FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (6): 195-203.doi: 10.7506/spkx1002-6630-20210131-374
• Bioengineering • Previous Articles Next Articles
YIN Jian, WU Ruiyun, HU Jinrong, LI Pinglan
Online:
Published:
Abstract: In order to prepare dipeptidyl peptidase IV (DPP-IV) inhibitory peptide, sturgeon skin collagen was hydrolyzed by protease. A combination of one-factor-at-a-time method and response surface methodology was used optimize the preparation conditions based on percentage of DPP-IV inhibition. The optimal enzymatic hydrolysis conditions were determined as follows: temperature 50 ℃, solid-to-liquid ratio 1:100 (g/mL), pH 6.12, enzyme dosage 10 170.35 U/g, and enzymatic hydrolysis time 12.12 h. The hydrolysate prepared under the optimized conditions was separated and purified by sequential ultrafiltration, gel filtration chromatography and reverse-phase high performance liquid chromatography (RP-HPLC). As identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS), the amino acid composition of the purified peptide with DPP-IV inhibitory activity was GPSGLDGAK, and its half-maximum inhibitory concentration (IC50) value was (61.27 ± 1.16) μmol/L. The results of this study can provide a reference for the production of new bioactive components from sturgeon skin.
Key words: sturgeon skin; dipeptidyl peptidase IV inhibitory peptide; enzymatic hydrolysis
CLC Number:
TS254.9
YIN Jian, WU Ruiyun, HU Jinrong, LI Pinglan. Purification and Identification of Dipeptidyl Peptidase IV Inhibitory Peptide from Sturgeon Skin Collagen[J]. FOOD SCIENCE, 2022, 43(6): 195-203.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210131-374
https://www.spkx.net.cn/EN/Y2022/V43/I6/195