Isolation and characterization of antioxidant peptides from oyster (Crassostrea rivularis) protein enzymatic hydrolysates

• Published in: Food science & nutrition 2023-01, Vol.11 (1), p.261-273
• Main Authors: Huang, Hui, Cen, Jianwei, Yang, Daqiao, Li, Laihao, Li, Chunsheng, Yang, Xianqing, Wang, Yueqi, Hu, Xiao, Wang, Jinxu, Cai, Qiuxing
• Format: Article
• Language: English
• Subjects: Amino acids; antioxidant activity; Antioxidants; Ascorbic acid; Butylated hydroxytoluene; Chromatography; Crassostrea rivularis; Cytochrome; Damage; enzymatic hydrolysis; Flow velocity; Food additives; Free radicals; Glutathione; Hydrogen peroxide; Hydrolysates; Hydroxyl radicals; Liquid chromatography; Mass spectrometry; Mass spectroscopy; Membranes; Original; Original Research; oxidative damage; Oysters; peptide; Peptides; Polypeptides; Quadrupoles; Scavenging; Sensors; Solvents; Structure-function relationships
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.3058

Peptides from oysters have several bioactive functions. In this study, we identified antioxidant peptides from oysters (Crassostrea rivularis) and investigated their structure–function relationship. We used an 8 kDa molecular‐weight (MW) cut‐off membrane and semiprep reversed‐phase liquid chromatography to collect five peptides (F1–F5) and identified the highest‐abundance ion‐peak sequences AWVDY (F1), MSFRFY(F2), EPLRY(F3), RKPPWPP(F4), and YAKRCFR(F5) having MWs of 652, 850, 676, 877, and 943 Da, respectively, using ultra‐performance liquid chromatography‐quadrupole/time‐of‐flight tandem mass spectrometry. These peptides exhibited high antioxidant activities, similar to butylated hydroxytoluene, reduced glutathione, and ascorbic acid. F5 demonstrated the highest scavenging activity for DPPH radicals (IC50 = 21.75 μg/ml), hydroxyl radicals (IC50 = 18.75 μg/ml), and superoxide radicals (IC50 = 11.00 μg/ml), while F3 demonstrated the highest reducing power. Furthermore, F5 significantly protected Caco‐2 cells from H2O2‐induced oxidative damage. These results suggest that the antioxidant peptide F5 is a promising food additive that protects against oxidative damage. Five obtained peptides exhibited high radical scavenging activities in the following order: F5 > F3 > F1 > F2 > F4.; F5 has the highest activities for DPPH‐IC50 was 21.75 μg/mL, hydroxyl‐IC50 was 18.75 μg/mL, and Superoxide‐IC50 was 11.00 μg/mL and the reducing power was 2.54 OD700.; F5 had the highest antioxidant activity and not only prevented the cell injury but also promoted the cell growth.