Peptide Fractionation and Free Radical Scavenging Activity of Zein Hydrolysate

被引:176
作者
Tang, Xueyan [1 ,2 ]
He, Zhiyong [1 ,2 ]
Dai, Yanfeng [1 ,2 ]
Xiong, Youling L. [1 ,2 ,3 ]
Xie, Mingyong [4 ]
Chen, Jie [1 ,2 ]
机构
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[3] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA
[4] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330031, Jiangxi, Peoples R China
关键词
Zein hydrolysate; peptides fractionation; gel filtration; free radical scavenging; antioxidant; ANTIOXIDANT ACTIVITY; PROTEIN; DIGESTS; SKIN;
D O I
10.1021/jf9028656
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Alcalase-treated zein hydrolysate (ZH) was separated by gel filtration, ultrafiltration, and reversed-phase HPLC, and the scavenging activities for 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS(center dot+)), 1,1-diphenyl-2-picrylhydrazyl (DPPH center dot), and superoxide anion (O-2(center dot-)) radicals of different peptide fractions were measured to establish the antioxidant efficacy. Results showed that the ability to stabilize water-soluble free radicals (ABTS(center dot+)) by ZH components was insensitive to the peptide size, whereas that against ethanol-soluble free radicals (DPPH center dot) and O-2(center dot-) was molecular weight dependent. Antioxidative peptides of <1 kDa were further separated by HPLC into 30 components, of which those with great hydrophobicity exhibited strong DPPH center dot and O-2(center dot-) scavenging ability and those with intermediate hydrophobicity displayed the maximum ABTS(center dot+) scavenging activity. Two dominant components (fractions 8 and 17) were further purified and identified by LC-PDA-ESI-MS to be Tyr-Ala and Leu-Met-Cys-His, respectively. The results demonstrated that the free radical scavenging activity of ZH depended on the radical species and was strongly related to the molecular weight and hydrophobicity of the constituting peptides.
引用
收藏
页码:587 / 593
页数:7
相关论文
共 27 条
[1]   Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case [J].
Arnao, MB .
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2000, 11 (11) :419-421
[2]  
BRAND-WILLIAMS W, 1995, FOOD SCI TECHNOL-LEB, V28, P25
[3]   Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein [J].
Chen, HM ;
Muramoto, K ;
Yamauchi, F ;
Nokihara, K .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (09) :2619-2623
[4]   STRUCTURAL-ANALYSIS OF ANTIOXIDATIVE PEPTIDES FROM SOYBEAN BETA-CONGLYCININ [J].
CHEN, HM ;
MURAMOTO, K ;
YAMAUCHI, F .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1995, 43 (03) :574-578
[5]   Chemical composition and in vitro antioxidative activity of a lemon balm (Melissa officinalis L.) extract [J].
Dastmalchi, Keyvan ;
Dorman, H. T. Damien ;
Oinonen, Paivi P. ;
Darwis, Yusrida ;
Laakso, Into ;
Hiltunen, Raimo .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2008, 41 (03) :391-400
[6]   Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis [J].
Dávalos, A ;
Miguel, M ;
Bartolomé, B ;
López-Fandiño, R .
JOURNAL OF FOOD PROTECTION, 2004, 67 (09) :1939-1944
[7]   Antioxidant activity of proteins and peptides [J].
Elias, Ryan J. ;
Kellerby, Sarah S. ;
Decker, Eric A. .
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2008, 48 (05) :430-441
[8]   Preparation of antioxidant enzymatic hydrolysates from (α-lactalbumin and β-lactoglobulin.: Identification of active peptides by HPLC-MS/MS [J].
Hernández-Ledesma, B ;
Dávalos, A ;
Bartolomé, B ;
Amigo, L .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (03) :588-593
[9]   Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis [J].
Je, Jae-Young ;
Qian, Zhong-Ji ;
Byun, Hee-Guk ;
Kim, Se-Kwon .
PROCESS BIOCHEMISTRY, 2007, 42 (05) :840-846
[10]   Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate [J].
Je, JY ;
Park, PJ ;
Kim, SK .
FOOD RESEARCH INTERNATIONAL, 2005, 38 (01) :45-50