Food and Fermentation Industries >

2024 , Vol. 50 >Issue 11: 185 - 194

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035888

Optimization of preparation process and properties of giant salamander peptide-selenium chelates using response surface methodology

  • LIU Junxia ,
  • WU Yan ,
  • ZHAO Shibo ,
  • JIANG Pengfei ,
  • JIN Wengang
Expand
  • 1(Key Laboratory of Bio-resources of Shaanxi Province,School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China)
    2(Hanzhong Aquatic Experiment Station, Hanzhong 723000, China)
    3(Collaborative Innovation Center for Comprehensive Development of Bio-Resources in QinbaMountain Area of Southern Shaanxi, Shaanxi University of Technology, Hanzhong 723001, China)
    4(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2023-04-20

  Revised date: 2023-05-22

  Online published: 2024-07-12

Fold

Abstract

To improve the chelating ability of salamander peptide with sodium selenite, the preparation process of salamander peptide-selenium chelate was optimized by single factor experiment, Plackett-Burman test, the steepest climb test, and Box-Behnken test.Various spectroscopic methods were used to characterize and analyze the structure characteristics of salamander peptide-selenium chelate, and its in vitro antioxidant activity.Results showed that when the concentration of peptide was 7%, chelation time was 60 min, volume ratio was 46∶100, pH was 8.46, and chelation temperature was 65 ℃, the yield of peptide-selenium chelate was 36.18%, which was not significantly different from the predicted value of 34.54% (P>0.05).The absorption peak intensity of the ultraviolet spectrum increased and redshifted after chelating the peptide with sodium selenite.The intensity and position of the peaks of the —COOH and amide functional groups were changed by Fourier transform infrared spectroscopy.The contents of α-helix and β-folding were significantly increased (P<0.05), while the contents of β-angle and random curling were significantly decreased (P<0.05).The peptide-selenium chelates showed the strong scavenging ability of hydroxyl radical and superoxide anion radical and reducing ability.In this study, a novel polypeptide selenium chelate was prepared, which could provide basic data for high value utilization of giant salamander peptides.

Key words： giant salamander; peptide-selenium chelate; process optimization; structure; antioxidant activity

Cite this article

LIU Junxia , WU Yan , ZHAO Shibo , JIANG Pengfei , JIN Wengang . Optimization of preparation process and properties of giant salamander peptide-selenium chelates using response surface methodology[J]. Food and Fermentation Industries, 2024 , 50(11) : 185 -194 . DOI: 10.13995/j.cnki.11-1802/ts.035888

References

[1] JIN W G, CHEN X H, GENG J Z, et al.Quality characteristics and moisture mobility of giant salamander (Andrias davidianus) jerky during roasting process[J].Journal of Food Quality, 2021, 2021:9970797.
[2] HE D, ZHU W M, ZENG W, et al.Nutritional and medicinal characteristics of Chinese giant salamander (Andrias davidianus) for applications in healthcare industry by artificial cultivation:A review[J].Food Science and Human Wellness, 2018, 7(1):1-10.
[3] 贺屹潮. 大鲵肉酶解肽制备及抗氧化与免疫调节活性研究[D].汉中:陕西理工大学, 2020.
HE Y C.Preparation of enzymatic peptides from Chinese giant salamander(Andrias davidiauns) meat and its antioxidant and immunomodulatory activity[D].Hanzhong:Shaanxi University of Technology, 2020.
[4] PEI J, FENG Z, REN T, et al.Purification, characterization and application of a novel antimicrobial peptide from Andrias davidianus blood[J].Letters in Applied Microbiology, 2018, 66(1):38-43.
[5] CHEN X H, JIN W G, CHEN D J, et al.Collagens made from giant salamander (Andrias davidianus) skin and their odorants[J].Food Chemistry, 2021, 361:130061.
[6] JIN W G, PEI J J, DU Y N, et al.Characterization and functional properties of gelatin extracted from Chinese giant salamander (Andrias davidianus) skin[J].Journal of Aquatic Food Product Technology, 2019, 28(8):861-876.
[7] 关百婷, 李伟, 赵菲, 等.大鲵活性肽对D-半乳糖致小鼠机体氧化损伤的修复作用[J].食品工业科技, 2021, 42(16):344-352.
GUAN B T, LI W, ZHAO F, et al.Protective effects of giant salamander bioactive peptides on D-galactose induced oxidative damage in mice[J].Science and Technology of Food Industry, 2021, 42(16):344-352.
[8] SÁNCHEZ A, VÁZQUEZ A.Bioactive peptides:A review[J].Food Quality and Safety, 2017, 1(1):29-46.
[9] PEI J, CHEN D, JIN W, et al.Structure and mode of action of a novel antibacterial peptide from the blood of Andrias davidianus[J].Letters in Applied Microbiology, 2019, 69(5):312-317.
[10] ZHOU M, REN G Y, ZHANG B, et al.Screening and identification of a novel antidiabetic peptide from collagen hydrolysates of Chinese giant salamander skin:Network pharmacology, inhibition kinetics and protection of IR-HepG2 cells[J].Food & Function, 2022, 13(6):3329-3342.
[11] RAMADHAN A H, PEMBE W M, ALI OMAR K, et al.Characterization of antioxidant activity of peptide fractions from Chinese giant salamander (Andriaus davidianus) protein hydrolysate[J].Journal of Global Innovations in Agricultural Sciences, 2017, 5:14-19.
[12] 贾蕾, 向极钎, 殷红清, 等.生物活性硒肽的研究进展[J].食品科学, 2021, 42(15):346-355.
JIA L, XIANG J Q, YIN H Q, et al.Progress in bioactive selenium-containing peptides[J].Food Science, 2021, 42(15):346-355.
[13] 李洪艳. 真鲷鱼头制取鱼油及肽硒螯合物的研究[D].天津:天津科技大学, 2013.
LI H Y.Study on the preparation of fish oil and peptide-selenium chelates from fed sea bream head[D].Tianjin:Tianjin University of Science & Technology, 2013.
[14] 包怡红, 王芳, 王文琼.大豆多肽硒螯合物的制备及抗氧化活性分析[J].食品科学, 2013, 34(16):27-32.
BAO Y H, WANG F, WANG W Q.Preparation and antioxidant activity of selenium-chelating soybean peptides[J].Food Science, 2013, 34(16):27-32.
[15] QIN X Y, ZHANG J T, LI G M, et al.Structure and composition of a potential antioxidant obtained from the chelation of pea oligopeptide and sodium selenite[J].Journal of Functional Foods, 2020, 64:103619.
[16] 吴佳南, 孙娜, 林松毅, 等.鳕鱼皮明胶肽硒复合物的制备及结构表征[J].食品科学, 2021, 42(4):87-93.
WU J N, SUN N, LIN S Y, et al.Preparation and structural characterization of peptide-selenium complex from hoki(Macruronus novaezelandiae) skin gelatin[J].Food Science, 2021, 42(4):87-93.
[17] YE Q W, WU X P, ZHANG X Y, et al.Organic selenium derived from chelation of soybean peptide-selenium and its functional properties in vitro and in vivo[J].Food & Function, 2019, 10(8):4761-4770.
[18] 赵立娜, 陈紫红, 陈濠, 等.响应面法优化菌草灵芝多肽-硒螯合物的制备工艺[J].食品科学, 2017, 38(14):187-192.
ZHAO L N, CHEN Z H, CHEN H, et al.Optimization of chelation of Juncao Ganoderma lucidum peptides with selenium by response surface methodology[J].Food Science, 2017, 38(14):187-192.
[19] QIN X Y, ZHANG J T, LI G M, et al.Selenium-chelating corn oligopeptide as a potential antioxidant supplement:Investigation of the protein conformational changes and identification of the antioxidant fragment composition[J].International Journal of Food Engineering, 2020, 16(4):629-656.
[20] 王莲芳, 窦春霞, 张连富, 等.有机物中微量元素硒的测定[J].食品与机械, 2007, 23(1):115-117;147.
WANG L F, DOU C X, ZHANG L F, et al.Determination of trace selenium in organic samples[J].Food & Machinery, 2007, 23(1):115-117;147.
[21] 秦修远, 刘文颖, 陈立城, 等.豌豆低聚肽硒螯合物制备及结构特征研究[J].食品与发酵工业, 2019, 45(3):28-33.
QIN X Y, LIU W Y, CHEN L C, et al.Preparation and structure characterization of selenium-chelating pea oligopeptides[J].Food and Fermentation Industries, 2019, 45(3):28-33.
[22] JABEEN H, IQBAL S, ANWAR S, et al.Optimization of profenofos degradation by a novel bacterial consortium PBAC using response surface methodology[J].International Biodeterioration & Biodegradation, 2015, 100:89-97.
[23] ESMAEILI A, GHOLAMI M.Optimization and preparation of nanocapsules for food applications using two methodologies[J].Food Chemistry, 2015, 179:26-34.
[24] KELLY S M, JESS T J, PRICE N C.How to study proteins by circular dichroism[J].Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics, 2005, 1751(2):119-139.
[25] 黄玲玲, 苏彩霞, 张宗申, 等.硒、锌元素对羊肚菌多糖抗氧化性的影响[J].食品与发酵工业, 2015, 41(7):122-125.
HUANG L L, SU C X, ZHANG Z S, et al.Effects of selenium and zinc on the antioxidant activity of morel polysaccharides[J].Food and Fermentation Industries, 2015, 41(7):122-125.
[26] MACH H, MIDDAUGH C R.Simultaneous monitoring of the environment of tryptophan, tyrosine, and phenylalanine residues in proteins by near-ultraviolet second-derivative spectroscopy[J].Analytical Biochemistry, 1994, 222(2):323-331.
[27] YONG Y H, YAMAGUCHI S, MATSUMURA Y.Effects of enzymatic deamidation by protein-glutaminase on structure and functional properties of wheat gluten[J].Journal of Agricultural and Food Chemistry, 2006, 54(16):6034-6040.
[28] ZHANG K, LI J W, HOU H, et al.Purification and characterization of a novel calcium-biding decapeptide from Pacific cod (Gadus macrocephalus) bone:Molecular properties and calcium chelating modes[J].Journal of Functional Foods, 2019, 52:670-679.
[29] FENG R W, WEI C Y, TU S X.The roles of selenium in protecting plants against abiotic stresses[J].Environmental and Experimental Botany, 2013, 87:58-68.
[30] 贺燕, 黄先智, 韦峥, 等.桑叶生物碱对D-半乳糖诱导小鼠肠道菌群紊乱的调节作用[J].食品科学, 2022, 43(5):118-126.
HE Y, HUANG X Z, WEI Z, et al.Regulatory effect of mulberry leaf alkaloid on D-galactose-induced intestinal flora disturbance in mice[J].Food Science, 2022, 43(5):118-126.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.