Purification and identification of antioxidative peptides from mackerel (Pneumatophorus japonicus) protein

被引:15
|
作者
Wang, Xueqin [1 ,2 ,3 ]
Yu, Huahua [1 ,2 ,3 ]
Xing, Ronge [1 ,2 ,3 ]
Chen, Xiaolin [1 ,2 ,3 ]
Li, Rongfeng [1 ,2 ,3 ]
Li, Kecheng [1 ,2 ,3 ]
Liu, Song [1 ,2 ,3 ]
Li, Pengcheng [1 ,2 ,3 ]
机构
[1] Chinese Acad Sci, Inst Oceanol, CAS Key Lab Expt Marine Biol, 7 Nanhai Rd, Qingdao 266071, Peoples R China
[2] Qingdao Natl Lab Marine Sci & Technol, Lab Marine Drugs & Bioprod, 1 Wenhai Rd, Qingdao 266237, Peoples R China
[3] Chinese Acad Sci, Ctr Ocean Mega Sci, Beijing, Peoples R China
来源
RSC ADVANCES | 2018年 / 8卷 / 37期
基金
中国国家自然科学基金;
关键词
RESPONSE-SURFACE METHODOLOGY; HYDROLYSATE; OPTIMIZATION; MUSCLE; POLYSACCHARIDES; EXTRACTION; FRACTIONS; DAMAGE; HEPG2;
D O I
10.1039/c8ra03350a
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
This study reports the preparation, purification and identification of an antioxidative peptide from mackerel (Pneumatophorus japonicus) protein. Neutrase was chosen as the optimum protease, with the highest cellular antioxidant activity of 53.65%. The optimal hydrolysate conditions for mackerel protein hydrolysates (MPH) according to response surface methodology were an enzyme concentration of 1203.2 U g(-1), extraction time of 4.53 h, pH of 7.26, water/material ratio of 5.22 v/w and extraction temperature of 43.72 degrees C. MPH was separated using ultrafiltration membranes, and the fraction MPH-III with molecular weight below 3500 Da showed the highest cellular antioxidant activity. Five fractions were separated from MPH-III on a Sephadex G-25 column, and MPH-III-2, exhibiting the highest cellular antioxidant activity, was further separated with an XBridge (R) peptide BEH C18 column. The MPH-III-2-6 separated from RP-HPLC was further analysed by Thermo Scientific Q Exactive mass spectrometer, and the heptapeptide LDIQKEV (843.5 Da) and the octapeptide TAAIVNTA (759.4 Da) were identified. The results of this study offer a promising alternative to produce natural antioxidative peptides from fish protein hydrolysate, which may be utilized as functional ingredients in food systems.
引用
收藏
页码:20488 / 20498
页数:11
相关论文
共 50 条
  • [1] Optimization of the Extraction and Stability of Antioxidative Peptides from Mackerel (Pneumatophorus japonicus) Protein
    Wang, Xueqin
    Yu, Huahua
    Xing, Ronge
    Chen, Xiaolin
    Liu, Song
    Li, Pengcheng
    BIOMED RESEARCH INTERNATIONAL, 2017, 2017
  • [2] Optimization of antioxidative peptides from mackerel (Pneumatophorus japonicus) viscera
    Wang, Xueqin
    Yu, Huahua
    Xing, Ronge
    Chen, Xiaolin
    Liu, Song
    Li, Pengcheng
    PEERJ, 2018, 6
  • [3] Purification and characterization of novel antioxidant peptides of different molecular weights from mackerel Pneumatophorus japonicus protein hydrolysate
    Xueqin Wang
    Ronge Xing
    Song Liu
    Huahua Yu
    Kecheng Li
    Zuoyuan Chen
    Pengcheng Li
    Chinese Journal of Oceanology and Limnology, 2015, 33 : 159 - 168
  • [4] Purification and characterization of novel antioxidant peptides of different molecular weights from mackerel Pneumatophorus japonicus protein hydrolysate
    王雪芹
    邢荣娥
    刘松
    于华华
    李克成
    陈作元
    李鹏程
    ChineseJournalofOceanologyandLimnology, 2015, 33 (01) : 159 - 168
  • [5] Purification and characterization of novel antioxidant peptides of different molecular weights from mackerel Pneumatophorus japonicus protein hydrolysate
    王雪芹
    邢荣娥
    刘松
    于华华
    李克成
    陈作元
    李鹏程
    Journal of Oceanology and Limnology, 2015, 33 (01) : 159 - 168
  • [6] Purification and characterization of novel antioxidant peptides of different molecular weights from mackerel Pneumatophorus japonicus protein hydrolysate
    Wang Xueqin
    Xing Ronge
    Liu Song
    Yu Huahua
    Li Kecheng
    Chen Zuoyuan
    Li Pengcheng
    CHINESE JOURNAL OF OCEANOLOGY AND LIMNOLOGY, 2015, 33 (01): : 159 - 168
  • [7] Effect and mechanism of mackerel (Pneumatophorus japonicus) peptides for anti-fatigue
    Wang, Xueqin
    Xing, Ronge
    Chen, Zuoyuan
    Yu, Huahua
    Li, Rongfeng
    Li, Pengcheng
    FOOD & FUNCTION, 2014, 5 (09) : 2113 - 2119
  • [8] Identification and characterization of novel antioxidant peptides from mackerel (Scomber japonicus) muscle protein hydrolysates
    Bashir, Khawaja Muhammad Imran
    Sohn, Jae Hak
    Kim, Jin-Soo
    Choi, Jae-Suk
    FOOD CHEMISTRY, 2020, 323 (323)
  • [9] Effect of different thawing methods on the quality of mackerel (Pneumatophorus japonicus)
    Peng-cheng Zhou
    Jing Xie
    Food Science and Biotechnology, 2021, 30 : 1213 - 1223
  • [10] Effect of different thawing methods on the quality of mackerel (Pneumatophorus japonicus)
    Zhou, Peng-cheng
    Xie, Jing
    FOOD SCIENCE AND BIOTECHNOLOGY, 2021, 30 (09) : 1213 - 1223