金枪鱼蛋白肽产品的特征性成分及其抗疲劳活性

Characteristic Components and Anti-fatigue Activity of a Tuna Protein Peptide Product

摘要:

该研究以金枪鱼碎肉为原料制备蛋白肽，并对其特征性成分、体外抗氧化活性及体内抗疲劳活性进行分析。结果表明：金枪鱼蛋白肽蛋白质含量90.11%，钙含量213 mg/100 g。呈味核苷酸及电子舌结果表明金枪鱼蛋白肽主要滋味为鲜味，且GMP对金枪鱼蛋白肽的鲜味贡献较大。电子鼻结果表明其风味成分主要为氮氧化合物、无机硫化物、甲烷等短链烷烃类化合物、有机硫化物、醇醚醛酮类化合物。体外抗氧化结果显示金枪鱼蛋白肽ABTS+和DPPH自由基清除的IC50分别为0.52 mg/mL和4.32 mg/mL，表明金枪鱼蛋白肽具有良好的体外抗氧化活性。抗疲劳结果显示中剂量组金枪鱼蛋白肽可以显著延长小鼠负重游泳时间（P<0.01），显著降低血清尿素氮（P<0.05）和乳酸（P<0.01）含量，表明金枪鱼蛋白肽具有良好的体内抗疲劳活性。该研究利用金枪鱼碎肉制备具有独特风味和抗氧化、抗疲劳活性的优质金枪鱼蛋白肽，为金枪鱼碎肉高值化利用提供研究基础。

Abstract:

In this study, a protein peptide was prepared from minced tuna meat, and its characteristic components, antioxidant activity in vitro and anti-fatigue activity in vivo were analyzed. The results showed that the protein content of the tuna protein peptide product was 90.11% with its calcium content being 213 mg/100 g. The results of flavor nucleotide and electronic tongue showed that the main taste of the tuna protein peptide product was umami, and GMP made a high contribution to the umami taste of the tuna protein peptide product. The results of electronic nose showed that the main flavor components were nitroxide compounds, inorganic sulfides, methane and other short chain alkanes, organic sulfides, alcohols, ethers, aldehydes and ketones. In vitro antioxidant assays revealed that the IC50 values of ABTS+ and DPPH free radical scavenging were 0.52 mg/mL and 4.32 mg/mL, respectively, indicating that the tuna protein peptide product had a good in vitro antioxidant activity. The results of the anti-fatigue study showed that the tuna protein peptide product at a medium dose could significantly prolong the weight-bearing swimming time (P<0.01), and significantly reduce the contents of serum urea nitrogen (P<0.05) and lactic acid (P<0.01), indicating that the tuna protein peptide product had a good in vivo anti-fatigue activity. In this study, minced tuna meat was used to prepare high-quality tuna protein peptides with unique flavor, and significant antioxidant and anti-fatigue activities, which provides a research basis for high-value utilization of minced tuna meat.