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。
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.
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