Antioxidant activities of a peptide derived from chicken dark meat

被引：19

作者：

Fukada, Yoko ^{[1
]}

Mizutani, Saki ^{[1
]}

Nomura, Sarika ^{[1
]}

Hara, Wakana ^{[1
]}

Matsui, Riko ^{[1
]}

Nagai, Kumiko ^{[1
]}

Murakami, Yuki ^{[1
]}

Washio, Nanami ^{[1
]}

Ikemoto, Narumi ^{[1
]}

Terashima, Masaaki ^{[1
]}

机构：

[1] Kobe Coll, Dept Biosphere Sci, 4-1 Okadayma, Nishinomiya, Hyogo 6628505, Japan

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2016年 / 53卷 / 05期

关键词：

Peptide; Antioxidant; Peroxyl radical; Myoglobin; Chicken meat; OXIDATIVE STRESS; PROTEIN HYDROLYSATE; BIOACTIVE PEPTIDES; MYOGLOBIN METHOD; IN-VITRO; FISH; FRACTIONS; DISEASE; MUSCLE; WASTE;

D O I：

10.1007/s13197-016-2233-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Antioxidant activities against hypochlorite ions and peroxyl radicals of a chicken dark meat hydrolysate digested with pepsin were examined with the myoglobin method based on the structure change of myoglobin due to redox reaction with reactive oxygen species (ROS). A peptide that showed strong antioxidant activity against the peroxyl radical was isolated from the hydrolysate using HPLC equipped with a hydrophobic-interacting column. The sequence of the first five amino acid residues of the peptide was determined as YASGR (Tyr-Ala-Ser-Gly-Arg), and this sequence matched with the amino acid residues 143-147 of chicken beta-actin (GenBank: CAA25004.1). The synthetic peptide YASGR showed very high antioxidant activity against the peroxyl radical. Antioxidant activities of the free amino acids, confirmed that the tyrosine residue of this peptide was possibly responsible for antioxidant activity.

引用

页码：2476 / 2481

页数：6

共 40 条

[1]

Castillo R, 2009, OXIDATIVE STRESS AND ANTIOXIDANTS: THEIR ROLE IN HUMAN DISEASE, P159

[2]

Centenaro G. S., 2011, Advance Journal of Food Science & Technology, V3, P280

[3] Fractionation of Protein Hydrolysates of Fish and Chicken Using Membrane Ultrafiltration: Investigation of Antioxidant Activity [J].

Centenaro, Graciela Salete ;

Salas-Mellado, Myriam ;

Pires, Carla ;

Batista, Irineu ;

Nunes, Maria L. ;

Prentice, Carlos .

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, 2014, 172 (06) :2877-2893

[4] Food-Derived Bioactive Peptides on Inflammation and Oxidative Stress [J].

Chakrabarti, Subhadeep ;

Jahandideh, Forough ;

Wu, Jianping .

BIOMED RESEARCH INTERNATIONAL, 2014, 2014

[5] In vitro study on antioxidant activities of peanut protein hydrolysate [J].

Chen, Gui-tang ;

Zhao, Lin ;

Zhao, Li-yan ;

Cong, Tao ;

Bao, Shan-fen .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2007, 87 (02) :357-362

[6] Evolving Concepts of Oxidative Stress and Reactive Oxygen Species in Cardiovascular Disease [J].

Chen, Kai ;

Keaney, John F., Jr. .

CURRENT ATHEROSCLEROSIS REPORTS, 2012, 14 (05) :476-483

[7] Oxidative Stress and Antioxidants in Disease and Cancer: A Review [J].

Gupta, Rakesh Kumar ;

Patel, Amit Kumar ;

Shah, Niranjan ;

Choudhary, Arun Kumar ;

Jha, Uday Kant ;

Yadav, Uday Chandra ;

Gupta, Pavan Kumar ;

Pakuwal, Uttam .

ASIAN PACIFIC JOURNAL OF CANCER PREVENTION, 2014, 15 (11) :4405-4409

[8] Peptide Isolated from Japanese Flounder Skin Gelatin Protects against Cellular Oxidative Damage [J].

Himaya, S. W. A. ;

Ryu, BoMi ;

Ngo, Dai-Hung ;

Kim, Se-Kwon .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60 (36) :9112-9119

[9]

Hougland JL, 2013, MOLECULAR BASIS OF OXIDATIVE STRESS: CHEMISTRY, MECHANISMS, AND DISEASE PATHOGENESIS, P71

[10]

Kim SK, 2012, BIOACTIVE FOOD PROTEINS AND PEPTIDES: APPLICATIONS IN HUMAN HEALTH, P97

← 1 2 3 4 →