Isolation, Identification and Stability Analysis of Antioxidant Peptides from <i>Moringa oleifera</i> Seeds

GUO Qihong; LI Xingli; FAN Jiangping; WANG Xuefeng

doi:10.13386/j.issn1002-0306.2021040320

Volume 43 Issue 5

Feb. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(5): 41-47. > DOI: 10.13386/j.issn1002-0306.2021040320

GUO Qihong, LI Xingli, FAN Jiangping, et al. Isolation, Identification and Stability Analysis of Antioxidant Peptides from Moringa oleifera Seeds[J]. Science and Technology of Food Industry, 2022, 43(5): 41−47. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040320.

Citation:

PDF (3664 KB)

Isolation, Identification and Stability Analysis of Antioxidant Peptides from Moringa oleifera Seeds

College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China

More Information

Received Date: May 05, 2021
Available Online: January 03, 2022

Graphical Abstract

Abstract

Abstract

Moringa oleifera seed protein was hydrolyzed with alkaline protease to prepare antioxidant peptides, which were purified by ultrafiltration, Sephadex G-15 dextran gel column chromatography. Antioxidant peptide sequence was identified by LC-MS/MS. The effects of pH, metal ions, and temperature on the activity of Moringa oleifera seed antioxidant peptides were analyzed. The results showed that when the concentration of the enzymatic hydrolysate, ultrafiltration product (<3 kDa), and column chromatography separation was 8 mg/mL, the corresponding reduction capacity absorption value were 0.21, 0.75 and 0.83, respectively; when the three concentrations were 0.6 mg/mL, the corresponding free radical scavenging rates were 50%, 65% and 71%, respectively. Five antioxidant peptide sequences were identified by purified column chromatography. Stability studies showed that Moringa oleifera seed antioxidant peptides had good temperature and pH stability, and its activity increased by 4% when heated at 65 ℃ for 30 min. The concentration of K⁺, Cu²⁺, Mg²⁺ and Ca²⁺ at 0.25~2 mmol/L at room temperature could improve the DPPH free radical scavenging rate of Moringa oleifera seed antioxidant peptides. In summary, Moringa oleifera seed antioxidant peptide has antioxidant activity and processing stability, which can provide reference for the development and utilization of Moringa oleifera seed antioxidant peptide.
- Moringa oleifera seeds,
- antioxidant peptide,
- column chromatography,
- peptide sequences,
- stability

FullText(HTML)

References (30)

References

[1]	许敏, 赵三军, 宋晖, 等. 辣木的研究进展[J]. 食品科学,2016,37(23):291−301. [XU M, ZHAO S J, SONG H, et al. Advances in knowledge of Moringa oleifera[J]. Food Science,2016,37(23):291−301. doi: 10.7506/spkx1002-6630-201623048
[2]	BRILHANTE R S N, SALES J A, PEREIRA V S, et al. Research advances on the multiple uses of Moringa oleifera: A sustainable alternative for socially neglected population[J]. Asian Pacific Journal of Tropical Medicine,2017,10(7):621−630. doi: 10.1016/j.apjtm.2017.07.002
[3]	段琼芬, 马李一, 王有琼, 等. 辣木籽油食用安全性毒理学评价[J]. 中国油脂,2014,39(2):48−52. [DUAN Q F, MA L Y, WANG Z Q, et al. Toxicological assessment of Moringa oleifera seed oil as edible oil[J]. China Oils and Fats,2014,39(2):48−52.
[4]	樊建麟, 邵金良, 叶艳萍, 等. 辣木籽营养成分含量测定[J]. 中国食物与营养,2016,22(5):69−72. [FAN J L, SHAO J L, YE Y P, et al. Determination on nutritional components in seeds of Moringa oleifera[J]. Food and Nutrition in China,2016,22(5):69−72. doi: 10.3969/j.issn.1006-9577.2016.05.017
[5]	COPPIN J P, JULIANI H R, WU Q, et al. Variations in polyphenols and lipid soluble vitamins in Moringa oleifera[M]. US: Elsevier Inc, 2014: 655−663.
[6]	帖靖玺, 邵天元, 田欣, 等. 辣木籽粕粗提液对水中浊度及水质的影响[J]. 河南农业大学学报,2014,48(2):214−217. [TIE J X, SHAO T Y, TIAN X, et al. Effects of crude extract of Moringa oleifera seed meal on turbidity and water quality[J]. Journal of Henan Agricultural University,2014,48(2):214−217.
[7]	何荣, 王凤章, 李倩, 等. 反相高效液相色谱法分离菜籽蛋白水解物及其组分清除自由基能力的研究[J]. 中国油脂,2014,39(12):17−22. [HE R, WANG F Z, LI Q, et al. Study on free radical scavenging activity of rapeseed protein hydrolysates by RP-HPLC[J]. China Fats and Fats,2014,39(12):17−22.
[8]	汪少芸, 杨倩, 蔡茜茜, 等. 食源性功能肽的研究进展[J]. 食品与机械,2020,36(6):1−10. [WANG S Y, YANG Q, CAI Q X, et al. Research progress in food-derived functional peptides[J]. Food and Machinery,2020,36(6):1−10.
[9]	张君慧, 张晖, 王兴国, 等. 抗氧化活性肽的研究进展[J]. 中国粮油学报,2008,23(6):227−233. [ZHANG J H, ZHANG H, WANG X G, et al. Advancement of research on antioxidant peptides[J]. Journal of the Chinese Cereals and Oils Association,2008,23(6):227−233.
[10]	张晶, 张怡一, 徐斐然, 等. 菜籽多肽体外和细胞内抗氧化性评价及氨基酸分析[J/OL]. 食品科学: 1−8 [2020-10-28]. http://www.spkx.net.cn ZHANG J, ZHANG Y Y, XU F R, et al. Antioxidant activities in vitro and in cells and amino acid composition of rapeseed peptides[J/OL]. Food Science: 1−8 [2020-10-28]. http://www.spkx.net.cn.
[11]	隋晓, 杜桂彩, 赵爱云, 等. 芝麻活性肽研究进展[J]. 食品与机械,2016,32(2):193−196. [SUI X, DU G C, ZHAO A Y, et al. Research progress on bioactive peptides in sesam[J]. Food and Machinery,2016,32(2):193−196.
[12]	于一丁, 于志鹏, 赵文竹, 等. 血管紧张素转化酶抑制肽稳定性研究[J]. 食品工业科技,2010,31(1):412−414. [YU Y D, YU Z P, ZHAO W Z, et al. Study on stability of angiotensin converting enzyme inhibiyory peptides[J]. Science and Technology of Food Industry,2010,31(1):412−414.
[13]	MUNE M A M, NYOBE E C, BASSOGOG C B, et al. A comparison on the nutritional quality of proteins from Moringa oleifera leaves and seeds[J]. Cogent Food & Agriculture,2016,2(1):1−8.
[14]	IJAROTIMI O S, ADEOTI O A, ARIYO O. Comparative study on nutrient composition, phytochemical, and functional characteristics of raw, germinated, and fermented Moringa oleifera seed flour[J]. Food Science & Nutrition,2013,1(6):452−463.
[15]	刘华勇, 赵强忠, 马彩霞, 等. 加工条件对辣木籽肽抗氧化活性的影响[J]. 食品与机械,2016,32(10):35−39. [LIU H Y, ZHAO Q Z, MA C X, et al. Effects of different processing conditions on antioxidant activity of Moringa oleifera lam peptide[J]. Food & Machinery,2016,32(10):35−39.
[16]	裴斐, 陶虹伶, 蔡丽娟, 等. 响应面试验优化辣木叶多酚超声辅助提取工艺及其抗氧化活性[J]. 食品科学,2016,37(20):24−30. [PEI F, TAO H L, CAI L J, et al. Optimization of ultrasound-assisted extraction of polyphenols from Moringa oleifera leaves by response surface test[J]. Food science,2016,37(20):24−30. doi: 10.7506/spkx1002-6630-201620005
[17]	刘红, 谷风林, 宗迎, 等. 辣木籽仁的化学成分分析[J]. 热带农业工程,2015,39(1):1−5. [LIU H, GU F L, ZONG Y, et al. Analysis of chemical constituents of Moringa oleifera seed kernel[J]. Tropical Agricultural Engineering,2015,39(1):1−5.
[18]	刘丹. 大豆抗氧化活性肽的生物制备技术及稳定性研究[D]. 长春: 吉林大学, 2014. LIU D. Study on the biological preparation technology and stability of soybean antioxidant active peptide[D]. Changchun: Jilin University, 2014.
[19]	朱楚楚. 金瓜籽水酶法提油及抗氧化活性肽的研究[D]. 上海: 上海应用技术大学, 2018. ZHU C C. Study on enzymatic extraction of oil and antioxidant peptides of golden melon seed[D]. Shanghai: Shanghai Institute of Technology, 2018.
[20]	XIA Y, BAMDAD F, GANZLE M, et al. Fractionation and characterization of antioxidant peptides derived from barley glutelin by enzymatic hydrolysis[J]. Food Chemistry,2012,134(3):1509−1518. doi: 10.1016/j.foodchem.2012.03.063
[21]	ZHENG L, DONG H, SU G, et al. Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in human erythrocytes[J]. Food Chemistry, 2015, 197(Pt A): 807.
[22]	WU R, WU C, LIU D, et al. Overview of antioxidant peptides derived from marine resources: The sources, characteristic, purification, and evaluation methods[J]. Applied Biochemistry and Biotechnology, 2015, 176(7): 1815-1833.
[23]	王敏. 油用牡丹籽粕抗氧化肽的制备、性质及构效关系研究[D]. 西安: 西北大学, 2020. WANG M. Preparation, properties and structural-activity relationship of antioxidant peptides from oil peony seed meal[D]. Xi'an: Northwestern University, 2020.
[24]	GUO H, KOUZUMA Y, YONEKURA M. Structures and properties of antioxidative peptides derived from royal jelly protein[J]. Food Chemistry,2009,113(1):238−245. doi: 10.1016/j.foodchem.2008.06.081
[25]	CHEN C, CHI Y, ZHAO M, et al. Purification and identification of antioxidant peptides from egg white protein hydrolysate[J]. Amino Acids,2012,43(1):457−466. doi: 10.1007/s00726-011-1102-0
[26]	NIMALARATNE C, BANDARA N, WU J. Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white[J]. Food Chem,2015,188:467−472. doi: 10.1016/j.foodchem.2015.05.014
[27]	CHEN H, MURAMOTO K, YAMAUCHI F, et al. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein[J]. Journal of Agricultural and Food Chemistry,1996,44(9):2619−2623. doi: 10.1021/jf950833m
[28]	RAJAPAKSE N, MENDIS E, BYUN H, et al. Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems[J]. Journal of Nutritional Biochemistry,2005,16(9):562−569. doi: 10.1016/j.jnutbio.2005.02.005
[29]	CHALAMAIAH M, DINESH KUMAR B, HEMALATHA R, et al. Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review[J]. Food Chem,2012,135(4):3020−3038. doi: 10.1016/j.foodchem.2012.06.100
[30]	NKHILI E, BRAT P. Reexamination of the ORAC assay: Effect of metal ions[J]. Anal Bioanal Chem,2011,400(5):1451−1458. doi: 10.1007/s00216-011-4884-8