摘要
目的:高值化利用马氏珠母贝肉生物活性成分及马氏珠母贝肉抗炎活性肽。方法:以马氏珠母贝肉为原料,以水解度(DH)为指标,通过单因素试验和响应面试验优化珍珠贝水解肽工艺制备,并对珍珠贝水解肽的氨基酸组成和抗炎活性进行评价分析。结果:中性蛋白酶为最适酶,酶解最优工艺条件为料液比1∶1 (g/mL),酶解温度46.3℃,酶解时间1.4 h,酶底比0.3%,此时水解度为22.88%,与理论值无显著差异,回归模型可靠。酶解物中必需氨基酸含量达19.84%,疏水性氨基酸含量占比21.19%,带正电荷氨基酸含量为10.46%。在LPS诱导的小鼠巨噬细胞RAW264.7抗炎模型中,珍珠贝水解肽在0~4.0 mg/mL的质量浓度范围内无细胞毒性且有利于巨噬细胞增殖。质量浓度为2.0 mg/mL时,珍珠贝水解肽可有效抑制NO的产生,以及细胞炎症因子TNF-α、IL-6和IL-1β的生成,NO抑制率达到70.00%,TNF-α、IL-6和IL-1β抑制率分别达到83.01%,85.04%,83.11%。结论:珍珠贝水解肽的氨基酸种类齐全,其能有效抑制RAW264.7巨噬细胞NO及细胞炎症因子TNF-α、IL-6和IL-1β的产生,表现出良好的抗炎活性。
Objective: This study aimed to realize the high-value utilization of biological active ingredients and anti-inflammatory peptides from the Pinctada martensii meat. Methods: The hydrolysis process of the P. martensii meat was optimized by single factor test and response surface test with degree of hydrolysis(DH) as the index. The amino acid composition and anti-inflammatory activity of P. martensii meat hydrolysate peptides were evaluated and analyzed. Results: The results showed that neutral protease was the optimal enzyme, and the optimal hydrolysis conditions were solid-liquid ratio 1∶1(g/mL), temperature 46.3 ℃, hydrolysis time 1.4 h, and substrate ratio 0.3%. The hydrolysis degree was 22.88%, which was not significantly different from the theoretical value, and the regression model was reliable. The hydrolysates including 19.84% of essential amino acids, 21.19% of hydrophobic amino acids and 10.46% of positively charged amino acids. In LPS induced RAW264.7 anti-inflammatory model of mouse macrophages, the hydrolyzed peptide of P. martensii had no cytotoxicity and was beneficial to the proliferation of macrophages in the mass concentration range of 0~4.0 mg/mL. At the mass concentration of 2.0 mg/mL, hydrolyzed peptide could effectively inhibit the production of NO and inflammatory cytokines TNF-α, IL-6 and IL-1β;the inhibition rate of NO, TNF-α, IL-6 and IL-1β was 70.00%, 83.01%, 85.04% and 83.11%, respectively. Conclusion: Hydrolytic peptide of P. martensii has a complete range of amino acids, which can effectively inhibit the production of NO and inflammatory cytokines TNF-α, IL-6 and IL-1β in RAW264.7 macrophages, showing good anti-inflammatory activity.
作者
沈金鹏
王珂雯
黄潘钿
陈冰冰
夏珍
李应坤
王湘华
曹庸
苗建银
林碧敏
SHEN Jin-peng;WANG Ke-wen;HUANG Pan-tian;CHEN Bing-bing;XIA Zhen;LI Ying-kun;WANG Xiang-hua;CAO Yong;MIAO Jian-yin;LIN Bi-min(Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,College of Food Science,South China Agricultural University,Guangzhou,Guangdong 510642,China;Beihai Black Pearl Marine Biotechnology Co.,Ltd.,Beihai,Guangxi 536000,China;Basic Experimental and Practical Training Center,South China Agricultural University,Guangzhou,Guangdong 510642,China)
出处
《食品与机械》
CSCD
北大核心
2023年第2期132-139,206,共9页
Food and Machinery
基金
广西创新驱动发展专项资金项目(编号:桂科AA19254027,桂科AA19254027-1)
广西重点研发计划(编号:桂科AB21220065)。
关键词
马氏珠母贝
酶解工艺
水解肽
氨基酸组成
抗炎活性
Pinctada martensii
enzymatic hydrolysis process
hydrolytic peptides
amino acid composition
anti-inflammatory activity
