Interaction Between Memory-Enhancing Chinese Herbal Medicine and Walnut Peptides

被引：0
|
作者：
Xiong J. [1 ]
Xie L. [1 ]
Zhang T. [3 ]
Liang M. [3 ]
Yuan E. [1 ,2 ]
Ren J. [1 ,2 ]
机构：
[1] School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, Guangdong
[2] Sino-Singapore International Joint Research Institution, Guangzhou, 510000, Guangdong
[3] Infinitus (China) Ltd., Guangzhou, 510665, Guangdong
来源：
Ren, Jiaoyan (jyren@scut.edu.cn) | 2018年 / South China University of Technology卷 / 46期
基金：
中国国家自然科学基金;
关键词：
Antioxidation; Fluorescence quenching; Herbal active substance; Interaction; Walnut peptide;
D O I：
10.3969/j.issn.1000-565X.2018.11.001
中图分类号：
学科分类号：
摘要：
First, the corresponding active ingredients were extracted from the aqueous solutions of five traditional Chinese herbal medicines (Ginseng, Polygalaceae, Poria, Longan and Ginkgo biloba) which can improve memory. Next, considering both the extraction effect and the repeatability, three active substances were selected to interact with walnut peptides, and the physicochemical properties and antioxidant activity of the compounds were investigated, finding that the extracted herbal active substances all possess the ability of antioxidant and free-radicals elimination. Then, the enzymatic hydrolysis process of walnut was optimized with the protein recovery and antioxidant activity as the index, and the total amino acid composition of the hydrolysate was analyzed. Moreover, based on the evaluation of antioxidant properties and fluorescence spectroscopy, the interaction between Chinese herbal active substances and walnut peptides was analyzed, and the effects of different interaction conditions, such as ratio, temperature and pH value, were explored. The results indicate that the active substances extracted from Chinese herbal medicine decline the fluorescence of walnut peptides and the interaction between the active substances and walnut peptides leads to a synergistic effect on antioxidant effect. In addition, a suitable ratio is more favorable to the synergistic effect. It is also found that the effects of temperature and pH value on the interaction between polysaccharide and polypeptide are significant. This research provides a scientific foundation for the formulation of Chinese herbal active substances and walnut peptides in practical production. © 2018, Editorial Department, Journal of South China University of Technology. All right reserved.
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页码：1 / 8
页数：7
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