In Vitro Antioxidant Activity and In Vivo Anti-Fatigue Effect of Sea Horse (Hippocampus) Peptides.
This study investigated changes the in vitro antioxidant activity ofHippocampuspolypeptides during enzymatic hydrolysis, including the effects of enzyme species, enzyme concentration, material-liquid ratio, hydrolysis time, pH, and temperature of the reaction system. Its in vivo anti-fatigue activity was also studied.Hippocampuspeptide prepared by papain digestion exhibited the highest 1,1-diphenyl-2-picryl-hydrazyl free radical scavenging rate (71.89% ± 1.50%) and strong hydroxyl radical scavenging rate (75.53% ± 0.98%), compared to those prepared by five other commonly used enzymes (i.e., trypsin, neutral protease, compound protease, flavorzyme, and alkaline protease). Additionally, maximum antioxidant activity ofHippocampuspolypeptide prepared by papain digestion was reached after hydrolysis for 40 min at pH 6.0 and 60 °C of the reaction system by using 2000 U/g enzyme and a material-liquid ratio of 1:15. Moreover, compared with the control group,Hippocampuspeptide prolonged the swimming time by 33%-40%, stabilized the blood glucose concentration, increased liver glycogen levels, and decreased blood lactate levels and blood urea nitrogen levels in mice (p< 0.01). In conclusion, these results indicated thatHippocampuspolypeptide prepared by papain digestion under optimal conditions exhibited high degrees of antioxidant and anti-fatigue activity.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, Fujian, China. gzb8607@163.com.|Engineering Research Center of Marine Living Resources Integrated Processing and Safety Risk Assessment, Fuzhou 350002, Fujian, China. gzb8607@163.com.
Zebin
Z
Guo
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, Fujian, China. duanquan11@gmail.com.|Engineering Research Center of Marine Living Resources Integrated Processing and Safety Risk Assessment, Fuzhou 350002, Fujian, China. duanquan11@gmail.com.
Duanquan
D
Lin
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, Fujian, China. gjjfst15@163.com.|Engineering Research Center of Marine Living Resources Integrated Processing and Safety Risk Assessment, Fuzhou 350002, Fujian, China. gjjfst15@163.com.
Juanjuan
J
Guo
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, Fujian, China. zyifst@163.com.|Engineering Research Center of Marine Living Resources Integrated Processing and Safety Risk Assessment, Fuzhou 350002, Fujian, China. zyifst@163.com.
Yi
Y
Zhang
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350000, Fujian, China. zbdfst@163.com.|Engineering Research Center of Marine Living Resources Integrated Processing and Safety Risk Assessment, Fuzhou 350002, Fujian, China. zbdfst@163.com.
Baodong
B
Zheng
D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D001786:Blood Glucose / Q000187:drug effects; D004195:Disease Models, Animal; D005221:Fatigue / Q000188:drug therapy*; D006003:Glycogen / Q000378:metabolism; D019344:Lactic Acid / Q000097:blood; D008099:Liver / Q000378:metabolism*; D051379:Mice; D010084:Oxidation-Reduction / Q000187:drug effects; D010455:Peptides / Q000494:pharmacology*; D005082:Physical Exertion / Q000187:drug effects; D023701:Smegmamorpha / Q000378:metabolism*; D013550:Swimming
D000975:Antioxidants; D001786:Blood Glucose; D010455:Peptides; D019344:Lactic Acid; D006003:Glycogen
Hippocampus; anti-fatigue effect; antioxidant activity; peptide