苦荞抗氧化肽AFYRW稳定性研究

为研究苦荞抗氧化肽AFYRW在生产加工、胃肠消化中的稳定性以及细胞毒性,以羟自由基(·OH)清除率和DPPH自由基清除率作为评价指标,研究pH值、温度、反复冻融、金属离子以及胃肠消化对苦荞抗氧化肽AFYRW体外抗氧化活性的影响,以红细胞溶血率评价细胞毒性。结果表明:高温、反复冻融、Na+、Mg²⁺对抗氧化肽AFYRW的抗氧化活性无显著影响;Ca²⁺会降低抗氧化肽AFYRW的DPPH自由基清除率,K+会提高抗氧化肽AFYRW的·OH清除率;体外模拟胃肠消化后或者pH值升高都会降低抗氧化肽AFYRW的抗氧化活性;苦荞抗氧化肽AFYRW对红细胞无溶血作用。综上苦荞抗氧化肽AFYRW具有良好的抗氧化活性,对红细胞无溶血作用,在生产和储存过程中,应避免过碱、接触Ca²⁺。

Stability of Antioxidant Peptides AFYRW from Tartary Buckwheat

To study the cytoxicity and stability of the antioxidant peptide AFYRWfrom tartary buckwheat during processing and gastrointestinal digestion,the hydroxyl radical and DPPH radical scavenging rates were used as evaluation indices.The effects of pH,temperature,repeated freezing and thawing,metal ions,and gastrointestinal digestion on AFYRW activity were studied,and cytotoxicity was evaluated by assessing erythrocyte hemolysis rates.No significant effects on AFYRWantioxidant activity were observed in response to high temperature,repeated freezing and thawing,Na+and Mg²⁺;Ca²⁺decreased the DPPH radical clearance rate of AFYRW,while K+increased its·OH clearance rate;simulated gastrointestinal digestion in vitro,and increasing pH decreased AFYRW antioxidant activity.Tartary buckwheat antioxidant peptide AFYRW had no hemolytic effect on erythrocytes.AFYRW displayed good antioxidant activity,and no hemolytic effect on erythrocytes.Alkalinity and Ca²⁺should be avoided during production and storage.