苦荞抗氧化肽AFYRW稳定性研究  

Stability of Antioxidant Peptides AFYRW from Tartary Buckwheat

作　　者：孙浩 左婕 雷霆雯 王筑婷 莫晓川 张礼林 许庆忠 李红梅 SUN Hao;ZUO Jie;LEI Ting-wen;WANG Zhu-ting;MO Xiao-chuan;ZHANG Li-lin;XU Qing-zhong;LI Hong-mei(Department of Biochemistry and Molecular Biology,School of Basic Medical Sciences,Guizhou Medical University,Guiyang 550025,Guizhou,China)

机构地区：[1]贵州医科大学基础医学院生物化学与分子生物学教研室,贵州贵阳550025

出　　处：《食品研究与开发》2021年第6期6-11,共6页Food Research and Development

基　　金：贵州省科学技术基金项目(黔科合LH字[2014]7084、19NSP038);贵阳市科技计划项目(筑科合同30-7号)。

摘　　要：为研究苦荞抗氧化肽AFYRW在生产加工、胃肠消化中的稳定性以及细胞毒性,以羟自由基(·OH)清除率和DPPH自由基清除率作为评价指标,研究pH值、温度、反复冻融、金属离子以及胃肠消化对苦荞抗氧化肽AFYRW体外抗氧化活性的影响,以红细胞溶血率评价细胞毒性。结果表明:高温、反复冻融、Na+、Mg^(2+)对抗氧化肽AFYRW的抗氧化活性无显著影响;Ca^(2+)会降低抗氧化肽AFYRW的DPPH自由基清除率,K+会提高抗氧化肽AFYRW的·OH清除率;体外模拟胃肠消化后或者pH值升高都会降低抗氧化肽AFYRW的抗氧化活性;苦荞抗氧化肽AFYRW对红细胞无溶血作用。综上苦荞抗氧化肽AFYRW具有良好的抗氧化活性,对红细胞无溶血作用,在生产和储存过程中,应避免过碱、接触Ca^(2+)。To study the cytoxicity and stability of the antioxidant peptide AFYRWfrom tartary buckwheat during processing and gastrointestinal digestion,the hydroxyl radical and DPPH radical scavenging rates were used as evaluation indices.The effects of pH,temperature,repeated freezing and thawing,metal ions,and gastrointestinal digestion on AFYRW activity were studied,and cytotoxicity was evaluated by assessing erythrocyte hemolysis rates.No significant effects on AFYRWantioxidant activity were observed in response to high temperature,repeated freezing and thawing,Na+and Mg^(2+);Ca^(2+)decreased the DPPH radical clearance rate of AFYRW,while K+increased its·OH clearance rate;simulated gastrointestinal digestion in vitro,and increasing pH decreased AFYRW antioxidant activity.Tartary buckwheat antioxidant peptide AFYRW had no hemolytic effect on erythrocytes.AFYRW displayed good antioxidant activity,and no hemolytic effect on erythrocytes.Alkalinity and Ca^(2+)should be avoided during production and storage.

关 键 词：苦荞 抗氧化肽AFYRW 抗氧化活性 稳定性 红细胞溶血作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]