体外消化对三文鱼皮胶原低聚肽抗氧化活性的影响

刘文颖; 张铭晧; 高丽辉; 冯晓文; 李国明; 谷瑞增

doi:10.13386/j.issn1002-0306.2020030001

体外消化对三文鱼皮胶原低聚肽抗氧化活性的影响

1. 浙江省动物蛋白食品精深加工技术重点实验室, 浙江宁波 315832;
2. 中国食品发酵工业研究院有限公司, 北京市蛋白功能肽工程技术研究中心, 北京 100015;
3. 北京林业大学生物科学与技术学院, 北京 100083;
4. 北京农学院食品科学与工程学院, 北京 102206

基金项目:

"十三五"国家重点研发计划（2016YFD0400604）；国家自然科学基金（31671963）；浙江省动物蛋白食品精深加工技术重点实验室开放基金（ZJAP-2019-01）。

详细信息

通讯作者:
刘文颖(1984-),女,博士,高级工程师,研究方向:食源性肽研究,E-mail:wenyingliu888@126.com。

中图分类号: TS254.1
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出版历程
- 收稿日期: 2020-03-01
- 网络出版日期: 2021-01-07
- 刊出日期: 2020-12-31

Effect of in Vitro Digestion on Antioxidant Activity of Salmon Skin Collagen Oligopeptides

1. Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315832, China;
2. Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, China;
3. College of Biological Sciences and Bio-technology, Beijing Forestry University, Beijing 100083, China;
4. College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China

摘要

摘要: 本研究以三文鱼皮为原料通过酶解法制备三文鱼皮胶原低聚肽，并进行体外模拟消化实验，通过分子量分布分析、DPPH自由基清除能力、羟自由基清除能力、总抗氧化能力（ABTS法）以及活性氧ROS实验，探究三文鱼皮胶原低聚肽经模拟胃、肠道消化后抗氧化活性的变化。结果表明：经模拟消化实验后，三文鱼皮胶原低聚肽的重均分子量轻微减少，变化不超过4%；胃蛋白酶消化前后，DPPH自由基清除能力IC₅₀值分别为11.1、12.3 mg/mL，胰蛋白酶消化前后，IC₅₀值分别为12.5、14.6 mg/mL；胃蛋白酶消化前后，羟自由基清除能力IC₅₀值分别为12.2、13.2 mg/mL，胰蛋白酶消化前后，IC₅₀值分别为10.7、11.5 mg/mL；胃蛋白酶消化后，总抗氧化能力下降不超过13%，胰蛋白酶消化后，总抗氧化能力下降不超过19%；胃蛋白酶消化后，ROS清除能力提高不超过3%，胰蛋白酶消化后，ROS清除能力提高不超过5%。这表明三文鱼皮胶原低聚肽具有良好的消化稳定性和抗氧化活性，为其在抗氧化功能性食品的开发提供了理论基础。
- 三文鱼皮胶原低聚肽 /
- 体外消化 /
- 分子量 /
- 抗氧化活性
Abstract: In this research,salmon skin collagen oligopeptides(SSCP)were prepared by enzymatic hydrolysis using salmon skin and subjected to in vitro digestion experiments. Through molecular weight distribution analysis,DPPH free radical scavenging activity,hydroxyl radical scavenging activity,total antioxidant capacity(ABTS method)and reactive oxygen species(ROS)experiment,the antioxidant properties of SSCP were explored before and after in vitro digestion. The results showed that the weight average molecular weight of SSCP decreased slightly after the simulated digestion experiment,with a change of no more than 4%;before and after pepsin digestion,the IC₅₀ values of DPPH free radical scavenging activity were 11.1 and 12.3 mg/mL,respectively,and before and after trypsin digestion,the IC₅₀ values were 12.5 and 14.6 mg/mL,respectively;before and after pepsin digestion,IC₅₀ values of hydroxyl radical scavenging activity were 12.2 and 13.2 mg/mL,respectively,and before and after trypsin digestion,IC₅₀ values were 10.7 and 11.5 mg/mL,respectively;after pepsin digestion,the total antioxidant capacity decreased by no more than 13%,and after trypsin digestion,the total antioxidant capacity decreased by no more than 19%;after pepsin digestion,the ROS scavenging activity increased by no more than 3%,and after trypsin digestion,the ROS scavenging activity increased by no more than 5%. This indicated that SSCP had good digestive stability and antioxidant activity,which provided a theoretical basis for their development in antioxidant functional food.
- salmon skin collagen oligopeptides /
- in vitro digestion /
- molecular weight /
- antioxidant activity

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