Purification and identification of an antioxidant peptide from Pinctada fucata muscle. Issue 1 (1st January 2018)

• Record Type: Journal Article
• Authors: Wu, Yanyan; Wang, Jing; Li, Laihao; Yang, Xianqing; Wang, Jinxu; Hu, Xiao
• Is Part Of: CyTA: journal of food. Volume 16:Issue 1(2018)
• Page Start: 11
• Page End: 19
• Publication Date: 2018-01-01
• Subjects: Pinctada fucata muscle -- antioxidant peptide -- purification -- antioxidant activity -- structure; músculo de Pinctada fucata -- péptido antioxidante -- purificación -- actividad antioxidante -- estructura; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2017.1332099
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: Pinctada fucata muscles were hydrolysed by alcalase and filtered using ultrafiltration membranes to obtain peptides with molecular weights (MWs) less than 5 kDa. The percolate was then freeze-dried and named crude antioxidant peptides mixture from Pinctada fucata muscles (AOP). In this study, AOP was purified sequentially using sephadex gel chromatography, next reversed-phase high-performance liquid chromatography. The MW of the antioxidant peptide from P. fucata muscle was 1039.56 Da. The amino acid sequence was Gly–Ala–Gly–Leu–Pro–Gly–Lys–Arg–Glu–Arg based on matrix-assisted laser desorption ionization mass spectrometry (MALDI-TOF). The natural peptide exhibits good scavenging capacity against free radicals; the IC50 of scavenging 2, 2-diphenyl-1-picrylhydrazyl and ∙OH of FC2 were closer to vitamin C and butylated hydroxytoluence; however, the IC50 values of⋅ O 2 − of FC2 were a bit poor. Its antioxidant activity was attributed to the hydrophobic amino acid residues enriched in the N-terminal and electrophilic ability mediated by Glu and electron acceptors such as Lys and Arg. The synthesized peptide exhibited a reduced ability to scavenge free radicals compared to the natural peptide. The proposed method is a feasible technique to prepare antioxidant peptides from P. fucata and could be useful to obtain ingredients in nutraceutical and cosmetic applications.