A specific antioxidant peptide: Its properties in controlling oxidation and possible action mechanism. (15th October 2020)

• Record Type: Journal Article
• Authors: Yang, Qian; Cai, Xixi; Yan, Ana; Tian, Yongqi; Du, Ming; Wang, Shaoyun
• Is Part Of: Food chemistry. Volume 327(2020)
• Publication Date: 2020-10-15
• Subjects: ABTS 2, 2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) -- ATVY Ala-Thr-Val-Tyr -- GVTY Gly-Thr-Val-Tyr -- GVTG Gly-Thr-Val-Gly -- AVTG Ala-Thr-Val-Gly -- HPLC high performance liquid chromatography -- RP-HPLC reversed phase high performance liquid chromatography -- LC/ESI-MS-MS liquid chromatography/electrospray ionization- tandem mass spectrometry -- UV ultra-violet spectroscopy -- LC/MS/MS liquid chromatography tandem mass spectrometry; Black sharkskin -- Peptide -- Antioxidant -- ABTS free radical scavenging -- Mechanism; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126984
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A novel peptide ATVY demonstrating high scavenging activity to ABTS was purified. The crucial amino acid as key action site in ATVY was Tyr in N-terminal. The scavenging kinetics of ATVY on ABTS demonstrated a two-phase reaction process. ABTS + -Peptide was formed by covalently bonding through phenol group of ATVY to ABTS. ATVY can be used as a natural agent in controlling food oxidation in food industry. Abstract: Marine byproducts have become popular research themes due to their biological significance. The black sharkskin protein hydrolysate-based antioxidant peptides were firstly investigated in this study. The black sharkskin-derived novel antioxidant peptide demonstrating 81.05% free radical scavenging activity to ABTS at 500 μg/mL, was identified to be Ala-Thr-Val-Tyr (ATVY). The crucially antioxidant interaction site of ATVY action on ABTS was determined to be Tyr in the N-terminal. ATVY reacted with ABTS to generate polyphenol-derived adducts which subsequently degraded into a purple compound. The MS/MS showed it was formed by covalently bonding through the phenol group of ATVY to the N group of ABTS. The free radical scavenging kinetics of ATVY on ABTS demonstrated a two-phase reaction process. These findings reveal the action mechanism of ATVY on ABTS, implying ATVY can be incorporated in the production of antioxidant food additives.