A specific antioxidant peptide: Its properties in controlling oxidation and possible action mechanism - Details

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Abstract：

Marine　byproducts　have　become　popular　research　themes　due　to　their　biological　significance.　The　black　sharkskin　protein　hydrolysate-based　antioxidant　peptides　were　firstly　investigated　in　this　study.　The　black　sharkskin-derived　novel　antioxidant　peptide　demonstrating　81.05%　free　radical　scavenging　activity　to　ABTS　at　500　μg/mL,　was　identified　to　be　Ala-Thr-Val-Tyr　(ATVY).　The　crucially　antioxidant　interaction　site　of　ATVY　action　on　ABTS　was　determined　to　be　Tyr　in　the　N-terminal.　ATVY　reacted　with　ABTS　to　generate　polyphenol-derived　adducts　which　subsequently　degraded　into　a　purple　compound.　The　MS/MS　showed　it　was　formed　by　covalently　bonding　through　the　phenol　group　of　ATVY　to　the　N　group　of　ABTS.　The　free　radical　scavenging　kinetics　of　ATVY　on　ABTS　demonstrated　a　two-phase　reaction　process.　These　findings　reveal　the　action　mechanism　of　ATVY　on　ABTS,　implying　ATVY　can　be　incorporated　in　the　production　of　antioxidant　food　additives.　©　2020　Elsevier　Ltd

Keyword：

ABTS free radical scavenging; Antioxidant; Black sharkskin; Mechanism; Peptide

Community：

[ 1 ] [Yang, Q.]College of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China
[ 2 ] [Yang, Q.]College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
[ 3 ] [Cai, X.]College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
[ 4 ] [Yan, A.]College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
[ 5 ] [Tian, Y.]College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
[ 6 ] [Tian, Y.]School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
[ 7 ] [Du, M.]School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
[ 8 ] [Wang, S.]College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China

Reprint 's Address：

[Du, M.]School of Food Science and Technology, Dalian Polytechnic UniversityChina

Email：

duming@dlpu.edu.cn

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Source ：

Food Chemistry

ISSN： 0308-8146

Year： 2020

Volume： 327

7 . 5 1 4

JCR@2020

8 . 5 0 0

JCR@2023

ESI HC Threshold：116

JCR Journal Grade：1

CAS Journal Grade：1

Cited Count：

WoS CC Cited Count：

SCOPUS Cited Count： 50

ESI Highly Cited Papers on the List： 0 Unfold All

WanFang Cited Count：

Chinese Cited Count：

30 Days PV： 2

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