Comparison of ovotransferrin and lactoferrin in oxidative stability
-
摘要: 分析比较了卵转铁蛋白(Ovotransferrin,OVT)和乳铁蛋白(Lactoferrin,LF)的氧化稳定性。采用SDS-PAGE、蛋白溶解度、总巯基含量及羰基含量等检测方法,研究了OVT和LF在AAPH(2,2’-azobis(2-amidinopropane)hydrochloride)作用下的结构变化,以及其对ABTS和DPPH自由基的清除率。SDS-PAGE的结果表明:当AAPH浓度为5 mmol/L时,LF在较高分子量区域开始出现新条带;当AAPH浓度为20 mmol/L时,OVT在较低分子量区域(3143 ku)才出现新条带;随着AAPH浓度进一步增大,OVT和LF主要条带密度明显降低,经AAPH作用后出现的新条带的密度都逐渐增高。当AAPH(20 mmol/L)作用1 h时,LF即在较高分子量区域出现新条带;在4 h时,OVT才在较低分子量区域出现新条带。当OVT和LF的浓度为2 mg/m L时,AAPH(20 mmol/L)可致OVT和LF同时出现新条带;LF随其浓度增大,在较高分子量区域出现的新条带的密度逐渐降低;OVT在4 mg/m L以上时,在较低分子量区域的新长带已不可见。随着AAPH(20 mmol/L)的作用时间延长(18 h),OVT和LF的溶解度、总巯基含量均逐渐下降,羰基含量均逐渐升高(p<0.05)。OVT和LF对ABTS和DPPH自由基清除率随着蛋白浓度增大而逐渐增大(p<0.05)。综上所述,LF较OVT更容易被AAPH氧化导致结构改变。Abstract: Oxidative stability was compared between ovotransferrin( OVT) and lactoferrin( LF). 2,2'- azobis( 2-amidinopropane) hydrochloride( AAPH) was used to induce OVT and LF oxidation,and their chemical and structural changes were assessed by sodium dodecyl sulfate- polyacrylamide gel electrophoresis( SDS- PAGE),solubility,contents of total sulfhydryl and carbonyl,and free radical scavenging activity on ABTS( 2,2'- azino- bis( 3-ethylbenzthiazoline-6-sulfonic acid) and DPPH( diphenyl picryl hydrazinyl radical) free radicals. Results showed that AAPH( 5 mmol / L) induced new protein bands of LF at the high molecular weight area,while AAPH( 20 mmol / L) induced the new protein bands of OVT at the low molecular weight area on SDS- PAGE.The density of the new protein bands of OVT and LF increased significantly with the increasing of AAPH concentrations,while the density of their original bands decreased significantly.At 20 mmol / L AAPH,the new protein bands of LF appeared at 1 h,while the new protein bands of OVT appeared at 4 h.At 20 mmol / L AAPH,the new protein bands of OVT and LF appeared at 2 mg / m L,and the density of their original bands decreased significantly.The new protein bands of LF decreased gradually from 2 mg / m L to 10 mg / m L,while the new protein bands of OVT disappeared from4 mg / m L to 10 mg / m L. When OVT and LF were incubated with AAPH( 20 mmol / L) for up to 8 h,their solubility and total sulfhydryl content were gradually decreased,and carbonyl content were gradually increased. Scavenging activity of OVT and LF on ABTS and DPPH free radicals was increased with increasing OVT and LF concentrations.In conclusion,LF was oxidized by AAPH easier than OVT that led to their structural changes.
-
Keywords:
- ovotransferrin /
- lactoferrin /
- oxidative stability /
- AAPH /
- structural changes
-
[1] Wu J,Acero-Lopez A.Ovotransferrin:Structure,bioactivities,and preparation[J].Food Res Int,2012,46:480-487.
[2] Gonzalez-Chavez S A,Arevalo-Gallegos S,Rascon-Cruz Q.Lactoferrin:structure,function and applications[J].Int J Antimicrob Ag,2009,33:301.e1-301.e8.
[3] 刘猛,杜明,孔莹莹,等.牛乳LF的纯化及热处理对其分子特性的影响[J].食品科学技术学报,2013,31(2):26-30. [4] Mazurier J,Metz-Boutigue M H,Jolles J,et al.Human lactotransferrin:molecular,functional and evolutionary comparisons with human serum transferrin and hen ovotransferrin[J].Experientia,1983,39:135-141.
[5] 罗献梅,陈代文,张克英.乳铁蛋白及其活性肽的营养生理作用及应用前景[J].饲料工业,2005,26(2):5-9. [6] 马学会,冯自科,张国磊,等.乳铁蛋白营养作用[J].动物生产,2006,42(5):60-62. [7] 张林田,陈小雪,魏建华,等.反相高效液相色谱法检测食品添加剂乳铁蛋白[J].食品研究与开发,2010,31(8):130-132. [8] 宗艳,赵春贵,黄登宇.卵铁蛋白铁生物补铁剂对贫血模型小鼠的影响[J].药物生物技术,2007,14(3):212-214. [9] Cui X,Xiong Y,Kong B,et al.Hydroxyl radical-stressed whey protein isolate:chemical and structural properties[J].Food and Bioprocess Technol,2012,5(6):2454-2461.
[10] Kristo E,Hazizaj A,Corredig M.Structural changes imposed on whey proteins by UV irradiation in a continuous UV light reactor[J].J Agr Food Chem,2012,60(24):6204-6209.
[11] Brisson G,Britten M,Pouliot Y.Heat-induced aggregation of bovine lactoferrin at neutral p H:effect of iron saturation[J].Int Dairy J,2007,17:617-624.
[12] 崔旭海,孔保华.蛋白质氧化及其对乳蛋白结构与功能性的影响[J].中国乳品工业,2008,36(1):44-47. [13] Kim J,Moon S H,Ahn D U,et al.Antioxidant effects of ovotransferrin and its hydrolysates[J].Poultry.Sci,2012,91:2747-2754.
[14] Wang Y Z,Xu C L,An Z H,et al.Effect of dietary bovine lactoferrin on performance and antioxidant status of piglets[J].Anim Feed Sci Tech,2008,140:326-336.
[15] 刘建垒,景浩.Fenton体系的优化及其对酪蛋白的氧化作用[J].食品科学,2014,35(13):74-79. [16] 董学艳,姚慧芳,景浩,等.牛血清白蛋白和槲皮素在不同溶剂中相互作用特征及抗氧化性的研究[J].光谱学与光谱学分析,2014,34(1):162-166. [17] Garrison W M.Reaction mechanisms in the radiolysis of peptides,polypeptides and proteins[J].Chem Rev,1987,87:381-398.
[18] Grune T,Jung T,Merker K,et al.Decreased proteolysis caused by protein aggregates,inclusion bodies,plaques,lipofuscin,ceroid,and‘aggresomes’during oxidative stress,aging and disease[J].Int J Biochem Cell B,2004,36(12):2519-2530.
[19] 吴伟,华欲飞.蛋白质氧化对大豆蛋白结构和凝胶性质的影响[M].南京:江南大学,2010,3. [20] Feeney R E,Blankenhorn G,Dixon B F.Carbonyl-amine reactions in protein chemistry[J].Adv Protein Chem,1975,29:135-203.
计量
- 文章访问数: 190
- HTML全文浏览量: 31
- PDF下载量: 114