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Abstract：
Val-Asn-Pro (VNP) was identified from the raw material of baijiu distillation (Jiupei) and exhibit antioxidant activity in vitro. In this study, residue after baijiu distillation (Jiuzao) was used to seek the antioxidant peptide VNP with the methods reported inthe previous study. Its potential antioxidant mechanism in vivo was further assessed. Gene and protein expressions of Nrf2/Keap1-p38MAPK/PI3K-MafK signaling pathway and downstream enzymes (i.e., CAT, GPX1, SOD1, and HO-1) in AAPH-induced oxidative stress Sprague-Dawley (SD) rats were investigated. Influence of VNP on baijiu characteristics was also investigated. Based on the results, VNP was identified with a content of 5.25 mg/g Jiuzao. VNP significantly mitigated excess oxidative stress via activation of Nrf2/Keap1-p38MAPK/PI3K-MafK signaling pathway and activated downstream antioxidant enzymes. Furthermore, VNP showed unconspicuous influence on the flavor and taste of baijiu when added into baijiu and the content remained stable during storage. These results indicated that VNP is a potent antioxidant component isolated from Jiuzao that can be used in baijiu to enhance its antioxidant effect without affecting the main flavor and taste. The utilization of these functional components can also increase the added value of Jiuzao.
摘要：
从白酒蒸馏（九培）原料中鉴定出Val-Asn-Pro（VNP），并在体外具有抗氧化活性。在这项研究中,白酒蒸馏（九灶）后的残留物被用来寻找抗氧化肽VNP与以前的研究报道的方法。进一步评估了其体内潜在的抗氧化机制。Nrf2/Keap1-p38MAPK/PI3K-MafK信号通路和下游酶的基因和蛋白表达(即,CAT,研究了GPX1，SOD1和HO-1）在AAPH诱导的氧化应激Sprague-Dawley（SD）大鼠中的作用。还研究了VNP对白酒特性的影响。根据结果,VNP的含量为5.25mg/g九灶。VNP通过激活Nrf2/Keap1-p38MAPK/PI3K-MafK信号通路和激活下游抗氧化酶显著减轻过度氧化应激。此外，VNP添加到白酒中对白酒的风味和味道影响不明显，并且在储存过程中含量保持稳定。这些结果表明，VNP是从九灶中分离出的一种有效的抗氧化成分，可以在不影响主要风味和口味的情况下增强其抗氧化作用。这些功能成分的利用还可以提高九灶的附加值。
