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日用化学工业（中英文） ›› 2023, Vol. 53 ›› Issue (4): 423-429.doi: 10.3969/j.issn.1001-1803.2023.04.008

• 开发与应用 • 上一篇    下一篇

三种豆类植物多肽的制备工艺及其活性研究

张慧荣1,2,郭苗苗1,2,陈晨1,2,潘乾印1,2,张影1,2,李丽1,2,*()   

  1. 1.北京工商大学 化学与材料工程学院，北京 100048
    2.北京市植物资源研究开发重点实验室，北京 100048
  • 收稿日期:2022-05-11 修回日期:2023-03-29 出版日期:2023-04-22 发布日期:2023-04-25

The preparation process of three leguminous plant peptides and their activities

Zhang Huirong1,2,Guo Miaomiao1,2,Chen Chen1,2,Pan Qianyin1,2,Zhang Ying1,2,Li Li1,2,*()   

  1. 1. College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
    2. Beijing Key Laboratory of Plants Resource Research and Development, Beijing 100048, China
  • Received:2022-05-11 Revised:2023-03-29 Online:2023-04-22 Published:2023-04-25
  • Contact: * Tel.: +86-13522268011, E-mail: lili2212@163.com.

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摘要：

通过碱溶酸沉和超声辅助法提取绿豆（Vigna radiata）、刀豆（Canavalia gladiata）和赤小豆（Vigna umbellata）蛋白；通过酶解法制备多肽，对比单、双酶和蛋白酶添加量对多肽的影响，分别选择三种豆类多肽最佳的制备工艺；通过DPPH和ABTS自由基清除实验考察三种豆类多肽的抗氧化能力；通过COX-2抑制率实验考察三种豆类多肽的抗炎能力。结果表明从刀豆、绿豆和赤小豆中提取得到的总蛋白含量分别为89.82%，79.93%和75.76%。通过木瓜蛋白酶（8 000 U/g）和中性蛋白酶（8 000 U/g）分步水解制得绿豆和赤小豆多肽；通过木瓜蛋白酶（8 000 U/g）和酸性蛋白酶（8 000 U/g）分步水解得到刀豆多肽。赤小豆、绿豆和刀豆多肽样品中总多肽的含量分别为69.27%，53.31%和51.18%。同时，绿豆、刀豆和赤小豆对DPPH自由基清除的IC50值分别为1.92，0.92和0.60 g/L；对ABTS自由基清除的IC50值分别为0.22，0.20和0.17 g/L，即抗氧化能力强弱依次为赤小豆多肽>刀豆多肽>绿豆多肽。赤小豆、刀豆和绿豆多肽对COX-2均具有良好的抑制效果，在2.0 g/L条件下的COX-2抑制率分别为95.23%，92.65%和64.23%。

关键词: 植物源生物活性肽, 绿豆, 刀豆, 赤小豆, 抗氧化, 抗炎

Abstract:

In this study, the proteins of mung bean （Vigna radiata）, sword bean （Canavalia gladiate） and rice bean （Vigna umbellata） were extracted by alkaline solubilization, acid deposition and ultrasound-assisted methods. The anti-oxidant ability of the three legume peptides was investigated by DPPH and ABTS radical scavenging assays, and the anti-inflammatory ability of the three legume peptides was investigated by COX-2 inhibition assay. The results show that the total protein content obtained from C. gladiate, V. radiata and V. umbellata is 89.82%, 79.93% and 75.76%, respectively. V. radiata and V. umbellata peptides are produced by stepwise hydrolysis with papain （8 000 U/g） and neutral protease （8 000 U/g）. C. gladiate peptides are obtained by stepwise hydrolysis with papain （8 000 U/g） and acidic protease （8 000 U/g）. The total peptide content of the peptide samples from V. umbellata, V. radiata and C. gladiate are 69.27%, 53.31% and 51.18%, respectively. The IC50 values for DPPH radical scavenging are 1.92, 0.92 and 0.60 g/L for V. radiata, C. gladiate and V. umbellate, respectively, and 0.22, 0.20 and 0.17 g/L for ABTS radical scavenging, respectively. The anti-oxidant capacity ranks as V. umbellata peptide>C. gladiate peptide> V. radiata peptide in order of strength. The peptides of V. umbellata, C. gladiate and V. radiata all show good inhibition of COX-2, with the COX-2 inhibition rates of 95.23%, 92.65% and 64.23% at 2.0 g/L, respectively.

Key words: plant-derived bioactive peptides, Vigna radiata, Canavalia gladiate, Vigna umbellata, anti-oxidant, anti-inflammatory

中图分类号: 

  • TQ658