In silico and in vitro assessment of yellowfin tuna skin (Thunnus albacares) hydrolysate antioxidation effect

Wardani, Dian Wahyu; Ningrum, Andriati; Manikharda,; Vanidia, Nurul; Munawaroh, Heli Siti Helimatul; Susanto, Eko; Show, Pau-Loke

doi:10.1016/j.fhfh.2023.100126

Cited by 14 publications

(15 citation statements)

References 47 publications

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“…The technique is based on the principle that DPPH provides maximum absorbance at 517 nm. The antioxidant activity of the hydrolysate is expressed as a decrease in absorbance or a decrease in the pure color intensity of the sample [25]. As shown in Figure 3A, the DPPH radical scavenging capacity of all samples was concentration-dependent and exhibited stronger scavenging ability with increasing concentration.…”

Section: Antioxidant Activity Of Hydrolysates Obtained By Different P...mentioning

confidence: 97%

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The Structural Characteristics and Bioactivity Stability of Cucumaria frondosa Intestines and Ovum Hydrolysates Obtained by Different Proteases

et al. 2023

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The study aimed to investigate the effects of alcalase, papain, flavourzyme, and neutrase on the structural characteristics and bioactivity stability of Cucumaria frondosa intestines and ovum hydrolysates (CFHs). The findings revealed that flavourzyme exhibited the highest hydrolysis rate (51.88% ± 1.87%). At pH 2.0, the solubility of hydrolysate was the lowest across all treatments, while the solubility at other pH levels was over 60%. The primary structures of hydrolysates of different proteases were similar, whereas the surface hydrophobicity of hydrolysates was influenced by the types of proteases used. The hydrolysates produced by different proteases were also analyzed for their absorption peaks and antioxidant activity. The hydrolysates of flavourzyme had β-fold absorption peaks (1637 cm−1), while the neutrase and papain hydrolysates had N-H bending vibrations. The tertiary structure of CFHs was unfolded by different proteases, exposing the aromatic amino acids and red-shifting of the λ-peak of the hydrolysate. The alcalase hydrolysates showed better antioxidant activity in vitro and better surface hydrophobicity than the other hydrolysates. The flavourzyme hydrolysates displayed excellent antioxidant stability and pancreatic lipase inhibitory activity during gastrointestinal digestion, indicating their potential use as antioxidants in the food and pharmaceutical industries.

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Section: Antioxidant Activity Of Hydrolysates Obtained By Different P...mentioning

confidence: 97%

“…The reduction capacity was influenced by the concentration and type of proteases. This might be due to the fact that flavourzyme increased the number of free amino acids, thereby increasing the number of protons and electrons exposed and available for redox reactions [25].…”

Section: Antioxidant Activity Of Hydrolysates Obtained By Different P...mentioning

confidence: 99%

The Structural Characteristics and Bioactivity Stability of Cucumaria frondosa Intestines and Ovum Hydrolysates Obtained by Different Proteases

et al. 2023

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“…In vitro enzymatic hydrolysis can result in three major changes in the protein: a reduction in molecular weight, increased availability of hydrophobic groups, and ionic group release. These modifications have an impact on the antioxidant capabilities of peptides [ 12 ]. The efficient integration of in silico and in vitro protein-derived peptides was validated by the related antioxidant bioactivity data [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

“…These modifications have an impact on the antioxidant capabilities of peptides [ 12 ]. The efficient integration of in silico and in vitro protein-derived peptides was validated by the related antioxidant bioactivity data [ 12 ]. Since most of the lifestyle-related disease pathologies are associated with oxidative stress, antioxidant peptides that can stimulate a better physiological stress response, while exerting other preferred bioactivities, hold promise for health improvement.…”

Section: Introductionmentioning

confidence: 99%

“…In this work, we will assess the hydrolysate of okara protein in silico and in vitro using the papain enzyme. The in silico antioxidant activity of several chosen key bioactive peptides discovered in okara hydrolysates was examined using molecular docking on oxidative-stress-related molecular targets, including xanthine oxidase (XO) [ 10 , 11 , 12 ]. In vitro, antioxidant capacity will be assessed utilizing the DPPH and FRAP techniques.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Antioxidant Activities from a Sustainable Source of Okara Protein Hydrolysate Using Enzymatic Reaction

et al. 2023

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Okara is a solid byproduct created during the processing of soy milk. The production of protein hydrolysates utilizing enzymatic tests such as papain can result in the production of bioactive peptides (BPs), which are amino acid sequences that can also be produced from the okara protein by hydrolysis. The objective of this study was to investigate the antioxidant activities of okara hydrolysates using papain, based on the in silico and in vitro assays using the papain enzyme. We found that using the in silico assessment, the antioxidant peptides can be found from the precursor (glycinin and conglycinin) in okara. When used as a protease, papain provides the maximum degree of hydrolysis for antioxidative peptides. The highest-peptide-rank peptide sequence was predicted using peptide ranks such as proline–histidine–phenylalanine (PHF), alanine–aspartic acid–phenylalanine (ADF), tyrosine–tyrosine–leucine (YYL), proline–histidine–histidine (PHH), isoleucine–arginine (IR), and serine–valine–leucine (SVL). Molecular docking studies revealed that all peptides generated from the parent protein impeded substrate access to the active site of xanthine oxidase (XO). They have antioxidative properties and are employed in the in silico approach to the XO enzyme. We also use papain to evaluate the antioxidant activity by using in vitro tests for protein hydrolysate following proteolysis. The antioxidant properties of okara protein hydrolysates have been shown in vitro, utilizing DPPH and FRAP experiments. This study suggests that okara hydrolysates generated by papain can be employed as natural antioxidants in food and for further applications, such as active ingredients for antioxidants in packaging.

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Sourcing, Use of Biopeptides, and Active Protein Hydrolysates as a Positive Response to Green Politics in the World—Current State and Challenges: A Review

Gedif,

Tkaczewska

2024

Food Bioprocess Technol

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In silico and in vitro assessment of yellowfin tuna skin (Thunnus albacares) hydrolysate antioxidation effect

Cited by 14 publications

References 47 publications

The Structural Characteristics and Bioactivity Stability of Cucumaria frondosa Intestines and Ovum Hydrolysates Obtained by Different Proteases

The Structural Characteristics and Bioactivity Stability of Cucumaria frondosa Intestines and Ovum Hydrolysates Obtained by Different Proteases

Evaluation of Antioxidant Activities from a Sustainable Source of Okara Protein Hydrolysate Using Enzymatic Reaction

Sourcing, Use of Biopeptides, and Active Protein Hydrolysates as a Positive Response to Green Politics in the World—Current State and Challenges: A Review

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