[1]董乐,梁文文,王芳,等.红毛菜抗氧化肽的分离纯化及其活性评价[J].泉州师范学院学报,2020,(02):9-16.
 DONG Le,LIANG Wenwen,WANG Fang,et al.The Separation and Purification of Antioxidant Peptides from Bangia fuscopurpurea(Dillw.)Lyngb. and Its Activity Evaluation[J].,2020,(02):9-16.
点击复制

红毛菜抗氧化肽的分离纯化及其活性评价()
分享到:

《泉州师范学院学报》[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2020年02期
页码:
9-16
栏目:
化学·生命科学
出版日期:
2020-04-15

文章信息/Info

Title:
The Separation and Purification of Antioxidant Peptides from Bangia fuscopurpurea(Dillw.)Lyngb. and Its Activity Evaluation
文章编号:
1009-8224(2020)02-0009-08
作者:
董乐123梁文文123王芳123刘阳晴123陈静123王力4
1.泉州师范学院 海洋与食品学院,福建 泉州 362000; 2.泉州师范学院 福建省海洋藻类活性物质制备与功能开发重点实验室,福建 泉州 362000; 3.泉州师范学院 近海资源生物技术福建省高校重点实验室,福建 泉州 362000; 4.集美大学 食品与生物工程学院,福建 厦门 361021
Author(s):
DONG Le123LIANG Wenwen123WANG Fang123LIU Yangqing123CHEN Jing123WANG Li4
1.School of Ocean and Food Science,Quanzhou Normal University,Quanzhou Fujian 362000,China; 2. Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae,Quanzhou Fujian 362000,China; 3.Key Laboratory of Inshore Resources and Biotechnology,Fujian Province University,Quanzhou Fujian 362000,China; 4.College of Food and Bioengineering,Jimei University,Xiamen Fujian 361021,China
关键词:
红毛菜 抗氧化肽 分离纯化 抗氧化活性
Keywords:
Bangia fuscopurpurea(Dillw.)Lyngb. antioxidant peptides separation and purification antioxidant activity
分类号:
TS201.1
文献标志码:
A
摘要:
依次通过切向流超滤(TFU)和羟丙基葡聚糖凝胶Sephadex LH-20柱层析技术对红毛菜(Bangia fuscopurpurea(Dillw.)Lyngb.)酶解物进行分离纯化,以谷胱甘肽(GSH)为阳性对照,以氧自由基的吸收能力(ORAC)及对羟自由基(OH)、ABTS自由基(ABTS+)、DPPH自由基(DPPH)的清除率和细胞抗氧化活性(CAA)为指标评价各级分的活性,制备高抗氧化活性的红毛菜多肽(Bangia fuscopurpurea polypeptide,BP).结果表明,经TFU后获得具有不同相对分子质量的BPI(相对分子质量<2 ku)和BPII(相对分子质量2~10 ku)两个级分,BPI经柱层析后获得BPIS1和BPIS2两个级分.就ORAC值大小而言,BPI>GSH>BPII.当质量浓度为8 mg/mL时,BPI和BPII的CAA值分别为26.71±2.01和64.43±5.98.经TFU后,BPI的总抗氧化活性较强,且对细胞内活性氧(ROS)水平升高有更强的抑制作用.经柱纯化后,BPIS2的综合抗氧化活性最强,ORAC值为(999.65±23.15)μmol TE/g,优于GSH的效果.当质量浓度为8 mg/mL时,BPIS2的CAA值为23.76±0.17.
Abstract:
In order to prepare polypeptides with highly antioxidant activityfrom Bangia fuscopurpurea(Dillw.)Lyngb.(BP),the enzymatic hydrolysates from B. fuscopurpurea.were successively and purified by tangentially flow ultrafiltration(TFU)technique and hydroxypropyl glucan gel Sephadex LH-20 column chromatography, and the activity of each fractions was evaluated with glutathione(GSH)as the positive control,and the oxygen radical absorbance capacity(ORAC), the scavenging rate activity on radicals(hydroxyl(OH),2,2'-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid(ABTS+),1,1-Diphenyl-2-picrylhydrazyl radical(DPPH))and cellular antioxidant activity(CAA)as indicators.The results showed that by TFU,two fractions with different relative molecular mass were obtained,namely BPI of molecular mass <2 ku and BPII of molecular mass 2~10 ku. By Sephadex LH-20 column chromatography,BPI obtained BPIS1 and BPIS2 fractions.The sequence of the ORAC value of different fractions was found as:BPI>GSH>BPII. The CAA values of BPI and BPII were 26.71±2.01 and 64.43±5.98,respectively,at mass concentration of 8 mg/mL.After separation by TFU,BPI had the higher antioxidant activity,and it had a strong inhibitory effect on the increase of intracellular reactive oxygen species(ROS)levels.After purification by column chromatography,BPIS2 had the strongest antioxidant activity,and had the ORAC value of(999.65±23.15)μmol TE/g,which was superior to that of GSH.The CAA value of BPIS2 was 23.76±0.17,at mass concentration of 8 mg/mL.These results indicate that the polypeptides prepared by enzymatic hydrolysis from B. fuscopurpurea. have certain antioxidant effects.

参考文献/References:

[1] 卢学敏,王颀林,蓝晓燕,等.牡蛎活性多肽的抑菌作用与抗氧化性能研究[J].中国酿造,2013,32(2):7-80.
[2] 张克烽.红毛菜室内人工育苗与海区养殖技术[J].科学养鱼, 2016(9):42-43.
[3] 黄文凤,陈启发.红毛菜的营养成分特征和价值[J].海洋水产研究,1998,19(2):57-61.
[4] 孙惠洁.红毛藻多糖的提取纯化及其性质的研究[D].厦门:集美大学,2008.
[5] 张龙翔.生化实验方法和技术[M].2版.北京:高等教育出版社,1982.
[6] 中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.蛋白酶制剂:GB/T 23527-2009[S].北京:中国标准出版社,2009:6-8.
[7] CASTEL V,ANDRICH O,NETTO F M,et al.Comparison between isoelectric precipitation and ultrafiltration processes to obtain Amaranth mantegazzianus protein concentrates at pilot plant scale[J].Journal of Food Engineering,2012,112(4):288-295.
[8] SMIRNOFF N,CUMBES Q J.Hyroxyl radical scavenging activity of compatible solutes[J].Phytochemistry,1989,28(4):1057-1060.
[9] RE R,PELLEGRINI N,PROTEGGENTE A,et al.Antioxidant activity applying an improved ABTS radical cation decolorization assay[J].Free Radical Biology and Medicine,1999,26(9/10):1231-1237.
[10] CHEN J J,ZHANG T,JIANG B,et al.Characterization and antioxidant activity of Ginkgo biloba exocarp polysaccharides[J].Carbohydrate Polymers,2012,87(1):40-45.
[11] HUA Y L,YANG B,TANG J,et al.Structural analysisof water-soluble polysaccharides in the fruiting body of Dictyophora indusiata and their in vivo antioxidant activities[J].Carbohydrate Polymers,2012,87(1):343-347.
[12] 续洁琨,姚新生,栗原博.抗氧化能力指数(ORAC)测定原理及应用[J].中国药理学通报,2006,22(8):1015-1021.
[13] 卢可可,谭玉荣,郑少杰,等.基于HepG2细胞模型的褐赭色羊肚菌多酚抗氧化及抗增殖活性研究[J].2015,31(12):6-13.
[14] WOLFE KL,LIU R H.Cellular antioxidant activity(CAA)assay for assessing antioxidants,foods,and dietary supplements[J].Journal of Agricultural and Food Chemistry,2007,55(22):8896-8907.
[15] 王璇.黑豆肽的制备及其抗氧化活性研究[D].郑州:河南工业大学,2012.
[16] 包怡红,王振宇,王军,等.乳清蛋白的酶解及其性质研究[J].食品科学,2003(9):63-65.
[17] 吴明泽,王笑,胡祥昊,等.中华圆田螺肉抗氧化肽的分离纯化及体内外活性研究[EB/OL].[2019-12-05].http://kns.cnki.net/kcms/detail/43.1183.TS.20191129.1702.002.html.
[18] 夏春燕,郭晓晖,李富华,等.细胞抗氧化活性方法在食物抗氧化活性评价中的研究进展[J].食品科学,2012(15):297-302.
[19] 刘恩岐,巫永华,高兆建,等.抗氧化黑豆肽的分离纯化与结构鉴定[J].中国粮油学报,2016,31(2):33-37.

相似文献/References:

[1]陈洪彬,鄂昱瑾,温美钦,等.龙须菜抗氧化肽的制备及其体外抗氧化活性[J].泉州师范学院学报,2015,(02):43.
 CHEN Hong-bin,E Yu-jin,WEN Mei-qin,et al.Preparation and Antioxidant Activity in Vitro of Antioxidative Peptides from Gracilaria lemaneiformis[J].,2015,(02):43.
[2]董乐,董怡博,王芳*,等.红毛藻抗氧化肽的酶解制备工艺优化及其活性评价[J].泉州师范学院学报,2019,(06):17.
 DONG Le,DONG Yibo,WANG Fang *,et al.The Optimization on the Enzymatic Hydrolysis Process During Producing Antioxidant Peptides from Bangia fuscopurpurea Lyngb.and Antioxidant Activities of the Hydrolysates in vitro[J].,2019,(02):17.

备注/Memo

备注/Memo:
收稿日期:2020-02-22
作者简介:董乐(1966-),男,河北唐山人,教授,硕士,主要从事生物化学与分子生物学研究.
基金项目:福建省引导性项目(2015N0014); 泉州市科技计划项目高层次人才创新创业项目(2019C022R); 国家级大学生 创新创业训练计划项目(201910399018)
更新日期/Last Update: 2020-04-15