文献类型：期刊文献

英文题名：In vitro antioxidant activity and in vivo anti-fatigue effects of oyster (Ostrea plicatula gmelin) peptides prepared using neutral proteinase

作者：Hao, Gengxin[1,2,3]; Cao, Wenhong[4,5]; Hao, Jiming[4,5]; Zhang, Chaohua[4,5]

机构：[1] South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China; [2] Graduate School of the Chinese Academy of Sciences, Beijing 100049, China; [3] College of Biological Engineering, Jimei University, Xiamen 361021, China; [4] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; [5] Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China

年份：2013

卷号：19

期号：4

起止页码：623

外文期刊名：Food Science and Technology Research

收录：EI(收录号：20134116840140)、Scopus(收录号：2-s2.0-84885070752)

语种：英文

外文关键词：Antioxidants - Lactic acid - Molluscs - Shellfish - Muscle - Peptides - Urea

外文摘要：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 totalOP 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 liverglycogen (1.0-fold) and gastrocnemius muscle glycogen (55.6%).