Preparation, identification, and activity evaluation of antioxidant peptides from protein hydrolysate of corn germ meal
Sitian Zhang
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
College of Food Science and Technology, Jilin University, Changchun, P.R. China
Search for more papers by this authorMingdi Zhang
College of Food Science and Technology, Jilin University, Changchun, P.R. China
Search for more papers by this authorRuiwen Yang
College of Food Science and Technology, Jilin University, Changchun, P.R. China
Search for more papers by this authorSimin Zhang
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
Search for more papers by this authorCorresponding Author
Songyi Lin
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
Correspondence
Songyi Lin, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian116034, P.R. China.
Email: [email protected]
Search for more papers by this authorSitian Zhang
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
College of Food Science and Technology, Jilin University, Changchun, P.R. China
Search for more papers by this authorMingdi Zhang
College of Food Science and Technology, Jilin University, Changchun, P.R. China
Search for more papers by this authorRuiwen Yang
College of Food Science and Technology, Jilin University, Changchun, P.R. China
Search for more papers by this authorSimin Zhang
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
Search for more papers by this authorCorresponding Author
Songyi Lin
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
Correspondence
Songyi Lin, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian116034, P.R. China.
Email: [email protected]
Search for more papers by this authorAbstract
Information on antioxidant peptides derived from corn germ meal (CGM) is seldom reported. In this paper, three novel antioxidant peptides including Met–Gly–Gly–Asn (MGGN; 377.42 Da), Met–Asn–Asn (MNN; 377.42 Da), and Met–Glu–Asn (MEN; 392.43 Da) were purified from the most active fractions of corn germ meal hydrolysate, and their activity was evaluated by radical scavenging, oxygen radical absorbance capacity, cellular antioxidant activity (CAA), and intracellular reactive oxygen species scavenging assays. MNN had a higher value for the CAA assay (1,213.79 μmol of QE/100 mmol) and could be most effective in preventing conditions favorable to intracellular oxidative stress. Finally, electron paramagnetic resonance spectroscopy directly verified the above experimental results by measuring the number of •OH trapped in the system. Thus, CGM could be considered as a potential source of antioxidant peptide and MNN might be regarded as a natural antioxidant.
Practical applications
CGM is a by-product of corn industrial that includes ground corn germ and other parts of the corn kernel. In the past, some of them were discarded by factories in China. In this study, three novel antioxidant peptides were isolated from the hydrolysate of CGM, which greatly increased its economic value. In addition, these peptides have huge potential to serve as antioxidants in pharmaceutical, cosmetic, and functional food industries.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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