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

    研究成果: Article査読

    551 被引用数 (Scopus)

    抄録

    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.

    本文言語English
    ページ(範囲)49-53
    ページ数5
    ジャーナルJournal of Agricultural and Food Chemistry
    46
    1
    DOI
    出版ステータスPublished - 1998 1月

    ASJC Scopus subject areas

    • 化学 (全般)
    • 農業および生物科学(全般)

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