دورية أكاديمية
Purification and identification of an antioxidant peptide from Pinctada fucata muscle
| العنوان: | Purification and identification of an antioxidant peptide from Pinctada fucata muscle |
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| المؤلفون: | Yanyan Wu, Jing Wang, Laihao Li, Xianqing Yang, Jinxu Wang, Xiao Hu |
| المصدر: | CyTA - Journal of Food, Vol 16, Iss 1, Pp 11-19 (2018) |
| بيانات النشر: | Taylor & Francis Group, 2018. |
| سنة النشر: | 2018 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Pinctada fucata muscle, antioxidant peptide, purification, antioxidant activity, structure, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | Pinctada fucata muscles were hydrolysed by alcalase and filtered using ultrafiltration membranes to obtain peptides with molecular weights (MWs) less than 5 kDa. The percolate was then freeze-dried and named crude antioxidant peptides mixture from Pinctada fucata muscles (AOP). In this study, AOP was purified sequentially using sephadex gel chromatography, next reversed-phase high-performance liquid chromatography. The MW of the antioxidant peptide from P. fucata muscle was 1039.56 Da. The amino acid sequence was Gly–Ala–Gly–Leu–Pro–Gly–Lys–Arg–Glu–Arg based on matrix-assisted laser desorption ionization mass spectrometry (MALDI-TOF). The natural peptide exhibits good scavenging capacity against free radicals; the IC50 of scavenging 2,2-diphenyl-1-picrylhydrazyl and ∙OH of FC2 were closer to vitamin C and butylated hydroxytoluence; however, the IC50 values of $$ \cdot {\rm{O}}_2^ - $$ of FC2 were a bit poor. Its antioxidant activity was attributed to the hydrophobic amino acid residues enriched in the N-terminal and electrophilic ability mediated by Glu and electron acceptors such as Lys and Arg. The synthesized peptide exhibited a reduced ability to scavenge free radicals compared to the natural peptide. The proposed method is a feasible technique to prepare antioxidant peptides from P. fucata and could be useful to obtain ingredients in nutraceutical and cosmetic applications. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Spanish; Castilian |
| تدمد: | 1947-6337 1947-6345 19476337 |
| العلاقة: | https://doaj.org/toc/1947-6337Test; https://doaj.org/toc/1947-6345Test |
| DOI: | 10.1080/19476337.2017.1332099 |
| الوصول الحر: | https://doaj.org/article/8f112d32077a489da2ae05d1e07191d8Test |
| رقم الانضمام: | edsdoj.8f112d32077a489da2ae05d1e07191d8 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 19476337 19476345 |
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| DOI: | 10.1080/19476337.2017.1332099 |