Abstracto

Preparation of two oligopeptides from corn protein and their protective effect on acute alcohol intoxication in mice

Naxin Sun, Tongcheng Xu, Yuehui Liu, Chunjiang Ye, Zhuqing Jiang, Fangling Du, Yuanxiu Wang

The objective of the study was to isolate the hydrolysates of corn gluten meal and to investigate the role of the prepared peptides in anti-inebriation treatment. CP1 and CP2 (corn peptides, CPs) were prepared by proteolysis with the combined alcalase, neutral protease and papain and then by ultrafiltration using membranes with molecular weight cut-off of 30, 10, and 3 kDa, through sephadex G-15 and HPLC. The amino acid sequences of them were also analysed by LC-MS/MS, as CP1 and CP2 were dipeptide (Val- Leu (Ile)) and tripeptide (Gly-Met-Leu (Ile)), respectively. The CPs were delivered by gavage, and alcohol was delivered subsequent to the final treatment. The effects of CPs on the blood alcohol concentrations, alanine aminotransferase levels and aspartate aminotransferase levels were measured. The activities of alcohol dehydrogenase, aldehyde dehydrogenase, superoxide dismutase and catalase, as well as malonaldehyde levels, were also recorded. The results demonstrated that the mixture of dipeptide and tripeptide prepared from GCM showed significant effects on the prevention of acute alcohol intoxication, accelerating the metabolism of alcohol in the liver and reducing the oxidative damage caused by acute alcoholism.