Antioxidant and anti-fatigue activities of selenium-enriched peptides isolated from Cardamine violifolia protein hydrolysate. (April 2021)

• Record Type: Journal Article
• Authors: Zhu, Song; Yang, Wei; Lin, Yue; Du, Chaodong; Huang, Dejian; Chen, Shangwei; Yu, Tian; Cong, Xin
• Is Part Of: Journal of functional foods. Volume 79(2021)
• Publication Date: 2021-04
• Subjects: Cardamine violifolia -- Se-enriched peptides -- Antioxidant activity -- Anti-fatigue effect -- Free radicals; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2021.104412
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: Se-enriched peptides was prepared from C. violifolia by enzymatic hydrolysis. The highest antioxidant peptides were separated by ultrafiltration. In vivo model was used to investigate antioxidant and anti-fatigue activity. Se-enriched peptides have antioxidant and anti-fatigue effects. A certain correlation between antioxidant and anti-fatigue of Se-enriched peptides. Abstract: Cardamine violifolia is a selenium (Se)-enriched plant in China. In this study, we prepared Se-enriched peptides (SPE) from C. violifolia by enzymatic hydrolysis. The peptides were then separated by ultrafiltration. The fraction with the highest in vitro antioxidant activity, SPE4, was obtained. Mice treated with SPE4 in D-galactose induced oxidative stress model showed significantly increased superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) activities and glutathione (GSH) content and reduced malondialdehyde (MDA) and protein carbonyl content in plasma and tissues. Furthermore, the in vivo anti-fatigue activities of SPE4 were evaluated by exhaustive swimming experiments. The weight-loaded swimming time of mice was prolonged by taking SPE4. The blood lactic acid (BLA) and urea nitrogen (BUN) content was decreased, and the level of hepatic glycogen (HG) was increased. Therefore, Se-enriched peptides form C. violifolia may be a beneficial ingredient to use in functional foods.