1. Isolation and identification of antioxidant peptides from tartary buckwheat albumin ( Fagopyrum tataricum Gaertn .) and their antioxidant activities
- Author
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Xia Mou, Xiaochuan Mo, Lilin Zhang, Luo Xiaoyu, Qingzhong Xu, Fei Ye, Hongmei Li, Zhuting Wang, and Tingwen Lei
- Subjects
Antioxidant ,030309 nutrition & dietetics ,DPPH ,medicine.medical_treatment ,Peptide ,Antioxidants ,Hydrolysate ,Lipid peroxidation ,03 medical and health sciences ,Hydrolysis ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Albumins ,medicine ,Amino Acid Sequence ,Food science ,Plant Proteins ,chemistry.chemical_classification ,0303 health sciences ,Fagopyrum tataricum ,biology ,Albumin ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,chemistry ,Peptides ,Fagopyrum ,Food Science - Abstract
Tartary buckwheat (Fagopyrum tataricum Gaertn.) albumin was hydrolyzed by alkaline protease, and three new antioxidant peptides (P1, P2, and P3) were successfully separated from the hydrolysate (TBAH). The sequences of the three antioxidant peptides were Gly-Glu-Val-Pro-Trp (GEVPW), Tyr-Met-Glu-Asn-Phe (YMENF), and Ala-Phe-Tyr-Arg-Trp (AFYRW), and their molecular weights were 586.65, 702.79, and 741.85 Da, respectively. All three peptides have a good antioxidant capacity, and P3 (AFYRW) demonstrates the best antioxidant activity of the three. The IC50 values of AFYRW for scavenging hydroxyl radicals (OH·) and (1,1-diphenyl-2-picrylhydrazyl) DPPH· free radicals were 0.65 and 0.64 mM, respectively. In addition, AFYRW exhibits the strongest lipid peroxidation inhibition ability and the highest reducing power. The results of this research indicate that the three isolated peptides can be used in the development of various antioxidant additives in the food and pharmaceutical industries.
- Published
- 2020
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