Preparation Process Optimization for the Antioxidant Peptide from Pinctada martensii Meat and Its Tyrosinase Inhibitory Activity
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
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.
