Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (<i>Cucumaria frondosa</i>) Viscera

Yan, Mingyan; Tao, Haiteng; Qin, Song

doi:10.1080/10498850.2014.994083

Cited by 29 publications

(25 citation statements)

References 29 publications

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“…This indicates that CBMH has enhanced emulsifying properties compared to available commercial protein emulsifiers. These results were also higher than those found for common carp roe hydrolysates (Chalamaiahet al, 2015) and sea cucumber viscera (Yan et al, 2016).…”

Section: Resultscontrasting

confidence: 53%

Functional and antioxidant properties of a chicken blood meal hydrolysate

Alves

Teixeira

Ávila

et al. 2020

BJD

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Chicken blood is a slaughterhouse by-product rich in protein commonly transformed into blood meal. In this study, the potential of chicken blood meal as a source of protein hydrolysates with interesting properties for the industry was investigated. The hydrolysis performed at 60 °C, pH 8.0 and 5% enzyme-to-substrate ratio with Alcalase® 2.4L for 90 minutes resulted in a DH of 19.3% by the pH-stat method and 22.7% by the OPA assay. A 1:3 (v/v) O/W emulsion prepared with 1% hydrolysate solution had an emulsifying activity index of 74.4 m²/g and an emulsifying stability index of 413.2 min. Microphotographs taken at days 0 and 7 showed that the number of droplets in the emulsion seems to decrease over time due to coalescence. After whipped, the 1% hydrolysate solution had 32% foam capacity and 6% foam stability after one-hour rest. The hydrolysate was found to be an electron donor and metal reducer according to the FRAP assay (6.8 μmol TE/g), but displayed no radical scavenging activity according to the ABTS and DPPH assays. The results suggest that chicken blood meal hydrolysate may be a potential ingredient in the food, pharmaceutical and cosmetic industries.

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Section: Resultscontrasting

confidence: 53%

Functional and antioxidant properties of a chicken blood meal hydrolysate

Alves

Teixeira

Ávila

et al. 2020

BJD

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“…Profiling, DP and antioxidant activity of stone fish proteolysates A previous study has shown that the proteolysis of stone fish (A. lecanora) by alcalase could generate potential antioxidative proteolysates. [6] Park et al, [17] Yan et al [18] and Liceaga-Gesualdo and Li Chan [19] have also reported the advantages of using alcalase for generation of proteolysates, as it results in shorter peptides and reduced bitterness in addition to high antioxidant activity. Hence, in the current study, alcalase was used for digesting stone fish flesh for 8 h under optimum conditions.…”

Section: Resultsmentioning

confidence: 99%

Alcalase-generated proteolysates of stone fish (Actinopyga lecanora) flesh as a new source of antioxidant peptides

Bordbar

Ebrahimpour

Zarei

et al. 2018

International Journal of Food Properties

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In the present study, the alcalase-generated proteolysates obtained after 8 h of proteolysis of stone fish flesh showed the most potent antioxidant activity in terms of DPPH • radical scavenging activity (77.43%, IC 50 of 0.5 mg/mL), ABTS • radical scavenging activity (92.73%, IC 50 of 0.33 mg/ mL) and FRAP value (39.2 mmol/100 mL FeSO 4). These proteolysates profiled and characterized as antioxidative peptides. The proteolysates were initially subjected to ultrafiltration using MWCO Spin-X UF. Potent fractions were further characterized based on hydrophobicity using reversed-phase high-performance liquid chromatography (RP-HPLC) and isoelectric point using an OFFGEL isoelectric focusing fractionator. Results indicated that most of the antioxidative peptides found in fractions with a molecular weight (MW) of less than 2 kDa, hydrophilic (hydrophilicity >80%) and basic (pI = 9.7). The final purified fraction with the highest antioxidant activity was selected for peptide identification and sequencing using Q-TOF mass spectrometry. A total of four peptides were identified, from which Peptide 1 (GVSGLHID) showed the highest antioxidant activity and this has potential as a novel bioingredient of nutraceuticals and functional foods to promote human health.

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“…Sea cucumber is one of the most important holothurian species and popular seafood in East Asia. Due to its high protein, low fat, polysaccharides, and other nutrients, sea cucumber has been widely consumed as food and medicinal resources in several countries such as China, Japan, and South Korea (Han et al, ; Yan, Tao, & Qin, ). In China, the aquaculture of sea cucumber has expanded rapidly.…”

Section: Introductionmentioning

confidence: 99%

“…In addition to fish, there are also studies on the isolated protein from byproducts of triangle shell pearl mussel Hyriopsis cumingii (Liu, Zhou, Su, Li, & Li, ) and antarctic krill Euphausia superba (Wang et al, ). The previous studies of sea cucumber guts have mainly focused on endogenous proteases (Wu, Li, Zhu, Du, et al, ; Wu, Li, Zhu, Cheng, et al, ), protein hydrolysates (Han et al, ; Yan et al, ). However, the information about protein isolate from sea cucumber guts remains unknown.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and functional properties of protein isolate from sea cucumber ( Stichopus japonicus ) guts

Guo

Han

et al. 2019

J Food Process Preserv

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Protein isolate of sea cucumber guts (SCGPI) was extracted from defatted power of sea cucumber guts (SCGs) by alkaline extraction and acid precipitation method. The physicochemical and functional properties of SCGPI were evaluated in comparison with those of SCGs. It was found that the SCGPI showed higher whiteness, and contained 39.5% of the essential amino acids with higher protein efficiency ratio. The functionalities of SCGPI, including solubility, water/oil holding capacity (WHC/OHC), foaming capacity (FC), and emulsifying abilities (EAI), were significantly higher than those of SCGs. SCGPI exhibited higher total sulfhydryl group, disulfide bond, β‐turns, and random coil, while less surface hydrophobicity and α‐helix than SCGs. The thermal denaturation temperature of SCGPI was 46.55°C and the microstructure of SCGPI was flaky. Moreover, OHC, FC, and EAI of SCGPI were significantly better than those of SPI. These results suggest SCGPI can be used as functional bases in the food industry. Practical applications Sea cucumber (Stichopus japonicus) guts are the main byproducts in the sea cucumber processing, which are rich in protein. In this study, we prepared protein isolate from sea cucumber guts (SCGPI) by alkaline extraction and acid precipitation method. The results showed that SCGPI exhibited great solubility, water/oil holding capacity, foaming capacity, and emulsifying abilities. The present study demonstrates that SCGPI can be used as a functional base in the food industry.

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Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera

Cited by 29 publications

References 29 publications

Functional and antioxidant properties of a chicken blood meal hydrolysate

Functional and antioxidant properties of a chicken blood meal hydrolysate

Alcalase-generated proteolysates of stone fish (Actinopyga lecanora) flesh as a new source of antioxidant peptides

Physicochemical and functional properties of protein isolate from sea cucumber ( Stichopus japonicus ) guts

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