Purification and antioxidant ability of peptide from egg in sea cucumber Apostichopus japonicus

Figures & data

Table 1. Compositions of separating and stacking gels.

Composition	30% Acrylamide solution (19:1)/mL	30% Acrylamide solution (29:1)/mL	Gel buffer/mL	Urea/g	TEMED/μL	10% Persulfate/μL	Water/mL
Separating gel	10.0	–	6	6.48	30	300	2.0
Stacking gel	–	1.1	2	–	15	150	4.8

Figure 1a. Peptide concentration with times by using 10 KDa ultra-filtration membrane module.

Figure 1b. Ability of peptides from egg and body wall to scavenge hydroxyl radicals.

Figure 1c. Ability of peptides from egg and body wall to scavenge superoxide radicals.

Figure 2a. HSCCC chromatogram of peptide F1.

Figure 2b. Hydroxyl radicals scavenging abilities of four peptides separated from peptide F1.

Figure 2c. Superoxide radicals scavenging abilities of four peptides separated from peptide F1.

Figure 3a. Peptide F1-1 elution curve by Sephadex G-100.

Figure 3b. Peak a and b mixture elution curve by Sephadex G-50.

Figure 3c. Hydroxyl radicals scavenging abilities of three peptides separated from peptide F1-1.

Figure 3d. Contents and scavenging hydroxyl radical abilities of three peptides in each step of purification.

Figure 4. Tricine-SDS-PAGE result of peptide F1-1-3.