In Vitro Antioxidant Activity and In Vivo Anti-fatigue Effects of Oyster (Ostrea plicatula Gmelin) Peptides Prepared Using Neutral Proteinase

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概要

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• The amino acid profile of oyster (Ostrea plicatula Gmelin) peptides (OP) was assayed. Its in vitro antioxidant activity was determined, and its in vivo anti-fatigue activity was compared with those of oyster meat and oyster protein. Seven amino acids that may play an important role in enhancing antioxidant activity account for 25.8% of total OP content. These amino acids are histidine, proline, methionine, cysteine, tyrosine, tryptophan, and phenylalanine. The F-value of OP was 4.89, and the concentration of taurine was 45.43 mmol/mL. OP acted as a scavenger for hydroxyl radicals, 1,1-diphenyl-2-picrylhydrazyl, and superoxide anion radicals. It also inhibited lipid peroxidation. The intragastric administration of OP prolonged the swimming time to exhaustion of mice by 78% over that of the control. It decreased the levels of serum lactic acid and blood urea nitrogen by 24.8% and 11.2%, respectively. Finally, it increased the levels of liver glycogen (1.0-fold) and gastrocnemius muscle glycogen (55.6%).

著者

• HAO Jiming

  College of Food Science and Technology, Guangdong Ocean University

• HAO Gengxin

  South China Sea Institute of Oceanology, Chinese Academy of Sciences

• CAO Wenhong

  College of Food Science and Technology, Guangdong Ocean University

• ZHANG Chaohua

  College of Food Science and Technology, Guangdong Ocean University

関連論文

• Comparison of Active Non-volatile Taste Components in the Viscera and Adductor Muscles of Oyster (Ostrea rivularis Gould)
• In Vitro Antioxidant Activity and In Vivo Anti-fatigue Effects of Oyster (Ostrea plicatula Gmelin) Peptides Prepared Using Neutral Proteinase

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