Preparation and antifatigue activity of antioxidant peptide from <em>Morchella esculenta</em> protein

doi:10.11882/j.issn.0254-5071.2023.09.028

PDF(2012 KB)

China Brewing ›› 2023, Vol. 42 ›› Issue (9) : 163-169. DOI: 10.11882/j.issn.0254-5071.2023.09.028

Preparation and antifatigue activity of antioxidant peptide from Morchella esculenta protein

MA Jianwei

Author information +

History +

Abstract

Using Morchella esculenta protein as raw material, the M. esculenta protein antioxidant peptides were prepared by enzymatic hydrolysis method, the enzymatic hydrolysis process conditions were optimized using single factor tests and response surface methodology, and the antioxidant activity and anti-fatigue activity was investigated. The results showed that the optimal hydrolase was hydrolase A₁ from edible fungi. The optimum enzymatic hydrolysis conditions were as follows: hydrolase A₁ addition 0.15%, substrate mass fraction 4.80%, enzymatic hydrolysis temperature 49 ℃, time 116 min, and pH 4.4. Under these optimized conditions, the scavenging rates of M. esculenta antioxidant peptides on DPPH·, ·OH and ·O₂^- were 91.34%, 85.04% and 63.90%, respectively. The results of antifatigue activity tests showed that compared with the blank control group, the mice in high-dose group had the longest prolongation of exhausted swimming time, pole climbing time, and hypoxia tolerance time, which were 15.67 min, 53.99 min, and 28.51 min, respectively. Moreover, the level of blood sugar and glycogen in the body increased, the content of serum urea nitrogen decreased 2.3 mmol/L, and the content of blood lactic acid decreased 2.93 mmol/L, indicating that M. esculenta protein antioxidant peptides had a certain anti-fatigue effect. The correlation test showed that the antioxidation and antifatigue effects of the M. esculenta protein antioxidant peptides were related to a certain extent.

Key words

Morchella esculenta protein / edible fungi hydrolase / response surface method / antioxidant peptides / antifatigue

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

MA Jianwei. Preparation and antifatigue activity of antioxidant peptide from Morchella esculenta protein[J]. China Brewing, 2023, 42(9): 163-169 https://doi.org/10.11882/j.issn.0254-5071.2023.09.028

References

[1] 么越,荣丹,唐梦瑜,等. 羊肚菌药用价值及产品开发现状[J]. 中国食用菌,2022,41(7):13-17,21.
[2] 李文佳,田野,高昊,等. 羊肚菌化学成分及药理活性研究进展[J]. 菌物研究,2017,15(2):144-150.
[3] 李华,张运畅,姜伊,等. 羊肚菌抗运动疲劳生理功能研究进展[J]. 赤峰学院学报:自然科学版,2021,37(12):36-39.
[4] LI F, JIN Y, WANG J, et al.Structure identification of two polysaccharides from Morchella sextelata with antioxidant activity[J]. Foods, 2022, 11(7): 1-13.
[5] ZHANG Q, WU C, FAN G, et al.Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction[J]. CyTA-J Food, 2018, 16(1): 238-246.
[6] MENG X, CHE C, ZHANG J, et al.Structural characterization and immunomodulating activities of polysaccharides from a newly collected wild Morchella sextelata[J]. Int J Biol Macromol, 2019, 129: 608-614.
[7] ZHANG J X, ZHAO J Y, LIU G Y, et al.Advance in Morchella sp. polysaccharides: Isolation, structural characterization and structure-activity relationship: A review[J]. Int J Biol Macromol, 2023, 247: 1-11.
[8] 顾可飞,李亚莉,刘海燕,等. 牛肝菌、羊肚菌营养功能特性及利用价值浅析[J]. 食品工业,2018,39(5):287-291.
[9] 党仪安,王文亮,弓志青,等. 食用菌生物活性肽制备及功能活性研究进展[J]. 食品工业,2019,40(8):228-231.
[10] 薛荣,苏秀兰,李国华. 生物活性肽的研究进展[J]. 中国疗养医学,2015,24(3):237-238.
[11] 钱磊,张志军. 食药用真菌生物活性肽制备的研究进展[J]. 北方园艺,2016,38(18):193-195.
[12] 王耀冉,陈明杰,李治平,等. 生物活性肽制备,鉴定及其生物活性研究进展[J]. 食品工业,2021,42(12):349-354.
[13] 杨杰,赵淇,张乐,等. 猴头菇多糖保健功效的研究进展[J]. 农产品加工,2021(12):79-81.
[14] 李琴,朱科学,周惠明. 酶解预处理对蘑菇汤营养成分及挥发性风味物质的影响[J]. 食品与生物技术学报,2012,31(8):836-843.
[15] 华洵璐,张一平,匡群,等. 酶法结合超声破壁提取香菇水溶性糖和多糖的研究[J]. 食用菌,2011,33(2):54-57.
[16] 揭广川,陈红杰,李必金. 微波辅助复合酶法提取草菇中的风味物质[J]. 食品与机械,2015,31(1):164-166,243.
[17] 王肖莉,薛淑静,周明,等. 基于主成分分析的白灵菇预煮液酶解研究[J]. 食品与机械,2015,31(4):35-37,71.
[18] 林群英,龙良鲲,葛婷婷,等. 金针菇和杏鲍菇菇脚酶解条件优化及抗氧化活性评价[J]. 北方园艺,2016(21):155-159.
[19] 张强,吴彩娥. 羊肚菌菌丝体蛋白的理化特性及抗氧化活性[J]. 浙江农业学报,2016,28(8):1408-1415.
[20] 范三红,田雨,王娇娇,等. 响应面法优化羊肚菌清蛋白的提取及其抗氧化性[J]. 食品工业,2019,40(11):113-118.
[21] 李敬,周伟杰,赵士豪,等. 羊肚菌多糖的分离纯化及其体外抗氧化、抗肿瘤活性研究[J]. 天然产物研究与开发,2016,28(9):1351-1356.
[22] 范三红,田雨,张锦华. 羊肚菌抗氧化肽的制备、纯化和鉴定[J]. 山西农业科学,2020,48(1):45-51,54.
[23] 田雨. 羊肚菌蛋白质提取及抗氧化肽制备研究[D]. 太原:山西大学,2020.
[24] 李思,孟萌,马彦华,等. 响应面法优化羊肚菌中蛋白质的提取工艺[J]. 食品安全质量检测学报,2020,11(7):2090-2095.
[25] 何亚. 羊肚菌的蛋白提取及其抗氧化性研究[D]. 太原:山西大学,2015.
[26] 任嘉兴,张锦华,白宝清,等. 羊肚菌多糖提取工艺优化及抗氧化性研究[J]. 山西农业科学,2018,46(7):1199-1203.
[27] DONG Y H, QI Y R, LIU M, et al.Antioxidant, anti-hyperlipidemia and hepatic protection of enzyme-assisted Morehella esculenta polysaccharide[J]. Int J Biol Macromol, 2018, 120: 1490-1499.
[28] 曹亮. 羊肚菌多糖对小鼠抗运动疲劳及耐缺氧的影响[J]. 中国食用菌,2020,39(6):40-42.
[29] 郑红波. 羊肚菌胞内多糖对小鼠运动心肌损伤的影响[J]. 中国食用菌,2019,38(8):52-54,58.
[30] 刘雅娜,包晓玮,王娟,等. 沙棘多糖抗运动性疲劳及抗氧化作用的研究[J]. 食品工业科技,2021,42(10):321-326.
[31] 张志国,孙晓燕. 碱性蛋白酶与外切蛋白酶酶解大豆分离蛋白及脱苦工艺的研究[J]. 粮食与油脂,2016,29(8):53-57.
[32] 张靖,苏琳,陈晓雨,等. 羊骨抗氧化肽酶解法制备和响应面工艺优化[J]. 食品与生物技术学报,2021,40(3):18-27.
[33] 王群,郑海涛,葛尧,等. 酶法制备鲽鱼鱼皮胶原蛋白肽及其清除超氧阴离子自由基的研究[J]. 中国农学通报,2011,27(14):87-93.
[34] LIU Y Y, LIU C J.Antifatigue and increasing exercise performance of Actinidia arguta crude alkaloids in mice[J]. J Food Drug Anal, 2016, 24(4): 738-745.
[35] 乌兰,刘睿,杜倩,等. 核桃肽对小鼠的抗疲劳作用[J]. 中国食物与营养,2018,24(12):50-54.

PDF(2012 KB)

157

Accesses

Citation

Detail

Sections

Recommended

Abstract
Key words
Cite this article
References

Received	Revised	Published
2023-05-19	2023-07-24	2023-09-25
Issue Date
2023-12-13

Please choose a citation manager

Content to export

Abstract

Key words

Cite this article

{{custom_sec.title}}

{{custom_sec.title}}

References

{{custom_fnGroup.title_en}}

Footnotes

模态框（Modal）标题

Please choose a citation manager

Content to export

Abstract

Key words

Cite this article

{{custom_sec.title}}

{{custom_sec.title}}

References

{{custom_fnGroup.title_en}}

Footnotes