Antarctic krill antioxidant peptides show inferior IgE-binding ability and RBL-2H3 cell degranulation

Jie Ding; Chunyan Zhu; Pengfei Jiang; Libo Qi; Na Sun; Songyi Lin

Food Science and Human Wellness (Sep 2023)

Antarctic krill antioxidant peptides show inferior IgE-binding ability and RBL-2H3 cell degranulation

Jie Ding,
Chunyan Zhu,
Pengfei Jiang,
Libo Qi,
Na Sun,
Songyi Lin

Affiliations

Jie Ding: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
Chunyan Zhu: Ganzhou Quanbiao Biological Technology Co., Ltd., Ganzhou 341100, China
Pengfei Jiang: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
Libo Qi: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
Na Sun: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Corresponding authors at: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Songyi Lin: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Corresponding authors at: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Journal volume & issue: Vol. 12, no. 5
pp. 1772 – 1778

Abstract

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Enzymatic hydrolysis, isolation, and purification might make a great deal of difference in antioxidant activity and antigenicity of peptide components. This study aimed to isolate and purify antioxidant peptide components from Antarctic krill and evaluate their allergenicity of them. Electron paramagnetic resonance (EPR) spectroscopy results indicated 310 kDa Antarctic krill hydrolysates (AKHs) had higher DPPH and ·OH radical scavenging rates. And the second component (N2-2) purified 310 kDa hydrolysate showed better ability to scavenge DPPH and ·OH radicals (P < 0.05), which were (47.43 ± 2.18)% and (34.33 ± 1.25)%, respectively. Additionally, indirect-ELISA results revealed that N2-1 had a weaker ability to bind specific IgE and that N2-2 had a lower binding capability to specific IgG1 (P < 0.05). And N2-2 had a higher EC50 value of (5.29 ± 0.95) ng/mL (P < 0.05) in cell degranulation assay, which was about 13.80 times that of Antarctic krill. Therefore, N2-2 might be the potential source of the antioxidant peptides with lower allergenicity.

Published in Food Science and Human Wellness

ISSN: 2213-4530 (Online)
Publisher: Tsinghua University Press
Country of publisher: China
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.sciopen.com/journal/2097-0765

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