Identification and analysis of bioactive peptides from scallops (Chlamys farreri ) protein by simulated gastrointestinal digestion

Abstract

In this study, the hydrolysates of scallops (Chlamys farreri) protein were prepared by in vitro simulated gastrointestinal digestion. Antioxidant peptides, VPSIDDQEELM, DAQEKLE, EELDNALN, VPSIDDQEELM, DAQEKLE, EELDNALN, VPSIDDQEELM and VPSIDDQEELM, were identified by ultra performance liquid chromatography system coupled to a Synapt Mass Quadrupole Time‐of‐Flight Mass Spectrometer (UPLC‐Q‐TOF‐MS). The antioxidant activities of the CFP hydrolysates, i.e., reducing powers, linoleic acid peroxidation inhibition activity and 2, 2‐dipheny l‐1‐picrylhydrazyl (DPPH) free radical scavenging activities, were tested. The antioxidant activities (54.44% ± 0.02%), reducing power (0.250 ± 0.02) and DPPH free radical scavenging activities of the hydrolysates shows higher than the same concentration of protein solution. This research provided a theoretical and practical data for the application of the bioactive peptides form CFP. Practical applications In this research, what we focused on is the qualitative of peptides from the digestive solutions. It makes more sense to discuss about the information of the special analogues, sequence and activity of peptides from hydrolysis fragment after simulated gastrointestinal digestion of CFP. These peptides which have hydrophobic residues at the C‐termini contribute to the antioxidant activity of the peptides. Comparing the antioxidant activities of the same concentration of CFP solution and in vitro gastric and gastro duodenal digestion hydrolysates, the hydrolysates of the digestion had higher reducing powers, linoleic acid peroxidation inhibition activity, and DPPH free radical scavenging activities. It could be speculated that both the peptides at approximately low‐molecular‐mass peptides (10–15 kDa) were contributing to the antioxidant activities of the hydrolysates. After the target peptides were determined, the quantitative of peptides may be more meaningful. Quantitative calculation of the digestion will be clarified in future work.

Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products

“…The fraction hydrolysates of the clam Tegillarca granosa with an MW of 0.398 kDa showed antioxidant and anticancer activities, as determined by Chi et al [11]. The hydrolysates of scallops (Chlamys farreri) protein presented low-molecular-mass peptides (10-15 kDa) with linoleic acid peroxidation inhibition and free radical scavenging activities [12].…”