Antioxidant activity of hydrolysates obtained from scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannai Ino) muscle

Zhou, Da Yong; Tang, Yue; Zhu, Bei Wei; Qin, Lei; Li, Dong Mei; Yang, Jing; Kang, Lei; Murata, Yoshiyuki

doi:10.1016/j.foodchem.2011.11.041

Cited by 58 publications

(47 citation statements)

References 36 publications

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“…The DPPH radical scavenging rate is 19.77 % and 21.85 % for CII and CIIp, respectively, which is lower than that of BHT (68 %) (Table 3). According to the literature, the DPPH radical scavenging rate of collagenous polypeptide was lower than those of protein hydrolysates from Spanish mackerel skin (47.82 kDa, 35.82 %), hemp (48 kDa, 23 %) and rapeseed (3-10 kDa,45 %), but higher than those of protein hydrolysates from abalone foot muscle (14 %), and scallop adductor muscle (10 %), respectively (Chi et al 2014;He et al 2013;Tang et al 2009;Zhou et al 2012). In the present study, CIIp exhibited higher scavenging activity than CII.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Purification, characterization and antioxidant properties of low molecular weight collagenous polypeptide (37 kDa) prepared from whale shark cartilage (Rhincodon typus)

et al. 2015

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A low molecular weight type-II collagenous polypeptide (CIIp) from whale shark (WS) cartilage was prepared by thermolysin digestion; and examined for their physico-functional and antioxidant properties. The purified collagen was composed of an identical (α 1 ) 3 chains and was characterized as type-II. After hydrolysis with thermolysin, the α-chain of the WS collagen was degraded into smaller peptides with molecular weight ranging from 70 to 20KDa. CIIp was successfully separated from the hydrolysates with molecular weight of approximately 37 kDa. Amino acid analysis of CII, and CIIp indicated imino acid contents of 155 and 121 amino acid residues per 1000 residues, respectively. Differing Fourier transform infrared (FTIR) spectra of CII and CIIp were observed, which suggested that the hydrolysis process by thermolysin affected the secondary structure and molecular order of collagen, particularly the triple-helical structure. The denaturation temperature of CII (34°C) was higher than that of CIIp. Low content of glycoprotein was observed in CII than CIIp due to removal of some polypeptides by thermolysin digestion. The antioxidant activity against 1,1-diphenyl-2-picrylhydrazyl radicals and the reducing power of CIIp was greater than that of CII. The results proposed that the purified CIIp from WS cartilage with excellent antioxidant activities could be the suitable biomaterial for therapeutic applications.

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Section: Antioxidant Activitymentioning

confidence: 99%

Purification, characterization and antioxidant properties of low molecular weight collagenous polypeptide (37 kDa) prepared from whale shark cartilage (Rhincodon typus)

et al. 2015

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“…Similar result has been reported for hydrolysis of sardinelle head and viscera, yellow stripe trevally tuna spleen, salmon by-products, and scallop and abalone muscle. The authors speculated that the decrease in hydrolysis rate maybe due to the formation of reaction products, the decrease in concentration of peptide bonds available for hydrolysis, enzyme inhibition and enzyme deactivation (Zhou et al 2012). Moreover, the results indicate that by the 5 days of fermentation, the Acanthogobius hasta processing by-product proteins were hydrolyzed to peptides by proteases produced by Aspergillus oryzae during fermentation.…”

Section: Resultsmentioning

confidence: 99%

“…This showed that the protein was successfully hydrolyzed by the protease excreted from Aspergillus oryzaeI. Molecular weight is an important parameter reflecting the hydrolysis of proteins, which further correlates with the antioxidant activities of protein hydrolysates (Zhou et al 2012). Several studies have revealed that peptides with molecular weight below 3 kDa show the highest antioxidant activity (Yang et al 2011).…”

Section: Molecular Weight Distributionmentioning

confidence: 98%

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Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae

Fang

Wang

Liu

et al. 2015

Braz. arch. biol. technol.

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“…In addition, peptides from the abalone muscle hydrolysis, which was evidenced by tissue degradation, had an antioxidant activity (Chiou et al, 2002;Zhou et al, 2012). Eventually, a chilled storage condition might also have an influence on the low TBA-RS of abalone during the storage period.…”

Section: Lipid Oxidation Of Pressurized Abalonementioning

confidence: 99%

Optimization of Hydrostatic Pressure Processing to Extending Shelf-life with Minimal Quality Changes of Refrigerated Abalone

Lee

Hong

2016

FSTR

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This study investigated the effects of pressure level, holding time, and storage period on the physicochemical properties of chilled abalone. Pressure level and storage period had a significant effect on the qualities of abalone, while the impact of holding time was negligible compared to those of pressure level and storage period. Pressurization at 400_ 500 MPa had the potential advantage to extend shelf-life of abalone to more than 15 days, while quality modifications were noticeably identified. Moderate pressurization (< 200 MPa) had no effect on the shelf-life of abalone. The optimal processing condition was 200 _ 300 MPa at which the shelf-life of abalone could be extended to around 10 days with minimizing quality modification. Although, the mechanisms involved in shelf life extension and quality modification of pressurized abalone were not fully understood, the present study demonstrated the potential application of high pressure in the abalone industry.Keywords: abalone, high pressure, surface response methodology, physicochemical, shelf-life IntroductionAbalone has a long history as a major marine source of consumption in East Asia. In recent years, abalone has become a highly valuable sea product worldwide due to its nutritional advantages. Despite the limited harvest of wild abalone, explosive consumer demand triggered abalone production via farming. It was generally reported that abalone has high lethality and mortality, and the shelf life of chilled abalone muscle is very limited (~3 days), which accounted for the majority of economic damage to abalone farming (Chiou et al., 2002;Braid et al., 2005;Jo et al., 2014). Although, freezing or drying techniques have been adopted to extend the shelf life of abalone, these products manifested quality modifications against chilled products. Strategies regarding how to extend the shelf life of abalone under chilled condition are necessary.Traditionally, freezing and drying have been adopted to preserve abalone for long-term storage. However, these processes also caused textural modifications, which were seen by consumers as lowering product quality. To extend the shelf life of abalone under chilled state, therefore, application of high pressure processing has been recommended. Briones et al. (2010) reported that pressurized abalone at 500 _ 550 MPa extended the shelf life of abalone to longer than 65 days. However, the authors also observed the quality modifications of abalone after high pressure processing (Briones-Lebarca et al., 2012).Based on our previous study (Jo et al., 2014), more than 300 MPa (3 min holding time) was required to achieve the pasteurization effect of chilled abalone, and the shelf-life of abalone could be extended for 10 days via 300 MPa pressurization.Still, protein denaturation was also found the pressurized abalone at higher than 300 MPa. Actually, increasing holding time is an alternate parameter contributing to the shelf-life of abalone in high pressure processing, although the impact of holding time on the shelf life of abalone wa...

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Antioxidant activity of hydrolysates obtained from scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannai Ino) muscle

Cited by 58 publications

References 36 publications

Purification, characterization and antioxidant properties of low molecular weight collagenous polypeptide (37 kDa) prepared from whale shark cartilage (Rhincodon typus)

Purification, characterization and antioxidant properties of low molecular weight collagenous polypeptide (37 kDa) prepared from whale shark cartilage (Rhincodon typus)

Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae

Optimization of Hydrostatic Pressure Processing to Extending Shelf-life with Minimal Quality Changes of Refrigerated Abalone

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