Isolation, structure identification, and antioxidant activity of collagen peptides from horse bone marrow

Insufficient research on the material basis and functional product development of horse bones has led to the waste of resources. This paper, as the by-product of horse meat bone marrow was the object, aimed to discover the flavor and antioxidant activity of novel collagen peptides. Two peptides, HBMP-1-1 and HBMP-2-1, were isolated and purified from horse bone marrow collagen protein (HBMP) hydrolysates. The combination of spectroscopic and chromatographic methods including SDS-PAGE, UV, FT-IR, CD, and SEM identified the structures of the peptides. The amino acid composition, flavor characteristics, and antioxidant activity were also evaluated. SDS-PAGE analysis showed that the molecular weight of the two peptides was concentrated under 4.1 kDa. The total amino acid contents of the HBMP-1-1 was up to 570.779 mg/g. Leucine, alanine, and glutamicacid were the predominant amino acids in HBMP-1-1 with high nutritional value, and it contained 10.07% β-folding, 46.39% β-turn, and 43.54% random coil structure. The peptide sequences IDDPTDSKPE, LNGKLTGM, ELDEGYVPK, AFQEDPDKF, and FVGKVVDPTQK with molecular weights of 1116.51, 833.45, 1049.51, 1096.49, and 1217.69 Da were detected using LC-MS/MS. The results of the antioxidant activity test showed that separation and purification significantly improved the bioactivity of the protein. The half-inhibition rate of HBMP-1-1 against DPPH, ABTS, and hydroxyl radicals were 0.054, 0.050, and 0.137 mg/mL, respectively. This article provides a scientific basis for clarifying the material basis of horse bone marrow collagen peptides. Also, it provides new approaches and ideas for exploring efficient and safe bone-derived lead compounds and products.