邵燕秋, 黄卉, 李来好, 杨贤庆, 陈胜军, 郝淑贤, 吴燕燕, 岑剑伟, 邓尚贵. 鳗鱼骨胶原蛋白ACE抑制肽的制备及性质研究[J]. 南方水产科学, 2022, 18(6): 137-145. DOI: 10.12131/20210358
引用本文: 邵燕秋, 黄卉, 李来好, 杨贤庆, 陈胜军, 郝淑贤, 吴燕燕, 岑剑伟, 邓尚贵. 鳗鱼骨胶原蛋白ACE抑制肽的制备及性质研究[J]. 南方水产科学, 2022, 18(6): 137-145. DOI: 10.12131/20210358
SHAO Yanqiu, HUANG Hui, LI Laihao, YANG Xianqing, CHEN Shengjun, HAO Shuxian, WU Yanyan, CEN Jianwei, DENG Shanggui. Preparation and properties of collagen ACE inhibitory peptides from bone of eel (Anguilla japonica)[J]. South China Fisheries Science, 2022, 18(6): 137-145. DOI: 10.12131/20210358
Citation: SHAO Yanqiu, HUANG Hui, LI Laihao, YANG Xianqing, CHEN Shengjun, HAO Shuxian, WU Yanyan, CEN Jianwei, DENG Shanggui. Preparation and properties of collagen ACE inhibitory peptides from bone of eel (Anguilla japonica)[J]. South China Fisheries Science, 2022, 18(6): 137-145. DOI: 10.12131/20210358

鳗鱼骨胶原蛋白ACE抑制肽的制备及性质研究

Preparation and properties of collagen ACE inhibitory peptides from bone of eel (Anguilla japonica)

  • 摘要: 为研究鳗鱼加工副产物的综合利用,以鳗鱼骨胶原蛋白为原料,采用酶解法制备血管紧张素转化酶 (Angiotensin-converting enzyme, ACE) 抑制肽。以ACE抑制活性和水解度为评价指标,通过单因素和响应面试验确定最佳的酶解制备条件,并分析酶解产物的分子质量分布和氨基酸组成。结果显示,碱性蛋白酶为最适水解酶,最佳酶解条件为:温度50 ℃,质量浓度15 g·L–1,酶解时间5.25 h,加酶量3.1% (质量分数),pH 9.2。在此条件下,鳗鱼胶原蛋白肽的ACE抑制活性为70.33%,与预测值接近;酶解产物中分子质量小于1 kD的肽占57.02%,1~3 kD的肽占36.55%;氨基酸组成分析表明,酶解产物中与ACE抑制活性有关的疏水性氨基酸 (如脯氨酸、缬氨酸、异亮氨酸、亮氨酸、苯丙氨酸) 含量增加。

     

    Abstract: To study the comprehensive utilization of by-products from eel processing, the angiotensin-converting enzyme inhibitory peptide was prepared from eel (Anguilla japonica) bone collagen by enzymatic hydrolysis. The ACE inhibitory activity and degree of hydrolysis were used as evaluation indexes, we determined the optimal hydrolysis conditions by single factor and response surface experiments. Furthermore, the amino acid composition and molecular mass distribution of the hydrolysate prepared under the optimized conditions were determined. The results show that alkaline protease was the optimal enzyme, and the optimal hydrolysis conditions were as follows: temperature of 50 ℃, mass concentration of 15 g·L−1, hydrolysis time of 5.25 h, enzyme dosage of 3.1% (Mass fraction) and pH of 9.2. Under these conditions, the ACE inhibitory activity was 70.33%, which was close to the predicted value. The molecular weight of peptides below 1 000 D and 1 000–3 000 D in enzymatic hydrolysate accounted for 57.02% and 36.55%, respectively. Amino acid composition analysis shows that the content of hydrophobic amino acids related to ACE inhibition activities (Such as Pro、Val、Ile、Leu、Phe) increased.

     

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