牡蛎蛋白酶解多肽降糖及抗氧化活性评价

赵荣涛; 王宁丽; 魏鉴腾; 裴栋; 刘晔玮; 邸多隆

doi:10.13386/j.issn1002-0306.2018.03.006

牡蛎蛋白酶解多肽降糖及抗氧化活性评价

Evaluation of hypoglycemic and antioxidant activity for peptides from oyster protein

摘要

摘要: 目的:利用化学方法评价9种酶对牡蛎蛋白酶解所得多肽降血糖和抗氧化活性的影响,筛选最佳酶的种类。方法:以牡蛎蛋白酶解多肽对α-淀粉酶抑制率为指标评价其体外辅助降血糖活性,以DPPH·清除率、超氧阴离子抑制率为指标评价牡蛎蛋白酶解多肽的体外抗氧化活性,筛选出最佳用酶。结果:风味蛋白酶得到的多肽对α-淀粉酶的抑制效果最好,5 mg/mL时抑制率达到67.13%,IC₅₀值为3.806 mg/mL;糜蛋白酶酶解得到的多肽对DPPH·的清除率最高,2 mg/mL时清除率为58.09%,IC₅₀值为1.16 mg/mL;同时,糜蛋白酶酶解得到的多肽对超氧阴离子的抑制率也最高,2 mg/mL时抑制率为53.64%,IC₅₀值为1.75 mg/mL。结论:风味蛋白酶和糜蛋白酶酶解所得牡蛎多肽在降糖和抗氧化方面具有较大的潜力,为进一步开展牡蛎蛋白酶解多肽的研究提供参考。

Abstract: Objective:To evaluate the effects of 9 enzymes on the hypoglycemic activity and antioxidant activity of peptides obtained from oyster protein by chemical method. Methods:As the evaluation indexes of hypoglycemic activity and antioxidant activity in vitro of peptides obtained from oyster protein,the inhibition rate of alpha amylase,the screening rate of DPPH·and the inhibition rate of superoxide anion were evaluated to screen the optimum protease. Results:The 5 mg/mL concentrations of peptides from oyster obtained by flavourzyme digestion had the most obvious inhibitory effect on α-amylase,and the IC₅₀ value was 3.806 mg/mL. The 2 mg/mL concentrations of peptides from oyster obtained by chymotrypsin digestion had the highest clearance rate of DPPH·,and IC₅₀ value was 1.16 mg/mL. Meanwhile,the 2 mg/mL concentrations of peptides from oyster obtained by chymotrypsin digestion had the highest inhibitory effect on superoxide anion,and the IC₅₀ value was 1.75 mg/mL. Conclusion:the peptides from oyster obtained by flavourzyme digestion and chymotrypsin digestion have great potentiality for hypoglycemic and antioxidant properties,and which are expected to provide a reference for the further study of peptides from oyster.