Study On Antioxidant Activity And Application Of Pinctada Fucata Antioxidant Peptide

Pinctada fucata is one of the most important fishery resources in China, whichhas the high economic and nutritional value. Develop for preparation and productionof Pinctada fucata and application in anti-aging cosmetics, in this paper, the Dextran-gel method, reversed-phase high performance liquid was used to production andpurification Pinctada fucata antioxidant peptide, the antioxidant activity: in vitroantioxidant activity and mice antioxidant activity were studied; and response surfacemethod was used to optimize the liposome preparation process. This study is used toprovide a scientific basis for the application of Pinctada fucata meat antioxidantpeptides to actual production, and promote the high value of Pinctada fucata.The enzymatic hydrolysates of Pinctada martensii was fractionated by sizeexclusion chromatography on a Sephadex G-25into five major fractions (F’1-F’5),picked out the most antioxidant fraction and then separated on a Sephadex G-15into5major fractions (F’’1-F’’5). Test their antioxidant activity and choose the bestantioxidant fraction and then separated on a RP-HPLC into five fractions (F1-F5).The antioxidant activity, scavenging activity against DPPH, hydroxyl and superoxideanion radical of the fractions separated by Sephadex G-25was studied. The resultshowed that the fraction of F’2had the strongest ability of antioxidant activity,scavenging activity against DPPH, hydroxyl and superoxide anion radical and theywere4.16、56.3%and73.2%which can be research next.The character of antioxidant peptide from Pinctada fucata was studied. Theantioxidant activity, the scavenging activity against DPPH, hydroxyl and superoxideanion radical, antioxidant activity in linoleic acid system, testing of haemolytic,ability of humidity-holding; effect on application of cosmetics of fractions were tested,respectively. The result showed that Pinctada fucata antioxidant peptide had strongantioxidant ability that the scavenging activity against DPPH was87.7%, scavenging of superoxide anion radical was76.3%while the scavenging activity against hydroxylradical was83.5%. Pinctada fucata antioxidant peptide anti-linoleic acid peroxidationand inhibition of lipid peroxidation were strong, with good moisture absorption andmoisture capacity. Pinctada fucata antioxidant peptide cream was the best addition of1%with the scavenging ability of DPPH and hydroxyl radical48.34±2.96%、33.52±2.34%. The study showed that Pinctada fucata antioxidant peptide hadstrongest antioxidant and stability and provided a technical support for thedevelopment and application in cosmetics of the Pinctada fucata antioxidant peptide.Pinctada fucata antioxidant peptide as raw materials were smeared the back oflight-aging. Study the effect of Pinctada fucata antioxidant peptide on wrinklegenerating, skin restoration capacity after pulled up and measure the active of theSOD, MDA, CAT, Hydroxyproline, and GSH-Px by kit and histological examinationof UVB-irradiated skin that the mitotic index of basal cells，the thickness ratio of theepidermis and dermis, Fibroblast count, density of collagen fibers and volume densityof dermal microvascular. The result showed that Pinctada martensii antioxidantpeptide was slowed down the progress of formation of wrinkles and skin elasticitydeceasing induced by acute UVB irradiation. It also significantly inhibited theincrease of MDA content and reduces of the content of SOD, GSH-Px,hydroxyprodline and CAT induced by exposure to the UVB irradiation. Histologicalobservation showed that Pinctada fucata antioxidant peptide was significantly delayedthe light-aging of hairless mice in which the high-dose group displayed the mosteffctive.The Pinctada fucata antioxidant peptide liposomes were prepared by using thefilm-ultrasound dispersion method. The effects of some factors on the encapsulationefficiency, including the ratio of Sodium Cholate to lecithin, temperature, rotationspeed, pH, and ultrasonic emulsification time, were studied. According to theBox-Benhnken design principles, the method of response surface method with3factors and3levels was adopted. Then the factors influencing the preparation weredetermined by means of regression analysis. Response surface and contour werefinally charted with the entrapment efficiency as the response value. The best conditions of preparation was38.62%of Sodium Cholate to lecithin, incubation time38.87min and reaction temperature45.63℃. The predicted value was80.9639%whilethe actual value was（83.24±0.78）%.