茴香种子是一种可食用的香料，经常用于增进各种烹饪的香气和味道，并且因其药用价值而在不同文化中被珍藏。之前的研究报告提及了与茴香种子相关的各种生物活性。然而，对于来自茴香种子的水解蛋白质知之甚少。在本文中，作者从茴香种子中分离出总蛋白质，然后使用四种不同的蛋白酶进行酶水解。本文中也报道了水解度，pH和温度曲线。在ABTS自由基清除测定的指引下，作者使用离心过滤，C18反相和强阳离子交换（SCX）来进一步分离碱性蛋白酶消化的蛋白质水解物。与粗水解物相比，纯化水解物的自由基清除潜力增强了4.5倍。通过肽测序进一步分析纯化的SCX级分，本文也鉴定出两个肽序列，其范围为6~8个氨基酸。紧接着，文中也报道了使用白蛋白变性抑制试验来测试茴香肽的蛋白质保护潜力，其中一种茴香肽(EDVDFR)更被测出与纯谷胱甘肽(GSH)相当的EC50值。总要言之，茴香种子衍生的蛋白质水解物和茴香肽有潜力被进一步开发成促进健康的补充剂或作为食品添加剂用于保存富含蛋白质的食物。

Fennel seed is an edible spice frequently used to enhance the aroma and taste of assorted cooking, and it is treasured across different cultures for its medicinal values. Previous studies have reported on the various bioactivities linked to fennel seeds. However, no much is known of hydrolyzed proteins derived from fennel seeds. In this paper, total proteins were isolated from fennels seeds, followed by enzymatic hydrolysis using four different proteases. The degree of hydrolysis, pH and temperature profiles were reported. Guided by ABTS radical scavenging assay, the alcalase-digested protein hydrolysates were further fractionated using centrifugal filtration, C18 reverse-phase and strong-cation exchange (SCX) fractionations. Compared to the crude hydrolysates, the fractionated hydrolysate demonstrated a 4.5-fold enhancement in its radical scavenging potential. The purified SCX fraction were further analyzed by de novo peptide sequencing, and two peptides sequences were identified and ranged from six to eight amino acids. The identified peptides were tested for their protein protection potential using albumin protein denaturation inhibitory assay, with one of the identified peptides (EDVDFR) showing comparable EC50 value to that of commercial glutathione (GSH). In summary, fennel seed-derived protein hydrolysates and the identified peptide could potentially be exploited for utilization as health-promoting supplement or as food additive to preserve protein-rich foods.