Isolation, Purification and Structural Analysis of Antioxidant Peptides Derived from Gluten in Pinus koraiensis Sieb.et Zucc Nut Kernels

doi:10.7506/spkx1002-6630-201703010

Abstract

Abstract: In this work, the enzymatic hydrolysate of pine nut gluten produced with alkaline protease was isolated and purified by ultrafiltration, Sephadex G-25, Sephadex G-15 and reversed-phase high-performance liquid chromatography (RP-HPLC). The structural characteristics of the purified fractions were identified by Q Exactive hybrid quadrupole-Orbitrap mass spectrometry, and de novo sequencing was performed based on the mass spectral data. Two antioxidant peptides were obtained with amino acid sequence of Glu-Leu-Leu-Lys-Leu-His (ELLKLH) and Glu-Lys-Asp-Phe-His-Leu (EKDFHL), respectively. After solid-phase synthesis, the purity of the peptides was 99.67% and 95.15%, respectively. The results of antioxidant activities showed that the DPPH free radical scavenging rates of ELLKLH and EKDFHL at a concentration of 1 000 μmol/mL were 38.26% and 29.54%, respectively, and the iron ion chelating rates were 56.44% and 48.66%, respectively.

Key words: pine nut glutenin, isolation and purification, structural identification

CLC Number:

TS209

MAO Jing, WANG Peng, WANG Zuhao, FANG Li, WANG Ji, MIN Weihong. Isolation, Purification and Structural Analysis of Antioxidant Peptides Derived from Gluten in Pinus koraiensis Sieb.et Zucc Nut Kernels[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201703010.

[1]	WANG Wei, LI Jinjin, CHI Hai. Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030 [J]. FOOD SCIENCE, 2021, 42(7): 29-34.
[2]	LIU Jingbo, WANG Ziqin, YU Yiding, ZHANG Ting, LIU Boqun. Identification and Mechanism Analysis of Angiotensin-I Converting Enzyme Inhibitory Peptides from Soybean Meal [J]. FOOD SCIENCE, 2021, 42(12): 123-129.
[3]	CHEN Hong, ZHANG Qian, CHEN Yulei, WENG Ling, ZHANG Lingjing, XIE Shaohao, LIU Guangming, CAO Minjie. Preparation and Activity Analysis of DPP-IV Inhibitory Peptides from Pacific Oyster (Crassostrea gigas) [J]. FOOD SCIENCE, 2021, 42(10): 120-126.
[4]	ZHENG Yi, ZHANG Jian, CAO Yongqiang, ZHAO Xiao, YU Zhijian, CHEN Chao, YANG Zhennai. Isolation, Identification and Enzymatic Characteristics of Kluyveromyces marxianus Producing β-D-Galactosidase [J]. FOOD SCIENCE, 2020, 41(2): 158-165.
[5]	GAO Zhaojian, WANG Xianfeng, LU Ning, LI Baolin, ZHANG Kangzhen, XU Xiang, CHEN Xuelian. Enzymatic Properties of Thermoacidophilic Inulinase from Paecilomyces variotii to be Used in Production of High Fructose Syrup [J]. FOOD SCIENCE, 2019, 40(8): 94-101.
[6]	WANG Wei, HE Tianyu, ZHAO Xinying, XI Xingjun, LAN Tao, DU Ning, ZHANG Jinghua. Preparation and Characterization of Highly Pure Flax Lignan from Flaxseeds [J]. FOOD SCIENCE, 2019, 40(8): 149-154.
[7]	WANG Jin, ZHANG Feng, ZHOU Aimei, HUANG Weichao, WANG Shuhui, LUO Xuguang. Purification of Antioxidant Peptides Derived from Enzymatic Hydrolysates of Shrimp Heads and Shells and Their Antioxidant Protection in Caenorhabditis elegans [J]. FOOD SCIENCE, 2019, 40(3): 56-63.
[8]	LU Hongyan, YANG Hang, FANG Li, LIU Shimeng, MIN Weihong. Isolation, Purification and Structural Identification of Antioxidant Peptides Derived from Enzymatic Hydrolysis of Pine Nut Kernel (Pinus koraiensis Sieb. et Zucc.) Albumin [J]. FOOD SCIENCE, 2019, 40(24): 40-45.
[9]	GU Chentao, HUANG Sa, WANG Xueyan, LI Mingyan, SHI Yongqing. Preparation, Purification and Antimicrobial Activity of Antimicrobial Peptide from Crucian Carp Scales [J]. FOOD SCIENCE, 2019, 40(22): 193-198.
[10]	TANG Hongbiao, CHEN Chuxin, LIN Junfang,, LOU Haiwei, YE Zhiwei, GUO Liqiong,. New Yellow Pigment from Cordyceps militaris: Structural Identification and Optimization of Extraction by Response Surface Methodology [J]. FOOD SCIENCE, 2019, 40(22): 299-305.
[11]	LIU Han, ZHANG Miao, LIU Xiaojuan, CAO Yong. Isolation, Purification and Identification of Immunologically Active Polysaccharides from Haematococcus pluvialis [J]. FOOD SCIENCE, 2019, 40(2): 52-58.
[12]	NING Yaru, LI Qi, LIU Xiaoyu, ZHI Tongxin, LIU Xiaohan, SANG Yaxin. Release of β-Casomorphin-7 and β-Casomorphin-5 and Opiate Activity from Yogurt in Vitro Digestion Model [J]. FOOD SCIENCE, 2019, 40(19): 204-209.
[13]	DU Zhenxing, ZHOU Siyi, ZHONG Saiyi, CHEN Guanlan, CHEN Jianping,, CHEN Suhua,, HONG Pengzhi,. Physicochemical Properties and Anticoagulant Activity of Heparin from Different Marine Organisms [J]. FOOD SCIENCE, 2019, 40(17): 134-140.
[14]	ZHOU Meihan, GUO Yong, WEI Zhen, ZHAO Lan, QIN Hanxiong, WANG Ji, MIN Weihong. Isolation, Purification and Structural Identification of Peptides with Hypolipidemic Activity Derived from Hazelnut Protein [J]. FOOD SCIENCE, 2019, 40(16): 124-129.
[15]	ZHOU Siyi, ZHONG Saiyi, SU Weiming, DU Zhenxing, CHEN Jianping, HONG Pengzhi, ZHANG Chaohua. Isolation, Purification and Structural Identification of Heparinoids from Fish Swim Bladder [J]. FOOD SCIENCE, 2019, 40(15): 84-91.

Isolation, Purification and Structural Analysis of Antioxidant Peptides Derived from Gluten in Pinus koraiensis Sieb.et Zucc Nut Kernels

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments