title: Isolation and characterisation of in vitro and cellular free radical scavenging peptides from corn peptide fractions.
abstract: Corn gluten meal, a corn processing industry by-product, is a good source for the preparation of bioactive peptides due to its special amino acid composition. In the present study, the in vitro and cellular free radical scavenging activities of corn peptide fractions (CPFs) were investigated. Results indicated that CPF1 (molecular weight less than 1 kDa) and CPF2 (molecular weight between 1 and 3 kDa) exhibited good hydroxyl radical, superoxide anion radical and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonicacid) diammonium salt (ABTS) radical scavenging activity and oxygen radical absorbance capacity (ORAC). Meanwhile, the in vitro radical scavenging activity of CPF1 was slightly higher than that of CPF2. Both CPF1 and CPF2 also exhibited significant cytoprotective effects and intracellular reactive oxygen species scavenging activity in Caco-2 cells exposed to hydrogen peroxide (H2O2). The amino acid composition analysis revealed that the CPF were rich in hydrophobic amino acids, which comprised of more than 45% of total amino acids. An antioxidant peptide sequence of Tyr-Phe-Cys-Leu-Thr (YFCLT) was identified from CPF1 using matrix-assisted laser desorption/ionization time-of-flight/time-of-ﬂight mass spectrometry (MALDI TOF/TOF MS). The YFCLT exhibited excellent ABTS radical scavenging activity with a 50% effective concentration (EC50) value of 37.63 µM, which was much lower than that of Trolox. In conclusion, corn gluten meal might be a good source to prepare antioxidant peptides.
authors.affiliation: Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China. wly625467126@163.com.
authors.forename: Liying
authors.initials: L
authors.lastname: Wang
authors.affiliation: Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China. dinglong178@126.com.
authors.forename: Long
authors.initials: L
authors.lastname: Ding
authors.affiliation: Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China. jinkuang8499@163.com.|College of Biological and Agricultural Engineering, Jilin University, Changchun 130062, China. jinkuang8499@163.com.
authors.forename: Ying
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China. zy01@jlu.edu.cn.
authors.forename: Yan
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China. ljb168@sohu.com.
authors.forename: Jingbo
authors.initials: J
authors.lastname: Liu
mesh_terms: D018938:Caco-2 Cells; D016166:Free Radical Scavengers / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology; D006801:Humans; D010455:Peptides / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology; D010940:Plant Proteins / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology; D003313:Zea mays / Q000737:chemistry*
chemical_list: D016166:Free Radical Scavengers; D010455:Peptides; D010940:Plant Proteins