Isolation and characterization of antioxidant peptides from oyster (Crassostrea rivularis) protein enzymatic hydrolysates

作者：Huang, Hui; Cen, Jianwei; Yang, Daqiao; Li, Laihao^*; Li, Chunsheng; Yang, Xianqing; Wang, Yueqi; Hu, Xiao; Wang, Jinxu; Cai, Qiuxing

来源：Food Science & Nutrition, 2023, 11(1): 261-273.

DOI：10.1002/fsn3.3058

• antioxidant activity
• Crassostrea rivularis
• enzymatic hydrolysis
• oxidative damage
• peptide

Peptides from oysters have several bioactive functions. In this study, we identified antioxidant peptides from oysters (Crassostrea rivularis) and investigated their structure-function relationship. We used an 8 kDa molecular-weight (MW) cut-off membrane and semiprep reversed-phase liquid chromatography to collect five peptides (F1-F5) and identified the highest-abundance ion-peak sequences AWVDY (F1), MSFRFY(F2), EPLRY(F3), RKPPWPP(F4), and YAKRCFR(F5) having MWs of 652, 850, 676, 877, and 943 Da, respectively, using ultra-performance liquid chromatography-quadrupole/time-of-flight tandem mass spectrometry. These peptides exhibited high antioxidant activities, similar to butylated hydroxytoluene, reduced glutathione, and ascorbic acid. F5 demonstrated the highest scavenging activity for DPPH radicals (IC50 = 21.75 mu g/ml), hydroxyl radicals (IC50 = 18.75 mu g/ml), and superoxide radicals (IC50 = 11.00 mu g/ml), while F3 demonstrated the highest reducing power. Furthermore, F5 significantly protected Caco-2 cells from H2O2-induced oxidative damage. These results suggest that the antioxidant peptide F5 is a promising food additive that protects against oxidative damage.

• 单位
  中国海洋大学; 韩山师范学院