| アイテムタイプ |
学術雑誌論文 / Journal Article(1) |
| 公開日 |
2022-08-29 |
| タイトル |
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|
タイトル |
Identification of a new antioxidant peptide from porcine plasma by in vitro digestion and its cytoprotective effect on H2O2 induced HepG2 model |
| 言語 |
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言語 |
eng |
| キーワード |
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主題Scheme |
Other |
|
主題 |
Antioxidant |
| キーワード |
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|
主題Scheme |
Other |
|
主題 |
HepG2 cells |
| キーワード |
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主題Scheme |
Other |
|
主題 |
In vitro digestion |
| キーワード |
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主題Scheme |
Other |
|
主題 |
Peptide |
| キーワード |
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主題Scheme |
Other |
|
主題 |
Porcine plasma |
| 資源タイプ |
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資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| 著者 |
LI, Gaoshang
ZHAN, Junqi
HU, Lingping
YUAN, Chunhong
TAKAKI, Koichi
YING, Xiaoguo
HU, Yaqin
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| 著者(機関) |
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|
値 |
Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University , College of Food Science and Technology, Hainan Tropical Ocean University |
| 著者(機関) |
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値 |
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University |
| 著者(機関) |
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|
値 |
Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University , College of Food Science and Technology, Hainan Tropical Ocean University |
| 著者(機関) |
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|
値 |
Faculty of Science and Engineering, Iwate University |
| 著者(機関) |
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値 |
Faculty of Science and Engineering, Iwate University |
| 著者(機関) |
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値 |
Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University , Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and harmacy,Zhejiang Ocean University |
| 著者(機関) |
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値 |
College of Food Science and Technology, Hainan Tropical Ocean University |
| 登録日 |
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日付 |
2022-08-29 |
| 書誌情報 |
Journal of Functional Foods
巻 86,
p. 104679,
発行日 2021-09-13
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| ISSN |
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収録物識別子タイプ |
ISSN |
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収録物識別子 |
17564646 |
| 抄録 |
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内容記述タイプ |
Abstract |
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内容記述 |
Antioxidant peptide, referred as Trp-Gly-Pro-Gly-Val-Glu (WGPGVE), was isolated and identified from porcine plasma which was hydrolysised 5 h by alkaline protease. The sequence of WGPGVE had hydrophobic amino acids G, V, aromatic amino acids W, and acidic amino acid E, as well as its values of hydroxyl, ABTS, DPPH radicals scavenging rates and iron chelating rate were improved by 30.15%, 10.05%, 38.69%, 51.40% respectively, compared to glutathione (29.32%, 81.06%, 25.43%, 17.82%). Moreover, under in vitro digestion model, it exhibited stable antioxidation (50.15%, 92.49%, 24.29%, 35.35%) after the hydrolysis effect of pepsin and trypsin. Additionally, WGPGVE could protect HepG2 cells against H2O2 by promoting the expression of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) and decreasing reactive oxygen species (ROS), malondialdehyde (MDA) contents. Thus, the new sequence antioxidant peptide could be potentially used in pharmaceuticals or functional foods and promote the application of porcine plasma in food. |
| 抄録（URL） |
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|
表示名 |
Identification of a new antioxidant peptide from porcine plasma by in vitro digestion and its cytoprotective effect on H2O2 induced HepG2 model |
|
URL |
https://www.sciencedirect.com/science/article/pii/S1756464621003285 |
| 出版者 |
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出版者 |
Elsevier Ltd. |
| 権利 |
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|
権利情報 |
© 2021 The Authors. |
| 権利URI |
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権利情報 |
http://creativecommons.org/licenses/by-nc-nd/4.0/ |
| DOI |
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関連タイプ |
isIdenticalTo |
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|
識別子タイプ |
DOI |
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関連識別子 |
info:doi/10.1016/j.jff.2021.104679 |
| 著者版フラグ |
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出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
jff-v86p104679 (7.1 MB)
