摘要
【目的】明确金枪鱼蒸煮液不同蛋白酶酶解产物的体外生理活性,以期为金枪鱼蒸煮液的高值化利用提供理论支持。【方法】采用6种蛋白酶水解金枪鱼蒸煮液蛋白,评价不同蛋白酶酶解产物的功能活性。【结果】蛋白酶酶解金枪鱼蒸煮液不影响2,2-二苯基-1-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazylradical,DPPH)自由基清除能力与黄嘌呤氧化酶抑制能力,但2,2’-联氮-二(3-乙基苯并噻唑啉-6-磺酸)二铵盐[diammonium 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate),ABTS+]自由基清除能力显著提高,以菠萝蛋白酶处理最优,其EC_(50)为0.24 mg·mL^(−1)。细胞增殖率较高的为动物水解蛋白酶处理和胰蛋白酶处理,在酶解产物酸溶性蛋白质量浓度为1 mg·mL^(−1)时,其细胞增殖率分别达133.78%和132.13%,二者间差异不显著,与其他蛋白酶处理呈极显著差异。【结论】相较于抗氧化能力和黄嘌呤氧化酶抑制能力,金枪鱼蒸煮液具有良好的促成骨细胞增殖活性,可为金枪鱼蒸煮液蛋白功能肽的制备开发提供参考。
【Objective】Physiochemical properties and functional activities of the enzymatically hydrolyzed cooking liquid from tuna processing were analyzed in vitro to evaluate the potential of byproduct utilization.【Method】Six proteases were used to hydrolyze the liquid from steam-cooking tuna.Physiochemical properties as well as functional activities of the hydrolyzed liquid were analyzed.【Result】The protease-digestion on the tuna cooking liquid did not affect the DPPH radical scavenging ability or xanthine oxidase inhibition but significantly raised the ABTS radical scavenging ability of the resulting liquid.Among all proteases tested,the pineapple protease had the highest EC_(50) on free radical scavenging of 0.24 mg·mL^(−1),but the animal hydrolyzed protease or trypsin delivered the greatest effect on bone cell proliferation.At a volume concentration of acid-soluble protein in the enzyme digestion product at 1 mg·mL^(−1),the animal hydrolyzed protease produced an osteoclast proliferation rate of 133.78%,while trypsin yielded 132.13%.Although the difference between the two proteases was not significant,extremely significant differences existed in comparison to the other proteases.【Conclusion】Compared to antioxidant capacity and xanthine oxidase inhibitory activity,tuna cooking liquid exhibits excellent osteoblast proliferation-promoting activity,providing a reference for the preparation and development of functional peptides from tuna cooking liquid proteins.
作者
吴羽茜
梁璋成
张甜甜
王瑛
陈秉彦
李致瑜
何志刚
林晓姿
WU Yuxi;LIANG Zhangcheng;ZHANG Tiantian;WANG Ying;CHEN Bingyan;LI Zhiyu;HE Zhigang;LIN Xiaozi(Agricultural Product Processing Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003,China;Key Laboratory of Agricultural Products(Food)Processing of Fujian,Fuzhou,Fujian,350003,China;School of Materials and Chemical Engineering,Minjiang College,Fuzhou,Fujian 350028,China)
出处
《福建农业学报》
北大核心
2025年第7期736-742,共7页
Fujian Journal of Agricultural Sciences
基金
福建省农业科学院优秀科技创新人才专项(YCZX202410)
福建省科技计划公益类专项(2022R1032004)
福建省农产品(食品)加工重点实验室开放课题(NJG2022004)。
关键词
金枪鱼副产物
抗氧化活性
黄嘌呤氧化酶抑制活性
促成骨细胞增殖活性
tuna by-products
antioxidant activity
xanthine oxidase inhibitory activity
proliferative activity of osteoblasts
作者简介
吴羽茜(1999-),女,硕士研究生,主要从事食品生物技术研究,E-mail:1053056076@qq.com;共同第一作者:梁璋成(1985-),男,硕士,助理研究员,主要从事食品发酵与酿造研究,E-mail:81841201@qq.com;通信作者:何志刚(1964-),男,研究员,主要从事农产品贮藏与加工、食品发酵研究,E-mail:njgzx@163.com;通信作者:林晓姿(1975-),女,研究员,主要从事农产品贮藏加工、食品营养与安全的研究,E-mail:lyne00@163.com。
