title: Identification and characterization of antioxidant peptides from enzymatic hydrolysates of duck meat.
abstract: The objective of this study was to prepare antioxidant peptides from duck meat hydrolysate (DMH) using Protamex. The DPPH(•) scavenging activity, hydroxyl radical ((•)OH) scavenging activity, and Fe(2+)-chelating ability of DMH were investigated. DMH was separated into three groups, MWCO-1 (69.57%), MWCO-2 (9.53%), and MWCO-3 (8.21%), by ultrafiltration. MWCO-3 exhibited the highest DPPH(•) scavenging activity (83.17 ± 0.73%) and was subsequently fractionated by using gel filtration chromatography to obtain fraction B (40.90%). Fraction B5 (6.71%) obtained from ion exchange chromatography exhibited the highest DPPH(•) scavenging activity (93.63 ± 0.13%) and contained seven peptides which were characterized by LC-MS/MS. Among these peptides, LQAEVEELRAALE showed the highest DPPH(•) scavenging activity (93.36 ± 0.53%) and Fe(2+)-chelating ability (87.13 ± 0.47%) and IEDPFDQDDWGAWKK exhibited the highest (•)OH scavenging activity (46.51 ± 0.16%). The results presented here indicated that DMH could serve as a suitable source of antioxidant peptides.
authors.affiliation: Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
authors.forename: Lu-Sha
authors.initials: LS
authors.lastname: Wang
authors.affiliation: Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
authors.forename: Ji-Chao
authors.initials: JC
authors.lastname: Huang
authors.affiliation: Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
authors.forename: Yu-Lian
authors.initials: YL
authors.lastname: Chen
authors.affiliation: Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
authors.forename: Ming
authors.initials: M
authors.lastname: Huang
authors.affiliation: Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
authors.forename: Guang-Hong
authors.initials: GH
authors.lastname: Zhou
mesh_terms: D000595:Amino Acid Sequence; D000818:Animals; D000975:Antioxidants / Q000032:analysis*; D001713:Biphenyl Compounds; D005591:Chemical Fractionation; D002850:Chromatography, Gel; D002851:Chromatography, High Pressure Liquid; D002852:Chromatography, Ion Exchange; D004372:Ducks; D016166:Free Radical Scavengers; D007502:Iron Chelating Agents / Q000737:chemistry; D008460:Meat / Q000032:analysis*; D008969:Molecular Sequence Data; D010447:Peptide Hydrolases / Q000378:metabolism; D010455:Peptides / Q000032:analysis* / Q000737:chemistry; D010851:Picrates; D011492:Protein Hydrolysates / Q000737:chemistry; D053719:Tandem Mass Spectrometry
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D016166:Free Radical Scavengers; D007502:Iron Chelating Agents; D010455:Peptides; D010851:Picrates; D011492:Protein Hydrolysates; C004931:1,1-diphenyl-2-picrylhydrazyl; D010447:Peptide Hydrolases
keywords: antioxidant capacity of duck peptides; duck meat derived antioxidant peptides; duck meat hydrolysate; duck meat protein enzymatic hydrolysis