FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (11): 1-7.doi: 10.7506/spkx1002-6630-20200617-232

• Basic Research •     Next Articles

Antioxidant Activity and Electron-Donating Capacity of Tyr-Containing Dipeptides in Liposomal Systems

CHEN Chong, ZHAO Mouming, SUN Weizheng   

  1. (School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)
  • Online:2021-06-15 Published:2021-06-29

Abstract: The ultraviolet (UV) absorption characteristics of five Tyr-containing dipeptides (Tyr-Tyr, Tyr-Phe, Phe-Tyr, Tyr-Ala, and Tyr-Ser) were investigated, and their antioxidant activities were evaluated and compared using reducing power assay, cyclic voltammetry and 2,2’-azobis(2-amidinopropane)dihydrochloride (AAPH)-induced liposomal oxidation system. The aim was to explore their influential factors and the distinction and correlation between the antioxidant activities in a homogeneous system and those in a heterogeneous system. The results showed that the amino acid composition and sequence of these dipeptides had a significant influence on their UV absorption characteristics, electron-donating capacity and lipid oxidation inhibitory effect, while the amount of phenolic hydroxyl group played a determinant role in the antioxidant activity. Compared with Tyr-Phe, Phe-Tyr exhibited higher activity in the three antioxidant assays. In the liposomal system, the inhibition of lipid oxidation by these dipeptides were significantly correlated (P < 0.05) with their electron-donating capacity as well as their lipophilicity or hydrophilicity.

Key words: antioxidant; tyrosine; dipeptide; liposome; cyclic voltammetry

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