Hydrolysis conditions for antioxidant peptides derived from enzymatic hydrolysates of sandfish (Arctoscopus japonicus)

Abstract

Sandfish () meat and roe were used as natural materials for the preparation of antioxidant peptides using enzymatic hydrolysis. Meat and roe were hydrolyzed using Alcalase 2.4 L and Collupulin MG, respectively. Optimal hydrolysis conditions were determined through the effects of pH, temperature, enzyme concentration, and hydrolysis time on the radical scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH). The optimal hydrolysis conditions for meat hydrolysate (MHA) obtained via Alcalase 2.4 L treatment were a pH of 6.0, temperature of 70 °C, enzyme concentration of 5% (w/w), and a hydrolysis time of 3 h. The optimal hydrolysis conditions for roe hydrolysate (RHC) obtained via Collupulin MG treatment were pH 9.0, 60 °C temperature, 5% (w/w) enzyme concentration, and 1 h hydrolysis time. Under the optimal conditions, the DPPH radical scavenging activities of MHA and RHC were 60.04 and 79.65%, respectively. These results provide fundamental data for the production of antioxidant peptides derived from sandfish hydrolysates.

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

“…DPPH radical-scavenging capacity, ferric thiocyanate antioxidative activity (Hsu, 2010) Sandfish (Arctoscopus japonicus) meat and roe Enzymatic hydrolysis (Alcalase, Flavourzyme, Protamex, Neutrase and Collupulin) DPPH radical scavenging activity (Jang et al, 2017) Male silkmoth Enzymatic hydrolysis (Alcalase) DPPH and ORAC radical-scavenging capacity (Liu et al, 2016) Anchovies ( Protein in plant materials and algae exists in the form of protein bodies with other components, such as carbohydrates, lipids and fibers, under a high and rigid structural complex cell wall (Wang et al, 2016). Conventionally, protein is extracted from the source materials using sufficient quantities of organic and inorganic solvents, which facilitate the removal of lipid and soluble matters, after the materials are cleaned, dried and milled (Chen et al, 2018;Seddek et al, 2019).…”

“…Table 3 shows examples of enzymes used for producing antioxidant peptides. Jang et al (2017) evaluated the effect of five peptidases, namely Alcalase, Collupulin, Flavourzyme, Neutrase, and Protamex, on the DPPH radical scavenging activity of hydrolysates of Sandfish protein. The highest DPPH activity was found from the protein hydrolysate prepared using Alcalase 2.4 L. Conversely, DPPH activities of the hydrolysates obtained by Neutrase and Protamex were the lowest.…”

“…Preferably, exogenous peptidases are selected due to their shorter hydrolysis time and better control of hydrolysis operation to obtain antioxidant peptides with the required molecular weight and amino acid composition ( Ambigaipalan and Shahidi, 2017 ; Dhanabalan et al., 2017 ). Food-grade proteinases obtained from microorganisms such as Alcalase and Protamex ( Bashir et al., 2017 ; Dhanabalan et al., 2017 ), plant materials such as papain ( Hema et al., 2017 ), and animal sources such as pepsin, chymotrypsin and trypsin ( Ambigaipalan and Shahidi, 2017 ; Jang et al., 2017 ) are widely used to generate antioxidant peptides. Table 3 shows examples of enzymes used for producing antioxidant peptides.…”

“… Jang et al. (2017) evaluated the effect of five peptidases, namely Alcalase, Collupulin, Flavourzyme, Neutrase, and Protamex, on the DPPH radical scavenging activity of hydrolysates of Sandfish protein.…”

Preparation and Characterization of Antioxidant Peptides from Carrot Seed Protein

“…e enzymatic hydrolysis is mostly used in the preparation of antioxidant peptide in food industries. Lots of antioxidant peptides were obtained by proteolysis of various natural sources such as corn protein [5], sand sh [6], and Octopus vulgaris protein [7].…”