Study on gallic acid-modified antioxidant peptide from Agaricus Bisporus and its antioxidant activities in vitro

Authors

ZHANG Qiang, Life Science College, Anhui Science and Technology University, Bengbu, Anhui 233100, China; College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
WU Caie, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
ZHU Changwei, Life Science College, Anhui Science and Technology University, Bengbu, Anhui 233100, China
ZI Shibo, Life Science College, Anhui Science and Technology University, Bengbu, Anhui 233100, China
WANG Cheng, Life Science College, Anhui Science and Technology University, Bengbu, Anhui 233100, China

Abstract

With reducing power as the index of investigation, the preparation technology of gallic acid-modified antioxidant peptide from Agaricus Bisporus（GA—ABAP）was optimized by of orthogonal test and in vitro antioxidant activities of GA—ABAP. The results showed that the optimum preparation conditions of GA—ABAP were as followed: volume proportion of GA to ABAP of 5∶1, pH value of 11.0, heating time of microwave of 8 min. The comparison showed that the in vitro antioxidant activities of GA—ABAP prepared in this condition were remarkably improved, the reducing power and DPPH radical scavenging activity of GA—ABAP were 11.16 and 9.83 times higher than those of ABAP, respectively; the metal chelating ability and superoxide anion radical scavenging ability of GA—ABAP were increased by 78.00% and 109.80%, respectively, and suggesting that GA modification may be effective in improving antioxidant activity of antioxidant peptides.

Publication Date

10-28-2015

First Page

193

Last Page

196,238

DOI

10.13652/j.issn.1003-5788.2015.05.050

Recommended Citation

Qiang, ZHANG; Caie, WU; Changwei, ZHU; Shibo, ZI; and Cheng, WANG (2015) "Study on gallic acid-modified antioxidant peptide from Agaricus Bisporus and its antioxidant activities in vitro," Food and Machinery: Vol. 31: Iss. 5, Article 50.
DOI: 10.13652/j.issn.1003-5788.2015.05.050
Available at: https://www.ifoodmm.cn/journal/vol31/iss5/50

References

[1] Sarmadi B H, Ismail A. Antioxidative peptides from food proteins: a review[J]. Peptides, 2010, 31(10): 1 949～1 956.
[2] Su Guo-wan, Zheng Lin, Cui Chun, et al. Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate[J]. Food Research International, 2011, 44(10): 3 250～3 258.
[3] Wu Dan, Li Tie-jing, Zhao Xin-huai. Enzymatic modification of casein hydrolysates by plastein reaction and improvement in antioxidant activity[J].Transactions of the Chinese Society for Agricultural Machinery, 2010, 41(1): 139～145.
[4] 高博, 徐微, 赵新淮. 两种蛋白水解物的Fenton反应修饰与抗氧化活性变化[J]. 食品工业科技, 2010, 31(11): 104～107.
[5] Wang Jia, Wang Ke, Wang Ying, et al. Improvement of antioxidant activity of peptides with molecular weights ranging from 1 to 10 kDa by PEF technology[J]. International Journal of Biological Macromolecules, 2012, 51(3): 244～249.
[6] Liao Ching-lung, Lai Kuang-chi, Huang An-cheng, et al. Gallic acid inhibits migration and invasion in human osteosarcoma U-2 OS cells through suppressing the matrix metalloproteinase -2/-9, protein kinase B (PKB) and PKC signaling pathways[J]. Food and Chemical Toxicology, 2012, 50(5): 1 734～1 740.
[7] Subramanian V, Venkatesan B, Tumala A, et al. Topical application of Gallic acid suppresses the 7, 12-DMBA/Croton oil induced two-step skin carcinogenesis by modulating anti-oxidants and MMP-2/MMP-9 in Swiss albino mice[J]. Food and Chemical Toxicology, 2014, 66(1): 44～55.
[8] Mansouri M T, Farbood Y, Sameri M J, et al. Neuroprotective effects of oral gallic acid against oxidative stress induced by 6-hydroxydopamine in rats[J]. Food Chemistry, 2013, 138(2): 1 028～1 033.
[9] 吴昊, 朱俊向, 王成荣, 等. 壳聚糖没食子酸衍生物制备及其对鲜切苹果的保鲜作用[J]. 现代食品科技, 2014, 30(5): 251～257.
[10] Jiang Zhan-mei, Wang Li-zhe, Wu Wei, et al. Biological activities and physicochemical properties of Maillard reaction products in sugar-bovine casein peptide model systems[J]. Food Chemistry, 2013, 141(4): 3 837～3 845.
[11] 金寒冰, 方丽, 赖蓓蕾, 等. 苦苣多酚超声辅助提取及抗氧化研究[J]. 食品与机械, 2014, 30(5): 211～215.
[12] Gülin I, Bursal E, 瘙塁ehitoglu M H, et al.Polyphenol contents and antioxidant activity of lyophilized aqueous extract of propolis from Erzurum, Turkey[J]. Food and Chemical Toxicology, 2010, 48(8): 2 227～2 238.
[13] Awah F M, Uzoegwu P N, Oyugi J O, et al. Free radical scavenging activity and immunomodulatory effect of Stachytarpheta angustifolia leaf extract[J]. Food Chemistry, 2010, 119(4): 1 409～1 416.
[14] Wang Qiu-kuan, Li Wei, He Yun-hai, et al. Novel antioxidative peptides from the protein hydrolysate of oysters (Crassostrea talienwhanensis)[J]. Food Chemistry, 2014, 145(1): 991～996.
[15] 魏铄蕴. 生物复合微球的制备及固定化脂肪酶的研究[D]. 兰州: 西北师范大学, 2010.
[16] 靳园敏. 聚氨酯/明胶共聚物的制备及其成膜性能研究[D]. 西安: 陕西科技大学, 2012.
[17] 刘方. 银杏酸的结构修饰及其抗肿瘤活性研究[D]. 镇江: 江苏大学, 2009.