FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (11): 225-230.doi: 10.7506/spkx1002-6630-201711036

• Nutrition & Hygiene • Previous Articles     Next Articles

Chemical Antioxidant Effect of Bile Acid Salt Binding Peptide from Fermented Sour Meat and Its Effect on Rat Thoracic Aorta Endothelial Cells

WEI Cheng, LI Chenglong, ZHU Lijuan, XIE Yueying, ZHOU Caiqiong   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Beer Company, Chongqing 401555, China
  • Online:2017-06-15 Published:2017-06-19

Abstract: The chemical antioxidant effect of bile acid salt binding peptide (with molecular weights of 265?1 400 D and peptide content of 75.7%) from fermented sour meat was studied as well as its influence on rat thoracic aorta endothelial cells. The results showed that the antioxidant activity of the bile acid salt binding peptide was enhanced with the increase in its concentration. The IC50 for scavenging hydroxyl, superoxide anion and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals were 2.04, 2.79 and 2.50 mg/mL, respectively, indicating that the peptide had better scavenging effect against hydroxyl radical. Cytotoxicity studies showed that in the concentration range used in this study, the peptide had no obvious toxicity on rat aortic endothelial cells and it could stimulate the release of NO and the secretion of 6-keto-prostaglandin F1α especially at high concentration in comparison with the blank control group. All these results showed that the bile acid salt binding peptide may be beneficial in the prevention of cardiovascular diseases through its antioxidant activity and its effects on vascular endothelial cells.

Key words: fermented sour meat, bile acid salt binding peptide, chemical antioxidant effect, vascular endothelial cell, prostacyclin

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