Preparation and Antioxidant Activities of High Fischer’s Ratio Oligopeptides from Goat Whey

• 영문명: Preparation and Antioxidant Activities of High Fischer’s Ratio Oligopeptides from Goat Whey
• 발행기관: 한국축산식품학회
• 저자명: Yusi Qin Ming Cheng Xiaoxue Fan Xiaoqing Shao Cunfang Wang Hua Jiang Xiaoning Zhang
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제42권 제5호, 800~815쪽, 전체 16쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2022.09.30

영문 초록

This study aimed to obtain high Fischer’s ratio oligopeptides from goat whey (HFO) and investigate antioxidant property of it. Hydrolysis of goat whey was done with the approach of sequential digestion of pepsin and flavourzyme. With the adsorption of aromatic amino acids by activated carbon, HFO with a Fischer’s ratio of 27.070 and a molecular weight of 200-1,000 Da were obtained, and the branched-chain amino acids accounted for 22.87%. Then the antioxidant activity of HFO was evaluated. At the concentrations of 2.0 mg/mL and 0.50 mg/mL, HFO scavenged 77.27% and 99.63% of 1,1- diphenyl-2-picrylhydrazyl and 3-ethylbenzthiazoline-6-sulphonate free radicals respectively. The scavenging rate of HFO against hydroxyl radicals reached 92.31% at the concentration of 0.25 mg/mL. Animal experiments demonstrated that HFO could moderate the changes of malondialdehyde, superoxide dismutase and glutathione peroxidase caused by CCl4- induced oxidative stress in vivo. This study indicated that HFO from goat whey was capable of oxidation resistance both in vivo and in vitro, which provided a scientific basis for the high-value processing and application of goat milk whey.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

goat whey enzymatic hydrolysis high Fischer’s ratio oligopeptides antioxidant free radical