文蛤免疫活性肽酶解条件的优化及其活性研究
作者:
作者单位:

(1.鲁东大学食品工程学院 山东烟台 264025;2.鲁东大学生物纳米技术研究院 山东烟台 264025;3.烟台市预制食品纳米科学与技术重点实验室 山东烟台 264025;4.烟台市绿色食品加工与质量控制工程研究中心 山东烟台 264025)

作者简介:

通讯作者:

中图分类号:

基金项目:


Studies on Optimization of Enzymatic Hydrolysis Conditions of Immunoactive Peptides from Meretrix meretrix Linnaeus and It's Activity
Author:
Affiliation:

(1.School of Food Engineering, Ludong University, Yantai 264025, Shandong;2.Bionanotechnology Institute, Ludong University, Yantai 264025, Shandong;3.Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai 264025, Shandong;4.Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, Shandong)

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    目的:采用酶解法制备文蛤中的免疫活性肽(MLIP),优化酶解条件,并对其免疫活性进行研究。方法:选用5种常用蛋白酶对文蛤进行酶解,以酶解液对RAW264.7细胞的增殖效果为评价依据,筛选最适蛋白酶。然后进行单因素实验,并选择影响较显著的3个因素,通过响应面法对酶解条件进行优化,用优化的工艺参数制备MLIP。最后,探究不同质量浓度MLIP对RAW264.7细胞相对增殖率、细胞形态及一氧化氮(NO)释放量的影响。结果:复合蛋白酶为最适用酶,优化得到的最佳酶解工艺参数为:pH 6.8、料液比1∶6.2、酶添加量3 493 U/g,45 ℃酶解3 h,预测得到的酶解产物对RAW264.7 细胞的相对增殖率为71.40%,验证试验得到结果与之相近。当MLIP质量浓度为0.4 mg/mL时,细胞相对增殖率最高,不同质量浓度的MLIP会引起细胞不同程度的分化且对NO的释放有一定促进作用。结论:以文蛤为原料制备的多肽具有较好的免疫活性。本研究可为文蛤免疫活性肽的制备及其进一步研究提供参考。

    Abstract:

    Objective: The main purpose of this paper was to prepare the immunoactive peptides from Meretrix meretrix Linnaeus (MLIP) by enzymatic hydrolysis, optimize the enzymolysis conditions of MLIP, and studied its immune activity. Method: MLIP was used as raw material, and five commonly used proteases were chosen to hydrolyze. The proliferation rate of RAW264.7 cells was selected as an indicator to screen the most suitable protease for enzymolysis solution. Then, the single factor test was carried out, and three factors with significant impact were selected to optimize the enzymolysis conditions by response surface method, and MLIP was prepared with the optimized process parameters. In addition, this research also studied the effects of different concentrations of MLIP on the relative proliferation rate, cell morphology and NO release of RAW264.7 cells. Results: The proliferation rate results showed that complex protease was the most suitable enzyme to prepare MLIP. The optimal enzymatic parameters obtained by response surface optimization were: pH 6.8, solid-liquid ratio 1∶6.2, enzyme dosage 3 493 U/g, enzymolysis at 45 ℃ for 3 hours. The relative proliferation rate of RAW264.7 cells was predicted to be 71.40%, which were basically the same with the results obtained by verification experiment. In addition, RAW264.7 cells showed the best proliferation promoting effect when the concentration of MLIP was 0.4 mg/mL. All dose of MLIP caused differentiation to varying degrees of cell differentiation and had a certain promoting effect on the release of NO of RAW264.7 cells. Conclusion: The results indicated that the MLIP exhibit desirable immune activity, which might provide reference for the preparation and further study of the MLIP.

    参考文献
    相似文献
    引证文献
引用本文

惠珍珍,李娜,王晓萱,孙舒扬,王平,杜超.文蛤免疫活性肽酶解条件的优化及其活性研究[J].中国食品学报,2023,23(11):161-169

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2023-12-14
  • 出版日期:
文章二维码
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知


×
《中国食品学报》杂志社招聘编辑