Food and Fermentation Industries >

2023 , Vol. 49 >Issue 14: 35 - 40

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026488

Antioxidant effect and antiallergic activity of corn oligopeptides, wheat oligopeptides and their mineral chelate

  • LU Zhihao ,
  • ZHAO Xiaohan ,
  • PEI Chenhao ,
  • FENG Xiaowen ,
  • CHENG Qingli ,
  • GU Ruizeng ,
  • LI Guoming ,
  • LIU Wenying
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  • 1(China National Research Institute of Food and Fermentation Industries Co.Ltd., Beijing Engineering Research Center of Protein and Functional Peptides, Beijing 100015, China)
    2(School of Biochemical, Beijing City University, Beijing 100083, China)

Received date: 2020-12-17

  Revised date: 2021-01-12

  Online published: 2023-08-30

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Abstract

The antioxidant effect and antiallergic activity of corn oligopeptides, wheat oligopeptides, calcium-chelating corn oligopeptides, and ferrum-chelating wheat oligopeptides were studied based on the physicochemical property of two oligopeptides. The ability to scavenge DPPH radical and hydroxyl radical as well as the reductive power and hyaluronidase activity inhibition were analyzed. The antioxidant capacity analysis showed that the four samples had the strong antioxidant capacity, and the hydroxyl radical scavenging ratio of the two chelates was significantly higher than that of the corresponding oligopeptides. The analysis of antiallergic activity indicated that the hyaluronidase inhibition ratio of the chelates was much higher than that of the corresponding oligopeptides when the concentration was less than 20 mg/mL. There was a certain positive correlation between the antioxidant capacity and antiallergic activity of the sample because of the similarity between the results of hydroxyl radical test and the hyaluronidase inhibition test. However, the inhibition ratio of oligopeptides increased significantly at a concentration of 20-100 mg/mL, while the inhibition ratio of chelates tended to be flat. The chelates possess both strong antioxidant capacity and antiallergic activity when the concentration was less than 20 mg/mL, so the chelates can be further applied and developed in the food and medicine area.

Key words： corn oligopeptides; wheat oligopeptides; ferrum; calcium; chelate; antioxidant; antiallergic

Cite this article

LU Zhihao , ZHAO Xiaohan , PEI Chenhao , FENG Xiaowen , CHENG Qingli , GU Ruizeng , LI Guoming , LIU Wenying . Antioxidant effect and antiallergic activity of corn oligopeptides, wheat oligopeptides and their mineral chelate[J]. Food and Fermentation Industries, 2023 , 49(14) : 35 -40 . DOI: 10.13995/j.cnki.11-1802/ts.026488

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