWFCT was correlated with a decrease in random coil content. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码:311 / 320
页数:10
相关论文
共 40 条
[1]
The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay [J].
Benzie, IFF ;
Strain, JJ .
ANALYTICAL BIOCHEMISTRY, 1996, 239 (01) :70-76
[2]
BRAND-WILLIAMS W, 1995, FOOD SCI TECHNOL-LEB, V28, P25
[3]
Functional Properties and Bioactivities of Pine Nut (Pinus gerardiana) Protein Isolates and Its Enzymatic Hydrolysates [J].
Cai, Luyun ;
Xiao, Li ;
Liu, Changhong ;
Ying, Tiejin .
FOOD AND BIOPROCESS TECHNOLOGY, 2013, 6 (08) :2109-2117
[4]
Influence of kernel roasting on bioactive components and oxidative stability of pine nut oil [J].
Cai, Luyun ;
Cao, Ailing ;
Aisikaer, Guzanuer ;
Ying, Tiejin .
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2013, 115 (05) :556-563
[5]
Sensitive and specific detection of pine nut (Pinus spp.) by real-time PCR in complex food products [J].
Garino, Cristiano ;
De Paolis, Angelo ;
Coisson, Jean Daniel ;
Bianchi, Daniela Manila ;
Decastelli, Lucia ;
Arlorio, Marco .
FOOD CHEMISTRY, 2016, 194 :980-985
[6]
Effects of pulsed electric field treatment on a bovine serum albumin-dextran model system, a means of promoting the Maillard reaction [J].
Guan, Yong-Guang ;
Lin, Hua ;
Han, Zhong ;
Wang, Jun ;
Yu, Shu-Juan ;
Zeng, Xin-An ;
Liu, Yan-Yan ;
Xu, Cai-Hong ;
Sun, Wei-Wei .
FOOD CHEMISTRY, 2010, 123 (02) :275-280
[7]
Influence of peptides-phenolics interaction on the antioxidant profile of protein hydrolysates from Brassica napus [J].
Hernandez-Jabalera, Anaid ;
Cortes-Giraldo, Isabel ;
Davila-Ortiz, Gloria ;
Vioque, Javier ;
Alaiz, Manuel ;
Giron-Calle, Julio ;
Megias, Cristina ;
Jimenez-Martinez, Cristian .
FOOD CHEMISTRY, 2015, 178 :346-357
[8]
Evaluation of the total antioxidant capacity and antioxidant compounds of different solvent extracts of Chilgoza pine nuts (Pinus gerardiana) [J].
Hoon, Lee Yian ;
Choo, Candy ;
Watawana, Mindani I. ;
Jayawardena, Nilakshi ;
Waisundara, Viduranga Y. .
JOURNAL OF FUNCTIONAL FOODS, 2015, 18 :1014-1021
[9]
Purification and identification of antioxidant peptides from peanut protein isolate hydrolysates using UHR-Q-TOF mass spectrometer [J].
Ji, Na ;
Sun, Cuixia ;
Zhao, Yunxia ;
Xiong, Liu ;
Sun, Qingjie .
FOOD CHEMISTRY, 2014, 161 :148-154
[10]
Isolation and characterization of Korean pine (Pinus koraiensis) convicilin [J].
Jin, Tengchuan ;
Wang, Yang ;
Chen, Yu-Wei ;
Albillos, Silvia M. ;
Kothary, Mahendra H. ;
Fu, Tong-Jen ;
Tankersley, Boyce ;
McHugh, Tara H. ;
Zhang, Yu-Zhu .
PLANT PHYSIOLOGY AND BIOCHEMISTRY, 2014, 80 :97-104