酪蛋白糖巨肽酶解产物抗氧化活性及其对RAW 264.7细胞氧化损伤的保护作用  

Antioxidant activity and protective on cell line RAW 264.7 with casein-derived glycomacropeptide hydrolysates

作　　者：唐麒雯 吴泽仪 余宁翔 叶沁 孟祥河[1] 聂小华[1] TANG Qiwen;WU Zeyi;YU Ningxiang;YE Qin;MENG Xianghe;NIE Xiaohua(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]浙江省农业科学院食品科学研究所,浙江杭州310021

出　　处：《食品与发酵工业》2021年第19期95-100,共6页Food and Fermentation Industries

基　　金：浙江省自然科学基金项目(LY19C200011);浙江省重点研发项目(2019C04022,2019C02069,2019C02041)。

摘　　要：采用中性蛋白酶、木瓜蛋白酶和碱性蛋白酶制备酪蛋白糖巨肽(glycomacropeptide,GMP)酶解产物,基于自由基清除能力确定适宜的蛋白酶种类与酶解时间,进而评价其对H_(2)O_(2)诱导RAW_(2)64.7细胞存活率和活性氧(reactive oxygen species,ROS)生成量的影响。结果表明,不同蛋白酶制备的GMP酶解产物均可显著清除ABTS阳离子自由基、DPPH自由基和·O^(-)_(2);其中中性蛋白酶酶解4 h的酶解产物(neutral protease-glycomacropeptide hydrolysates,N-GMPH)具有较强的自由基清除能力;同时N-GMPH可显著提高H_(2)O_(2)诱导的RAW_(2)64.7细胞存活率并降低ROS生成量。研究显示,N-GMPH具有缓解细胞氧化损伤的作用,该研究可为GMP酶解产物进一步开发功能食品配料提供研究依据。Glycomacropeptide(GMP)hydrolysates from casein were prepared by hydrolysis with neutral protease,papain and alkaline protease.The suitable protease types and enzymolysis time were determined based on free radical scavenging activity.Then,the protect effect of GMP hydrolysates on cell line RAW 264.7 were investigated.The results showed that all the GMP hydrolysates could scavenge free radicals including ABTS cation ion,DPPH and·O^(-)_(2).The hydrolysate obtained by neutral protease for 4 h(N-GMPH)exerted strong free radical scavenging activity,and markedly increased the viability of RAW 264.7 cells along with the obvious decrease in ROS production.In conclusion,N-GMPH could alleviate oxidative damage in cells.The results provide supports for N-GMPH as a functional food ingredient.

关 键 词：酪蛋白糖巨肽 酶解产物 自由基清除能力 抗氧化损伤 RAW_(2)64.7细胞 

分 类 号：TS201.4[轻工技术与工程—食品科学]