Antioxidative Effect of Bovine Serum Albumin Hydrolyzates and Their Synergistic Effect with Antioxidants

作者：Hideo Hatate, Yoshimitsu NAGATA, Masayuki Kōchi · 发表于：Journal of Japan Oil Chemists Society · 年份：1990 · DOI：10.5650/jos1956.39.42 · 被引用次数：19 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Biochemical effects in animals、Moringa oleifera research and applications

Bovine serum albumin hydrolyzates (BSA-H) were prepared by the hydrolysis of BSA with pepsin, trypsin, chymotrypsin, or the combinations of these enzymes. In the presence of BSA-H, linoleic acid was oxidized in an ethanol-phosphate buffer (pH 7.0) system at 60°C in the dark, and the extent of lipid oxidation was measured by the ferric thiocyanate method.The antioxidative activity of BSA-H depended on the degree of hydrolysis but not on the particular enzyme or enzyme combination used. The antioxidative activity of BSA-H, however, was not as strong as ordinary antioxidants such as butylhydroxyanisol, butylhydroxytoluene, α-tocopherol or sodium ascorbate.BSA-H used with each antioxidant considerably enhanced in each case antioxidative activity, thus indicating BSA-H to be a useful synergists.BSA-H prepared with pepsin was separated into several peaks by Sephadex G-25 chromatography, and a particular group, comprised of relatively high molecular weight polypeptides, showed strong synergistic effect with each antioxidant.