海参肽生产废渣中多糖的理化及生物活性研究

IF 4.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-10-08 DOI:10.15586/qas.v12i4.733

Rui-chang Zhang, Rui Liu, Yongde Chen, Tao Wu, Wenjie Sui, Min Zhang

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引用次数: 0

摘要

研究了从多肽生产废渣中提取的海参多糖的理化活性和生物活性。单糖组成为甘露糖20.03%，葡萄糖19.56%，半乳糖18.63%，阿拉伯糖25.94%，焦糖15.82%，分子量为57.5 kDa, Mn为51.3 kDa。SCRP的特性粘度为8.9 mL/mg，具有类似液体的流变特性。SCRP样品的两个主要吸热峰温度分别为85.03和231.80°C。SCRP使细胞早期凋亡，线粒体跨膜电位丧失，活性氧(ROS)水平呈浓度依赖性增加。结果表明，在多肽生产过程中可以从废渣中提取副产物SCRP，并对MDA-MB-231细胞具有抑制作用。

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Physicochemical and biological activities of polysaccharides from the waste residue of sea cucumber peptide production

This study was to investigate the physicochemical and biological activities of sea cucumber polysaccharides extracted from waste residue of peptide production (SCRP). The monosaccharide composition of SCRP was 20.03% mannose, 19.56% glucose, 18.63% galactose, 25.94% arabinose and 15.82% fucose with the Mw and Mn of SCRP of 57.5 and 51.3 kDa. The intrinsic viscosity of SCRP was 8.9 mL/mg with a liquid-like rheological behaviour. Two main endothermic peak temperatures of the SCRP sample were 85.03 and 231.80°C. SCRP rendered the early apoptosis of cells, as well as induced the loss of mitochondrial transmembrane potential and increase the reactive oxygen species (ROS) level with a concentration-dependence manner. The results implied that a by-product SCRP could be extracted from the waste residue during peptide production, and exhibited inhibitory effects against MDA-MB-231 cells.

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来源期刊

Quality Assurance and Safety of Crops & Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.60

自引率

7.50%

发文量

审稿时长

1 months

期刊介绍： ''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered. ''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.