Preparation of active peptide from Pinctada martensii adductor muscle and evaluation of its auxiliary hypoglycemic effect

To explore the potential nutritional value of shellfish active peptides, we hydrolyzed the adductor muscles of Pinctada martensii, Chlamys nobilis and Atrina pectinate by compound protease and flavor protease, and investigated the effects of protease types, enzymolysis time, pH, temperature and enzyme dosage of the enzymatic hydrolysate on the inhibitory activity on α-glucosidase, so as to screen out the optimal enzymatic hydrolysate and further verify its auxiliary hypoglycemic activity through animal experiments. Results show that the hydrolysate of three kinds of adductor muscle had α-glucosidase inhibitory activity. The enzymatic hydrolysate of P. martensii adductor muscle (EHPA) was most active with enzymolysis time of 3 h, pH of 7.0, enzymolysis temperature of 50 ℃ and enzyme dosage of 5 000 U·g⁻¹. Under these conditions, the inhibitory activity of α-glucosidase was 24.54%, which was related to the content of small molecular pepride. The results of animal experiments indicate that EHPA had the activity of auxiliary hypoglycemia. In summary, EHPA has potential application value in developing functional food for auxiliary hypoglycemic function.