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

doi:10.11882/j.issn.0254-5071.2023.09.028

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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

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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.

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

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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

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

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