海参肽的抗氧化稳定性及对细胞氧化损伤的保护作用  

The Antioxidant Stability of Sea Cucumber Peptides and Its Protective Activity against Cellular Oxidative Damage

作　　者：王倩倩 杜鹃 冯凤琴[1] Wang Qianqian;Du Juan;Feng Fengqin(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058;Hangzhou Kangyuan Food Science&Technology Co.,Ltd.,Hangzhou 310003)

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058 [2]杭州康源食品科技有限公司,杭州310003

出　　处：《中国食品学报》2023年第10期23-31,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：宁波市科技创新2025重大专项(2019B10060)。

摘　　要：目的:探究不同水解度海参肽(低水解度为SCP-L和高水解度为SCP-H)的抗氧化稳定性及对H_(2)O_(2)诱导的L929细胞氧化应激损伤的保护作用。方法:首先以羟自由基清除率(·OH)为评价指标,考察温度、pH、食品配料、金属离子和模拟胃肠环境对海参肽抗氧化稳定性的影响。然后,利用H_(2)O_(2)诱导L929细胞建立氧化应激损伤模型,测定细胞的存活率及细胞水平的抗氧化指标。结果:在20~100℃范围,SCP-L和SCP-H均具有良好的热稳定性;在氯化钠、Cu^(2+)、Zn^(2+)、碱性和模拟胃液环境下降低了其抗氧化稳定性;模拟胃肠消化,提高了SCP-L和SCP-H的抗氧化活性。SCP-L和SCP-H质量浓度在0.2~0.8 mg/mL时,显著提高了氧化损伤L929细胞的存活率;与模型组相比,SCP-L和SCP-H质量浓度为0.6 mg/mL时,乳酸脱氢酶(LDH)活力分别显著下降了20.67%和25.91%,丙二醛(MDA)含量分别显著下降了26.39%和44.36%,超氧化物歧化酶(SOD)活力分别显著提高了89.63%和130.17%,谷胱甘肽过氧化物酶(GSH-Px)活力分别显著提高了26.22%和40.41%。结论:海参肽在储存过程中应尽量避免与碱性、含氯化钠、Cu^(2+)和Zn^(2+)等环境因素接触。SCP-L和SCP-H均能有效阻止H_(2)O_(2)诱导的L929细胞氧化应激损伤,且SCP-H效果优于SCP-L。Objective:To investigate the antioxidant stability and protective effect on L929 from H_(2)O_(2)-induced oxidative damage of low hydrolysis degree(SCP-L)and high hydrolysis degree(SCP-H).Methods:The hydroxyl radical scavenging rate was used as the evaluation indicator for exploring the influence of temperature,pH,food ingredients,metal ions,simulated gastrointestinal environment on the antioxidant stability of sea cucumber peptides.The oxidative stress model of L929 cells induced by H_(2)O_(2) was established,and then the cell survival rate,antioxidant indicators at the cellular level were measured.Results:In the range of 20-100℃,both SCP-L and SCP-H have good thermal stability.The antioxidant activity was decreased in the presence of NaCl,Cu^(2+),Zn^(2+),alkali,and simulated gastric environment,while increased in simulated gastrointestinal environment.Additionally,SCP-L and SCP-H in the mass concentration range from 0.2 to 0.8 mg/mL significantly promoted the survival of L929 cells suffering from oxidative stress.Compared to the model group,the LDH activity of SCP-L and SCP-H at 0.6 mg/mL was significantly decreased by 20.67% and 25.91%,the MDA content was significantly decreased by 26.39% and 44.36%,the SOD activity was significantly increased by 89.63% and 130.17%,and the GSH-Px activity increased by 26.22% and 40.41%.Conclusion:Sea cucumber peptides should avoid contact with NaCl,Cu^(2+)and Zn^(2+)and alkali environment during storage process.Both SCP-L and SCP-H can effectively prevent H_(2)O_(2)-induced oxidative damage to L929 cells,and SCP-H treatment showed better antioxidant effect than that of SCP-L.

关 键 词：海参肽 水解度 稳定性 氧化损伤 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]