Preparation and antioxidant activity evaluation of low molecular mass peptides from monkfish （Lophius litulon） roe

doi:10.14088/j.cnki.issn0439-8114.2022.23.030

Abstract

Abstract: The monkfish（Lophius litulon） roe was used as the raw material, the low molecular weight peptide was prepared by complex enzymatic hydrolysis and its antioxidant activity was evaluated. The monkfish roe was hydrolyzed by pepsin and trypsin, respectively. After ultrafiltration, the monkfish roe peptide （MRP） with molecular mass less than 1 kDa was obtained, and its free radicals （DPPH, ABTS, and ·OH） were detected in vitro. In addition, the protective effects of H₂O₂-induced RAW 264.7 cell damage were studied by measuring the cell vitality, MDA, SOD, MDA and GSH-Px levels. The results showed that MRP had a good scavenging effect on DPPH, ABTS and ·OH, and could protect the oxidative damage of RAW 264.7 cells from H₂O₂ to a certain extent. MRP could improve the cell activity and the activities of CAT, SOD and GSH-Px, and reduce the level of MDA. In conclusion, our results indicated that MRP had good antioxidant capacity and could be used as an additive in the research and development of anti-oxidation related products.

Key words: monkfish （Lophius litulon） roe, low molecular mass peptides, H₂O₂, RAW 264.7 cell, antioxidant

CLC Number:

TS201.2

REN Zhe-xin, YAO Si-jia, YE Han-wei, CHEN Yuan-yuan, TANG Yun-ping. Preparation and antioxidant activity evaluation of low molecular mass peptides from monkfish （Lophius litulon） roe[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(23): 150-154.

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