糖基化改性对鲣鱼加工副产物活性肽抗氧化能力的影响

Effects of glycosylation modification on antioxidant capacity of active peptides from processing by-products of Katsuwonus pelamis

中文关键词:  鲣鱼  转谷氨酰胺酶  糖基化  抗氧化  肾功能保护

英文关键词:Katsuwonus pelamis  transglutaminase  glycosylation  antioxidant  renal function protection.

中文摘要:

      目的 探究糖基化改性对鲣鱼加工副产物活性肽抗氧化能力的影响。方法 通过胰酶酶解鲣鱼加工副产物, 利用转谷氨酰胺酶(transglutaminase, TGase)和D-氨基葡萄糖(D-glucosaminase, D-GlcN)酶法糖基化修饰酶解物; 采用单因素实验和响应面法优化反应条件; 使用羟自由基测定试剂盒等对修饰产物进行4个指标的抗氧活性评价。结果 酶法糖基化修饰的最优条件为: 粗蛋白质量浓度为40 mg/mL、氨基糖与粗蛋白浓度比为1:1、TGase添加量为108 U/g、反应pH 7.5、反应温度50℃、反应时间5 h。此条件下得到的修饰产物具有很强的抗氧化能力: 清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基的半抑制质量浓度(median inhibitory concentration, IC50)值为10.02 mg/mL, 清除羟自由基的IC50值为2.94 mg/mL; 当质量浓度为10 mg/mL时, 修饰产物的总抗氧化能力值为0.784奎诺二甲基丙烯酸酯当量抗氧化能力(trolox equivalent antioxidant capacity, TEAC), 铁离子还原能力值为1.970 OD700 (700 nm下测定的吸光度)。结论 鲣鱼胰酶酶解物经过TGase和D-GlcN糖基化修饰后, 相比修饰前, 具有更强的抗氧化活性, 相比常规美拉德反应, 反应温度温和, 不产生有害副产物, 具备作为功能食品原料的潜力。

英文摘要:

      Objective To investigate the effects of glycosylation modification on antioxidant capacity of active peptides from processing by-products of Katsuwonus pelamis. Methods The by-products were enzymolized with pancreatic enzyme and then glycosylated with transglutaminase (TGase) and D-glucosaminase (D-GlcN). Single factor experiment and response surface method were used to optimize the reaction conditions, the hydroxyl radical assay kit and other reagents were used to evaluate the antioxidant activity of the modified products using 4 indicators. Results The optimal conditions for TGase glycosylation were: 40 mg/mL crude protein concentration, 1:1 ratio of D-GlcN to crude protein, 108 U/g TGase add amount, pH 7.5, 50℃ reaction temperature and 5 h reaction time. The modified product obtained under these conditions had strong antioxidant capacity: The median inhibitory concentration (IC50) value for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals was 10.02 mg/mL, and the IC50 value for scavenging hydroxyl radicals was 2.94 mg/mL; when the mass concentration was 10 mg/mL, the total antioxidant capacity of the modified product was 0.784 trolox equivalent antioxidant capacity (TEAC), and the iron ion reduction capacity was 1.970 OD700 (absorbance measured at 700 nm). Conclusion After TGase and D-GlcN glycosylation modification, the enzymatic hydrolysate of Katsuwonus pelamis pancreatin has stronger antioxidant activity compared to before modification. Compared with conventional Maillard reactions, the reaction temperature is mild and does not produce harmful by-products, making it a potential functional food raw material.