珍珠贝肉抗氧化肽制备工艺优化及其对酪氨酸酶的抑制活性

Preparation Process Optimization for the Antioxidant Peptide from Pinctada martensii Meat and Its Tyrosinase Inhibitory Activity

摘要:

以马氏珠母贝肉为研究对象，采用ABTS自由基清除率为评价指标，通过单因素试验和响应面法优化制备抗氧化肽酶解物的工艺，并对酶解物冻干粉的抗氧化能力和酪氨酸抑制能力进行研究。结果表明，珍珠贝抗氧化肽的最优酶解工艺为温度50 ℃，pH 7.25，时间3 h，料液比1:1，酶底比0.4%，所得酶解液的ABTS自由基清除率为98.48%。在此条件下得到的珍珠贝抗氧化肽显示出优异的ABTS自由基清除效果（IC50 0.57 mg/mL）、Fe2+螯合活性（IC50 6.89 mg/mL）和良好的ORAC值（601.38 μmol TE/g冻干粉）。同时，珍珠贝肉抗氧化肽对酪氨酸单酚酶（IC50 0.37 mg/mL）和酪氨酸二酚酶（IC50 20.27 mg/mL）抑制效果明显，显示其在美白护肤应用领域也具有良好的应用潜力。该研究结果将为珍珠贝在抗氧化、抗衰老、美白护肤等功能食品、化妆品领域的应用提供参考和基础数据。

Abstract:

In this study, taking Pinctada martensii meat as the research object and the ABTS free radical scavenging rate as the evaluation index, the preparation process of antioxidative peptides was optimized by the single factor experiments and response surface method. The antioxidant ability and tyrosine inhibitory ability of the lyophilized powder of the enzymatic hydrolyzate were studied. The results showed that the optimal enzymatic hydrolysis conditions were: 50 ℃, pH 7.25, 3 h, material-to-liquid ratio 1:1, enzyme-to-substrate ratio 0.4%. The ABTS free radical scavenging rate was 98.48%. The antioxidant peptide obtained from Pinctada martensii under these conditions showed excellent ABTS free radical scavenging effect (IC50 0.57 mg/mL) and Fe2+ chelating activity (IC50 6.89 mg/mL), and good ORAC value (601.38 μmol TE/g freeze-dried powder). Meanwhile, the antioxidant peptide from Pinctada martensii meat exhibited significant inhibitory effects against tyrosine monophenolase (IC50 0.37 mg/mL) and tyrosine diphenolase (IC50 20.27 mg/mL), indicating that it also has an application potential in the field of skin whitening and skin care. The results of this study will provide reference and basic data for the application of Pinctada martensii in the field s of anti-oxidative, anti-aging, whitening and skin care functional foods and cosmetics.