章鱼下脚料发酵液中多肽的分离及抗氧化活性的研究  

Antioxidative Bioactivity of Polypeptide Derived from Octopus Waste Broth

作　　者：贾晨[1] 李静媛[1] 金玉兰[2] 朴美子[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学化学与药学院

出　　处：《青岛农业大学学报（自然科学版）》2015年第1期36-41,共6页Journal of Qingdao Agricultural University(Natural Science)

基　　金：山东省自然科学基金项目(ZR2011CM023)

摘　　要：以章鱼下脚料为原料,V-3菌种发酵后,采用阴离子交换层析法分离章鱼下脚料发酵液中的多肽。通过改变缓冲液流速、上样量和洗脱离子强度,确定了最佳分离条件,并测定了分离组分的含量及抗氧化活性。结果表明:最佳分离条件为流速0.8mL/min,上样量90mg,洗脱离子强度1mol/L。经测定发酵液多肽含量为40.5mg/g(下脚料粉),分离后组分FⅠ多肽含量为65.2mg/g,FⅡ多肽含量为921.3mg/g。同时,FⅠ和FⅡ两个组分在浓度为0.6mg/mL时对羟自由基清除率分别为60.1%和40.2%,IC50分别为0.40mg/mL、0.62mg/mL,对超氧阴离子自由基清除率分别为42.0%和36.4%,IC50分别为0.83mg/mL、1.08mg/mL。对DPPH自由基清除率分别为40.2%和31.5%,IC50分别为0.73mg/mL、0.93mg/mL,说明FⅠ和FⅡ对自由基具有清除作用,且FⅠ的清除作用强于FⅡ。The peptide was obtained from the octopus waste after being fermented using strain V-3.The flow speed,sample loading volume and ionic strength of eluent were studied to optimize the separation conditions.Meanwhile,the concentrations and antioxidative activities of separated components were also determined.The results demonstrated that the optimized parameters for the separation were the flow speed,sample loading and ionic strength of eluent were 0.8mL/min,90 mg and 1mol/L,respectively.It showed the total concentration of the peptide was 40.5mg/g.The peptide was concentrated through the separation,in which the two types of the peptide,FⅠ and FⅡ,were 65.2mg/g and 921.3mg/g,respectively.The scavenging rate of FI（0.6mg/mL）for·OH,O-2·,and DPPH were 60.1%,42.0% and 40.16%,and the corresponding IC50 was 0.40mg/mL,0.83mg/mL,0.73mg/mL,respectively,performing better than FⅡ,in which the scavenging rate were 40.2%,36.4% and 31.51%for·OH,O-2·,and DPPH,and the corresponding IC50 was 0.62mg/mL,1.08mg/mL,0.93mg/mL.The results indicated that both FIand FⅡ showed the scavenging activity.

关 键 词：章鱼下脚料 多肽 抗氧化活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]