antioxidant peptides from protein hydrolysates of heads and viscera of sardinella (sardinella aurita), isolation and identification

摘要

the work is part of a theme on the development of the laboratory co products in the form of protein hydrolysates.the present invention describes the production of protein hydrolysates (sardine sardinella heads and viscera of the peptides, antioxidant enriched aurita), under the action of proteolytic enzymes, and more particularly, the invention relates to the purification and characterization of a s antioxidant peptides.according to the method of the invention, the production of antioxidant peptides is generally based on a controlled enzymatic hydrolysis of proteins of sardinella heads and viscera in response to exogenous proteases, followed by systematic methods of fractionation, biological tests and identification. we first optimized the reaction of the proteolytic enzyme.for this, several proteolytic activities were tested. the hydrolysate obtained by enzymatic extract of sardine (sardina pilchardus) generated the best antioxidant power. on the other hand, the higher inhibition of dpph and reducing power are obtained with higher dh and 7.88%, respectively.we have a second source process of the hydrolysate (dh. 6%) by gel filtration on sephadex g-25 followed by fractionation by high performance liquid chromatography (rp - reverse phase fplc. the division offers the possibility to focus some of the bioactive peptides, and then purified to characterize them.gel filtration was used to obtain from the head and viscera hydrolysate sardinella protein peptide fractions. the radical scavenging activity test showed that the fraction of p4 is the largest of the dpph inhibition by 48% (at a concentration of 2 mg / ml). the peptides are then fractionated by the pool p rp - hplc.six major fractions were collected, and the molecular mass as well as the sequences of the purified peptides were determined by tandem mass spectrometry (lc-ms / ms). seven peptides with antioxidant activity have been identified. the antioxidant activity of the purified peptides was measured using the test of radical scavenging activity.the results show that the peptide leu and tyr had the highest antioxidant activity. key words: biopeptides, antioxidant activity, heads and viscera of sardinella, recovery, protease, antioxidant peptides.