Abstract:Panax ginseng and Schisandra chinensis (Wuweizi) were used to prepare protein hydrolysates through enzyme-assisted extraction. The physicochemical properties and in vitro antioxidant activity of P. ginseng protein hydrolysates, S. chinensis protein hydrolysates, single mixed protein hydrolysates, and co-extracted protein hydrolysates (COPH) were evaluated, along with their respective effects on hydrogen peroxide-induced oxidative damage in HepG2 cells. All hydrolysates showed characteristic absorption peaks at 280 nm, and distinct differences in secondary structure were observed in the infrared spectra. COPH exhibited new bands at 18 and 31 kDa during electrophoresis and demonstrated strong radical scavenging activity with 2, 2-diphenyl-1-picrylhydrazyl, 2, 2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid), and hydroxy radicals, as well as a ferric reducing ability of 13.57%. Additionally, COPH reduced reactive oxygen species in cells, alleviating oxidative stress. These findings suggest that P. ginseng-S. chinensis composite protein hydrolysates may have potential applications in antioxidant functional foods or dietary supplements.
