食品与发酵工业 >

2021 , Vol. 47 >Issue 11: 98 - 103

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026574

研究报告

去糖基化对水溶澳洲坚果糖肽结构和抗氧化性的影响

  • 向媛嫄 ,
  • 王文林 ,
  • 宋海云 ,
  • 黄雪松
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  • 1(暨南大学 理工学院,广东 广州,510632)
    2(广西南亚热带农业科学研究所,广西 崇左,532415)
硕士研究生(黄雪松教授为通讯作者,E-mail:thxs@jnu.edu.cn)

收稿日期: 2020-12-28

  修回日期: 2021-01-22

  网络出版日期: 2021-07-16

基金资助

潮州市科技计划项目(2020ZX25);桂农科(2020YM48)

收起

Effect of deglycosylation on the structure and antioxidant activity of water-soluble macadamia glycopeptide

  • XIANG Yuanyuan ,
  • WANG Wenlin ,
  • SONG Haiyun ,
  • HUANG Xuesong
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  • 1(College of Science and Engineering,Jinan University,Guangzhou 510632,China)
    2(Guangxi South Subtropical Agricultural Science Research Institute,Chongzuo 532415,China)

Received date: 2020-12-28

  Revised date: 2021-01-22

  Online published: 2021-07-16

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摘要

为深入了解O-糖链对澳洲坚果糖肽结构和性质的影响,先从澳洲坚果油粕粉中分离纯化澳洲坚果糖肽(macadamia glycopeptide,MGP)、β-消除法脱糖链获得多肽(macadamia glycopeptide peptide,MGPP)后,用Tricine-甘油 SDS-PAGE测定其分子质量;比较去糖基化前后糖肽的二级结构、热变性温度、空间结构的差异;采用3种方法(DPPH自由基的清除率、·OH清除率、还原能力)考察了MGP和MGPP的体外抗氧化活性。结果表明,MGP和MGPP都为均一组分,分子质量分别约为12 kDa和9 kDa;糖苷键为O型;β-消除反应后肽链二级结构中α-螺旋、β-折叠减少,热变性温度降低,空间结构变得杂乱无序,抗氧化活性显著降低。综上所述,O-糖基化会影响MGP二级结构和空间结构,从而影响肽链的热稳定性和抗氧化活性。

关键词： 澳洲坚果; 糖肽; 二级结构; O-糖链; 抗氧化

本文引用格式

向媛嫄 , 王文林 , 宋海云 , 黄雪松 . 去糖基化对水溶澳洲坚果糖肽结构和抗氧化性的影响[J]. 食品与发酵工业, 2021 , 47(11) : 98 -103 . DOI: 10.13995/j.cnki.11-1802/ts.026574

Abstract

To understand the influence of O-glycan on the structure and properties of macadamia glycopeptide, the glycopeptide was separated and purified from the macadamia defatted powder and named MGP. O-glycan linked with MGP was released by β-elimination and the MGPP without the glycan was obtained. The molecular mass of MGPP was determined by tricine-glycerol SDS-PAGE. The differences in secondary structure, thermal denaturation temperature and spatial structure were compared between MGP and MGPP. The antioxidant abilities of MGP and MGPP were evaluated by the reducing power, the scavenging effects for DPPH, ·OH radicals. The results showed that both MGP and MGPP were homogeneous components with molecular masses of approximately 12 kDa and 9 kDa. The glycopeptide linkage was mainly O-glycopeptide. After the β-elimination reaction α-helix and β-sheets in the secondary structure of the peptide chain were reduced. Moreover, the thermal denaturation temperature was lower, the molecular spatial structure became disorderly and the antioxidant activity was significantly reduced. In summary, O-glycosylation had a significant change in the secondary structure and spatial structure of MGP, thereby affecting the functional characteristics of the peptide chain.

Key words： macadamia nut (Macadamia integrifolia L.); glycopeptide; secondary structure; O-glycan; antioxidant

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