Food and Fermentation Industries >

2022 , Vol. 48 >Issue 16: 79 - 86

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030277

Preparation of the xanthine oxidase inhibitory peptide from Sardinops sagax and its activity on reducing uric acid

  • ZHAN Suhong ,
  • JI Hongwu ,
  • ZHANG Di ,
  • WEI Liuyi ,
  • PENG Shuo ,
  • CHEN Ming ,
  • SONG Wenkui ,
  • QU Yushan ,
  • LIU Shucheng
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)
    2(Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China)
    3(Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China)
    4(Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China)
    5(Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    6(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2021-11-30

  Revised date: 2021-12-19

  Online published: 2022-09-16

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Abstract

In order to prepare xanthine oxidase (XO) inhibitory peptides from the hydrolysates of Sardinops sagax, and study their activity of reducing uric acid, the XO inhibition rate was used as the index, S. sagax meat was hydrolyzed by alkaline protease. The hydrolysates obtained were purified by ultrafiltration, gel chromatography and reverse phase high performance liquid chromatography(RP-HPLC), two XO inhibitory peptides were purified. Their amino acid sequences were identified as Phe-Leu-Arg (FLR) and Arg-Pro-Lys (RPK) by ultra-high performance liquid chromatography quadrupole time of flight tandem mass spectrometry (UPLC-MS/MS). A hyperuricemic cell model was established by combined inducing of HK-2 with adenosine and XO. Lowering uric acid effects of these two peptides were evaluated. The results showed that FLR and RPK both had significant effects of lowering uric acid.

Key words： xanthine oxidase inhibitory peptide; amino acid sequence; HK-2 hyperuricemic acid model; reducing uric acid; Sardinops sagax

Cite this article

ZHAN Suhong , JI Hongwu , ZHANG Di , WEI Liuyi , PENG Shuo , CHEN Ming , SONG Wenkui , QU Yushan , LIU Shucheng . Preparation of the xanthine oxidase inhibitory peptide from Sardinops sagax and its activity on reducing uric acid[J]. Food and Fermentation Industries, 2022 , 48(16) : 79 -86 . DOI: 10.13995/j.cnki.11-1802/ts.030277

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