Isolation and antioxidant activity of peptides from Chinese hairy tofu

Abstract

Hairy tofu is a famous Chinese snack that is made from soybeans and rich in various nutrients. In order to further explore the antioxidant peptides of hairy tofu hydrolysates, seven proteases were used to hydrolyze hairy tofu. The results of in vitro radical scavenging activity showed that hairy tofu hydrolysates obtained by pancreatin exhibited the highest antioxidant activity. After Sephadex G‐25 gel filtration and reversed‐phase high‐performance liquid chromatography (RP‐HPLC), 97 peptides were identified in the most antioxidant fraction using liquid chromatography‐mass spectrometry/mass spectrometry (LC–MS/MS). Among them, nine peptides were synthesized and their antioxidant activities were assessed using a H2O2‐induced oxidative 293T cell model. Finally, four peptides (QCESHK, LAWNEGR, NLQGENEWDQK, and FTEMWR) at concentrations of < 50 μg/ml significantly decreased the malondialdehyde content compared with the model group, displaying in vivo antioxidant activity and low cytotoxicity. Overall, this research provided the choice of using hairy tofu peptides as antioxidant products in the pharmaceutical and food industries.