Antioxidant peptides isolated from sea cucumber Stichopus Japonicus
Zhou, Xiaoqiu2,3; Wang, Changhai1; Jiang, Aili1
发表期刊EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN1438-2377
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
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
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(-).
文章类型Article
资助机构Shandong provincial government[908, SD-908-02-09]; Shandong science and technology office[Y2007D59]
收录类别SCI
语种英语
关键词[WOS]BIOLOGICALLY-ACTIVE PEPTIDES ; RADICAL-SCAVENGING PEPTIDE ; GELATIN HYDROLYSATE ; GASTROINTESTINAL DIGESTS ; HYDROXYL RADICALS ; MASS-SPECTROMETRY ; PROTEIN ; CHROMATOGRAPHY ; PURIFICATION ; SKIN
研究领域[WOS]Food Science & Technology
WOS记录号WOS:000301704300009
引用统计
被引频次:74[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.yic.ac.cn/handle/133337/5591
专题中国科学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
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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.
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