Study on the Stability of Antioxidant Peptides from Safflower Seeds with Different Molecular Weight

LIU Xiaoyi; ZHOU Yuyan; GUO Limin; HAO Guangfei

doi:10.13386/j.issn1002-0306.2021100248

Volume 43 Issue 13

Jun. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(13): 94-102. > DOI: 10.13386/j.issn1002-0306.2021100248

LIU Xiaoyi, ZHOU Yuyan, GUO Limin, et al. Study on the Stability of Antioxidant Peptides from Safflower Seeds with Different Molecular Weight[J]. Science and Technology of Food Industry, 2022, 43(13): 94−102. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100248.

Citation:

PDF (3387 KB)

Study on the Stability of Antioxidant Peptides from Safflower Seeds with Different Molecular Weight

1.
College of Life Science and Food Engineering, Hebei University of Engineering, Handan 056107, China
2.
Hebei Provincial Food, Drug and Medical Device Inspection and Research Center, Shijiazhuang 050299, China
3.
Institute of Commodity Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China

More Information

Received Date: October 24, 2021
Available Online: April 29, 2022

Graphical Abstract

Abstract

Abstract

Objective: The stability of antioxidant peptide activity of safflower seed protein with different molecular weight was studied. Methods: Using shelled safflower seed meal as experimental material, antioxidant peptides were prepared by compound enzymatic hydrolysis. The scavenging ability of 1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical, superoxide anion radical (O₂⁻·) and hydroxyl radical (·OH) were used as indexes. The effects of environmental factors such as temperature, pH, food raw materials, metal ions and simulated gastrointestinal digestion on the activity of antioxidant peptides from safflower seeds with different molecular weight were studied. Results: The activities of the protease hydrolysates <3 kDa (SSPH-Ⅰ) and 3~5 kDa (SSPH-Ⅱ) of safflower seeds were significantly higher than those before separation (P<0.05), while the activities of SSPH-Ⅲ (5~10 kDa) and SSPH-Ⅳ (>10 kDa) were significantly lower than those before separation (P<0.05). It was found that the antioxidant activity of SSPH-Ⅰ was more stable and could maintain its activity under the condition of 60 to 121 ℃ and weak acid and weak base of pH 6~8, and the free radical scavenging rate maintenance rate was more than 90%. 10 g/100 mL NaCl, glucose and 0.2 g/100 mL citric acid enhanced the antioxidant activity of SSPH-Ⅰ. The free radical scavenging rate maintenance rate was to about 105%. Sucrose of 10 g/100 mL and preservatives of 0.2 g/100 mL had little effect on the antioxidant activity. The addition of Cu²⁺, Zn²⁺ and K⁺ metal ions significantly decreased the antioxidant stability of SSPH-I and the order of effect was as follows: Cu²⁺>Zn²⁺>K⁺>Mg²⁺>Ca²⁺, was stable after simulated gastrointestinal digestion, and the maintenance rate was 80% (P<0.05). Conclusion: The antioxidant peptides of <3 kDa safflower seed protein showed high activity and stability, which provided theoretical basis for its industrial production and application.

FullText(HTML)

References (36)

References

[1]	NIMROUZI M, RUYVARAN M, ZAMANI A, et al. Oil and extract of safflower seed improve fructose induced metabolic syndrome through modulating the homeostasis of trace elements, TNF-α and fatty acids metabolism[J]. Journal of Ethnopharmacology,2020,254:112721. doi: 10.1016/j.jep.2020.112721
[2]	ZEMOUR K, LABDELLI A, ADDA A, et al. Phenol content and antioxidant and antiaging activity of safflower seed oil (Carthamus tinctorius L.)[J]. Cosmetics,2019,6(3):55. doi: 10.3390/cosmetics6030055
[3]	袁琴琴, 刘文营. 红花生物活性成分及功能特性研究进展[J]. 食品工业科技,2020,41(3):332−338, 344. [YUAN Qinqin, LIU Wenying. Advances in bioactive components and functional properties of safflower[J]. Science and Technology of Food Industry,2020,41(3):332−338, 344. YUAN Qinqin, LIU Wenying. Advances in bioactive components and functional properties of safflower[J]. Science and Technology of Food Industry, 2020, 41(3): 332-338, 344.
[4]	梁慧珍, 许兰杰, 余永亮, 等. 红花籽油中脂肪酸组成评价与分析[J]. 食品科学,2021,42(6):244−249. [LIANG Huizhen, XU Lanjie, YU Yongliang, et al. Evaluation and analysis of fatty acid composition in safflower seed oil[J]. Food Science,2021,42(6):244−249. LIANG Huizhen, XU Lanjie, YU Yongliang, et al. Evaluation and analysis of fatty acid composition in safflower seed oil[J]. Food Science, 201, 42(6): 244-249.
[5]	CHAKRADHARI S, PERKONS I, MIŠINA I, et al. Profiling of the bioactive components of safflower seeds and seed oil: Cultivated (Carthamus tinctorius L.) vs. Wild (Carthamus oxyacantha M.)[J]. European Food Research and Technology,2020,246(3):1−11.
[6]	李保山. 红花籽粕蛋白的分离提取及其功能特性的研究[D]. 石河子石河子大学, 2014. LI Baoshan. Study on the isolation and extraction of safflower seed meal protein and its functional properties[D]. Shihezi: Shihezi University, 2014.
[7]	XIANG H, WATERHOUSE D S, LIU P, et al. Pancreatic lipase-inhibiting protein hydrolysate and peptides from seabuckthorn seed meal: Preparation optimization and inhibitory mechanism[J]. LWT,2020,134:109870. doi: 10.1016/j.lwt.2020.109870
[8]	WEN C T, ZHANG J X, Z H H, et al. Study on the structure-activity relationship of watermelon seed antioxidant peptides by using molecular simulations[J]. Food Chemistry,2021,364:130432. doi: 10.1016/j.foodchem.2021.130432
[9]	THAI C T, XIAO J B, SHARMILA M D, et al. Identification of antioxidant peptides derived from tropical jackfruit seed and investigation of the stability profiles[J]. Food Chemistry,2021,340:127876. doi: 10.1016/j.foodchem.2020.127876
[10]	吕凯波, 吕述权, 朱家乐. 不同提取方式对红花籽粕蛋白提取率及其功能特性的影响[J]. 食品科技,2020,45(7):249−254. [LYU Kaibo, LYU Shuquan, ZHU Jiale. Effects of different extraction methods on protein extraction rate and functional properties of safflower seed meal[J]. Food Science and Technology,2020,45(7):249−254. LV Kaibo, LV Shuquan, ZHU Jiale. Effects of different extraction methods on protein extraction rate and functional properties of safflower seed meal[J]. Food Science and Technology, 2020, 45(7): 249-254.
[11]	孙立. 红花籽粕抗氧化肽的制备及抗氧化活性研究[D]. 石河子: 石河子大学, 2014. SUN Li. Preparation and antioxidant activity of antioxidant peptide from Carthamus tinctorius seed meal[D]. Shihezi: Shihezi University, 2014.
[12]	HOU Y, WU Z, DAI Z, et al. Protein hydrolysates in animal nutrition: Industrial production, bioactive peptides, and functional significance[J]. Journal of Animal Science and Biotechnology,2017,8(1):24. doi: 10.1186/s40104-017-0153-9
[13]	MARCO C, DAVID A, MARB C. The challenge of peptide proteolytic stability studies: Scarce data, difficult readability, and the need for harmonization[J]. Angewandte Chemie International Edition,2020,60(4):1686−1688.
[14]	裴云成, 朱丹, 崔采莲, 等. 杏鲍菇柄抗氧化肽的制备及其稳定性初步分析[J]. 食品工业科技,2020,41(4):146−152, 160. [PEI Yuncheng, ZHU Dan, CUI Cailian, et al. Preparation and stability analysis of antioxidant peptides in Pleurotus eryngii stalks[J]. Science and Technology of Food Industry,2020,41(4):146−152, 160. PEI Yuncheng, ZHU Dan, CUI Cailian, et al. Preparation and stability analysis of antioxidant peptides in Pleurella eryngei stalks[J]. Science and Technology of Food Industry, 2020, 41(4): 146-152, 160.
[15]	姚轶俊, 张晶, 鞠兴荣, 等. 菜籽抗氧化肽WDHHAPQLR的环境稳定性研究[J]. 中国粮油学报,2019,34(8):54−60. [YAO Yijun, ZHANG Jing, JU Xingrong, et al. Study on environmental stability of rapeseed antioxidant peptide WDHHAPQLR[J]. Chinese Journal of Cereals and Oils,2019,34(8):54−60. doi: 10.3969/j.issn.1003-0174.2019.08.010 YAO Yijun, ZHANG Jing, JU Xingrong, et al. Study on environmental stability of rapeseed antioxidant peptide WDHHAPQLR[J]. Chinese Journal of Cereals and Oils, 2019, 34(8): 54-60. doi: 10.3969/j.issn.1003-0174.2019.08.010
[16]	杨文博, 张英华. 蛋白质水解度的测定方法研究[J]. 中国调味品,2014,39(3):88−90. [YANG Wenbo, ZHANG Yinghua. Study on the method for determining the degree of hydrolysis of protein[J]. Chinese Condiment,2014,39(3):88−90. doi: 10.3969/j.issn.1000-9973.2014.03.022 YANG Wenbo, ZHANG Yinghua. Study on the method for determining the degree of hydrolysis of protein[J]. Chinese Condiment, 2014, 39(3): 88-90. doi: 10.3969/j.issn.1000-9973.2014.03.022
[17]	朱秀清, 李美莹, 孙冰玉, 等. 复合酶分步水解法制备汉麻多肽及其抗氧化特性研究[J]. 食品工业科技,2021,42(2):161−169. [ZHU Xiuqing, LI Meiying, SUN Bingyu, et al. Preparation of hemp polypeptide by step-by-step hydrolysis of compound enzyme and its antioxidant properties[J]. Science and Technology of Food Industry,2021,42(2):161−169. ZHU Xiuqing, LI Meiying, SUN Bingyu, et al. Preparation of hemp polypeptide by step-by-step hydrolysis of compound enzyme and its antioxidant properties[J]. Science and Technology of Food Industry, 2021 42(2): 161-169.
[18]	胡小军, 江敏, 王标诗, 等. 鱿鱼蛋白抗氧化肽的稳定性及抗疲劳和抗癌活性[J]. 食品工业科技,2017,38(16):60−64. [HU Xiaojun, JIANG Min, WANG Biaoshi, et al. Stability, anti-fatigue and anticancer activity of antioxidant peptides from squid protein[J]. Food Industry Science and Technology,2017,38(16):60−64. HU Xiaojun, JIANG Min, WANG Biaoshi, et al. Stability, anti-fatigue and anticancer activity of antioxidant peptides from squid protein[J]. Food Industry Science and Technology, 2017, 38(16): 60-64.
[19]	LI H, GAO X C, ZHOU T Y, et al. Angiotensin I converting enzyme (ACE) inhibitory and antioxidant activity of umami peptides after in vitro gastrointestinal digestion[J]. Journal of Agricultural and Food Chemistry,2020,68(31):8232−8241. doi: 10.1021/acs.jafc.0c02797
[20]	MULLA M, AHMED J. Modulating functional and antioxidant properties of proteins from defatted garden cress (Lepidium sativum) seed meal by alcalase hydrolysis[J]. Journal of Food Measurement and Characterization,2019,13(4):3257−3266. doi: 10.1007/s11694-019-00248-8
[21]	胡磊. 紫苏籽抗氧化肽的分离纯化及结构功能研究[D]. 福州: 福州大学, 2017. HU Lei. Isolation, purification and structure and function study of antioxidant peptides from perilla seed[D]. Fuzhou: Fuzhou University, 2017.
[22]	LU C, LI H, LI C, et al. Chemical composition and radical scavenging activity of Amygdalus pedunculata pall leaves' essential oil[J]. Food and Chemical Toxicology,2018,119:368−374. doi: 10.1016/j.fct.2018.02.012
[23]	LI F, FEI P, XIAO J W, et al. Identification and characterization of antioxidative peptides derived from simulated in vitro gastrointestinal digestion of walnut meal proteins[J]. Food Research International,2019,116:518−526. doi: 10.1016/j.foodres.2018.08.068
[24]	季晓彤, 孙培冬. 桃仁多肽的分离及其抗氧化性能研究[J]. 中国油脂,2018,43(7):77−81. [JI Xiaotong, SUN Peidong. Isolation and antioxidant activity of polypeptides from peach kernel[J]. China Fats and Oils,2018,43(7):77−81. doi: 10.3969/j.issn.1003-7969.2018.07.018 JI Xiaotong, SUN Peidong. Isolation and antioxidant activity of polypeptides from peach kernel[J]. China Fats and Oils, 2018, 43(7): 77-81. doi: 10.3969/j.issn.1003-7969.2018.07.018
[25]	王晓杰, 刘晓兰, 曲悦, 等. 两步水解法制备玉米抗氧化活性肽及产物的稳定性[J]. 中国粮油学报,2020,35(12):67−73. [WANG Xiaojie, LIU Xiaolan, Qu Yue, et al. Preparation of corn antioxidant peptides by two-step hydrolysis and stability of the products[J]. Chinese Journal of Cereals and Oils,2020,35(12):67−73. doi: 10.3969/j.issn.1003-0174.2020.12.012 WANG Xiaojie, LIU Xiaolan, Qu Yue, et al. Preparation of corn antioxidant peptides by two-step hydrolysis and stability of the products[J]. Chinese Journal of Cereals and Oils, 2020, 35(12): 67-73. doi: 10.3969/j.issn.1003-0174.2020.12.012
[26]	PARK B Y, YOON K Y. Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal protein[J]. Czech Journal of Food Sciences,2019,37:180−185. doi: 10.17221/145/2018-CJFS
[27]	MIRZAEI M, MIRDAMADI S, SAFAVI M, et al. The stability of antioxidant and ACE-inhibitory peptides as influenced by peptide sequences[J]. Food Science and Technology,2020,130:109710.
[28]	PENG L, ZHAO M M, CAO Y L, et al. Purification and identification of anti-oxidant soybean peptides by consecutive chromatography and electrospray ionization-mass spectrometry[J]. Rejuvenation Research,2014,17(2):209−211. doi: 10.1089/rej.2013.1520
[29]	刘速速, 李文凯, 孙华, 等. 元宝枫籽多肽的制备及其抗氧化性的研究[J]. 中国调味品,2021,46(8):6−11. [LIU Susu, LI Wenkai, SUN Hua, et al. Preparation and antioxidant activity of polypeptides from Chinese maple seeds[J]. China Condiment,2021,46(8):6−11. doi: 10.3969/j.issn.1000-9973.2021.08.002 LIU Suosu, LI Wenkai, SUN Hua, et al. Preparation and antioxidant activity of polypeptides from Chinese maple seeds[J]. China Condiment, 2021, 46(8): 6-11. doi: 10.3969/j.issn.1000-9973.2021.08.002
[30]	SHEN Q, OU A N, LIU S, et al. Effects of ion concentrations on the hydroxyl radical scavenging rate and reducing power of fish collagen peptides[J]. Journal of Food Biochemistry,2019,43(4):e12789. doi: 10.1111/jfbc.12789
[31]	李雪. 紫花芸豆抗氧化肽的分离纯化及其稳定性的研究[D]. 大庆: 黑龙江八一农垦大学, 2019. LI Xue. Isolation, purification and stability of antioxidant peptides from purple kidney bean[D]. Daqing: Heilongjiang Bayi Agricultural Reclamation University, 2019.
[32]	钱森和, 王洲, 魏明, 等. 美拉德反应对芝麻多肽抗氧化活性的影响[J]. 食品与机械,2018,34(8):24−28,88. [QIAN Senhe, WANG Zhou, WEI Ming, et al. Effect of Maillard reaction on antioxidant activity of sesame peptides[J]. Food and Machinery,2018,34(8):24−28,88. QIAN Senhe, WANG Zhou, WEI Ming, et al. Effect of Maillard reaction on antioxidant activity of sesame peptides[J]. Food and Machinery, 2018, 34(8): 24-28, 88.
[33]	姬中伟. 小米醇溶蛋白肽的制备及其抗氧化与抗炎活性研究[D]. 无锡: 江南大学, 2020. JI Zhongwei. Preparation of millet gliadin peptide and its antioxidant and anti-inflammatory activity[D]. Wuxi: Jiangnan University, 2020.
[34]	WONG F C, XIAO J, ONG M G, et al. Identification and characterization of antioxidant peptides from hydrolysate of blue-spotted stingray and their stability against thermal, pH and simulated gastrointestinal digestion treatments[J]. Food Chemistry,2019,271:614−622. doi: 10.1016/j.foodchem.2018.07.206
[35]	CHITTCHANG M, MITRA A K, JOHNSTON T P. Interplay of secondary structure and charge on the diffusion of a polypeptide through negatively charged aqueous pores[J]. Pharmaceutical Research,2007,24(3):502−511. doi: 10.1007/s11095-006-9166-3
[36]	PIMENTEL F B, CERMEñO M, KLEEKAYAI T, et al. Effect of in vitro simulated gastrointestinal digestion on the antioxidant activity of the red seaweed Porphyra dioica[J]. Food Research International,2020,136:109309. doi: 10.1016/j.foodres.2020.109309