Volume 18 Issue 5
Oct.  2022
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LIAO Jin, LIN Haisheng, WU Bin, QIN Xiaoming, CAO Wenhong, GAO Jialong, ZHENG Huina, ZHANG Chaohua, TAN Qiqing. Preparation of active peptide from Pinctada martensii adductor muscle and evaluation of its auxiliary hypoglycemic effect[J]. South China Fisheries Science, 2022, 18(5): 145-152. DOI: 10.12131/20210377
Citation: LIAO Jin, LIN Haisheng, WU Bin, QIN Xiaoming, CAO Wenhong, GAO Jialong, ZHENG Huina, ZHANG Chaohua, TAN Qiqing. Preparation of active peptide from Pinctada martensii adductor muscle and evaluation of its auxiliary hypoglycemic effect[J]. South China Fisheries Science, 2022, 18(5): 145-152. DOI: 10.12131/20210377
shu

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

  • 1.

    College of Food Science and Technology, Guangdong Ocean University/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety/ Guangdong Province Engineering Laboratory for Marine Biological Products/Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China

  • 2.

    Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China

  • 3.

    Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China

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  • Received Date: December 20, 2021
  • Revised Date: February 18, 2022
  • Accepted Date: February 23, 2022
  • Available Online: March 02, 2022
    Graphical Abstract
    • Abstract
  • 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.
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    • References (41)
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