期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 19, 期 4, 页码 760-767出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2015.1043605
关键词
Duck gizzard; Peptides; Chemiluminescence method; Antioxidant; DNA damage protection activity
资金
- Science and Technology Department of Guizhou Province [NY[2010]3038]
Antioxidant and DNA damage protection activity of duck gizzard peptides were evaluated using chemiluminescence method. The duck gizzard peptides exhibited free radical scavenging activity against superoxide anions, hydroxide radicals, and hydrogen peroxide, as well as DNA damage protection in a dose-dependent manner. The duck gizzard peptides had varying degrees of antioxidant activity for the inhibition of different radical species as well as DNA damage, with half-inhibition concentration (IC50) values of 14.58, 0.0163, 19.80, and 1.93 mg/mL, respectively. The duck gizzard peptides had the strongest inhibition of hydroxyl radical activity, and the weakest inhibition of hydrogen peroxide radicals. The results clearly indicated that duck gizzard peptides were good sources of natural antioxidants for future applications in the food industry.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据