期刊
FOOD BIOSCIENCE
卷 47, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.fbio.2022.101629
关键词
Pulsed electric field (PEF); Egg white; LYGALGL; Antioxidant; Secondary structure; Structure; Activity relationship
资金
- National Key Research and Devel-opment Program of China [2017YFD0400504]
In this study, the structure-activity relationship of the synthetic peptide LYGALGL derived from egg white was investigated using cell experiments and structure determination. The results showed that pulsed electric field treatment significantly increased the antioxidant activity of LYGALGL, leading to improved superoxide dismutase activity and mitochondrial membrane potential in cells, as well as decreased reactive oxygen species levels. Structure determination revealed that pulsed electric field treatment altered the structure of LYGALGL and exposed its active sites.
In this study, the synthetic peptide Leu-Tyr-Gly-Ala-Leu-Gly-Leu (LYGALGL) derived from egg white was used as the research object. The structure -activity relationship was elucidated by cell experiment and structure determination. The results of cell experiment showed that the superoxide dismutase (SOD) activity and mito-chondrial membrane potential (MMP) of LYGALGL were significantly increased by pulsed electric field (PEF) treatment, especially by 10 kV/cm field intensity treatment (P < 0.05). However, the content of reactive oxygen species (ROS) decreased significantly (P < 0.05). LYGALG treated with 10 kV/cm showed the highest antioxidant activity. The results of structure determination showed that the beta-turn of LYGALGL increased, the random coil decreased, and the active hydrogen sites moved under 10 kV/cm treatment. The structure of LYGALGL was changed and the active site was exposed by PEF, thus improving the antioxidant activity of LYGALGL.
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