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

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• 作者：Hua-Ming Chen ; Koji Muramoto ; Fumio Yamauchi ; Kenshiro Fujimoto ; and Kiyoshi Nokihara
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1998
• 出版时间：January 1998
• 年：1998
• 卷：46
• 期：1
• 页码：49 - 53
• 全文大小：75K
• 年卷期：v.46,no.1(January 1998)
• ISSN：1520-5118

文摘

The properties of 22 synthetic peptides containing histidine, which weredesigned on the basis ofthe antioxidative peptide (Leu-Leu-Pro-His-His) derived fromproteolytic digests of a soybean protein,were examined with regard to their antioxidative activity against theperoxidation of linoleic acidand the scavenging effects on active oxygen and free radical species.The antioxidative activities ofthese peptides in an emulsion oxidation system using2,2'-azobis(2-amidinopropane) dihydrochlorideas a radical initiator correlated well within an aqueous system.Although the histidine-containingpeptides had a quenching activity on singlet oxygen, they did not showantioxidative activity in an2,2'-azobis(2,4-dimethylvaleronitrile)-induced oxidation system orscavenging effects on 1,1-diphenyl-2-picrylhydrazyl radical and superoxide. The metal-ion chelatingactivities and the hydrophobicitiesof these peptides showed no direct correlation with their antioxidativeactivities. Leu-Leu-Pro-His-His was modified with a hydroxyl radical in an aqueous ethanolsystem during the peroxidationof linoleic acid.Keywords: Antioxidative peptide; histidine; antioxidant; metal chelate;radical scavenger