Antioxidant peptides isolated from sea cucumber Stichopus Japonicus
文献类型：期刊论文
| 作者 | Zhou, Xiaoqiu2,3; Wang, Changhai1; Jiang, Aili1 |
| 刊名 | EUROPEAN FOOD RESEARCH AND TECHNOLOGY
 |
| 出版日期 | 2012-03-01 |
| 卷号 | 234期号:3页码:441-447 |
| 关键词 | Stichopus Japonicus Antioxidant Peptides Hydroxyl Radicals Superoxide Anion Novel Peptide |
| ISSN号 | 1438-2377 |
| 产权排序 | [Wang, Changhai; Jiang, Aili] Yantai Univ, Ocean Sch, Yantai 264005, Peoples R China; [Zhou, Xiaoqiu] Chinese Acad Sci, Yantai Inst Coastal Zone Res Sustainable Dev, Yantai 264003, Peoples R China; [Zhou, Xiaoqiu] Chinese Acad Sci, Grad Sch, Beijing 100039, Peoples R China |
| 通讯作者 | Wang, CH (reprint author), Yantai Univ, Ocean Sch, Yantai 264005, Peoples R China. xqzhou111@163.com ; chwang2001@sina.com |
| 文献子类 | Article |
| 英文摘要 | The sea cucumber Stichopus japonicus protein was hydrolyzed by pepsin, trypsin, papain, acid protease and neutral protease, respectively, to get five kinds of peptide fractions: pepsin peptides (PP), trypsin peptides (TP), acid protease peptides (AP), neutral protease peptides (NP) and papain peptide (PAP). Antioxidative activities of all peptide fractions were evaluated by hydroxyl radical( (center dot OH) and Superoxide anion (O-2 (-))-scavenging activity. Trypsin peptide (TP) exhibited the highest antioxidative activity compared to other peptide fractions. In considering scavenging effects on hydroxyl radicals (center dot OH) and Superoxide anions (O-2(-)), TP was employed for isolation, purification and identification of antioxidant peptide. To purify and characterize antioxidative peptide, two steps gel filtration, one-step ion-exchange column chromatography and reversed-phase high-performance liquid chromatography (RP-HPLC) were used. The purified antioxidative peptide TP2b-1 was a novel peptide and was sequenced as GPEPTGPTGAPQWLR, in which the low molecular weight and some amino acid constituents played important role in the radical-scavenging effects according reports. The IC50 values of TP2b-1 were 138.9 mu M on center dot OH and 353.9 mu M on O-2(-).; The sea cucumber Stichopus japonicus protein was hydrolyzed by pepsin, trypsin, papain, acid protease and neutral protease, respectively, to get five kinds of peptide fractions: pepsin peptides (PP), trypsin peptides (TP), acid protease peptides (AP), neutral protease peptides (NP) and papain peptide (PAP). Antioxidative activities of all peptide fractions were evaluated by hydroxyl radical( (center dot OH) and Superoxide anion (O-2 (-))-scavenging activity. Trypsin peptide (TP) exhibited the highest antioxidative activity compared to other peptide fractions. In considering scavenging effects on hydroxyl radicals (center dot OH) and Superoxide anions (O-2(-)), TP was employed for isolation, purification and identification of antioxidant peptide. To purify and characterize antioxidative peptide, two steps gel filtration, one-step ion-exchange column chromatography and reversed-phase high-performance liquid chromatography (RP-HPLC) were used. The purified antioxidative peptide TP2b-1 was a novel peptide and was sequenced as GPEPTGPTGAPQWLR, in which the low molecular weight and some amino acid constituents played important role in the radical-scavenging effects according reports. The IC50 values of TP2b-1 were 138.9 mu M on center dot OH and 353.9 mu M on O-2(-). |
| 学科主题 | Food Science & Technology |
| URL标识 | 查看原文 |
| WOS关键词 | BIOLOGICALLY-ACTIVE PEPTIDES ; RADICAL-SCAVENGING PEPTIDE ; GELATIN HYDROLYSATE ; GASTROINTESTINAL DIGESTS ; HYDROXYL RADICALS ; MASS-SPECTROMETRY ; PROTEIN ; CHROMATOGRAPHY ; PURIFICATION ; SKIN |
| WOS研究方向 | Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:000301704300009 |
| 资助机构 | Shandong provincial government[908, SD-908-02-09]; Shandong science and technology office[Y2007D59] |
| 公开日期 | 2012-06-13 |
| 源URL | [http://ir.yic.ac.cn/handle/133337/5592]  |
| 专题 | 烟台海岸带研究所_中科院烟台海岸带研究所知识产出 |
| 作者单位 | 1.Yantai Univ, Ocean Sch, Yantai 264005, Peoples R China 2.Chinese Acad Sci, Yantai Inst Coastal Zone Res Sustainable Dev, Yantai 264003, Peoples R China 3.Chinese Acad Sci, Grad Sch, Beijing 100039, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zhou, Xiaoqiu,Wang, Changhai,Jiang, Aili. Antioxidant peptides isolated from sea cucumber Stichopus Japonicus[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2012,234(3):441-447. |
| APA | Zhou, Xiaoqiu,Wang, Changhai,&Jiang, Aili.(2012).Antioxidant peptides isolated from sea cucumber Stichopus Japonicus.EUROPEAN FOOD RESEARCH AND TECHNOLOGY,234(3),441-447. |
| MLA | Zhou, Xiaoqiu,et al."Antioxidant peptides isolated from sea cucumber Stichopus Japonicus".EUROPEAN FOOD RESEARCH AND TECHNOLOGY 234.3(2012):441-447. |
入库方式： OAI收割
来源：烟台海岸带研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。