Isolation and identification of antioxidative peptides from hydrolysate of threadfin bream surimi processing byproduct

Wiriyaphan, Chompoonuch; Chitsomboon, Benjamart; Roytrakul, Sittiruk; Yongsawadigul, Jirawat

doi:10.1016/j.jff.2013.07.009

Cited by 52 publications

(24 citation statements)

References 43 publications

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“…Wiriyaphan et al (Wiriyaphan et al, 2013) found out that the smaller peptides showed the higher antioxidant activities during the research. Therefore after comparing our results of the research with theirs, we draw the conclusion that which kinds of the amino acids have higher antioxidant capacities, smaller peptides or larger ones, that we need the further study.…”

Section: Discussionmentioning

confidence: 98%

“…Damgaard et al (Damgaard et al, 2015)found that the ABTS radical scavenging capacity was correlated with the content of Trp, Tyr, Met and Arg. Besides Wiriyaphan et al (Wiriyaphan et al, 2013) also found that peptides which contained Tyr, Trp, Cys and His residues presented high ABTS radical scavenging activity. From this study, we found that onlynine amino acids (Tyr, Trp, Cys, Lys, His, Arg, Val, Phe and Met) showed ABTS radical scavenging capacity, and there were synergistic antioxidant effectson amino acids detected by the direct comparison methodology which was reported by Liao (Kuei-long Liao 2000).…”

Section: Oxygen Radical Absorbance Capacity Assaymentioning

confidence: 95%

“…From this study, we found that onlynine amino acids (Tyr, Trp, Cys, Lys, His, Arg, Val, Phe and Met) showed ABTS radical scavenging capacity, and there were synergistic antioxidant effectson amino acids detected by the direct comparison methodology which was reported by Liao (Kuei-long Liao 2000). Wiriyaphan et al (Wiriyaphan et al, 2013)determined the antioxidant activity of peptides derived from the product of threadfin bream surimi, and the results demonstrated that the decreasing ferric antioxidant power of peptide was closely related to the amounts of Trp, Met and Cys. Zheng et al (Zheng et al, 2016)discovered that the antioxidant behaviours of peptides strongly depended on the compositions and reactionsof the amino acid residues, and the Cys could effectively scavenge DPPH radicals, which was consistent with our result, while Tyr, Trp and Gly showed a little or even no DPPH radical scavenging activities.…”

Section: Oxygen Radical Absorbance Capacity Assaymentioning

confidence: 99%

See 2 more Smart Citations

Enhancing the in vitro Antioxidant Capacities via the interaction of amino acids

Liu¹,

Wang

2018

Emir J Food Agric

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In this article, antioxidant capacities of 20 amino acids were quantitatively determined via methodology of mixing one amino acid with the others and using four antioxidant assays to understand the synergistic effects of the individual amino acid contributing to the total antioxidant capacity. Some of the individual amino acids and their mixtures showed their characteristics of antioxidant capacities, and antioxidant peptides showed different results in different experiments. From the ABTS assay study, it was found that nine of 20 amino acids had antioxidant capacities, and most of their mixtures had synergetic effects, Moreover, an oxygen radical absorbance capacity assay study was conducted, and the results aligned well with the ABTS study. However, the DPPH and FRAP assay studies, indicated that cysteine was the only amino acid having antioxidant effect in 20 amino acids. The result showed that the combinations of high antioxidant amino acids and weak antioxidant amino acids or non-antioxidant amino acids led to an obvious increase in antioxidant capacity compared with the theoretical antioxidant capacity.

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Section: Discussionmentioning

confidence: 98%

Section: Oxygen Radical Absorbance Capacity Assaymentioning

confidence: 95%

Section: Oxygen Radical Absorbance Capacity Assaymentioning

confidence: 99%

See 1 more Smart Citation

Enhancing the in vitro Antioxidant Capacities via the interaction of amino acids

Liu¹,

Wang

2018

Emir J Food Agric

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“…Ko et al (2012) reported that a peptide of molecular weight 702 Da had high antioxidative activity, which was purified from marine Chlorella ellipsoidea protein hydrolysate. Other small peptides from marine protein hydrolysate, such as round scad (Decapterus maruadsi) muscle protein (Jiang et al, 2014), Indian squid protein (Sudhakar and Nazeer, 2015), silver carp processing byproduct protein (Zhong et al, 2011), threadfin bream surimi byproduct protein (Wiriyaphan et al, 2013) and sardinelle (Sardinella aurita) by-products proteins (Bougatef et al, 2010) and tuna liver protein (Je et al, 2009), had been reported to possess high antioxidative activity.…”

Section: Molecular Weight Distribution Of Antioxidative Peptidesmentioning

confidence: 99%

“…Enzymatic hydrolysis is one of the most wildly used methods for preparing antioxidative peptides from food derived proteins. In recent years, many marine-derived processing byproducts proteins were selected to produce antioxidative peptides, such as yellowfin sole skin or frame Biotechnology 14 (4): 188-193, 2015(Kim et al, 1996Jun et al, 2004), Alaska pollack skin (Kim et al, 2001), cod frame (Jeon et al, 1999) and silver carp (Zhong et al, 2011), threadfin bream surimi (Wiriyaphan et al, 2013), sardinelle (Bougatef et al, 2010), tuna dark muscle (Hsu, 2010). Spanish mackerel (Scomberomorus niphonius) is marine fish belonging to Scombridae (Percida) (Terada et al, 2007), which is extremely perishable and lower commercial value when compared to other marine fishes.…”

Section: Introductionmentioning

confidence: 99%

Preparation of Antioxidative Peptides from Spanish Mackerel (Scomberomorus niphonius) Processing Byproducts by Enzymatic Hydrolysis

Huang¹,

Kong²,

Chen³

et al. 2015

Biotechnology

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A B S T R A C T Marine fish processing byproducts were considered as potential good protein resource for producing bioactive peptides by enzymatic hydrolysis. In this study, preparation and partial characteristics of the antioxidative peptides from Spanish mackerel (Scomberomorus) processing byproducts fish frame by commercial proteases were investigated. The results showed that the mackerel frame hydrolysate with alcalase had the highest degree of hydrolysis and DPPH (1,1-diphenyl-2-pycryl-hydrazyl) radical scavenging activity, the values of 31.3 and 18.5%, respectively. The alcalase hydrolysate was ultrafiltrated into four fractions and the fraction with lower molecular weight had higher DPPH radical scavenging capacity. The fraction F4 with molecular weight less than 3 kDa had the highest DPPH radical scavenging capacity of 27.7%. The molecular weight distribution of fraction F4 showed that they were mainly consisted of less than 1 kDa small peptides and free amino acids. The small peptides in fraction F4 were mainly dipeptide to nonapeptide, especially tripeptide to hexapeptide.

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Identification of the Heptapeptide PR7 and Octapeptide SF8 With Potent Antioxidative and Angiotensin Converting Enzyme Inhibitory Activity From the Fermented Dairy By‐Product “Buttermilk”

Magouz,

Ibrahim,

Mehanna

et al. 2024

Food Frontiers

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The present study aimed to identify antioxidative and angiotensin converting enzyme (ACE) inhibitory peptides in fermented buttermilk after simulated gastric digestion. Following isoelectric focusing fractionation, peptides of the most active fractions were identified by ultrahigh performance liquid chromatography–tandem mass spectrometry (UHPLC–MS/MS). Subsequently, 23 peptides were synthesized and tested for antioxidative and ACE inhibitory activity. The peptide PR7 (PWDQVKR, αs2‐casein 108–114) exerted comparable antioxidative activity to ascorbic acid, whereas the peptide SF8 (SGPLRPFF, butyrophilin 427–434) efficiently inhibited ACE with an IC50 value of 1.57 µM. The binding modes of the five most active ACE inhibitors were predicted using AlphaFold2 multimer software. Molecular mechanics (MM) minimization and molecular dynamics (MD) simulations of all complexes, followed by MM‐generalized born surface area (GBSA) binding energy calculations, were predicted. Notably, these peptides manifested good binding affinities to ACE. The estimated MM‐GBSA/MD binding energies correlated with the detected IC50 values [correlation coefficient (R2) = 0.79]. Post‐MD analyses over 100 ns elucidated the steadiness of the five peptides.

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Isolation and identification of antioxidative peptides from hydrolysate of threadfin bream surimi processing byproduct

Cited by 52 publications

References 43 publications

Enhancing the in vitro Antioxidant Capacities via the interaction of amino acids

Enhancing the in vitro Antioxidant Capacities via the interaction of amino acids

Preparation of Antioxidative Peptides from Spanish Mackerel (Scomberomorus niphonius) Processing Byproducts by Enzymatic Hydrolysis

Identification of the Heptapeptide PR7 and Octapeptide SF8 With Potent Antioxidative and Angiotensin Converting Enzyme Inhibitory Activity From the Fermented Dairy By‐Product “Buttermilk”

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