The Manchurian walnut(Juglans mandshurica Maxim.) is rich in proteins, whereas this resource has not been used efficiently. The antifatigue, antioxidative and immunoregulatory effects of Manchurian walnut hydrolysate ...The Manchurian walnut(Juglans mandshurica Maxim.) is rich in proteins, whereas this resource has not been used efficiently. The antifatigue, antioxidative and immunoregulatory effects of Manchurian walnut hydrolysate peptides(MWHPs)were evaluated in this study. MWHPs with a degree of hydrolysis of 32.23% were ultrafiltered and divided into three fractions,namely, high(> 10 k Da), medium(3–10 kDa), and low molecular weight(< 3 kDa), and then fed to mice continuously at doses of 200, 400 or 800 mg/(kg·d). The antifatigue, antioxidative, and immunoregulatory effects of the peptides were tested on the second and fourth weeks of MWHP administration. Results showed that low-molecular-weight MWHPs exerted significant antifatigue(prolonging swimming time, elevating liver glycogen contents, and reducing lactic acid contents), antioxidative(enhancing superoxide dismutase(SOD), GSH-Px, and catalase(CAT) activities and reducing malondialdehyde(MDA) content), and immunoregulatory(raising the immune-organ index and promoting T-lymphocyte proliferation and s Ig A secretion in the intestinal tract) effects. This research indicates that MWHPs have potential applications in health care and may be developed as a base for new functional foods.展开更多
咸味是人类主要的味觉之一,是控制机体生理平衡最重要的因素之一。然而由于味觉的需要,人类使用盐普遍高于真正所需的量。为研究水解海洋蛋白产生的咸味肽,以便于开发适合于2型糖尿病,或者高血压病人所需的无钠调味剂,该研究采用木瓜蛋...咸味是人类主要的味觉之一,是控制机体生理平衡最重要的因素之一。然而由于味觉的需要,人类使用盐普遍高于真正所需的量。为研究水解海洋蛋白产生的咸味肽,以便于开发适合于2型糖尿病,或者高血压病人所需的无钠调味剂,该研究采用木瓜蛋白酶水解龙头鱼蛋白的方法,通过Nacl感官评定标准曲线,对酶解后的咸味肽进行感官评估,结果显示其在3.5h时咸味最佳;用Bradford法分析蛋白质酶解过程,表明其蛋白量变化显示从高到低至趋于稳定;使用SDS-PAGE凝胶电泳迁移结果显示0.1%木瓜蛋白酶30min可把全部蛋白水解到分子量为17和11 k Da以下,1%的木瓜蛋白酶水解则只需5min,而且无进一步的可观察到的消化。经凝胶电泳带灰度值(等同于O.D值)分析表明,蛋白降解的速度与考马斯亮蓝测定结果基本吻合。展开更多
基金Supported by National High Technology Research and Development Program(No.2013AA102206-2)
文摘The Manchurian walnut(Juglans mandshurica Maxim.) is rich in proteins, whereas this resource has not been used efficiently. The antifatigue, antioxidative and immunoregulatory effects of Manchurian walnut hydrolysate peptides(MWHPs)were evaluated in this study. MWHPs with a degree of hydrolysis of 32.23% were ultrafiltered and divided into three fractions,namely, high(> 10 k Da), medium(3–10 kDa), and low molecular weight(< 3 kDa), and then fed to mice continuously at doses of 200, 400 or 800 mg/(kg·d). The antifatigue, antioxidative, and immunoregulatory effects of the peptides were tested on the second and fourth weeks of MWHP administration. Results showed that low-molecular-weight MWHPs exerted significant antifatigue(prolonging swimming time, elevating liver glycogen contents, and reducing lactic acid contents), antioxidative(enhancing superoxide dismutase(SOD), GSH-Px, and catalase(CAT) activities and reducing malondialdehyde(MDA) content), and immunoregulatory(raising the immune-organ index and promoting T-lymphocyte proliferation and s Ig A secretion in the intestinal tract) effects. This research indicates that MWHPs have potential applications in health care and may be developed as a base for new functional foods.
文摘咸味是人类主要的味觉之一,是控制机体生理平衡最重要的因素之一。然而由于味觉的需要,人类使用盐普遍高于真正所需的量。为研究水解海洋蛋白产生的咸味肽,以便于开发适合于2型糖尿病,或者高血压病人所需的无钠调味剂,该研究采用木瓜蛋白酶水解龙头鱼蛋白的方法,通过Nacl感官评定标准曲线,对酶解后的咸味肽进行感官评估,结果显示其在3.5h时咸味最佳;用Bradford法分析蛋白质酶解过程,表明其蛋白量变化显示从高到低至趋于稳定;使用SDS-PAGE凝胶电泳迁移结果显示0.1%木瓜蛋白酶30min可把全部蛋白水解到分子量为17和11 k Da以下,1%的木瓜蛋白酶水解则只需5min,而且无进一步的可观察到的消化。经凝胶电泳带灰度值(等同于O.D值)分析表明,蛋白降解的速度与考马斯亮蓝测定结果基本吻合。
