Study On The Hypoallergenic And Anti-Allergic Activities Of Oyster Peptides And Salmon Skin Collagen Peptides
Keywords
Oyster Peptide, Salmon Skin Collagen Peptide, Anti-Allergic, Hypoallergenic, Hyaluronidase
Abstract
Abstract Based on the analysis of the amino acid composition and molecular mass distribution of oyster peptides and salmon skin collagen peptides, their anti-allergic activity and sensitization effects were also studied. Analysis shows that oyster peptides and salmon skin collagen peptides have rich amino acid compositions and are rich in essential amino acids for the human body; the content of peptides with a molecular weight less than 1 000 u is as high as 88.5%, mainly distributed between 140 and 500 u, with dipeptides and tripeptides as the main components. Mainly, it is easy to be absorbed by the human body; the anti-allergic activity test shows that: compared with wheat peptides and corn peptides, oyster peptides and salmon skin collagen peptides, the four oligopeptides can inhibit the activity of hyaluronidase, with IC50 values of 51.47 and 51.47, respectively. 79.37, 89.57 and 107.01 mg/mL, among which oyster peptide has the strongest anti-allergic effect, followed by collagen peptide, and corn peptide has the weakest anti-allergic effect; further analysis of the anti-allergic activity of oyster oligopeptide and salmon skin collagen oligopeptide, the results It shows that the anti-allergic activity is negatively correlated with the molecular weight of the oligopeptide, and has a certain correlation with hydrophobic amino acids; the enzyme-linked immunosorbent assay (ELISA) test results show that compared with the corresponding protein, oyster The sensitization effects of peptides and salmon skin collagen peptides were significantly reduced, and the sensitization effect of oligopeptides with more hydrophobic amino acids was lower than that of oligopeptides with more hydrophilic amino acids; this study clarified that oyster peptides and salmon skin collagen peptides Its anti-allergic activity and hypoallergenic effect provide certain theoretical support for its application in the development of corresponding foods and drugs.
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Original research was done by Xu Shanshan, Li Guoming, Wang Jing, Cai Muyi, Gu Ruizeng, Ma Yong, Lu Jun, Fang Lei
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