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Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut

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Abstract

We compared antioxidant activity of the synthetic peptide Val-Leu-Leu-Tyr-Gln-Asp-His-Cys-His (VLLYQDHCH), sea cucumber peptide Val-Leu-Leu-Tyr (VLLY) and pine seed peptide Gln-Asp-His-Cys-His (QDHCH). The structure–activity relationship was analyzed based on radical scavenging ability and Raman, circular dichroism (CD) and nuclear magnetic resonance spectroscopy (NMR). Based on RP-HPLC, the contents of peptides in simulated gastrointestinal tract and digestive juices in rat intestinal sac were determined, and their absorption stability were explored. These results showed that the DPPH clearance rate of VLLYQDHCH was 45.90% higher than the sum of VLLY and QDHCH at 3 mmol/L. The α-helix, β-sheet and random coil of VLLYQDHCH increased, β-turn decreased, and the active hydrogen site shifted. After simulated digestion and absorption, the retention rate of VLLYQDHCH was 80.86 ± 0.88% in simulated stomach and 45.75 ± 0.97% in simulated intestine. There was no significant difference in the absorption rates of the three peptides (P > 0.05). This research provided a new idea for the development of safe and green food-derived animal-plant protein antioxidant peptides.

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Availability of Data and Materials

The datasets used and analysed during the current study are available from the corresponding author on reasonable request.

Abbreviations

HPLC–MS/MS:

High performance liquid chromatography/tandem mass

DPPH:

2, 2-Diphenyl-1-picrylhydrazyl

ABTS:

2, 2-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt

EPR:

Electron paramagnetic resonance

ROS:

Reactive oxygen species

DCFH-DA:

2',7'-Dichlorofluorescin diacetate

DMPO:

5,5-Dimethyl-1-pyrroline-N-oxide

PBS:

Phosphate buffered saline

DMEM:

Dulbecco’s modified Eagle’s medium

MTT:

3-(4,5-Dimethylthiazol-2-y1)-2,5-diphenyltetrazo lium bromide

DMSO-d6 :

Dimethyl sulfoxide-d6

CAT:

Catalase

SOD:

Superoxide dismutase

CD :

Circular dichroism

NMR:

Nuclear Magnetic Resonance Spectroscopy

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Acknowledgements

The authors acknowledge the financial support provided by the National Natural Science Foundation of China (31772018).

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Author notes

  1. Yifei Dong and Liangzi Sun contributed equally to this work and should be considered co-first authors.

Authors and Affiliations

  1. School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian, 116034, People’s Republic of China

    Yifei Dong, Liangzi Sun, Cong Ma, Simin Zhang & Songyi Lin

  2. Ganzhou Quanbiao Biological Technology Co., Ltd, Ganzhou, 341100, People’s Republic of China

    Limin Zhong

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  1. Yifei Dong
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  2. Liangzi Sun
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  3. Cong Ma
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  4. Simin Zhang
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  5. Limin Zhong
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  6. Songyi Lin
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Contributions

DYF Writing, Writing—Review & Editing. SLZ Investigation, Formal analysis. MC Writing, Investigation. ZSM Validation, Formal analysis. ZLM Supervision. LSY Conceptualization, Methodology, Supervision.

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Correspondence to Songyi Lin.

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Dong, Y., Sun, L., Ma, C. et al. Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut. J Food Sci Technol 59, 2306–2317 (2022). https://doi.org/10.1007/s13197-021-05245-8

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  • DOI: https://doi.org/10.1007/s13197-021-05245-8

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