Antioxidant and DNA Damage Protection Activities of Duck Gizzard Peptides by Chemiluminescence Method

作者：Su, Wei^*; Tang, Suting; Xie, Chunzhi; Mu, Yingchun; Li, Zexiu; Yang, Xuhui; Qiu, Shuyi

来源：International Journal of Food Properties, 2016, 19(4): 760-767.

DOI：10.1080/10942912.2015.1043605

• Duck gizzard
• Peptides
• Chemiluminescence method
• Antioxidant
• DNA damage protection activity

Antioxidant and DNA damage protection activity of duck gizzard peptides were evaluated using chemiluminescence method. The duck gizzard peptides exhibited free radical scavenging activity against superoxide anions, hydroxide radicals, and hydrogen peroxide, as well as DNA damage protection in a dose-dependent manner. The duck gizzard peptides had varying degrees of antioxidant activity for the inhibition of different radical species as well as DNA damage, with half-inhibition concentration (IC50) values of 14.58, 0.0163, 19.80, and 1.93 mg/mL, respectively. The duck gizzard peptides had the strongest inhibition of hydroxyl radical activity, and the weakest inhibition of hydrogen peroxide radicals. The results clearly indicated that duck gizzard peptides were good sources of natural antioxidants for future applications in the food industry.

• 出版日期2016-4-2
• 单位贵州大学