Open AccessAntioxidant and anti‐inflammatory peptide fraction from oyster soft tissue by enzymatic hydrolysis
Author(s) -
Qian Bingjun,
Zhao Xin,
Yang Ye,
Tian Chongchong
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1710
Subject(s) - oyster , antioxidant , chemistry , peptide , hydrolysate , biochemistry , trypsin , hydrolysis , enzyme , pepsin , food science , chromatography , biology , fishery
Recent studies have confirmed that the peptide fractions derived from marine organisms exhibit good antioxidant and anti‐inflammatory activity, and oyster is an excellent nutrient resource with high‐protein content. In this study, the peptide fractions from oyster soft tissue were prepared after hydrolysis by pepsin (pH 2, 37°C), trypsin (pH 8, 37°C), and Maxipro PSP (pH 4.2, 50°C) with the optimized parameters (enzyme‐to‐substrate (E/S) ratio, 1:100 (w/w); hydrolysis time, 4 hr), respectively. Four fractions named as PEP‐1, PEP‐2, TRYP‐2, and MIX‐2 were obtained after separation with elution consisting of 20% or 40% ethanol. The MIX‐2 exhibited the highest hydrophobicity correlated well with its hydrophobic amino acid content, and TRYP‐2 exhibited much better antioxidant activity than other three elution samples. Furthermore, all of the bioactive peptide fractions were noncytotoxic and could selectively repress pro‐inflammatory mediators, TNF‐α, IL‐1β, IL‐6, and i‐NOS, at transcription level in RAW264.7 macrophage cells after LPS stimulation. The result suggests that the peptide fraction TRYP‐2 from oyster soft tissue hydrolysates might be a potential resource for natural anti‐inflammatory components.