title: Purification and Identification of Antioxidant Peptides from Enzymatic Hydrolysate of Spirulina platensis.
abstract: The aim of this study was to isolate antioxidant peptides from an enzymatic hydrolysate of Spirulina platensis. A novel antioxidant peptide was obtained by ultrafiltration, gel filtration chromatography, and reverse-phase high-performance liquid chromatography, with the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay used to measure the antioxidant activity, and the sequence was determined to be Pro-Asn-Asn (343.15 Da) by electrospray ionization tandem mass spectrometry. This peptide was synthesized to confirm its antioxidant properties, and it exhibited 81.44 ± 0.43% DPPH scavenging activity at 100 µg/ml, which was similar to that of glutathione (82.63 ± 0.56%). Furthermore, the superoxide anion and hydroxyl free-radical scavenging activities and the SOD activity of the peptide were 47.84 ± 0.49%, 54.01 ± 0.82%, and 12.55 ± 0.75%, respectively, at 10 mg/ml. These results indicate that S. platensis is a good source of antioxidant peptides, and that its hydrolysate may have important applications in the pharmaceutical and food industries.
authors.affiliation: Hubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, P.R. China.|State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.
authors.forename: Jie
authors.initials: J
authors.lastname: Yu
authors.affiliation: Hubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, P.R. China.|State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.
authors.forename: Yuanliang
authors.initials: Y
authors.lastname: Hu
authors.affiliation: Beihai Shengbada Biotech Co., Ltd, Beihai 536000, P.R. China.
authors.forename: Mingxiong
authors.initials: M
authors.lastname: Xue
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.
authors.forename: Yaohao
authors.initials: Y
authors.lastname: Dun
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.
authors.forename: Shenao
authors.initials: S
authors.lastname: Li
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.
authors.forename: Nan
authors.initials: N
authors.lastname: Peng
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.|Hubei Collaborative Innovation Center for Industrial Fermentation, Wuhan 430068, P.R. China.
authors.forename: Yunxiang
authors.initials: Y
authors.lastname: Liang
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China.|Hubei Collaborative Innovation Center for Industrial Fermentation, Wuhan 430068, P.R. China.
authors.forename: Shumao
authors.initials: S
authors.lastname: Zhao
mesh_terms: D000975:Antioxidants / Q000737:chemistry* / Q000302:isolation & purification*; D002850:Chromatography, Gel; D002851:Chromatography, High Pressure Liquid; D016166:Free Radical Scavengers; D005978:Glutathione; D006868:Hydrolysis; D010084:Oxidation-Reduction; D010455:Peptides / Q000737:chemistry* / Q000302:isolation & purification*; D011492:Protein Hydrolysates / Q000737:chemistry; D053545:Spirulina / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D016166:Free Radical Scavengers; D010455:Peptides; D011492:Protein Hydrolysates; D005978:Glutathione
keywords: Antioxidant peptide; Spirulina platensis; free-radical scavenging activity; mass spectrometry; purification