牡蠣蛋白質水解物中抗氧化成分之分布與特性

Distribution and Characteristic of Antioxidative Components from Protein Hydrolyates of Oyster

邱思魁(Tze-Kuei Chiou) ； 於伯伸(Bo-Shen Wu) ； 孫寶年(Bonnie Sun Pan)

《臺灣農業化學與食品科學》 45卷3期 (2007/06) Pp. 182-190

https://doi.org/10.6578/TJACFS.2007.022

摘要

牡蠣肉乾物以proteaseN、proteaseA、prozyme6等酵素於50℃水解九小時，其水解液之亞麻油酸過氧化抑制率、DPPH自由基清除率、亞鐵離子螯合率、還原力等明顯提高。續以不同條件製備熱水(HW)、HW-80%乙醇(HW-EtOH)、EtOH等萃取物，測定不同濃度下的活性，HW萃取物在過氧化抑制率(0.40-0.62 mg/mL)及螯合率(0.38-0.71mg/mL)之半抑制濃度(IC50)最低，自由基清除率以EtOH萃取物(0.97-1.25mg/ mL)、還原力以HW-EtOH萃取物(1.93-3.67mg/mL)之IC50分別最低；各項抗氧化指標之IC50和可溶性蛋白質(SP)、胺基濃度都具有高相關性，惟清除率之IC50和SP濃度之相關性低。以proteaseN水解9小時之HW萃取經由離子交換樹脂管柱劃分為中性、帶正電荷及帶負電荷等區分，以帶正、負電荷區分的活性表現較高，兩者的清除自由基總效力約增為原來的14倍。由本試驗的結果，牡蠣水解物的抗氧化性很可能來自多種特性不同的活性成分，清除自由基、還原力之能力主要來自極性不同的胜肽成分，抑制氧化及螯合離子之能力，除低分子胜肽之外，分子量較大的多肽或蛋白質成分的貢獻可能較大。

關鍵字

牡蠣 ； 抗氧化性 ； 水解 ； 萃取

並列摘要

The dry oyster meat hydrolyzed by protease N, protease A, and prozyme 6 at 50ºC for 9 h improved the inhibition of linoleic acid peroxidation, scavenging α,α-Diphenyl-β-picrylhydrazyl (DPPH) radical effect, chelating ferrous ion effect, and reducing power in the hydrolysates considerably. The hot water (HW), HW-80% ethanol (HW-EtOH), and EtOH extracts were then prepared to measure the antioxidative activities at various concentrations. Results show that HW extracts had the lowest IC50 for inhibitory (0.97-1.25 mg/mL) and chelating (0.38-0.71 mg/mL) activities, whereas the lowest value for scavenging activity in EtOH extracts and for reducing power in HW-EtOH extracts were observed. The IC50 values of each individual antioxidative parameter also showed high correlations with the concentration of soluble protein (SP) and amino group, except that between scavenging activity and SP was low. The HW extract by the hydrolysis of protease N was separated further by ion-exchange columns into neutral, positive-charged, and negative-charged fractions. Most of the activities were detected in the positive- and negative-charged fractions, in which the scavenging DPPH radical efficacy of them reached about 14 times as much as that of HW extract is noted. From the results obtained in the present study, it is concluded that antioxidative activities in the hydrolysates of oyster meat were contributed by several kinds of active component. Of which, scavenging effect on free radical and reducing power were mainly donated by peptides, but differed in polarity. The inhibitory and chelating effects might be mainly due to larger molecules such as polypeptides or proteins in addition to small peptides.

並列關鍵字

Oyster ； Crassostrea gigas ； Antioxidative activity ； Hydrolysis ； Extraction