狗尾草
抗氧化剂
发芽
化学
生物化学
一氧化氮
体外
谷胱甘肽
食品科学
生物
消化(炼金术)
植物
色谱法
酶
有机化学
作者
Shuai Hu,Juanli Yuan,Jinyan Gao,Yong Wu,Xuanyi Meng,Ping Tong,Hongbing Chen
标识
DOI:10.1021/acs.jafc.0c03732
摘要
This study aimed at identifying antioxidant and anti-inflammatory peptides derived from the in vitro gastrointestinal digestion of germinated and heated (microwave and boiling) foxtail millet. The protein digest fraction containing low-molecular-weight peptides (<3 kDa) and the most hydrophobic subfraction (F4) abundant in random coil structure were responsible for the bioactivity. Then, seven novel peptides were identified using liquid chromatography with tandem mass spectrometry (LC-MS/MS) from the most potent F4 subfraction derived from boiled germinated millet. All seven synthesized peptides significantly (p < 0.05) reduced reactive oxygen species production and increased glutathione content and superoxide dismutase activity in Caco-2 cells, whereas two peptides (EDDQMDPMAK and QNWDFCEAWEPCF) were superior in inhibiting nitric oxide, tumor necrosis factor-α (reduced to 42.29 and 44.07%, respectively), and interleukin-6 (reduced to 56.59 and 43.45%, respectively) production in a RAW 264.7 cell model. This study is the first to report about the potential role of germinated and heated foxtail millet as a source of dual antioxidant and anti-inflammatory peptides.
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