食品工业科技2018，Vol.39Issue(3)：28-31,4.DOI:10.13386/j.issn1002-0306.2018.03.006
牡蛎蛋白酶解多肽降糖及抗氧化活性评价
Evaluation of hypoglycemic and antioxidant activity for peptides from oyster protein
摘要
Abstract
Objective:To evaluate the effects of 9 enzymes on the hypoglycemic activity and antioxidant activity of peptides obtained from oyster protein by chemical method.Methods:As the evaluation indexes of hypoglycemic activity and antioxidant activity in vitro of peptides obtained from oyster protein,the inhibition rate of alpha amylase,the screening rate of DPPH· and the inhibition rate of superoxide anion were evaluated to screen the optimum protease.Results:The 5 mg/mL concentrations of peptides from oyster obtained by flavourzyme digestion had the most obvious inhibitory effect on α-amylase,and the IC50 value was 3.806 mg/mL.The 2 mg/mL concentrations of peptides from oyster obtained by chymotrypsin digestion had the highest clearance rate of DPPH·,and IC50 value was 1.16 mg/mL.Meanwhile,the 2 mg/mL concentrations of peptides from oyster obtained by chymotrypsin digestion had the highest inhibitory effect on superoxide anion,and the IC50 value was 1.75 mg/mL.Conclusion:the peptides from oyster obtained by flavourzyme digestion and chymotrypsin digestion have great potentiality for hypoglycemic and antioxidant properties,and which are expected to provide a reference for the further study of peptides from oyster.关键词
蛋白酶/牡蛎/α-淀粉酶抑制活性/降血糖活性/抗氧化活性Key words
protease/oyster/alpha amylase inhibitory activity/hypoglycemic activity/antioxidant activity分类
轻工纺织引用本文复制引用
赵荣涛,王宁丽,魏鉴腾,裴栋,刘晔玮,邸多隆..牡蛎蛋白酶解多肽降糖及抗氧化活性评价[J].食品工业科技,2018,39(3):28-31,4.基金项目
中科院STS项目(KFJ-SW-STS-146) （KFJ-SW-STS-146）
青岛市民生科技计划项目(15-9-2-97-nsh) （15-9-2-97-nsh）
国家自然科学基金(21605149) （21605149）
宁波市科技富民项目(2016C10030)资助. （2016C10030）
