Antioxidant and antihypertensive activity of gelatin hydrolysate from Nile tilapia skin

Choonpicharn, Sadabpong; Jaturasitha, Sanchai; Rakariyatham, Nuansri; Suree, Nuttee; Niamsup, Hataichanoke

doi:10.1007/s13197-014-1581-6

Cited by 69 publications

(43 citation statements)

References 34 publications

(45 reference statements)

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“…Besides improving functional properties, enzymatic hydrolysis can be applied to generate bioactive peptides which exert several physiologic functions such as antioxidant (Li et al 2014;Dey andDora 2014), antimicrobial (McCann et al 2006), hypocholesterolemic (Zhong et al 2007), antihypertensive and antithrombotic (Choonpicharn et al 2014) function. Antioxidant activity of peptides from food proteins has also well reviewed (Sarmadi and Ismail 2010).…”

Section: Discussionmentioning

confidence: 99%

“…Several peptides from food sources have been found to possess antioxidant capacity, and their bioactive properties have been widely studied, especially animal food-derived proteins such as skin, fish, blood plasma Choonpicharn et al 2014;Kong et al 2007), as well as some plant proteins like hemp, rice, and peanut (Zhao et al 2012;Tang et al 2009;Jamdar et al 2010). These peptides were considered to be safe and healthy with high activity, easy absorption, low cost and no or little negative side effects, which commonly contained 2-20 amino acids with low molecular weight less than 6000 Da (Sarmadi and Ismail 2010).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant activities and functional properties of enzymatic protein hydrolysates from defatted Camellia oleifera seed cake

Deng

Shen

et al. 2015

J Food Sci Technol

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Seed cake protein (SCP) from Camellia oleifera was hydrolyzed by five commercial proteases (Flavorzyme, Trypsin, Neutrase, Papain, Alcalase). Amino acid composition, molecular weight distribution, antioxidant activity and functional property of the seed cake protein hydrolysates (SCPH) were investigated. Enzymatic hydrolysis improved protein solubility significantly but impaired the foaming and emulsifying property. Hydrolysate generated by alcalase had the highest hydrolysis degree (DH) and antioxidant activity, and displayed excellent protein solubility over wide range of pH, while hydrolysate prepared by flavorzyme showed better copper chelating capacity and emulsifying stability with low molecular weight distribution. Trypsin-treated SCPH showed better foaming property than original protein. The results indicated that enzyme type greatly influenced the molecular weight, functional property and antioxidant activity of SCPH. It was also found that electing appropriate protease and controlling the DH could be enhanced or reduced functional property according to actual applications.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antioxidant activities and functional properties of enzymatic protein hydrolysates from defatted Camellia oleifera seed cake

Deng

Shen

et al. 2015

J Food Sci Technol

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“…The preventive effect of tilapia hydrolysate against oxidative damage in HepG2 cells and the protective ability against DNA damage have also been reported [8]. In addition to the antioxidant and angiotensin converting enzyme (ACE)-inhibitory activities of tilapia frame [9] and skin gelatin [10] hydrolysates, tilapia protein hydrolysates also exhibited antibacterial activities [11]. Peptides from tilapia by-products displayed various biological activities as well.…”

Section: Introductionmentioning

confidence: 99%

Antihypertensive properties of tilapia (Oreochromis spp.) frame and skin enzymatic protein hydrolysates

Lin

Alashi

Aluko

et al. 2017

Food & Nutrition Research

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Proteins from tilapia frame and skin can potentially be precursors of antihypertensive peptides according to the result of BIOPEP analyses. The aim was to generate peptides with inhibitory effects against angiotensin-converting enzyme (ACE) and renin from tilapia frame and skin protein isolates (FPI and SPI). The most active hydrolysate was then tested for blood pressure-lowering ability in spontaneously hypertensive rats (SHRs). Tilapia frame and skin protein hydrolysates (FPHs and SPHs) were respectively produced from FPI and SPI hydrolysis using pepsin, papain, or bromelain. The ACE-inhibitory activities of tilapia protein hydrolysates with varying degree of hydrolysis (DH) were evaluated. In order to enhance the activity, the hydrolysate was fractionated into four fractions (<1 kDa, 1–3 kDa, 3–5 kDa, and 5–10 kDa) and the one with the greatest ability to inhibit in vitro ACE and renin activities was subjected to oral administration (100 mg/kg body weight) to SHRs. Systolic and diastolic blood pressure (SBP and DBP), mean arterial pressure (MAP), and heart rates (HR) were subsequently measured within 24 h. The pepsin-hydrolyzed FPH (FPHPe) with the highest DH (23%) possessed the strongest ACE-inhibitory activity (IC50: 0.57 mg/mL). Its <1 kDa ultrafiltration fraction (FPHPe1) suppressed both ACE (IC50: 0.41 mg/mL) and renin activities more effectively than larger peptides. In addition, FPHPe1 significantly (p < 0.05) reduced SBP (maximum −33 mmHg), DBP (maximum −24 mmHg), MAP (maximum −28 mmHg), and HR (maximum −58 beats) in SHRs. FPHPe1 showed both in vitro and in vivo antihypertensive effects, which suggest tilapia processing coproducts may be valuable protein raw materials for producing antihypertensive peptides.

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“…Other authors (Choonpicharn et al, 2014;Yarnpakdee et al, 2015) have shown elevated FRAP activity in hydrolysates produced with tilapia muscle and skin. The ABTS results presented here support those obtained by and are lower than those of Yarnpakdee et al (2015), both based on tilapia muscle hydrolysates.…”

Section: Antioxidant Activity Of the Hydrolysatesmentioning

confidence: 92%

Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity

et al. 2016

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The objective of this work was to produce protein hydrolysates from by-products of the Nile tilapia fileting process, and to assess the effects of different hydrolysis times on the antioxidant activity of the hydrolysed animal-based protein, in free form and incorporated into a food matrix. Gutted tilapia heads and carcasses were hydrolysed by Alcalase  for different hydrolysis times producing six hydrolysates. The protein content, degree of hydrolysis, reverse-phase high-performance liquid chromatography, and antioxidant activity by the ORAC, FRAP and TEAC methods were analysed. Three mini-hamburger formulations were produced and the lipidic oxidation of mini-hamburger was determined by TBARS. The protein contained in the residue was completely recovered in the process. The hydrolysates varied in their degree of hydrolysis, but presented similar levels of antioxidant activity. In the mini-hamburgers the hydrolysate was capable of delaying oxidation after 7 days of storage. Hydrolysis of tilapia processing by-products produced peptides may be used in the formulation of functional foods.Keywords: fish; protein; hydrolysis; antioxidants.Practical Application: The practical application of this work is the production of peptides with antioxidant activity using protein recovery from a raw material considered a residue or by-product of Nile Tilapia processing.

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Antioxidant and antihypertensive activity of gelatin hydrolysate from Nile tilapia skin

Cited by 69 publications

References 34 publications

Antioxidant activities and functional properties of enzymatic protein hydrolysates from defatted Camellia oleifera seed cake

Antioxidant activities and functional properties of enzymatic protein hydrolysates from defatted Camellia oleifera seed cake

Antihypertensive properties of tilapia (Oreochromis spp.) frame and skin enzymatic protein hydrolysates

Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity

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