Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties

被引：506

作者：

Rajapakse, N ^{[1
]}

Mendis, E ^{[1
]}

Jung, WK ^{[1
]}

Je, JY ^{[1
]}

Kim, SK ^{[1
]}

机构：

[1] Pukyong Natl Univ, Dept Chem, Bustan 608737, South Korea

来源：

FOOD RESEARCH INTERNATIONAL | 2005年 / 38卷 / 02期

关键词：

Mytilus edulis; fermentation; radical scavenging peptide; antioxidant lipid peroxidation;

D O I：

10.1016/j.foodres.2004.10.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Fermented marine blue mussel (Mytilus edulis) derived peptides were purified using ion exchange. gel filtration and high performance liquid chromatographic techniques to identify a potent radical scavenging activity. The hepta-peptide sequence HFGBPFE (MW 962 kDa) was found to be highly effective for radical scavenging and was named as mussel derived radical scavenging peptide, (MRSP). Under the assay conditions, MRSP could scavenge superoxide (98%). hydroxyl (96%): carbon-centered (91%) and DPPH radicals (72%) at 200 mug/ml concentration and the respective IC50 values were found to be 21, 34, 52, and 96 muM. In addition. MRSP exhibited a strong lipid peroxidation inhibition at 54 muM concentration and it was higher than or-tocopherol. Further. it exhibited a 95% higher Fe2+ chelating effect than citrate. Moreover, MRSP could enhance the viability of oxidation induced cultured human cells by 76% following 75 mug/ml of treatment. Therefore, these results identified MRSP as a potent natural antioxidant, which performs its activity via different mechanism of actions. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：175 / 182

页数：8

共 23 条

[1]

Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein [J].