文献类型：期刊文献

英文题名：Anti-fatigue and anti-oxidant activities of oyster (Ostrea rivularis) hydrolysate prepared by compound protease

作者：Miao, Jianyin[1];Liao, Wanwen[1];Kang, Meng[2];Jia, Yingmin[3];Wang, Qiang[4];Duan, Shan[1];Xiao, Suyao[1];Cao, Yong[1];Ji, Hongwu[5]

机构：[1]South China Agr Univ, Coll Food Sci, Guangzhou 510642, Guangdong, Peoples R China;[2]Northeast Agr Univ, Coll Food Sci, Harbin 15003, Heilongjiang, Peoples R China;[3]Beijing Technol & Business Univ, China Canada Joint Lab Food Nutr & Hlth, Beijing 100048, Peoples R China;[4]Chongqing Univ Educ, Cooperat Innovat Ctr Lipid Resources & Childrens, Chongqing 400067, Peoples R China;[5]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China

年份：2018

卷号：9

期号：12

起止页码：6578

外文期刊名：FOOD & FUNCTION

收录：SCI-EXPANDED(收录号：WOS:000453244900046)、、WOS

基金：This work was supported by the State Key Research and Development Plan "Modern food processing and food storage and transportation technology and equipment" (Grant No. 2017YFD0400200), the Open Project Program of China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University (BTBU), the Natural Science Foundation of Guangdong Province (No. 2016A030310442), the National Natural Science Foundation of China (No. 31601474), the Scientific Research Project from the Guangdong Provincial Department of Education (Grant No. 2013gjhz0003), and the Guangdong Province Engineering Research Center for Bioactive Natural Products.

语种：英文

外文摘要：Oyster, which is rich in protein and widely used as a marine traditional Chinese medicine, was believed to have good curative effects in health care and on chronic diseases. This study was designed to evaluate the anti-fatigue and anti-oxidant effects of oyster hydrolysate. Oyster meat (OM) was hydrolyzed with a complex protease, and oyster hydrolysate (OH) was separated by a 6 kDa ultrafiltration membrane into two fractions, OH-I (<6 kDa) and OH-II (6 kDa). The anti-fatigue effects of OM, OH, OH-I and OH-II groups were first investigated, and then the antioxidant activities of OH-I and OH-II were further analyzed. Anti-fatigue experimental results showed that OH-I displayed the strongest activity among the four groups. Compared to the control group, OH-I significantly prolonged swimming time (67.79%), increased the content of muscle glycogen (45.65%) and liver glycogen (49.01%), and reduced the content of blood urea nitrogen (BUN) (18.44%) (P < 0.05). Meanwhile, OH-I showed excellent chemical and cellular antioxidant activities, especially when the concentration increased; its antioxidant activity was significantly better than that of OH-II (P < 0.05). Results of an amino acid analysis showed that OH-I was rich in branched-chain amino acids (10.84 g per 100 g), Glu (8.63 g per 100 g), Tau (1.68 g per 100 g), Asp (5.02 g per 100 g) and Arg (3.61 g per 100 g), which were expected to contribute to its antioxidant and anti-fatigue activities.