Food and Fermentation Industries >

2025 , Vol. 51 >Issue 19: 126 - 134

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041706

Verification of antioxidant activity, stability evaluation, and mechanism analysis of yak bone collagen peptide

  • WANG Zijun ,
  • XU Pengfei ,
  • ZHU Tianqing ,
  • HU Bo ,
  • GU Zhenghua ,
  • XIN Yu ,
  • GUO Zhongpeng ,
  • GUO Zitao ,
  • ZHANG Liang
Expand
  • 1(National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China)
    3(School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

Received date: 2024-11-27

  Revised date: 2025-02-12

  Online published: 2025-11-03

Fold

Abstract

In recent years, food-derived antioxidant peptides have attracted increasing attention in food science and medicine due to their high bioavailability and safety.The prior research identified four bioactive peptides with antioxidant properties derived from yak bone collagen, including GPPGPAGPAG (P1), GPPGPAGPAG (P2), GPAGPAGPIGPVG (P3), and GPAGPSGPAGK (P4).This study validated the antioxidant activity of these four peptides through DPPH free radical scavenging ability, Fe2+ chelating ability, hydroxyl radical scavenging ability, and ABTS cationic radical scavenging ability.Subsequently, employing DPPH free radical scavenging as the primary metric, this study examined the influence of various factors, including temperature, pH, food additives, metal ions, solar radiation, and digestion phases, on the antioxidant efficacy of the four yak bone collagen peptides.Ultimately, molecular docking techniques were utilized to model the interaction and binding dynamics between the four peptides and the Keap1 protein.Results showed that all four peptides possessed good antioxidant activity, with P1 demonstrating the highest DPPH free radical scavenging ability[(50.36±0.33)%] and P4 showing the strongest Fe2+ chelating ability[(45.99±0.32)%].Following simulated gastrointestinal digestion in vitro, the DPPH free radical scavenging ability of all peptides increased, exceeding 60%.Furthermore, the peptides generally demonstrated high antioxidant stability, retaining over 85% of their activity across various conditions.Molecular docking analyses revealed that P1, P2, and P3 could effectively bind with the key antioxidant pathway protein Keap1 through Van der Waals forces and hydrogen bonds.This study lays the groundwork for transforming yak bone collagen into natural functional foods and health supplements.

Key words： yak bone collagen; antioxidant peptide; stability; molecular docking; simulated gastrointestinal digestion

Cite this article

WANG Zijun , XU Pengfei , ZHU Tianqing , HU Bo , GU Zhenghua , XIN Yu , GUO Zhongpeng , GUO Zitao , ZHANG Liang . Verification of antioxidant activity, stability evaluation, and mechanism analysis of yak bone collagen peptide[J]. Food and Fermentation Industries, 2025 , 51(19) : 126 -134 . DOI: 10.13995/j.cnki.11-1802/ts.041706

References

[1] HUANG P T, MIAO J Y, LI J L, et al.Novel antioxidant peptides from pearl shell meat hydrolysate and their antioxidant activity mechanism[J].Molecules, 2023, 28(2):864.
[2] ZHU Z Q, XU Z W, LI Y H, et al.Antioxidant function and application of plant-derived peptides[J].Antioxidants, 2024, 13(10):1203.
[3] SUN Z D, TANG Z, YANG X X, et al.3- tert-butyl-4-hydroxyanisole impairs hepatic lipid metabolism in male mice fed with a high-fat diet[J].Environmental Science & Technology, 2022, 56(5):3204-3213.
[4] 张强, 李伟华.抗氧化肽的研究现状[J].食品与发酵工业, 2021, 47(2):298-304.
ZHANG Q, LI W H.Research progress of antioxidant peptides[J].Food and Fermentation Industries, 2021, 47(2):298-304.
[5] CHOURASIA R, CHIRING PHUKON L, MINHAJUL ABEDIN M, et al.Production and characterization of bioactive peptides in novel functional soybean chhurpi produced using Lactobacillus delbrueckii WS4[J].Food Chemistry, 2022, 387:132889.
[6] NAN Y D, MU B D, GE C X, et al.Exploring the novel antioxidant peptides in low-salt dry-cured ham:Preparation, purification, identification and molecular docking[J].Food Chemistry, 2024, 446:138697.
[7] DE LA FUENTE B, PALLARÉS N, BERRADA H, et al.Salmon (Salmo salar) side streams as a bioresource to obtain potential antioxidant peptides after applying pressurized liquid extraction (PLE)[J].Marine Drugs, 2021, 19(6):323.
[8] 郭其洪, 李兴丽, 范江平, 等.辣木籽抗氧化肽的分离鉴定及其稳定性分析[J].食品工业科技, 2022, 43(5):41-47.
GUO Q H, LI X L, FAN J P, et al.Isolation, identification and stability analysis of antioxidant peptides from Moringa oleifera seeds[J].Science and Technology of Food Industry, 2022, 43(5):41-47.
[9] LIU C Y, GUO Z T, YANG Y L, et al.Identification of dipeptidyl peptidase-IV inhibitory peptides from yak bone collagen by in silico and in vitro analysis[J].European Food Research and Technology, 2022, 248(12):3059-3069.
[10] WANG Y L, SUN Y D, WANG X G, et al.Novel antioxidant peptides from yak bones collagen enhanced the capacities of antiaging and antioxidant in Caenorhabditis elegans[J].Journal of Functional Foods, 2022, 89:104933.
[11] YE M L, AN C J, LIU H, et al.Synergistic effects and mechanisms of ultrasound-assisted pretreatments on the release of yak (Bos grunniens) bone collagen-derived osteogenic peptides in enzymatic hydrolysis[J].Food and Bioprocess Technology, 2022, 15(7):1658-1675.
[12] GUO Z T, LIU C Y, HU B, et al.Simulated gastrointestinal digestion of yak bone collagen hydrolysates and insights into its effects on gut microbiota composition in mice[J].Food Bioscience, 2021, 44:101463.
[13] YANG Y L, ZHU L Y, GUO Z T, et al.Yak bone collagen-derived anti-inflammatory bioactive peptides alleviate lipopolysaccharide-induced inflammatory by inhibiting the NF-κB signaling pathway and nitric oxide production[J].Food Bioscience, 2023, 52:102423.
[14] GUO Z T, YANG Y L, HU B, et al.The bioaccessibility of yak bone collagen hydrolysates:Focus on analyzing the variation regular of peptides and free amino acids[J].Foods, 2023, 12(5):1003.
[15] 杨玉亮, 衣大龙, 刘春雨, 等.体外模拟消化对牦牛骨胶原蛋白肽抗氧化活性的影响[J].食品与发酵工业, 2021, 47(13):79-84.
YANG Y L, YI D L, LIU C Y, et al.Effects of in vitro simulated digestion on the antioxidant activity of yak bone collagen peptides[J].Food and Fermentation Industries, 2021, 47(13):79-84.
[16] 姬中伟. 小米醇溶蛋白肽的制备及其抗氧化与抗炎活性研究[D].无锡:江南大学, 2020.
JI Z W.Study on the preparation of foxtail millet prolamins peptide and its antioxidant and anti-inflammatory activities[D].Wuxi:Jiangnan University, 2020.
[17] 梁雪, 孟宇寰, 刘晓亚, 等.γ-聚谷氨酸防晒纳米粒子的制备及性能[J].精细化工, 2022, 39(1):143-149;211.
LIANG X, MENG Y H, LIU X Y, et al.Preparation and properties of γ-polyglutamic acid-based sunscreen nanoparticles[J].Fine Chemicals, 2022, 39(1):143-149;211.
[18] 郑昌亮, 陈梦婷, 汪兰, 等.鳙鱼肌原纤维蛋白源抗氧化肽的稳定性研究[J].食品与发酵工业, 2023, 49(8):43-50.
ZHENG C L, CHEN M T, WANG L, et al.Stability of antioxidant peptides from bighead carp (Aristichthys nobilis) myofibrillar protein[J].Food and Fermentation Industries, 2023, 49(8):43-50.
[19] SUN C N, LIU Y N, LIU S Y, et al.Identification and molecular mechanism of novel antioxidant peptide from fish sauce:A combined quantum chemistry and molecular simulation[J].Food Chemistry, 2025, 463:141108.
[20] WEI W L, WANG W J, CHEN H, et al.A promising Artemisia capillaris Thunb.Leaf proteins with high nutrition, applicable function and excellent antioxidant activity[J].Food Chemistry, 2024, 21:101153.
[21] MOHAMMADI N, DOS SANTOS LIMA A, AZEVEDO L, et al.Bridging the gap in antioxidant activity of flavonoids:Correlating the oxidation of human plasma with chemical and cellular assays[J].Current Research in Food Science, 2024, 8:100714.
[22] THAHA A, WANG B S, CHANG Y W, et al.Food-derived bioactive peptides with antioxidative capacity, xanthine oxidase and tyrosinase inhibitory activity[J].Processes, 2021, 9(5):747.
[23] XU B T, DONG Q, YU C X, et al.Advances in research on the activity evaluation, mechanism and structure-activity relationships of natural antioxidant peptides[J].Antioxidants, 2024, 13(4):479.
[24] FAN X K, HAN Y, SUN Y Y, et al.Preparation and characterization of duck liver-derived antioxidant peptides based on LC-MS/MS, molecular docking, and machine learning[J].LWT, 2023, 175:114479.
[25] ZHENG Z J, LI J X, CHEN Y, et al.Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein[J].Food Chemistry, 2022, 395:133535.
[26] YE L, LIAO Y, SUN W Z, et al.Effect of protein oxidation on the stability of peanut beverage[J].CyTA-Journal of Food, 2015, 13(1):49-55.
[27] PEI J Y, GAO X C, PAN D D, et al.Advances in the stability challenges of bioactive peptides and improvement strategies[J].Current Research in Food Science, 2022, 5:2162-2170.
[28] LEMAŃSKA K, SZYMUSIAK H, TYRAKOWSKA B, et al.The influence of pH on antioxidant properties and the mechanism of antioxidant action of hydroxyflavones[J].Free Radical Biology and Medicine, 2001, 31(7):869-881.
[29] ZHU C Z, ZHANG W G, KANG Z L, et al.Stability of an antioxidant peptide extracted from Jinhua ham[J].Meat Science, 2014, 96(2):783-789.
[30] XIE M X, MA Y Y, AN F Y, et al.Ultrasound-assisted fermentation for antioxidant peptides preparation from okara:Optimization, stability, and functional analyses[J].Food Chemistry, 2024, 439:138078.
[31] 陈琪, 何静, 吉日木图.骆驼胎盘抗氧化肽的制备及其稳定性研究[J].食品与发酵工业, 2024, 50(12):234-242.
CHEN Q, HE J, JI R M T.Preparation and stability of antioxidant peptide from camel placenta[J].Food and Fermentation Industries, 2024, 50(12):234-242.
[32] 姚轶俊, 张晶, 鞠兴荣, 等.菜籽抗氧化肽WDHHAPQLR的环境稳定性研究[J].中国粮油学报, 2019, 34(8):54-60.
YAO Y J, ZHANG J, JU X R, et al.Environmental stability of rapeseed antioxidant peptide WDHHAPQLR[J].Journal of the Chinese Cereals and Oils Association, 2019, 34(8):54-60.
[33] WONG F C, XIAO J B, ONG M G, et al.Identification and characterization of antioxidant peptides from hydrolysate of blue-spotted stingray and their stability against thermal, pH and simulated gastrointestinal digestion treatments[J].Food Chemistry, 2019, 271:614-622.
[34] XIE C, FAN Y, YIN S G, et al.Novel amphibian-derived antioxidant peptide protects skin against ultraviolet irradiation damage[J].Journal of Photochemistry and Photobiology B:Biology, 2021, 224:112327.
[35] TONOLO F, MORETTO L, GRINZATO A, et al.Fermented soy-derived bioactive peptides selected by a molecular docking approach show antioxidant properties involving the Keap1/Nrf2 pathway[J].Antioxidants, 2020, 9(12):1306.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.