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食品与发酵工业  2018, Vol. 44 Issue (9): 91-97    DOI: 10.13995/j.cnki.11-1802/ts.016203
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
牡蛎肽和三文鱼皮胶原肽低致敏性和抗过敏活性研究
方磊, 李国明, 徐珊珊, 王憬, 马勇, 蔡木易, 谷瑞增*, 鲁军*
(中国食品发酵工业研究院有限公司,北京市蛋白功能肽工程技术研究中心,北京,100015)
Study of low sensitization and antiallergic activity of oyster peptides and salmon skin collagen peptides
FANG Lei, LI Guo-ming, XU Shan-shan, WANG Jing, MA Yong, CAI Mu-yi, GU Rui-zeng*, LU Jun*
China National Research Institute of Food & Fermentation Industries, Beijing Engineering Research Center of Protein and Functional Peptides, Beijing 100015, China
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摘要 在对牡蛎肽和三文鱼皮胶原肽的氨基酸组成和分子质量分布分析的基础上,对其抗过敏活性和致敏作用也进行了研究。分析显示,牡蛎肽和三文鱼皮胶原肽氨基酸组成丰富,富含人体必需氨基酸;分子质量小于1 000 u的肽段含量高达88.5%以上,主要分布在140~500 u,以二肽和三肽为主,易于人体的吸收;抗过敏活性试验显示:牡蛎肽、三文鱼皮胶原肽与小麦肽、玉米肽相比较,4种低聚肽均能抑制透明质酸酶的活性,IC50值分别为51.47、79.37、89.57和107.01 mg/mL,其中牡蛎肽的抗过敏作用最强,胶原肽次之,玉米肽的抗过敏作用最弱;进一步分析牡蛎寡肽和三文鱼皮胶原寡肽的抗过敏活性,结果显示抗过敏活性与寡肽的分子质量呈负相关性,且与疏水性氨基酸有一定的相关性;酶联免疫吸附测定(enzyme linked immunosorbent assay, ELISA)试验结果显示:与相应蛋白质相比,牡蛎肽和三文鱼皮胶原肽的致敏作用均显著降低,且疏水性氨基酸较多的寡肽致敏作用要低于亲水性氨基酸较多的寡肽;本研究明确了牡蛎肽和三文鱼皮胶原肽的抗过敏活性和低致敏作用,为其应用于相应食品、药品的开发提供了一定的理论支持。
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方磊
李国明
徐珊珊
王憬
马勇
蔡木易
谷瑞增
鲁军
关键词:  牡蛎肽  三文鱼皮胶原肽  抗过敏  低致敏  透明质酸酶    
Abstract: Based on the analysis of amino acid composition and molecular weight distribution of oyster peptides and salmon skin collagen peptides, the antiallergic activity and sensitization of two kinds of food-origin oligopeptides were evaluated. The results showed that the oyster peptides and salmon skin collagen peptides were rich in essential amino acids. The peptide content for molecular weight less than 1 000 u was more than 88.5%, mainly in the range of 140-500 u. The main components are dipeptide and tripeptide which are easy to be absorbed. The antiallergic study compared oyster peptides, salmon skin collagen peptides, wheat peptides and corn peptides.It was found that four kinds of oligopeptides can inhibit the activity of hyaluronidase, and IC50 values were 51.47, 79.37, 89.57 and 107.01 mg/mL, respectively. The antiallergic effect of oyster peptides was the strongest, followed by collagen peptides, and corn peptides. The antiallergic activity of oyster oligopeptide and salmon skin collagen oligopeptide further analysis showed anti-allergic activity was negatively correlated with molecular weight of oligopeptide and had some positive correlation with hydrophobic amino acids. The ELISA results showed that sensitization of oyster peptides and salmon skin collagen peptides were significantly decreased compared with the corresponding proteins. The sensitization of oligopeptides with more hydrophobic amino acids was less than those with more hydrophilic amino acids. This study verified antiallergic property and low sensitizing effects. It provided some theoretical support for the development of oyster peptides and salmon skin collagen peptides in food and medicine.
Key words:  oyster peptide    salmon skin collagen peptides    antiallergic    low sensitization    hyaluronidase
收稿日期:  2017-11-03                出版日期:  2018-09-25      发布日期:  2018-10-30      期的出版日期:  2018-09-25
基金资助: 国家自然科学基金项目(31671963);国家高技术研究发展计划“863计划”项目(2013AA102205-02)
作者简介:  方磊硕士研究生与李国明高级工程师为共同第一作者(鲁军教授级高级工程师和谷瑞增教授级高级工程师为共同通讯作者,E-mail:Johnljsmith @163.com,guruizeng@163.com)。
引用本文:    
方磊,李国明,徐珊珊,等. 牡蛎肽和三文鱼皮胶原肽低致敏性和抗过敏活性研究[J]. 食品与发酵工业, 2018, 44(9): 91-97.
FANG Lei,LI Guo-ming,XU Shan-shan,et al. Study of low sensitization and antiallergic activity of oyster peptides and salmon skin collagen peptides[J]. Food and Fermentation Industries, 2018, 44(9): 91-97.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.016203  或          http://sf1970.cnif.cn/CN/Y2018/V44/I9/91
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