大豆抗氧化肽对H_(2)O_(2)诱导的大蒜根尖过氧化的影响研究  

Effect of Soybean Antioxidant Peptides on H_(2)O_(2)-Induced Peroxidation of Garlic Root Tips

作　　者：邹文广 尹乐斌 刘聪 贺超 ZOU Wenguang;YIN Lebin;LIU Cong;HE Chao(School of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Key Laboratory of Soybean Product Processing and Safety Control in Hunan Province,Shaoyang 422000,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000 [2]豆制品加工与安全控制湖南省重点实验室,湖南邵阳422000

出　　处：《食品安全导刊》2023年第29期66-69,共4页China Food Safety Magazine

基　　金：湖南省教育厅重点资助项目(22A0529);邵阳学院研究生科研创新项目(CX2022SY086);湖南省自然科学基金项目(2023JJ50261);湖南省普通高等学校科技创新团队支持项目(湘教通[2023]233号)。

摘　　要：为研究大豆抗氧化肽抑制植物过氧化的效果,对大豆分离蛋白的酶解产物进行超滤,测定4个不同分子量的超滤组分(分子量> 10 kDa、5 kDa≤分子量≤10 kDa、3 kDa≤分子量<5 kDa、分子量<3 kDa)对ABTS^(+)自由基的清除能力,并分析多肽对过氧化氢(H_(2)O_(2))诱导的大蒜根尖中丙二醛含量及超氧化物歧化酶、过氧化物酶、过氧化氢酶活性的影响。结果表明,分子量<3 kDa的多肽IC_(50)值最小,具有更强的ABTS+清除活性;用浓度10%的H_(2)O_(2)处理大蒜4 h,建立大蒜根尖过氧化模型,然后以浓度为0.7 mg·mL^(-1)的多肽处理,能显著降低细胞中丙二醛的含量,提升细胞中SOD、CAT及POD的活性。表明分子量<3 kDa的抗氧化肽可以有效缓解大蒜根尖受到的过氧化作用,提高机体在逆境中的生存能力。To investigate the effect of soybean antioxidant peptides in inhibiting plant peroxidation,the enzymatic products of soybean isolate proteins were ultrafiltered,and the scavenging ability of four ultrafiltered fractions with different molecular weights(molecular weight>0 kDa,5 kDa≤molecular weight≤10 kDa,3 kDa≤molecular weight<5 kDa,and molecular weight<3 kDa)on ABTS^(+)radicals was determined,and the peptides were analyzed for their effects on hydrogen peroxide(H_(2)O_(2))induced malondialdehyde content and activities of superoxide dismutase,peroxidase and catalase in garlic root tips.The results showed that the peptide with molecular weight<3 kDa had the smallest IC_(50) value and possessed stronger ABTS^(+)scavenging activity.The garlic root tip peroxidation model was established by treating garlic with H_(2)O_(2) at a concentration of 10%for 4 h.Then the peptide treatment at a concentration of 0.7 mg·mL^(-1) significantly reduced the malondialdehyde content in the cells,and elevated the activities of SOD,CAT and POD in the cells.This indicates that antioxidant peptides with molecular weight<3 kDa can effectively alleviate the peroxidation suffered by garlic root tips and improve the survival ability of the organism in adversity.

关 键 词：大豆抗氧化肽 过氧化氢 大蒜根尖 过氧化 抗氧化酶活性 

分 类 号：TS201.21[轻工技术与工程—食品科学]