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Antioxidant activities of Se-MPS: A selenopeptide identified from selenized brown rice protein hydrolysates

Author:
Liu, Kunlun, Du, Runfeng, Chen, Fusheng
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.111 pp. 555-560
ISSN:
0023-6438
Subject:
brown rice, chromium, emulsions, free radicals, hydroxyl radicals, linoleic acid, lipid peroxidation, myoglobin, oxygen radical absorbance capacity, peptides, protein hydrolysates, rice protein, selenium, synergism
Abstract:
Se-enriched brown rice (Se-BR) protein hydrolysates are a good source of antioxidant peptides. SeMet-Pro-Ser (Se-MPS) is one the antioxidative selenopeptides identified to date. In this study, the antioxidant activity and the related antioxidative mechanisms of Se-MPS and Met-Pro-Ser (MPS) were evaluated by measuring free radical and reactive oxygen species (ROS) scavenging activities, chromium reduction, myoglobin protection and inhibition ability of lipid peroxidation. Se-MPS showed higher oxygen radical absorbance capacity (ORAC) values, ABTS•+ scavenging activity, and chromium VI-reducing activity than MPS. Se-MPS and MPS exerted similar influence on hydroxyl radical scavenging activity. In biological components of myoglobin, Se-MPS effectively inhibited the myoglobin structure modified by its oxidizing reaction with hypochlorite ion, peroxyl radical and hydroxyl radical. Se-MPS also exhibited strong inhibition activity of linoleic acid emulsion peroxidation. Overall, selenium (Se) showed synergistic effects on the antioxidant activity of peptides.
Agid:
6448551