Purification and Characterization of Antioxidative Peptides Produced during Tempeh Fermentation

天貝的抗氧化胜肽之純化及其特性分析

謝衣鵑(I-Chuan Sheih) ； 林詩玫(Shih-Mei Lin) ； 賴薏如(Yi-Ju Lai) ； 吳星瑩(Hsing-Ying Wu) ； 林慶福(Ching-Fwu Lin)

《臺灣農業化學與食品科學》 43卷1期 (2005/02) Pp. 71-77

https://doi.org/10.6578/TJACFS.2005.010

摘要

近來對於天貝的抗氧化研究大多著重於多酚類的異黃酮。然而，由本研究所篩選的Rhizopus sp. R-69發酵生產的天貝中發現，只有三分之一的抗氧化活性是來自於異黃酮，其餘的三分之二則來自於發酵期間所產生的胜肽。本研究利用丙酮區分和膠體過濾層析法純化天貝中的抗氧化胜肽，整個純化過程的回收率為23.2%，此胜肽的分子量約為3.5kDa。推測此抗氧化活性是來自於它的特殊胺基酸組成（此胜肽中含有組織胺酸）或結構所致。由於此胜肽為pH耐受性、熱穩定性並且對蛋白質分解酵素具有耐性，因此，我們建議此胜肽可以當作一個營養口服補充劑。

關鍵字

天貝 ； 胜肽 ； 蛋白分解酵素 ； 胺基酸組成 ； pH耐受性

並列摘要

Recently, antioxidative studies of tempeh have focused on the presence of polyphenol-isoflavones. However, only one third of the antioxidative activity of tempeh fermented by Rhizopus sp. R-69 has been found to be due to isoflavones and the other two thirds is derived from the peptides produced by proteolysis during fermentation. In this study, the antioxidative peptides were purified from tempeh by acetone fractionation and gel filtration. The overall yield of the purified peptide was 23.2%. The molecular weight of the peptide was estimated to be about 3.5 kDa by SDS-PAGE. The antioxidative activity of the peptide might be due to its amino acid composition (the peptide contained histidine) or its structure. An analysis of the characteristic of the peptide, including pH-tolerance, heat-stability, and proteolytic resistance suggest that it may be useful as an oral nutrient supplement.

並列關鍵字

Tempeh ； Peptide ； Proteolysis ； Amino acid composition ； pH-tolerable