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Antioxidant peptides isolated from sea cucumber Stichopus Japonicus

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Abstract

The sea cucumber Stichopus japonicus protein was hydrolyzed by pepsin, trypsin, papain, acid protease and neutral protease, respectively, to get five kinds of peptide fractions: pepsin peptides (PP), trypsin peptides (TP), acid protease peptides (AP), neutral protease peptides (NP) and papain peptide (PAP). Antioxidative activities of all peptide fractions were evaluated by hydroxyl radical– (·OH) and Superoxide anion (O · −2 )–scavenging activity. Trypsin peptide (TP) exhibited the highest antioxidative activity compared to other peptide fractions. In considering scavenging effects on hydroxyl radicals (·OH) and Superoxide anions (O · −2 ), TP was employed for isolation, purification and identification of antioxidant peptide. To purify and characterize antioxidative peptide, two steps gel filtration, one-step ion-exchange column chromatography and reversed-phase high-performance liquid chromatography (RP-HPLC) were used. The purified antioxidative peptide TP2b-1 was a novel peptide and was sequenced as GPEPTGPTGAPQWLR, in which the low molecular weight and some amino acid constituents played important role in the radical-scavenging effects according reports. The IC50 values of TP2b-1 were 138.9 μM on ·OH and 353.9 μM on O · −2 .

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Acknowledgments

This work was supported by the Shandong provincial government 908 special (SD-908-02-09) and Shandong science and technology office project (Y2007D59).

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Authors and Affiliations

  1. Yantai Institute of Coastal Zone Research for Sustainable Development, Chinese Academy of Sciences, Yantai, 264003, China

    **aoqiu Zhou

  2. Graduate School of Chinese Academy of Sciences, Bei**g, 100039, China

    **aoqiu Zhou

  3. Ocean School, Yantai University, Yantai, 264005, China

    Changhai Wang & Aili Jiang

Authors
  1. **aoqiu Zhou
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  2. Changhai Wang
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  3. Aili Jiang
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Correspondence to Changhai Wang.

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Zhou, X., Wang, C. & Jiang, A. Antioxidant peptides isolated from sea cucumber Stichopus Japonicus . Eur Food Res Technol 234, 441–447 (2012). https://doi.org/10.1007/s00217-011-1610-x

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  • DOI: https://doi.org/10.1007/s00217-011-1610-x

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