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Enzymatic hydrolysis optimization of Paphia undulata and lymphocyte proliferation activity of the isolated peptide fractions
Author(s) -
He Xiao Qing,
Cao Wen Hong,
Pan Guang Kun,
Yang Liu,
Zhang Chao Hua
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6859
Subject(s) - hydrolysate , sephadex , hydrolysis , peptide , ultrafiltration (renal) , enzymatic hydrolysis , biochemistry , size exclusion chromatography , chromatography , enzyme , chemistry , biology
BACKGROUND The immune system is important in preventing and controlling various infectious diseases. Immunoactive peptides derived from food proteins could exert immunomodulatory activity without side effects. Paphia undulata with high‐protein is suitable for the production of immunoactive peptides. The objective of this study was to optimize the hydrolysis parameters to maximize the immune activity of hydrolysates from Paphia undulata . RESULTS Hydrolysis parameters, including temperature, time and the ratio of alkaline protease to Paphia undulata meat (E/S), were optimized by response surface methodology with a central composite design. The optimum conditions were obtained as follows: temperature, 51 °C; time, 3.14 h; E/S, 4,321 U g −1 ( Paphia undulata meat). Furthermore, hydrolysates obtained under the optimum conditions were fractionated by ultrafiltration and gel filtration on a Sephadex G‐25 column. After two‐step isolation, the isolated fractions (P 2 and P 3 ) including the peptides Pro‐His‐Thr‐Cys, Val‐Gly‐Try‐Thr, Glu‐Phe, Leu‐Phe, and Glu‐Gly‐Ala‐Lys, Trp‐Ile or Trp‐Leu, respectively, could significantly enhance lymphocyte proliferation ability. CONCLUSION These results showed that response surface methodology and two‐step separation were efficient for recovery of low‐molecular‐weight peptides with high spleen lymphocyte proliferation activity, and the isolated fractions of Paphia undulata hydrolysates are potential ingredients for development of functional foods. © 2014 Society of Chemical Industry