Identification and enhancement of antioxidant P1-peptide isolated from Ganoderma lucidum hydrolysate

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2020-10-01 DOI:10.1080/08905436.2020.1844228

Sucheewin Krobthong, Y. Yingchutrakul

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引用次数: 13

Abstract

ABSTRACT Ganoderma lucidum is an edible fungus which typically used in functional food products because of the potential enhancement of health. Many hydrolysates from G. lucidum exhibit various biological functions. Using LC-MS/MS, the peptide sequence was predicted based on the de novo sequencing algorithm and P1-peptide (VDLPTCKGF) was identified. The peptide was modified by shortening C-terminal residue one at a time until three residues remained, and chemically synthesized all modified peptides by SPPS. Seven-synthetic peptides were purified and molecularly evaluated by HPLC and LC-MS. The antioxidant capacity of these peptides was evaluated, while also the intracellular-ROS was detected to validate the antioxidant activity. This study showed that 3 of 7 synthetic peptides had in vitro antioxidant activity and suppressed intracellular-ROS. Among all modified peptides, VDLPTC exhibited the highest antioxidant capacity and revealed intracellular-ROS suppression. This evidence reflects their radical-scavenging activities and provides the rationale for the development of novel functional food ingredients.

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灵芝水解液中抗氧化肽P1的鉴定及增强作用

摘要：灵芝是一种食用菌，因其具有增强健康的潜力而被广泛应用于功能性食品中。灵芝的许多水解产物具有多种生物学功能。使用LC-MS/MS，基于从头测序算法预测肽序列，并鉴定P1肽（VDLPTCKGF）。通过一次缩短一个C末端残基直到保留三个残基来修饰肽，并通过SPPS化学合成所有修饰的肽。对7种合成肽进行了纯化，并通过HPLC和LC-MS对其进行了分子评价。评估了这些肽的抗氧化能力，同时检测了细胞内ROS以验证其抗氧化活性。本研究表明，7种合成肽中有3种具有体外抗氧化活性并抑制细胞内ROS。在所有修饰肽中，VDLPTC表现出最高的抗氧化能力，并显示出细胞内ROS的抑制作用。这一证据反映了它们的自由基清除活性，并为开发新型功能性食品成分提供了理论依据。

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.