Antioxidant Activity Evaluation of Oviductus Ranae Protein Hydrolyzed by Different Proteases.

Xinxin Mao,Zhihan Wang,Yongsheng Wang,Yuanshuai Gan,Hong Kan,Nan Li,Shihan Wang,Changli Zhang

doi:10.3390/molecules26061625

Abstract

As nutrition and a health tonic for both medicine and food, the protein content of Oviductus Ranae is more than 40%, making it an ideal source to produce antioxidant peptides. This work evaluated the effects of six different proteases (pepsin, trypsin, papain, flavourzyme, neutral protease and alcalase) on the antioxidant activity of Oviductus Ranae protein, and analyzed the relationship between the hydrolysis time, the degree of hydrolysis (DH) and the antioxidant activity of the enzymatic hydrolysates. The results showed that the antioxidant activity of Oviductus Ranae protein was significantly improved and the optimal hydrolysis time was maintained between 3–4 h under the action of different proteases. Among them, the protein hydrolysate which was hydrolyzed by pepsin for 180 min had the strongest comprehensive antioxidant activity and was most suitable for the production of antioxidant peptides. At this time, the DH, the DPPH radical scavenging activity, the absorbance value of reducing power determination and the hydroxyl radical scavenging activity corresponding to the enzymatic hydrolysate were 13.32 ± 0.24%, 70.63 ± 1.53%, 0.376 ± 0.009 and 31.96 ± 0.78%, respectively. Correlation analysis showed that there was a significant positive correlation between the hydrolysis time, the DH and the antioxidant activity of the enzymatic hydrolysates, further indicating that the hydrolysates of Oviductus Ranae protein had great antioxidant potential. The traditional anti-aging efficacy of Oviductus Ranae is closely related to the scavenging of reactive oxygen species, and its hydrolysates have better antioxidant capacity, which also provides support for further development of its traditional anti-aging efficacy.

Highlights

Reactive oxygen species (ROS) are byproducts produced by the normal metabolism of oxygen in organisms, mainly in the form of superoxide radical, hydroxyl radical, singlet oxygen and hydrogen peroxide [1,2]
In the pH range of 2.0–3.6, because the pH of the solution was close to the isoelectric point of Oviductus Ranae protein, the solubility of the protein was very low, and the minimum solubility measured was 15.95 ± 3.22%
This work evaluated the antioxidant activity of the hydrolysates of Oviductus Ranae protein extracts under different proteases and degree of hydrolysis (DH), which provide references for the selection of the most suitable proteases and its corresponding DH for the production of Oviductus Ranae protein antioxidant peptides

Summary

Introduction

Reactive oxygen species (ROS) are byproducts produced by the normal metabolism of oxygen in organisms, mainly in the form of superoxide radical, hydroxyl radical, singlet oxygen and hydrogen peroxide [1,2]. The excessive production of ROS will react with biological macromolecules such as DNA and protein, causing oxidative damage to cells and tissues, and further triggering a series of chronic diseases such as diabetes, arteriosclerosis, Parkinson’s disease, and Alzheimer’s disease [5,6]. Various forms of antioxidants have been widely studied to avoid the damage caused by excessive. Antioxidant peptides, as a kind of natural antioxidant, have been obtained from the enzymatic hydrolysates of milk protein, fish protein, bean protein and other food proteins [10,11,12,13,14,15]. Due to the high edible safety and a wide range of access methods, antioxidant peptides from food sources have gradually become a research hotspot in the fields of medicine and food [5,16]

Methods

Results

Conclusion