Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw

Qian, Zhong‐Ji; Jung, Won‐Kyo; Kim, Se‐Kwon

doi:10.1016/j.biortech.2007.04.005

Cited by 367 publications

(242 citation statements)

References 23 publications

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“…The extent of protein degradation by proteolytic enzymes was usually estimated by assessing the degree of hydrolysis (Hou et al, 2011;Qian et al, 2008). As shown in Figure 2(A), there were significant differences in DH among hydrolysates obtained with various proteases, in decreasing order of trypsin > alcalase > flavourzyme > papain > neutrase > pepsin > bromelain (p < 0.05).…”

Section: Effect Of Enzyme Type On the Properties Of Hydrolysatesmentioning

confidence: 99%

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

Yan

Tao

Qin

2016

Journal of Aquatic Food Product Technology

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Effects of various proteases were obvious on the amino acid composition, antioxidant activities, and functional properties of enzymatic hydrolysates prepared from sea cucumber viscera (SCV). Alcalase, trypsin, and flavourzyme conferred better antioxidant activities on hydrolysates and endowed them with a higher degree of hydrolysis, coming to 19.08, 32.38, and 15.94%, respectively. For functional properties, neutrase-and flavourzymederived hydrolysates showed better foaming properties. Amino acid composition suggested that papain, neutrase, alcalase, and bromelain granted the hydrolysate's high nutritional quality. The results indicated that SCV hydrolysates could be used in food systems to impart desirable characteristics to products.

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Section: Effect Of Enzyme Type On the Properties Of Hydrolysatesmentioning

confidence: 99%

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

Yan

Tao

Qin

2016

Journal of Aquatic Food Product Technology

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“…Changes in size, amount, the exposure of the terminal amino groups of the products obtained and the composition of free amino acids or small peptides affect the antioxidative activity (Thiansilakul et al 2007). Low molecular weight peptides have generally shown higher antioxidant activity (Qian et al 2008).…”

Section: Oxygen Radical Absorbance Capacity (Orac)mentioning

confidence: 99%

Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes

et al. 2015

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Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass skin as affected by production processes were investigated. Hydrolysates were prepared using different processes, including hydrolysis during and after gelatin extraction. Samples hydrolysed during gelatin extraction showed a higher degree of hydrolysis (DH) and yield compared with those hydrolysed after gelatin extraction (p<0.05). All hydrolysates had a creamy yellowish colour. A lower abundance of volatile compounds was found in the hydrolysates produced during gelatin extraction, in comparison with those obtained after gelatin extraction. Hydrolysates prepared during gelatin extraction had higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidative power (FRAP) and ferrous ion chelating activity (p<0.05). Following a simulated in vitro gastrointestinal digestion, the DPPH radical scavenging activity and FRAP of the hydrolysates was retained, whilst ferrous ion chelating activity increased. The most appropriate conditions for the generation of antioxidant hydrolysates from seabass skin were identified.

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“…1a and 2a). Generally, purification of antioxidant active peptide by ion exchange is common fashion (Qian et al 2008;Nazeer 2010, 2011) and the collected fractions were concentrated and tested against DPPH radical scavenging activity (Table 2). As shown in figure, the active fraction of viscera (II -45.32±0.144) and foot (III -43.43± 0.066) was further purified using the Sephadex G-25, open column connected to FPLC (Figs.…”

Section: Purification Of Active Fractionmentioning

confidence: 99%

Radical scavenging and amino acid profiling of wedge clam, Donax cuneatus (Linnaeus) protein hydrolysates

2012

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Body, foot and viscera of Donax cuneatus (Linnaeus) were hydrolyzed using commercial proteases (pepsin, trypsin and papain) and tested for their antioxidant activity by DPPH scavenging ability and reducing power assays. In comparison between all the hydrolysates, papain viscera (28.513±0.165 & 0.186±0.008) and foot (33.567± 0.132 & 0.166±0.013) hydrolysates showed highest DPPH and reducing power ability respectively. The active hydrolysates were purified with DEAE-cellulose followed by Sephadex G-25 columns connected to FPLC. Further, the isolated active fractions were loaded onto HPLC for their amino acid profiling and found with the presence of potential amino acids viz., histidine, cysteine, alanine etc. These results suggest that the isolated antioxidant peptide from viscera and foot hydrolysate of D. cuneatus can be used in treating human diseases where free radicals and oxidative damage are involved.

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Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw

Cited by 367 publications

References 23 publications

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

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

Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes

Radical scavenging and amino acid profiling of wedge clam, Donax cuneatus (Linnaeus) protein hydrolysates

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