ACE Inhibitory and Antioxidant Activities of Collagen Hydrolysates from the Ribbon Jellyfish (Chrysaora sp.)

Abstract

SummaryCollagen isolated from the ribbon jellyfi sh (Chrysaora sp.) was hydrolysed using three diff erent proteases (i.e. trypsin, alcalase and Protamex) to obtain bioactive peptides. Angiotensin-I-converting enzyme (ACE) inhibitory activity and antioxidant activities (i.e. ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity) of the peptides were measured and compared, and the eff ect of the duration of hydrolysis on the bioactivity (ACE inhibitory and antioxidant activities) of peptides was also evaluated. FRAP activity was the highest in Protamex-induced (25-27 mM) and trypsin-induced hydrolysates (24-26 mM) at 7 and 9 h, respectively. Conversely, hydrolysates produced by trypsin for 1 and 3 h showed the highest DPPH radical scavenging activities (94 and 92 %, respectively). Trypsin-induced hydrolysates (at 3 h) also showed the highest ACE inhibitory activity (89 %). The peptide sequences with the highest activities were identifi ed using tandem mass spectrometry, and the results show that the hydrolysates had a high content of hydrophobic amino acids as well as unique amino acid sequences, which likely contribute to their biological activities.

The Bright Side of Gelatinous Blooms: Nutraceutical Value and Antioxidant Properties of Three Mediterranean Jellyfish (Scyphozoa)

“…More recently, collagen hydrolysate from Rhopilema esculentum and the ribbon jellyfish Chrysaora sp. were shown to exert antioxidant and anti-hypertensive activities [ 94 , 95 ].…”

Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic, and protein contents

“…Several peptides from protein foods or ingredients, including seafood by-products [27] and jellyfish [12,13,[28][29][30][31][32][33][34][35] have been found to possess antioxidant capacity and they can contribute to the endogenous antioxidant capacity of foods. Proteins also have excellent potential as antioxidant additives in foods because they can inhibit lipid oxidation through multiple pathways including inactivation of reactive oxygen species, scavenging free radicals, chelation of prooxidative transition metals, reduction of hydroperoxides, and alteration of the physical properties of food systems [36,37].…”

“…In recent years, a greater emphasis has been placed on the link between oxidative stresses in human cells, the pathogenesis of diseases and their prevention by natural antioxidant-rich diets. Edible jellyfish tissues are known to possess high antioxidant activity [12,30,32,35,42,43]. Additionally, some Mediterranean jellyfish contain endosymbiotic zooxanthellae producing phenols, proteins, and other antioxidant compounds [13].…”

The Large Jellyfish Rhizostoma luteum as Sustainable a Resource for Antioxidant Properties, Nutraceutical Value and Biomedical Applications

“…The potential of jellyfish for human use is not only as a food resource [ 2 , 10 , 11 , 12 , 13 ], which is traditionally in Asian cuisine [ 14 , 15 ], but also recently as potential cosmeceutical and pharmacological applications [ 16 ]. Also, recently, jellyfish collagen has been studied for several biomedical applications [ 17 ], including antioxidant [ 18 , 19 , 20 ] and melanogenesis-inhibitory activity [ 18 ], skin photo-protection from Ultraviolet radiation [ 21 , 22 ], immunostimulatory effects [ 23 , 24 ], and antihypertensive effects [ 25 ].…”