土茯苓黄酮与鲣鱼蛋白肽的交互作用研究
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“广东特支计划”科技青年拔尖人才项目(2014TQ01N645);; 国家自然科学基金项目(31671804);; 中央高校基本科研业务费项目;; 广州市产学研协同创新重大专项(201604020047)


Studies on Interactions between Flavonoids from Rhizoma Smilacis Glabrae and Bonito’s Protein Hydrolysates
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    摘要:

    选取土茯苓和鲣鱼为原料,制备土茯苓黄酮和鲣鱼蛋白肽。以黄酮提取率、1,1-二苯基-2-三硝基苯肼(DPPH·)清除活性和黄嘌呤氧化酶(XOD)抑制活性为指标筛选土茯苓黄酮,以蛋白质回收率、DPPH·清除活性和XOD抑制活性为指标优化鲣鱼蛋白肽水解酶,并分析最佳酶解液的总氨基酸含量。将筛选出的土茯苓黄酮和鲣鱼蛋白肽进行交互作用,研究其产物的XOD抑制活性和DPPH·清除活性变化,最后用荧光光谱法探究交互作用的可能机理。研究表明,醇提土茯苓黄酮的提取率、XOD活性和DPPH·清除活性都显著高于水提土茯苓黄酮,鲣鱼蛋白肽的最佳处理酶为木瓜蛋白酶,二者交互作用后发现,产物的XOD抑制活性显著提高,且其DPPH·清除活性表现出明显的协同增效作用,巴士杀菌有助于提高其DPPH·清除活性,而高温灭菌后DPPH·清除活性显著降低,pH 6.0时交互作用产物DPPH·清除活性最高。结合荧光光谱分析,推测土茯苓黄酮与鲣鱼蛋白肽可能通过氢键结合形成新的产物。

    Abstract:

    Flavonoids and bonito protein hydrolysates were prepared respectively using rhizoma smilacis glabrae and bonito fish as raw materials. The Flavonoids from rhizoma smilacis glabrae was screened with the index of flavone extraction rate, 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·) scavenging activities and xanthine oxidase (XOD) inhibitory activity. The hydrolytic enzyme was optimized with the index of protein recovery rate, DPPH· scavenging activities, XOD inhibitory activity and the amino acid analysis of the optimal bonito protein hydrolysates. The effect of interaction between flavonoids extracts from rhizoma smilacis glabrae and bonito protein hydrolysates on antioxidant activity and XOD inhibitory activities was examined. Then investigation the mechanism of the interactions of flavonoids and peptide using fluorescence spectroscopy. The results demonstrated that flavonoids extracted by ethanol showed higher flavonoids recovery rates, DPPH· scavenging activities and XOD activity than aqueous extract. The optimum hydrolytic enzyme of bonito fish is papain. It was observed that the XOD activity of flavonoids-peptide complexes was significantly increased, and the antioxidant capacity showed significant synergistic effect. DPPH· scavenging activities of flavonoids-peptide complexes was slightly improved in pasteurization, while significantly decreased in high temperature sterilization. At pH 6.0, DPPH· scavenging activities was greater than that of pH 5.5 and 6.5. After fluorescence spectrum analysis, flavonoids may through hydrogen bonding with bonito protein hydrolysates to form new compounds.

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任娇艳;李宇娟;史传超;张婷;李溢佳;袁尔东;梁明;.土茯苓黄酮与鲣鱼蛋白肽的交互作用研究[J].中国食品学报,2019,19(10):77-85

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  • 在线发布日期: 2019-11-21
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