Protective Effect of Buckwheat Antioxidant Peptides on Oxidative Damage of RAW 264.7 Macrophages
To improve the bioavailability of buckwheat protein,buckwheat antioxidant peptides(BAPs)was isolated from the fermentation hydrolysate of buckwheat by using Sephadex G-25 and reversed phase-high performance liquid chro-matography(RP-HPLC),and its structure and composition were preliminarily analyzed.The H2O2-induced RAW 264.7 macrophages cell model of oxidative stress was further established to evaluate the antioxidant activity of BAPs.The re sults showed that the BAPs obtained after separation by RP-HPLC has a purity of 96.25％and a molecular weight of 5.8 ku.Vitamin C equivalent antioxidant capacity(VCEAC)was used to indicate that DPPH·,ABTS+·,·OH scavenging ability and reducing power of BAPs were(12.12±0.27),(153.82±5.04),(901.95±39.30),(109.23±1.18)μg/mg,re-spectively.In the RAW 264.7 macrophage oxidative stress model,BAPs with the concentration of 200 µg/mL had a sig-nificant(P＜0.05)effect on all measured antioxidant indicators compared with the model group,which significantly(P＜0.05)promoted the viability of oxidatively damaged cells by 13.80％,reduced the levels of intracellular reactive oxygen species(ROS)by 40.63％and malondialdehyde(MDA)by 11.92nmol/mg prog.Meanwhile,the activities of superoxide dismutase(SOD)and catalase(CAT)were increased by 23.48 and 15.71 U/mg prot at this concentration,respectively.The above results showed that BAPs can effectively inhibit the oxidative stress response of RAW 264.7 macrophages,which could provide a theoretical basis for the development of buckwheat peptides as natural antioxidants.
buckwheat peptideseparation and purificationstructure characterizationRAW 264.7 macrophagesantioxi-dant
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