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Identification and Characterization of Antioxidant Peptides from Enzymatic Hydrolysates of Duck Meat

Wang, Lu-Sha ; Huang, Ji-Chao ; Chen, Yu-Lian ; Huang, Ming ; Zhou, Guang-Hong

Journal of agricultural and food chemistry, 2015-04, Vol.63 (13), p.3437-3444 [Periódico revisado por pares]

United States: American Chemical Society

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Título:
Identification and Characterization of Antioxidant Peptides from Enzymatic Hydrolysates of Duck Meat
Autor: Wang, Lu-Sha ; Huang, Ji-Chao ; Chen, Yu-Lian ; Huang, Ming ; Zhou, Guang-Hong
Assuntos: Amino Acid Sequence ; Animals ; Antioxidants - analysis ; Biphenyl Compounds ; Chemical Fractionation ; Chromatography, Gel ; Chromatography, High Pressure Liquid ; Chromatography, Ion Exchange ; Ducks ; Free Radical Scavengers ; Iron Chelating Agents - chemistry ; Meat - analysis ; Molecular Sequence Data ; Peptide Hydrolases - metabolism ; Peptides - analysis ; Peptides - chemistry ; Picrates ; Protein Hydrolysates - chemistry ; Tandem Mass Spectrometry
É parte de: Journal of agricultural and food chemistry, 2015-04, Vol.63 (13), p.3437-3444
Notas: ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
Descrição: The objective of this study was to prepare antioxidant peptides from duck meat hydrolysate (DMH) using Protamex. The DPPH• scavenging activity, hydroxyl radical (•OH) scavenging activity, and Fe2+-chelating ability of DMH were investigated. DMH was separated into three groups, MWCO-1 (69.57%), MWCO-2 (9.53%), and MWCO-3 (8.21%), by ultrafiltration. MWCO-3 exhibited the highest DPPH• scavenging activity (83.17 ± 0.73%) and was subsequently fractionated by using gel filtration chromatography to obtain fraction B (40.90%). Fraction B5 (6.71%) obtained from ion exchange chromatography exhibited the highest DPPH• scavenging activity (93.63 ± 0.13%) and contained seven peptides which were characterized by LC–MS/MS. Among these peptides, LQAEVEELRAALE showed the highest DPPH• scavenging activity (93.36 ± 0.53%) and Fe2+-chelating ability (87.13 ± 0.47%) and IEDPFDQDDWGAWKK exhibited the highest •OH scavenging activity (46.51 ± 0.16%). The results presented here indicated that DMH could serve as a suitable source of antioxidant peptides.
Editor: United States: American Chemical Society
Idioma: Inglês

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Identification and Characterization of Antioxidant Peptides from Enzymatic Hydrolysates of Duck Meat

Wang, Lu-Sha ; Huang, Ji-Chao ; Chen, Yu-Lian ; Huang, Ming ; Zhou, Guang-Hong

United States: American Chemical Society

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