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J Food Sci Technol
2022 Jun 01;596:2306-2317. doi: 10.1007/s13197-021-05245-8.
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Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut.
Dong Y
,
Sun L
,
Ma C
,
Zhang S
,
Zhong L
,
Lin S
.
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We compared antioxidant activity of the synthetic peptide Val-Leu-Leu-Tyr-Gln-Asp-His-Cys-His (VLLYQDHCH), sea cucumber peptide Val-Leu-Leu-Tyr (VLLY) and pine seed peptide Gln-Asp-His-Cys-His (QDHCH). The structure-activity relationship was analyzed based on radical scavenging ability and Raman, circular dichroism (CD) and nuclear magnetic resonance spectroscopy (NMR). Based on RP-HPLC, the contents of peptides in simulated gastrointestinal tract and digestive juices in rat intestinal sac were determined, and their absorption stability were explored. These results showed that the DPPH clearance rate of VLLYQDHCH was 45.90% higher than the sum of VLLY and QDHCH at 3 mmol/L. The α-helix, β-sheet and random coil of VLLYQDHCH increased, β-turn decreased, and the active hydrogen site shifted. After simulated digestion and absorption, the retention rate of VLLYQDHCH was 80.86 ± 0.88% in simulated stomach and 45.75 ± 0.97% in simulated intestine. There was no significant difference in the absorption rates of the three peptides (P > 0.05). This research provided a new idea for the development of safe and green food-derived animal-plant protein antioxidant peptides.
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