太平洋褶柔鱼内脏蛋白肽的抗氧化活性及稳定性研究

Study on the antioxidant activity and stability of peptides from the visceral of Todarodes pacificus

中文关键词:  太平洋褶柔鱼内脏  蛋白肽  抗氧化活性  稳定性

英文关键词:visceral of Todarodes pacificus  peptides  antioxidant activity  stability

中文摘要:

      目的 分析探究太平洋褶柔鱼(Todarodes pacificus)内脏蛋白肽的抗氧化活性及稳定性。方法 测定太平洋褶柔鱼内脏蛋白肽的自由基清除能力, 评价其抗氧化活性, 并考察温度、酸碱、胃肠道消化等因素对其稳定性的影响。结果 太平洋褶柔鱼内脏蛋白肽具有良好的自由基清除能力, 其清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl radical, DPPH)自由基、2,2-联氮-2(3-乙基-苯并噻唑-6-磺酸)二铵盐[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, ABTS]阳离子自由基、羟自由基、超氧阴离子自由基的半数抑制浓度(half maximal inhibition concentration, IC50)分别为1.38、15.26、0.90、2.21 mg/mL。该蛋白肽的抗氧化活性在25~100 ℃温度范围内较为稳定; 在pH 7.0~8.0条件下其抗氧化活性变化不显著(P>0.05), 但在强酸或强碱条件下其抗氧化活性显著下降(P<0.05); 经体外模拟胃肠道消化后, 该蛋白肽依然能够维持良好的抗氧化活性。结论 太平洋褶柔鱼内脏蛋白肽具备良好的抗氧化活性与稳定性, 但在其加工与贮藏过程中还应注意避免高温与极端酸碱条件的影响。研究成果可为太平洋褶柔鱼内脏资源的高值化利用开辟新途径, 也可为天然抗氧化肽的开发提供科学指导。

英文摘要:

      Objective To explore the antioxidant activity and stability of peptides from the visceral of Todarodes pacificus. Methods Free radical scavenging capacities of peptides from the visceral of Todarodes pacificus were determined, while the effects of temperature, pH and gastrointestinal digestion on the antioxidant activity of peptides from the visceral of Todarodes pacificus were also evaluated. Results The peptides from the visceral of Todarodes pacificus exhibited excellent free radical scavenging abilities, with half maximal inhibition concentration (IC50) values of 1.38, 15.26, 0.90 and 2.21 mg/mL for scavenging 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), 2,2’-azino-bis(3- ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) cationic radicals, hydroxyl radicals, and superoxide anion radicals, respectively. The antioxidant activity of the peptides remained relatively stable within a temperature range of 25–100 °C. Under pH conditions of 7.0–8.0, their antioxidant activity showed no significant change (P>0.05), but it significantly decreased under strongly acidic or alkaline conditions (P<0.05). After in vitro simulated gastrointestinal digestion, the peptides still maintained strong antioxidant activity. Conclusion The peptides from the visceral of Todarodes pacificus has good antioxidant activity and stability, but it shall be noted that the processing and storage of its related products avoid the influence of high temperature and extreme acid-base conditions. The present research will open up new ways for the high-value utilization of the visceral of Todarodes pacificus resources and provide scientific guidance for the innovative development of natural antioxidant peptides.