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Research Article | Open Access

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

Jie Dinga,b, Chunyan Zhuc, Pengfei Jianga,b, Libo Qia,b, Na Suna,b( ), Songyi Lina,b( )
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
Ganzhou Quanbiao Biological Technology Co., Ltd., Ganzhou 341100, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

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 310 kDa Antarctic krill hydrolysates (AKHs) had higher DPPH and ·OH radical scavenging rates. And the second component (N2-2) purified 310 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.

Keywords

PurificationIsolationEnzymatic hydrolysisAllergenicityAntarctic krill antioxidant peptide

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Food Science and Human Wellness
Volume 12 Issue 5,
September 2023
Pages 1772-1778
DOI: 10.1016/j.fshw.2023.02.028
Cite this article:
Ding J, Zhu C, Jiang P, et al. Antarctic krill antioxidant peptides show inferior IgE-binding ability and RBL-2H3 cell degranulation. Food Science and Human Wellness, 2023, 12(5): 1772-1778. https://doi.org/10.1016/j.fshw.2023.02.028

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Received: 23 October 2021
Revised: 22 December 2021
Accepted: 05 February 2022
Published: 21 March 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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