Antioxidative Properties of Histidine-Containing Peptides Designed from Peptide Fragments Found in the Digests of a Soybean Protein

Hua Ming Chen, Koji Muramoto, Fumio Yamauchi, Kenshiro Fujimoto, Kiyoshi Nokihara

    Research output: Contribution to journalArticlepeer-review

    506 Citations (Scopus)

    Abstract

    The properties of 22 synthetic peptides containing histidine, which were designed on the basis of the antioxidative peptide (Leu-Leu-Pro-His-His) derived from proteolytic digests of a soybean protein, were examined with regard to their antioxidative activity against the peroxidation of linoleic acid and the scavenging effects on active oxygen and free radical species. The antioxidative activities of these peptides in an emulsion oxidation system using 2,2′-azobis(2-amidinopropane) dihydrochloride as a radical initiator correlated well within an aqueous system. Although the histidine-containing peptides had a quenching activity on singlet oxygen, they did not show antioxidative activity in an 2,2′-azobis(2,4-dimethylvaleronitrile)-induced oxidation system or scavenging effects on 1,1-diphenyl-2-picrylhydrazyl radical and Superoxide. The metal-ion chelating activities and the hydrophobicities of these peptides showed no direct correlation with their antioxidative activities. Leu-Leu-Pro-His-His was modified with a hydroxyl radical in an aqueous ethanol system during the peroxidation of linoleic acid.

    Original languageEnglish
    Pages (from-to)49-53
    Number of pages5
    JournalJournal of Agricultural and Food Chemistry
    Volume46
    Issue number1
    DOIs
    Publication statusPublished - 1998 Jan

    Keywords

    • Antioxidant
    • Antioxidative peptide
    • Histidine
    • Metal chelate
    • Radical scavenger

    ASJC Scopus subject areas

    • Chemistry(all)
    • Agricultural and Biological Sciences(all)

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