顺序制备海参醇提物和蛋白水解物的特性及生物活性研究

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-01-02 DOI:10.1080/10498850.2022.2163862

Ariyanti S. Dewi, Mei Arumia, Dohan A. Samodro, N. D. Fajarningsih, G. Patantis, Muhammad Nursid, Irmanida Batubara, Y. N. Fawzya

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引用次数: 0

摘要

摘要采用60%乙醇和Neutrase分别制备海参Holothuria atra(HA)、H. leucospilota(HL)和Bohadschia marmorata (BM)的乙醇提取物(SCEEs)和蛋白水解物(SCPHs)。HL的SCEE含酚酸(4.63±0.50µg GAE/mg提取物)，当浓度为10 mg/mL时，SCEE具有最强的自由基清除能力(91.76±0.76%);而SCPH含有疏水氨基酸(31.25 g/100 g)，在5 mg/mL浓度下抑制糖基化率为86.16±5.92%。在10 mg/mL浓度下，HA对酪氨酸酶的抑制率为49.93±0.27%，与硫酸化皂苷(121.82±3.52µg木糖/mg提取物)有关。本研究首次报道了SCEEs作为抗酪氨酸酶和SCPHs作为抗糖化药物的作用。

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Characterization and Bioactivities of Sequentially-Prepared Sea Cucumber Ethanolic Extracts and Protein Hydrolysates

ABSTRACT The sea cucumber ethanol extracts (SCEEs) and protein hydrolysates (SCPHs) of Holothuria atra(HA), H. leucospilota(HL), and Bohadschia marmorata (BM) were prepared sequentially using 60% ethanol and Neutrase. The SCEE of HL contained phenolic acids (4.63 ± 0.50 µg GAE/mg extract) and was the most potent radical scavenger (91.76 ± 0.76%) at 10 mg/mL; whereas its SCPH contained hydrophobic amino acids (31.25 g/100 g) and inhibited glycation by 86.16 ± 5.92% at 5 mg/mL. Furthermore, the SCEE of HA inhibited tyrosinase by 49.93 ± 0.27% at 10 mg/mL, related to sulfated saponins (121.82 ± 3.52 µg xylose/mg extract). This study reports SCEEs as antityrosinase and SCPHs as antiglycation agents for the first time.

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.