Optimization of Preparation Technology and Antioxidant Activity of <i>Schisandrae chinensis</i> Protein Peptides <i>in Vitro</i> by Response Surface Methodology

WANG Haidong; ZHANG Han; ZHOU Hongyan; SHI Jialin; SHI Yuxin; YI Chunguang; ZHANG Hongyin; YAN Mingming

doi:10.13386/j.issn1002-0306.2023040070

Volume 45 Issue 19

Sep. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(19): 166-176. > DOI: 10.13386/j.issn1002-0306.2023040070

WANG Haidong, ZHANG Han, ZHOU Hongyan, et al. Optimization of Preparation Technology and Antioxidant Activity of Schisandrae chinensis Protein Peptides in Vitro by Response Surface Methodology[J]. Science and Technology of Food Industry, 2024, 45(19): 166−176. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023040070.

Citation:

PDF (3286 KB)

Optimization of Preparation Technology and Antioxidant Activity of Schisandrae chinensis Protein Peptides in Vitro by Response Surface Methodology

1.
Northeast Asia Institute of Chinese Medicine, Changchun University of Chinese Medicine, Changchun 130117, China
2.
Jilin Province Technology Innovation Center of Traditional Chinese Medicine Health Food, Changchun 130117, China

More Information

Received Date: April 15, 2023
Available Online: July 29, 2024

Graphical Abstract

Abstract

Abstract

Objective: To obtain the optimal enzyme and preparation process for Schisandra chinensis protein peptides and investigate its in vitro antioxidant activity. Methods: Seven proteases were used to hydrolyze Schisandra chinensis protein. Based on the degree of hydrolysis, free radical scavenging activity, polypeptide yield and content of different hydrolysates of Schisandra chinensis protein and the comprehensive evaluation of molecular weight in SDS-PAGE, the optimal protease was screened. The DPPH free radical scavenging rate was used as the index, and the optimal enzymatic hydrolysis process was determined by single factor test combined with response surface analysis. The scavenging ability of O₂⁻·, ·OH, DPPH·, ABTS⁺·, Fe²⁺ chelating ability and Fe³⁺ reducing ability of Schisandrae chinensis protein peptides were analyzed and compared with Schisandra chinensis protein. Results: The optimum enzyme for the preparation of Schisandra chinensis protein peptides was alkaline protease. The optimum enzymatic hydrolysis parameters were as follows: substrate concentration 5%, enzyme-to-substrate ratio 1%, enzymatic hydrolysis time 3 h, enzymatic hydrolysis temperature 55 ℃, pH9.0. Under these conditions, the polypeptide content was 88.61%, the degree of hydrolysis was 24.21%, and the DPPH· scavenging rate was 86.96%. The free radical scavenging ability and reducing ability of Schisandrae chinensis protein peptides were better than those of Schisandrae chinensis protein. Conclusion: This study determined the optimum enzyme and hydrolysis process of Schisandrae chinensis protein peptides, and pointed out that Schisandrae chinensis protein peptides had better antioxidant activity in vitro and could be used as a natural antioxidant.
- Schisandra chinensis,
- enzymatic protein,
- response surface analysis,
- antioxidant activity

FullText(HTML)

References (30)

References

[1]	国家药典委员会. 中华人民共和国药典. 2020年版一部[M]. 北京:北京医药科技出版社, 2020:68. [National Pharmacopoeia Commission. Pharmacopoeia of the People's Republic of China. 2020 edition[M]. Beijing:Beijing Pharmaceutical Science and Technology Press, 2020:68.] National Pharmacopoeia Commission. Pharmacopoeia of the People's Republic of China. 2020 edition[M]. Beijing: Beijing Pharmaceutical Science and Technology Press, 2020: 68.
[2]	许梦然, 王迦琦, 高婧雯, 等. 北五味子多糖提取工艺优化及其对LPS刺激巨噬细胞线粒体膜电位的保护作用[J]. 食品工业科技,2020,41(20):33−40. [XU M R, WANG J Q, GAO J W, et al. Optimization of extraction technology of Schisandra chinensis polysaccharide and its protective effect on LPS induced mitochondrial membrane potential in macrophages[J]. Science and Technology of Food Industry,2020,41(20):33−40.] XU M R, WANG J Q, GAO J W, et al. Optimization of extraction technology of Schisandra chinensis polysaccharide and its protective effect on LPS induced mitochondrial membrane potential in macrophages[J]. Science and Technology of Food Industry, 2020, 41（20）: 33−40.
[3]	WANG J Y, ZHANG G L, YANG Y F, et al. Schisandra chinensis lignans exert antidepressant effects by promoting BV2 microglia polarization toward the M2 phenotype through the activation of the cannabinoid receptor type-2-signal transducer and activator of transcription 6 pathway[J]. Journal of Agricultural and Food Chemistry,2022,70(44):14157−14169. doi: 10.1021/acs.jafc.2c04565
[4]	SHAO S, WANG M X, ZHANG H Y, et al. Antifatigue activity of glycoprotein from Schisandra chinensis functions by reducing oxidative stress[J]. Evidence-based Complementary and Alternative Medicine:eCAM,2020:4231340.
[5]	王海东, 韩荣欣, 张红印, 等. Osborne法分级提取五味子蛋白及抗氧化活性比较[J]. 食品工业科技,2021,42(23):59−65. [WANG H D, HAN R X, ZHANG H Y, et al. Extraction of Schisandra chinensis protein by Osborne method and its antioxidant activity[J]. Science and Technology of Food Industry,2021,42(23):59−65.] WANG H D, HAN R X, ZHANG H Y, et al. Extraction of Schisandra chinensis protein by Osborne method and its antioxidant activity[J]. Science and Technology of Food Industry, 2021, 42（23）: 59−65.
[6]	王海东, 张红印, 曹珺, 等. 五味子四种组分蛋白结构、理化性质和功能特性比较[J]. 食品与发酵工业,2024,50(2):67−77. [WANG H D, ZHANG H Y, CAO J, et al. Comparison of protein structure, physicochemical properties, and functional properties of four components in Schisandra chinensis[J]. Food and Fermentation Industries,2024,50(2):67−77.] WANG H D, ZHANG H Y, CAO J, et al. Comparison of protein structure, physicochemical properties, and functional properties of four components in Schisandra chinensis[J]. Food and Fermentation Industries, 2024, 50（2）: 67−77.
[7]	李双, 魏思雯, 吴凤凤. 植物活性肽的研究进展[J]. 食品科技,2022,47(11):85−92. [LI S, WEI S W, WU F F. Research progress of plant active peptides[J]. Food Science and Technology,2022,47(11):85−92.] LI S, WEI S W, WU F F. Research progress of plant active peptides[J]. Food Science and Technology, 2022, 47（11）: 85−92.
[8]	郭浩彬, 张陆燕, 赵宇, 等. 藜麦水解蛋白肽制备及其抗氧化活性研究[J]. 食品安全质量检测学报,2022,13(21):7073−7082. [GUO H B, ZHANG L Y, ZHAO Y, et al. Study on preparation and antioxidant activity of hydrolysate peptides derived from Chenopodium quinoa proteins[J]. Journal of Food Safety & Quality,2022,13(21):7073−7082.] GUO H B, ZHANG L Y, ZHAO Y, et al. Study on preparation and antioxidant activity of hydrolysate peptides derived from Chenopodium quinoa proteins[J]. Journal of Food Safety & Quality, 2022, 13（21）: 7073−7082.
[9]	朱敬敬. 豆类多肽保健食品对羽毛球运动员体力的影响[J]. 食品研究与开发,2022,43(15):233−234. [ZHU J J. Effects of bean polypeptide health food on physical strength of badminton players[J]. Food Research and Development,2022,43(15):233−234.] ZHU J J. Effects of bean polypeptide health food on physical strength of badminton players[J]. Food Research and Development, 2022, 43（15）: 233−234.
[10]	周佳琪, 马春燕, 李晓晖. 多肽类ACE抑制剂的设计合成及生物活性[J]. 食品工业科技,2022,43(23):26−34. [ZHOU J Q, MA C Y, LI X H. Design, synthesis and bioactivity of polypeptide ACE inhibitors[J]. Science and Technology of Food Industry,2022,43(23):26−34.] ZHOU J Q, MA C Y, LI X H. Design, synthesis and bioactivity of polypeptide ACE inhibitors[J]. Science and Technology of Food Industry, 2022, 43（23）: 26−34.
[11]	何贵祥, 赵全民, 赵岩, 等. 鹿源生物活性肽的研究进展[J]. 食品安全质量检测学报,2022,13(9):2916−2923. [HE G X, ZHAO Q M, ZHAO Y, et al. Research progress of deer-derived bioactive peptides[J]. Journal of Food Safety & Quality,2022,13(9):2916−2923.] doi: 10.3969/j.issn.2095-0381.2022.9.spaqzljcjs202209026 HE G X, ZHAO Q M, ZHAO Y, et al. Research progress of deer-derived bioactive peptides[J]. Journal of Food Safety & Quality, 2022, 13（9）: 2916−2923. doi: 10.3969/j.issn.2095-0381.2022.9.spaqzljcjs202209026
[12]	ZHANG C Y, LI X, XING Z J, et al. Plasma metabolites-based design of long-acting peptides and their anticancer evaluation[J]. International Journal of Pharmaceutics,2023,631:122483−122483.
[13]	HOU J, LI Y Q, WANG Z S, et al. Applicative effect of glycinin basic polypeptide in fresh wet noodles and antifungal characteristics[J]. LWT-Food Science and Technology,2017,83:267−274.
[14]	MA Y Z, YU H H, XING R, et al. Lipid-lowering activity and mechanism of peptides from jellyfish Nemopilema nomurai[J]. Journal of Functional Foods,2023,101:105421. doi: 10.1016/j.jff.2023.105421
[15]	MIGUEL R H, JENNIFER K, NEAL A. B, et al. Peptide release, radical scavenging capacity, and antioxidant responses in intestinal cells are determined by soybean variety and gastrointestinal digestion under simulated conditions[J]. Food Chemistry,2023,405(PA):134929.
[16]	VINAYASHREE S, VASU P. Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds[J]. Food Chemistry,2021,340:128177. doi: 10.1016/j.foodchem.2020.128177
[17]	张伟云, 张凤清. 鸡蛋壳膜多肽酶解工艺及抗氧化活性研究[J]. 食品研究与开发,2021,42(21):47−55. [ZHANG W Y, ZHANG F Q. Enzymatic hydrolysis and antioxidant activity of polypeptide from eggshell membrane[J]. Food Research and Development,2021,42(21):47−55.] doi: 10.12161/j.issn.1005-6521.2021.21.008 ZHANG W Y, ZHANG F Q. Enzymatic hydrolysis and antioxidant activity of polypeptide from eggshell membrane[J]. Food Research and Development, 2021, 42（21）: 47−55. doi: 10.12161/j.issn.1005-6521.2021.21.008
[18]	屈帅杰, 刘淑集, 苏永昌, 等. 响应面法优化菊黄东方鲀肌肉多肽制备工艺[J]. 食品工业科技,2021,42(12):133−138. [QU S J, LIU S J, SU Y C, et al. Optimization of polypeptides extraction from Takifugu flavidus by response surface methodology[J]. Science and Technology of Food Industry,2021,42(12):133−138.] QU S J, LIU S J, SU Y C, et al. Optimization of polypeptides extraction from Takifugu flavidus by response surface methodology[J]. Science and Technology of Food Industry, 2021, 42（12）: 133−138.
[19]	李晓叶, 张珍, 王琼, 等. 羊骨多肽酶法制备工艺优化及抗氧化活性研究[J]. 食品与机械,2020,36(10):130−135,142. [LI X Y, ZHANG Z, WANG Q, et al. Optimization enzymatic preparation process and antioxidant activity of sheep bone polypeptide[J]. Food & Machinery,2020,36(10):130−135,142.] LI X Y, ZHANG Z, WANG Q, et al. Optimization enzymatic preparation process and antioxidant activity of sheep bone polypeptide[J]. Food & Machinery, 2020, 36（10）: 130−135,142.
[20]	陈江魁, 韩佳佳, 杨明建, 等. 文冠果多肽酶法制备及其抗氧化活性研究[J]. 食品科技,2021,46(10):207−213. [CHEN J K, HAN J J, YANG M J, et al. Preparation and antioxidant activity of Xanthoceras sorbifolia polypeptide by enzymatic hydrolysis[J]. Food Science and Technology,2021,46(10):207−213.] doi: 10.3969/j.issn.1005-9989.2021.10.spkj202110033 CHEN J K, HAN J J, YANG M J, et al. Preparation and antioxidant activity of Xanthoceras sorbifolia polypeptide by enzymatic hydrolysis[J]. Food Science and Technology, 2021, 46（10）: 207−213. doi: 10.3969/j.issn.1005-9989.2021.10.spkj202110033
[21]	付劢, 陈继兰, 王攀林, 等. 鸡胚蛋白的酶解工艺优化及抗氧化性研究[J]. 食品科技,2020,45(9):35−42. [FU M, CHEN J L, WANG P L, et al. Antioxidant and optimization of enzymatic hydrolysis of chicken embryo protein[J]. Food Science and Technology,2020,45(9):35−42.] FU M, CHEN J L, WANG P L, et al. Antioxidant and optimization of enzymatic hydrolysis of chicken embryo protein[J]. Food Science and Technology, 2020, 45（9）: 35−42.
[22]	毕晓娟, 魏亮, 杨慧莹, 等. 响应面法优化元宝枫籽粕酶解工艺及多肽功能特性研究[J]. 食品工业科技,2022,43(14):204−214. [BI X J, WEI L, YANG H Y, et al. optimization of the enzymatic hydrolysis process of Acer truncatum seed meal by response surface methodology and the functional characteristics of the polypeptide obtained[J]. Science and Technology of Food Industry,2022,43(14):204−214.] BI X J, WEI L, YANG H Y, et al. optimization of the enzymatic hydrolysis process of Acer truncatum seed meal by response surface methodology and the functional characteristics of the polypeptide obtained[J]. Science and Technology of Food Industry, 2022, 43（14）: 204−214.
[23]	杨大俏, 王锦旭, 李来好, 等. 响应面法优化褶牡蛎多糖多肽联产工艺[J]. 食品科学,2019,40(20):269−278. [YANG D Q, WANG J X, LI L H, et al. Optimization of enzymatic hydrolysis of Alectryonella plicatula Gmelin for simultaneous production of polysaccharides and polypeptides by response surface methodology[J]. Food Science,2019,40(20):269−278.] doi: 10.7506/spkx1002-6630-20181009-070 YANG D Q, WANG J X, LI L H, et al. Optimization of enzymatic hydrolysis of Alectryonella plicatula Gmelin for simultaneous production of polysaccharides and polypeptides by response surface methodology[J]. Food Science, 2019, 40（20）: 269−278. doi: 10.7506/spkx1002-6630-20181009-070
[24]	李伟民, 张莹丽, 刘可玉, 等. 苜蓿多肽制备工艺优化及其抗氧化活性[J]. 食品工业科技,2020,41(12):169−173. [LI W M, ZHANG Y L, LIU K Y, et al. Optimization of preparation technology and antioxidant activities of alfalfa polypeptide[J]. Science and Technology of Food Industry,2020,41(12):169−173.] LI W M, ZHANG Y L, LIU K Y, et al. Optimization of preparation technology and antioxidant activities of alfalfa polypeptide[J]. Science and Technology of Food Industry, 2020, 41（12）: 169−173.
[25]	SUJIN L, AN-HONG C, MISUNG K, et al. Evaluation of antioxidant activities of various solvent extract from Sargassum serratifolium and its major antioxidant components[J]. Food Chemistry,2018,278:178−184.
[26]	HU X J, MA X Y, TIAN J P, et al. Rapid and facile synthesis of graphene quantum dots with high antioxidant activity[J]. Inorganic Chemistry Communications,2020,122:108288. doi: 10.1016/j.inoche.2020.108288
[27]	QIU L Q, ZHANG M, MUJUMDAR A S, et al. Convenient use of near-infrared spectroscopy to indirectly predict the antioxidant activity of edible rose (Rose chinensis Jacq “Crimsin Glory” H. T.) petals during infrared drying[J]. Food Chemistry,2022,369:130951−130951. doi: 10.1016/j.foodchem.2021.130951
[28]	吕新河, 朱云龙. 泥鳅蛋白多肽的抗氧化活性[J]. 食品与生物技术学报,2022,41(1):22−27. [LÜ X H, ZHU Y L. Study on antioxidant activity of loach protein polypeptide[J]. Journal of Food Science and Biotechnology,2022,41(1):22−27.] doi: 10.3969/j.issn.1673-1689.2022.01.003 LÜ X H, ZHU Y L. Study on antioxidant activity of loach protein polypeptide[J]. Journal of Food Science and Biotechnology, 2022, 41（1）: 22−27. doi: 10.3969/j.issn.1673-1689.2022.01.003
[29]	KORCZEK, TKACZEWSKA, DUDA, et al. Effect of heat treatment on the antioxidant and antihypertensive activity as well as in vitro digestion stability of mackerel (Scomber scombrus) protein hydrolysates[J]. Journal of Aquatic Food Product Technology,2020,29(1):73−89. doi: 10.1080/10498850.2019.1695033
[30]	王帅, 贺羽, 贺斌. 自然发酵泡菜中高体外抗氧化活性乳酸菌的筛选及其对模拟胃肠道环境的耐受性[J]. 食品工业科技,2019,40(22):93−97. [WANG S, HE Y, HE B. Screening of high antioxidant activity lactic acid bacteria in traditional fermented pickles and its tolerance to simulated gastrointestinal environments[J]. Science and Technology of Food Industry,2019,40(22):93−97.] WANG S, HE Y, HE B. Screening of high antioxidant activity lactic acid bacteria in traditional fermented pickles and its tolerance to simulated gastrointestinal environments[J]. Science and Technology of Food Industry, 2019, 40（22）: 93−97.