Preparation of Hericium erinaceus Polypeptide and Its Antioxidation and Hypolipidemic Activities in Vitro
In order to explore the potential of Hericium erinaceus polypeptide as a functional factor for hypolipidemic and antioxidation edible fungi,using Hericium erinaceus protein as raw material,the Hericium erinaceus polypeptide(HEP)was preopared by the ultrasonic-microwave assisted enzy-matic method,and using polypeptide yield as an index,the process conditions were optimized by single factor and orthogonal test.The activities of HEP components with different molecular weight after ultra-filtration separation were determined by antioxidation and hypolipidemic tests in vitro.The results showed that the optimum parameters of enzymatic hydrolysis were ultrasonic power 300 W,ultrasonic time 50 min,enzyme dosage 5 000 U/g,enzymatic hydrolysis temperature 50 ℃,and polypeptide yield(65.14±0.05)％.The clearance rates of DPPH·,OH and O2-·of HEP-Ⅱ were(81.37±0.04)％,(51.17±0.03)％and(60.51±0.05)％,respectively.The binding rate of sodium tauro-cholate and sodium glycocholate were(54.98±0.03)％and(57.74±0.01)％,the inhibition rate of pan-crelipase was(68.48±0.03)％,and IC50 was(2.75±0.03)mg/mL.The binding rate of cholesterol under the environment of pH2.0 and pH7.0 were(48.08±0.05)％and(62.89±0.07)％,respectively,indicat-ing that HEP is expected to become a natural antioxidation and a functional factor assisting in hypo-lipidemic activity.
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维普
