Journal
FOOD RESEARCH INTERNATIONAL
Volume 157, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2022.111253
Keywords
Bioactive peptides; Chicken breast; Oxidative stress; Antioxidant; Mass spectrometry
Categories
Funding
- National Natural Science Foundation of China [32101896, 31871746]
- Key-Area Research and Development Program of Guangdong Province [2021B0707060001]
- Self-innovation Research Funding Project of Hanjiang Laboratory [HJL202010B002]
- MCIN/ AEI [AGL2017-89381-R, RYC-2016-19635]
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The study found that chicken hydrolysates exhibited significant antioxidant activity and could resist simulated gastrointestinal digestion. Novel peptides RWGG and YYCQ showed strong antioxidant activity.
Chicken hydrolysates (CHs) have been reported to protect mice against alcoholic liver injury possibly through oxidative stress reduction. In this study, the antioxidant activity of CHs was studied. Results showed that CHs exhibited significant antioxidant activity (around 600 and 400 mu M TEAC/g in ORAC and ABTS assay, respectively) and could resist simulated gastrointestinal digestion. A total of 22 peptides were identified after antioxidant activity-oriented isolation using size-exclusion chromatography and high-performance liquid chromatography. Further in silico analysis and the validation of antioxidant activity revealed that novel peptides (RWGG and YYCQ) exhibited strong antioxidant activity. The most active peptide YYCQ displayed a TEAC value of 3.54 and 4.28 mu M TEAC/mu M in ORAC and ABTS assay, respectively. These peptides could contribute to reduce oxidative stress and protect against alcohol-induced liver injury. However, further studies understanding the bioactivity of such peptides in vivo are necessary before further applying them as functional food ingredient.
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