Preparation Of Corn Originated Low-Molecular-Weight Peptides With Anti-Alcoholism Activity And The Contribution Of Different Protein Components To Activity

The studies find the bioactive peptides with special structure has activity of ADH activation and accelerate ethanol metabolism in human, such as soybean peptides and corn peptides that has been used in the formulations of hangover health product. But most of the feedback of these hangover product seems that to have no significant effect, this paper compares the effect on human ADH activation of corn peptides and soybean peptides with optimization of ADH activation method in vitro and using a police alcohol tester, then focusing on analyzing the differences of contribution to ADH activation of corn peptides from gluten or zein separately. This study aims to provide a reference for theoretical research, developing and utilization of hangover product.Paper compares corn peptides, soybean peptides with common commercial hangover health product like Dingtianhuoli and Haiwangjinzun on ADH activation, mainly by means of standard police-using alcohol tester and method for testing the ADH activation activity in vitro, with analyzing ADH activation activity of samples in vivo and in vitro we select corn peptides to have the best metabolic activity in promoting ethanol metabolism; furtherly having a research on efficiently enzymatic preparation for low molecular weight corn peptides, analyzing the effect on anti-alcoholism ability of amino acid composition, exploring correlation of in vitro antioxidant activity and ADH activation of corn peptides; comparing changes of contribution on ADH activation of hedrolysates from corn gluten and zein with through simulated gastric and intestinal digestion. The main conclusions are as follows:The corn peptides, Dingtianhuoli and Haiwangjinzun all show a significant role in promoting ethanol metabolism while corn peptides are absorbed and being effective faster with no significant individual differences and no hangover status. CGM with 4% Na2CO3 treatment is enzymatic hydrolysed by Alcalase 2.4L and Papain stepwise, then after the higher molecular weight peptides absorbed by activated carbon, lower molecular weight peptides enriched and show higher anti-alcoholism activity.After separation of the Zein and Gluten successfully, the analysis of gel electrophoresis showes the main molecular weights of Zein and Gluten are 22.0 KDa, 24.0KDa and maily between 14.4 KDa and 42.7 KDa seperately. Optimal enzymatic preparation of zein for low molecular weight peptides is with trysin(2%, to substrate protein) for 2 h after that off enzyme activity in boiled water for 10 min, then Alcalase 2.4L(2%, to substrate protein) for the other 2h with keeping p H 8.7, temperature 55 °C constant, the protein recovery is 90% and 97% separately; about 96.7%(zein) and 80.7%(gluten) of the hydrolysis mix is under 1000Da; peptides from Gluten show higher activity than that from Zein; along with being hydrolysed by Alcalase 2.4L from 0h to 6h of zein and gluten separately, the corresponding hydrolysates show changes in ADH activation in vitro from 8.2%, 17.4% to 18.7%, and from 21.7%, 27.3% to 39.4%. the conclusion is for just corn protein, gluten show a greater effect than zein in the contribution to ADH activationThrough simulated gastric and intestinal digestion the results show that pepsin and pancreatin and strongly acidic or alkaline environment separately have little effect on the metabolic activity of low molecular weight peptides which is the main anti-alcoholism component,with no significant changes of ADH activation; while having effect on promoting the anti-oxidation activity of high molecular weight peptides with breaking them into small fragments. The Gluten hydrolysate and Zein hydrolysate may have some synergistic effect on promoting ethanol metabolism.