Food and Fermentation Industries >

2022 , Vol. 48 >Issue 21: 196 - 203

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032705

Structural characteristics of antioxidant and hypoglycemic peptides from oyster (Crassostrea hongkongensis) and their simulated digestive properties in vitro

  • ZHANG Pei ,
  • CHEN Zhongqin ,
  • CAO Wenhong ,
  • GAO Jialong ,
  • ZHENG Huina ,
  • LIN Haisheng ,
  • ZHANG Chaohua ,
  • QIN Xiaoming
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  • 1(College of Food Science and Technology, Guangdong Ocean University, National Research and Development Branch Center for Shellfish Processing, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    2(Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China)
    3(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2022-06-17

  Revised date: 2022-07-29

  Online published: 2022-12-02

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Abstract

This study explored the structural characteristics of antioxidant and hypoglycemic peptides from oyster (Crassostrea hongkongensis) as well as the effect of simulated gastrointestinal digestion in vitro on their antioxidant and hypoglycemic activities, and further evaluated the stability of oyster peptides in the digestive system. The molecular weight distribution of the oyster peptides obtained by enzymatic hydrolysis were analyzed by HPLC. The structural characteristics of oyster antioxidant and hypoglycemic peptides were analyzed by amino acid composition analyzer and LC-MS/MS. The changes of short peptide content, amino acid composition, antioxidant activity indicator: DPPH radical-scavenging rates, hypoglycemic activity indicators: α-amylase and α-glucosidase inhibition rate of oyster peptides before and after gastrointestinal digestion were studied by simulated digestion model in vitro. The molecular mass of obtained oyster peptides mainly less than 2 kDa, which were rich in essential amino acids (46.94%) and hydrophobic amino acids (47.68%). Peptide spectrum analysis showed that the prepared oyster peptides were rich in branched chain amino acids (BCAAs) and proline (Pro), which close to the N-terminal position of the peptide chain. Combining with literature studies, it was speculated as a typical structural model of antioxidant and hypoglycemic peptides, and its hydrophobic amino acids were as high as 43.22%, which was consistent with the results of amino acid composition analysis. The content of short peptides and free amino acids in oyster peptides increased significantly after gastrointestinal digestion, while DPPH radical-scavenging activity, α-amylase and α-glucosidase inhibition rate of oyster peptides were significantly reduced, indicating that gastrointestinal digestion may affect the digestion stability of oyster peptides by degrading its structure, thereby significantly reducing its antioxidant and hypoglycemic activities. The results provide a scientific basis for further study on the digestion, absorption and stabilization of oyster peptides.

Key words： oyster peptides; antioxidant activity; hypoglycemic activity; structural characteristics; simulated digestive properties

Cite this article

ZHANG Pei , CHEN Zhongqin , CAO Wenhong , GAO Jialong , ZHENG Huina , LIN Haisheng , ZHANG Chaohua , QIN Xiaoming . Structural characteristics of antioxidant and hypoglycemic peptides from oyster (Crassostrea hongkongensis) and their simulated digestive properties in vitro[J]. Food and Fermentation Industries, 2022 , 48(21) : 196 -203 . DOI: 10.13995/j.cnki.11-1802/ts.032705

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