Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (20): 120-125    DOI: 10.13995/j.cnki.11-1802/ts.026675
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
罗非鱼鳞胶原肽螯合锌抗氧化及抑菌活性研究
郭洪辉, 陈晖, 赵雪, 方华, 洪专*
(自然资源部第三海洋研究所 海洋生物资源开发利用工程技术创新中心,福建 厦门,361005)
Antioxidant and antibacterial activities of collagen peptide chelated zinc from tilapia scales
GUO Honghui, CHEN Hui, ZHAO Xue, FANG Hua, HONG Zhuan*
(Technology Innovation Center for Exploitation of Marine Biological Resources, Third Institute of Oceanography,Ministry of Natural Resources, Xiamen 361005, China)
下载:  HTML  PDF (2459KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 以罗非鱼鳞为原料,制备了胶原肽及胶原肽螯合锌,研究并比较了其体外抗氧化及抑菌活性。基质辅助激光解析电离飞行时间质谱图表明了罗非鱼鳞胶原肽螯合锌的生成。氨基酸分析显示,罗非鱼鳞胶原肽富含羟脯氨酸、甘氨酸以及天冬氨酸,与锌离子螯合后,氨基酸的组成与比例有所变化,其中天冬氨酸与谷氨酸占总氨基酸的比例分别由19.72%和8.79%增加到22.73%和9.71%。体外抗氧化实验表明,罗非鱼鳞胶原肽螯合锌对DPPH自由基、羟自由基的清除率IC50 值分别为3.69和6.59 g/L,并且具有较强的Fe3+还原能力,螯合锌的抗氧化活性明显优于胶原肽。抑菌实验显示罗非鱼鳞胶原肽螯合锌对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌和白色假丝酵母等4种指示菌均表现出明显的抑制作用,而罗非鱼鳞胶原肽无抑菌效果。由此可见,罗非鱼鳞胶原肽螯合锌有望作为一种潜在的抗氧化、抑菌剂。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
郭洪辉
陈晖
赵雪
方华
洪专
关键词:  罗非鱼鳞  胶原肽螯合锌  氨基酸分析  抗氧化  抑菌活性    
Abstract: Collagen peptide and collagen peptide chelated zinc were prepared from tilapia scales and evaluated in terms of their in vitro antioxidant and antibacterial activities. The matrix assisted laser desorption ionization time-of-flight mass spectra confirmed the generation of collagen peptide chelated zinc. Amino acid analysis indicated that the collagen peptide was rich in hydroxyproline, glycine and aspartic acid. After chelation with zinc ions, the amino acid composition and proportion were significantly changed. Especially, the proportion of aspartic acid and glutamic acid in total amino acids increased from 19.72% and 8.79% to 22.73% and 9.71%, respectively. In vitro antioxidant results showed that the IC50 values of collagen peptide chelated zinc were 3.69 and 6.59 g/L for DPPH and ·OH free radical scavenging ability, respectively. Furthermore, collagen peptide chelated zinc displayed strong ferric iron reducing power. The antioxidant activity of collagen peptide chelated zinc was superior to that of collagen peptide. Although collagen peptide from tilapia scales showed no antibacterial activity, collagen peptide chelated zinc exhibited significant antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Candida albicans. Therefore, collagen peptide chelated zinc from tilapia scales could be used as a potential antioxidant and antibacterial agent.
Key words:  tilapia scale    collagen peptide chelated zinc    amino acid analysis    antioxidant    antibacterial activity
收稿日期:  2021-01-06      修回日期:  2021-02-19           出版日期:  2021-10-25      发布日期:  2021-11-18      期的出版日期:  2021-10-25
基金资助: 福建省科技计划引导性项目(2019N0033);厦门海洋高技术产业基地创业创新共享服务平台项目(16PFW008SF15);“十三五”北海市海洋经济创新发展示范项目(Bhsfs009)
作者简介:  博士,副研究员(洪专教授级高级工程师为通讯作者,E-mail:zhong@tio.org.cn)
引用本文:    
郭洪辉,陈晖,赵雪,等. 罗非鱼鳞胶原肽螯合锌抗氧化及抑菌活性研究[J]. 食品与发酵工业, 2021, 47(20): 120-125.
GUO Honghui,CHEN Hui,ZHAO Xue,et al. Antioxidant and antibacterial activities of collagen peptide chelated zinc from tilapia scales[J]. Food and Fermentation Industries, 2021, 47(20): 120-125.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026675  或          http://sf1970.cnif.cn/CN/Y2021/V47/I20/120
[1] RUAN J P, CHEN J D, ZENG J, et al.The protective effects of Nile tilapia (Oreochromis niloticus) scale collagen hydrolysate against oxidative stress induced by tributyltin in HepG2 cells[J].Environmental Science and Pollution Research, 2019, 26(4):3 612-3 620.
[2] REN Y, WU H, CHI Y L, et al.Structural characterization, erythrocyte protection, and antifatigue effect of antioxidant collagen peptides from tilapia (Oreochromis nilotica L.) skin[J].Food & Function, 2020, 11:10 149-10 160.
[3] 李灵, 徐梁棕, 汪少芸.罗非鱼鱼鳞胶原多肽的优化制备及其生物活性研究[J].福州大学学报(自然科学版), 2018, 46(1):120-127.
LI L, XU L Z, WANG S Y.Optimization preparation of collagen peptides from scale of tilapia and study on their biological activity[J].Journal of Fuzhou University(Natural Science Edition), 2018, 46(1):120-127.
[4] WANG Q L, XIONG Y L.Zinc-binding behavior of hemp protein hydrolysates:Soluble versus insoluble zinc-peptide complexes[J].Journal of Functional Foods, 2018, 49:105-112.
[5] CHEN L, SHEN X R, XIA G H.Effect of molecular weight of tilapia (Oreochromis niloticus) skin collagen peptide fractions on zinc-chelating capacity and bioaccessibility of the zinc-peptide fractions complexes in vitro digestion[J].Applied Sciences, 2020, 10(6):2 041.
[6] ZHANG Z R, ZHOU F B, LIU X L, et al.Particulate nanocomposite from oyster (Crassostrea rivularis) hydrolysates via zinc chelation improves zinc solubility and peptide activity[J].Food Chemistry, 2018, 258:269-277.
[7] FANG Z, XU L Z, LIN Y L, et al.The preservative potential of Octopus scraps peptides-Zinc chelate against Staphylococcus aureus:Its fabrication, antibacterial activity and action mode[J].Food Control, 2019, 98:24-33.
[8] 李晨, 陈复生, 布冠好.肽锌螯合物研究进展[J].食品工业, 2020, 41(2):217-220.
LI C, CHEN F S, BU G H.Research progress of zinc-chelating peptide[J].The Food Industry, 2020, 41(2):217-220.
[9] 郭洪辉, 洪专.响应面法优化罗非鱼鳞胶原肽螯合锌的制备工艺[J].食品工业, 2017, 38(12):82-86.
GUO H H, HONG Z.Optimization of preparation process for collagen peptide chelated zinc from tilapia scales via response surface methodology[J].The Food Industry, 2017, 38(12):82-86.
[10] 郭洪辉, 洪专.纳滤膜对罗非鱼鳞胶原肽螯合锌脱盐性能的研究[J].食品工业, 2017, 38(9):103-106.
GUO H H, HONG Z.Study on the desalination of collagen peptide chelated zinc from tilapia scales with nanofiltration membranes[J].The Food Industry, 2017, 38(9):103-106.
[11] DING D, YU T F, DU B W, et al.Collagen hydrolysate from Thunnus orientalis bone induces osteoblast proliferation and differentiation[J].Chemical Engineering Science, 2019, 205:143-150.
[12] 宋卫得, 杜利君, 高尧华, 等.积分脉冲安培检测-离子色谱法同时测定果汁中20种氨基酸[J].中国食品添加剂, 2019,30(8):132-138.
SONG W D, DU L J, GAO Y H, et al.Simultaneous determination of twenty amino acids in fruit juice by ion chromatography with integrated pulsed amperometric detection[J].China Food Additives, 2019,30(8):132-138.
[13] 豆佳毓, 梁琪, 张炎.脱脂牦牛乳硬质干酪成熟期间水溶性多肽的抗氧化活性[J].食品与发酵工业, 2020, 46(10):80-86.
DOU J Y, LIANG Q, ZHANG Y.Antioxidant activity of water-soluble polypeptide during the maturation of skim yak milk hard cheese[J].Food and Fermentation Industries, 2020, 46(10):80-86.
[14] 秦修远, 陆路, 崔欣悦, 等.豌豆低聚肽硒螯合物的体外抗氧化作用[J].中国食品学报, 2020, 20(5):53-58.
QIN X Y, LU L, CUI X Y, et al.Antioxidant effects in vitro of selenium-chelating pea oligopeptide[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(5):53-58.
[15] AKINYEDE A I, FAGBEMI T N, OSUNDAHUNSI O F, et al.Amino acid composition and antioxidant properties of the enzymatic hydrolysate of calabash nutmeg (Monodora myristica) and its membrane ultrafiltration peptide fractions[J].Journal of Food Biochemistry, 2020, 45(3):e13437.
[16] 姜良萍, 李博, 罗永康, 等.鲢鱼源多肽锌的制备工艺对其抑菌活性的影响[J].食品科技, 2013, 38(2):125-130.
JIANG L P, LI B, LUO Y K, et al.Effects on the antibacterial activity of preparation technology for complexes of Zn2+ and peptides from silver carp (Hypophthalmichthys molitrix) proteins[J].Food Science and Technology, 2013, 38(2):125-130.
[17] 姜丹丹, 侯虎, 杜芬, 等.鳕鱼皮源锌肽螯合物结构表征及基于Caco-2 细胞模型评价其促锌吸收特性[J].中国食品学报, 2018, 18(9):265-272.
JIANG D D, HOU H, DU F, et al.Characterization of peptide-zinc complex from Alaska pollock skin and the evaluation of transport-uptake of zinc by Caco-2 monolayer cell model[J].Journal of Chinese Institute of Food Science and Technology, 2018, 18(9):265-272.
[18] 刘晓容, 郭俊斌, 廖婉雯, 等.酶法制备乳源钙螯合肽及其特性表征[J].食品研究与开发, 2020, 41(8):60-67.
LIU X R, GUO J B, LIAO W W, et al.Preparation and characterization of milk-derived calcium chelating peptide by enzymatic method[J].Food Research and Development, 2020, 41(8):60-67.
[19] 汪婧瑜, 张业辉, 阮奇珺, 等, 超声波对乌鳢短肽-锌结构及抗氧化性的影响[J].食品科学技术学报, 2020, 38(1):104-110.
WANG J Y, ZHANG Y H, RUAN Q J, et al.Effect of ultrasonic treatment on structure and antioxidant activity of Channa argus short peptide-zinc[J].Journal of Food Science and Technology, 2020, 38(1):104-110.
[20] 林海燕, 王珊珊, 孙珊, 等.响应面法优化南极磷虾亚铁螯合肽制备工艺及其理化性质[J].食品工业科技, 2019, 40(21):166-173.
LIN H Y, WANG S S, SUN S, et al.Optimization of preparation of iron-chelating peptides from Antarctic krill by response surface methodology and its physicochemical properties[J].Science and Technology of Food Industry, 2019, 40(21):166-173.
[21] AI S G, TANABE S, NISHIMURA T.Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment [J].Journal of Agricultural and Food Chemistry, 2003, 51(12):3 661-3 667.
[22] UDENIGWE C C, ALUKO R E.Chemometric analysis of the amino acid requirements of antioxidant food protein hydrolysates [J].International Journal of Molecular Sciences, 2011, 12(5):3 148-3 161.
[23] HABINSHUTI I, MU T H, ZHANG M.Ultrasound microwave-assisted enzymatic production and characterisation of antioxidant peptides from sweet potato protein[J].Ultrasonics-Sonochemistry, 2020, 69:105262.
[24] 毕秋芸. 裙带菜多肽的制备及其抗氧化活性的研究[J].中国调味品, 2019, 44(5):104-110.
BI Q Y.Study on the preparation and antioxidant activity of polypeptides from Undaria pinnatifida[J].China Condiment, 2019, 44(5):104-110.
[25] 龚毅, 胡晓波, 彭丽霞, 等.锌氨基酸螯合物的抑菌活性研究[J].食品科学, 2009, 30(17):84-87.
GONG Y, HU X B, PENG L X, et al.Antibacterial activities of four zinc-amino acid chelates[J].Food Science, 2009, 30(17):84-87.
[1] 张涛, 邓思, 陈艳红, 杜希萍. 虾青素和β-胡萝卜素的抗氧化活性及其协同作用研究[J]. 食品与发酵工业, 2021, 47(9): 8-15.
[2] 冯艳钰, 臧延青. 三种小麦麸皮总黄酮的体外抗氧化活性[J]. 食品与发酵工业, 2021, 47(9): 16-24.
[3] 刘晓晨, 杨光, 杨波, 周盛敏. 光照萌发对亚麻籽油中脂质伴随物含量的影响[J]. 食品与发酵工业, 2021, 47(9): 208-214.
[4] 余祥英, 陈晓纯, 李玉婷, 李琳. 陈皮挥发油组成分析及其单体的抗氧化性研究[J]. 食品与发酵工业, 2021, 47(9): 245-252.
[5] 曹联飞, 何程豪, 孙玉敬. 大蜜蜂和黑大蜜蜂蜂蜜的理化指标及抗氧化活性分析[J]. 食品与发酵工业, 2021, 47(9): 262-267.
[6] 王春幸, 张东, 贺稚非, 李芳, 陈茹, 李洪军. 天然保鲜剂的作用机理及其在调理肉制品中的应用研究进展[J]. 食品与发酵工业, 2021, 47(9): 328-334.
[7] 牛娜娜, 沙如意, 杨陈铭, 王珍珍, 茹语婷, 戴静, 韩洪庚, 张黎明, 毛建卫. 预处理工艺对黑蒜功能性成分、抗氧化活性影响及相关性研究[J]. 食品与发酵工业, 2021, 47(8): 67-75.
[8] 张骏梁, 张诗玲, 吴佳慧, 许姗姗, 梁锦有, 徐颖. 一株红树林来源稀有放线菌的鉴定和抑菌活性物质的初步研究[J]. 食品与发酵工业, 2021, 47(8): 101-107.
[9] 郭佳, 李云飞, 李诗佳, 关红霞, 陈晓光. 酸浆宿萼抗衰老作用及机理研究[J]. 食品与发酵工业, 2021, 47(8): 140-144.
[10] 孟洋, 卢红梅, 杨双全, 章之柱, 陈莉, 刘兵, 王利萍. 铁皮石斛复配花茶制作工艺及其功能性研究[J]. 食品与发酵工业, 2021, 47(8): 170-179.
[11] 王子涵, 向敏, 徐茂, 蒋和体. 响应面优化黑果腺肋花楸汁澄清工艺及其抗氧化活性评价[J]. 食品与发酵工业, 2021, 47(8): 189-196.
[12] 姚丽文, 周宇芳, 孙继鹏, 王家星, 廖妙飞, 郑斌, 王芮, 邓尚贵, 相兴伟. 厚壳贻贝多糖对葡聚糖硫酸钠诱导的结肠炎改善作用[J]. 食品与发酵工业, 2021, 47(7): 109-115.
[13] 顾欣, 高涛, 刘梦雅, 丛之慧, 张诚雅, 肖乐艳, 李迪, 胡景涛. 梁平柚柚皮多糖的提取、结构解析及抗氧化能力研究[J]. 食品与发酵工业, 2021, 47(7): 137-145.
[14] 陈思雨, 梁鑫, 雷钰, 孔倩倩, 万欣, 张宝善. 豆腐黄浆水发酵阶段产物抗氧化成分和色泽变化[J]. 食品与发酵工业, 2021, 47(6): 34-41.
[15] 赵昊, 宋晶晶, 于佳俊, 张晓蒙, 张凤杰, 李涛, 武运, 薛洁. 不同产区葡萄酒多酚物质抗氧化活性差异及相关性分析[J]. 食品与发酵工业, 2021, 47(6): 84-91.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn