Purification and characterisation of an antioxidative peptide from enzymatic hydrolysates of duck processing by-products

Lee, Seung-Jae; Kim, Min Jung; Hwang, Jin-Woo; Oh, Hyun-Jung; Cheong, Sun Hee; Moon, Sang-Ho; Jeon, Byong-Tae; Lee, Sang Moo; Park, Pyo Jam

doi:10.1016/j.foodchem.2010.04.001

Cited by 52 publications

(34 citation statements)

References 22 publications

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“…The protective properties of the fractions and purified oligopeptides on DNA damage induced by hydroxyl radicals were detected according to the method of Lee et al [28] with slight modification. Briefly, the reaction was conducted in an Eppendorf tube at a total volume of 14 lL containing 1 lg pBR322 DNA in 3 lL of 50 mmol/L phosphate buffer (pH 7.4), 3 lL of 2 mmol/L FeSO 4 and 2 lL of samples at desired concentrations.…”

Section: Separation Of Scgopsmentioning

confidence: 99%

Identification of antioxidative oligopeptides derived from autolysis hydrolysates of sea cucumber (Stichopus japonicus) guts

Zheng

Zhu

et al. 2012

Eur Food Res Technol

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Oligopeptides were prepared from the guts of sea cucumber Stichopus japonicus by autolysis method. Optimum autolysis conditions for preparing oligopeptides from the guts of sea cucumber were determined by response surface methodology using a central composite rotatable design. The effects of two independent variables, namely temperature and pH, on the response of trichloroacetic acid-soluble oligopeptides (mg/g on dry basis) were investigated. Regression analysis indicated that more than 95 % of the variation could be explained by the fitted models. Temperature at 48.30°C and pH at 4.43 were found to be the optimal conditions to obtain oligopeptides from the guts of sea cucumber. The autolysis hydrolysates prepared at the optimized conditions were further fractionated into four major fractions (I-IV) by size exclusion chromatography on a Sephadex G-15 column. Fraction IV, which exhibited the highest DPPH radical scavenging capacity, Fe 2? -chelating ability and protective effect against hydroxyl radical-induced DNA damage, was then analyzed by ESI-MS for molecular mass determination and ESI-MS/MS for the characterization of peptides. Two tetrapeptides (Val-Thr-Pro-Tyr and Val-Leu-Leu-Tyr) and a hexapeptide (Val-Gly-Thr-Val-Glu-Met) were found to exhibit protective effects against hydroxyl radical-induced DNA damage. These results suggest that antioxidant oligopeptides derived from the guts of sea cucumber by autolysis method could be utilized for functional foods.

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Section: Separation Of Scgopsmentioning

confidence: 99%

Identification of antioxidative oligopeptides derived from autolysis hydrolysates of sea cucumber (Stichopus japonicus) guts

Zheng

Zhu

et al. 2012

Eur Food Res Technol

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“…Various radicals are known to be major causes of some chronic and degenerative diseases, including malaria, heart disease, inflammation, cancer, human immunodeficiency virus infection/acquired immunodeficiency syndrome (HIV/AIDS), and neurological disorders such as Alzheimer's, and Parkinson's disease [1]. Synthetic antioxidants, such as butylated hydroxytoluene, butylated hydroxyanisole, propyl gallate, and tertiary butylhydroquinone are used to reduce ROS formation in natural products [1,2]. However, the use of synthetic antioxidants is under increasing scrutiny because of potential health risks associated with such compounds.…”

Section: Introductionmentioning

confidence: 99%

“…However, the use of synthetic antioxidants is under increasing scrutiny because of potential health risks associated with such compounds. Although synthetic antioxidants are effective and cheap compared to natural antioxidants, their application is restricted because of potential risks related to health [2]. Therefore, there is new interest in finding natural and safe antioxidant agents from natural sources.…”

Section: Introductionmentioning

confidence: 99%

Protective Effects of Berry Extracts on Hydrogen Peroxide-induced Rat Brain Neuronal Cell Damage in vitro

Jeong¹,

Jang²,

Kum³

et al. 2014

JFNR

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The purpose of this study was to evaluate the antioxidative activities and protective effects of boysenberry, black currant, and blueberry extracts on neuronal cells. We found that berry extracts had different levels of antioxidant efficacy in various assays, including cell viability assays using 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyl-tetrazoliumbromide (MTT). In addition, reactive oxygen species (ROS) were measured using 2',7'-dichlorofluorescein diacetate (DCF-DA) and flow cytometry analysis. Fruit extracts possessed strong antioxidant activities as measured using the malondialdehyde (MDA) assays. These extracts effectively inhibited lipid peroxidation. Black currant fruit extract significantly reduced intracellular ROS accumulation resulting from hydrogen peroxide treatment in PC12 cells. Black currant fruit more effectively inhibited lactate dehydrogenase (LDH) release into the medium than other tested fruit extracts did. The present results indicate that fruit extracts have the potential to protect neurons from hydrogen peroxide-induced cell damage and should be considered as a prospective functional food and therapeutic product.

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“…As a rule low molecular weight peptides display a greater capacity to eliminate hydroxyl radicals (Lee et al, 2010) and are able to expose more lateral chains, able to donate electrons with greater facility and therefore become more accessible to free radicals (Wiriyaphan et al, 2015). On the other hand, it is important to underline that despite smaller peptides being more efficient, some authors (Girgih et al, 2015) have found that non fractioned hydrolysates, like that produced in our study, show a greater FRAP, indicating a synergistic effect between peptides of different molecular weights.…”

Section: Antioxidant Activity Of the Hydrolysatesmentioning

confidence: 99%

Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity

et al. 2016

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The objective of this work was to produce protein hydrolysates from by-products of the Nile tilapia fileting process, and to assess the effects of different hydrolysis times on the antioxidant activity of the hydrolysed animal-based protein, in free form and incorporated into a food matrix. Gutted tilapia heads and carcasses were hydrolysed by Alcalase  for different hydrolysis times producing six hydrolysates. The protein content, degree of hydrolysis, reverse-phase high-performance liquid chromatography, and antioxidant activity by the ORAC, FRAP and TEAC methods were analysed. Three mini-hamburger formulations were produced and the lipidic oxidation of mini-hamburger was determined by TBARS. The protein contained in the residue was completely recovered in the process. The hydrolysates varied in their degree of hydrolysis, but presented similar levels of antioxidant activity. In the mini-hamburgers the hydrolysate was capable of delaying oxidation after 7 days of storage. Hydrolysis of tilapia processing by-products produced peptides may be used in the formulation of functional foods.Keywords: fish; protein; hydrolysis; antioxidants.Practical Application: The practical application of this work is the production of peptides with antioxidant activity using protein recovery from a raw material considered a residue or by-product of Nile Tilapia processing.

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Purification and characterisation of an antioxidative peptide from enzymatic hydrolysates of duck processing by-products

Cited by 52 publications

References 22 publications

Identification of antioxidative oligopeptides derived from autolysis hydrolysates of sea cucumber (Stichopus japonicus) guts

Identification of antioxidative oligopeptides derived from autolysis hydrolysates of sea cucumber (Stichopus japonicus) guts

Protective Effects of Berry Extracts on Hydrogen Peroxide-induced Rat Brain Neuronal Cell Damage in vitro

Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity

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