Abstract
[Objective] To optimize the enzymatic hydrolysis process for collagen peptides from Trionycis Carapax and investigate their in vitro antioxidant activity and cytoprotective effects against oxidative damage. [Methods] With collagen peptides from Trionycis Carapax as the raw material, enzymatic hydrolysis parameters were optimized by using Box-Behnken response surface methodology. Ultrafiltration fractionation was applied to obtain collagen peptide fractions of different molecular weights, and the in vitro free radical-scavenging capacity was assessed. The cytoprotective effects were evaluated using an H2O2-induced oxidative damage model in B 16F10 cells. [Results] The optimal enzymatic hydrolysis conditions were as follows: acid protease as the enzyme additive, temperature of 44.899 ℃, solid-to-liquid ratio of 1∶20.3 (g/mL), enzyme amount of 4 970.527 U/g, pH of 4.038, and hydrolysis time of 15.419 h. Under these conditions, the collagen peptides exhibited 2, 2-Diphenyl-1-picrylhydrazyl (DPPH)·and 2, 2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS+) scavenging rates of 90.9 % and 94.8 %, respectively. Collagen peptides with a relative molecular weight of less than five had the strongest antioxidant capacity, with scavenging rates exceeding 60 % for DPPH, ABTS+, and hydroxyl radical (OH). Additionally, they significantly increased cell viability (P<0.05), upregulated catalase (CAT) and glutathione peroxidase (GSH-Px) levels (P<0.05), and reduced lactate dehydrogenase (LDH) release (P<0.05). [Conclusion] Collagen peptides from Trionycis Carapax with a low relative molecular weight exhibit significant antioxidant activity and cytoprotective effects.
Publication Date
5-15-2026
First Page
192
Last Page
201
DOI
10.13652/j.spjx.1003.5788.2025.80336
Recommended Citation
Ruiqi, ZHANG; Wei, SONG; Zhiyi, WU; and Qiongyu, ZHAO
(2026)
"Preparation optimization of Trionycis Carapax collagen peptide using response surface methodology and research on antioxidant activity,"
Food and Machinery: Vol. 42:
Iss.
4, Article 23.
DOI: 10.13652/j.spjx.1003.5788.2025.80336
Available at:
https://www.ifoodmm.cn/journal/vol42/iss4/23
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