Purification and Characterization of Antioxidant Peptides of Pseudosciaena crocea Protein Hydrolysates

Zhang, Ningning; Zhang, Chong; Chen, Yuanyuan; Zheng, Baodong

doi:10.3390/molecules22010057

Cited by 27 publications

(17 citation statements)

References 35 publications

(48 reference statements)

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“…As shown in Figure 4(a), the DPPH scavenging activity of YSGH increased linearly with the hydrolysates concentration. When the concentration of YSGH was 5 mg/ml, the DPPH-scavenging activity of YSGH reached 59.79%, higher than that of flatfish skin hydrolysates [5] and Pseudosciaena crocea protein hydrolysates [48]. As expected, the DPPH-scavenging activity of YSGH is much higher than that of porcine skin gelatin hydrolysates as well (19.25%) [34].…”

Section: Biological Properties Of Ysghsupporting

confidence: 64%

Hydrolysis Process Optimization and Functional Characterization of Yak Skin Gelatin Hydrolysates

Yang

Xue

Liu

et al. 2019

Journal of Chemistry

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Yak (Bos grunniens) is an animal mainly living on the Tibetan Plateau. Yak skin is a valuable resource that is wasted in the meat production process. This study aimed to prepare yak skin gelatin hydrolysates (YSGH) from yak skin through enzymatic hydrolysis and investigate functional characterization of YSGH. We showed that trypsin was more effective than neutrase, papain, and pepsin in increasing the degree of hydrolysis (DH) of YSGH. The conditions of enzymatic hydrolysis were optimized using central composite design (CCD) and response surface method (RSM), and the highest DH value of 31.96% was obtained. We then analyzed the amino acid compositions and molecular weight distribution of peptides in YSGH. The obtained YSGH exhibited certain antioxidant activity and excellent ACE-inhibitory activity (IC50 = 0.991 mg/mL). In addition, the solubility (98.79%), emulsification, and foaming properties of YSGH developed here were also evaluated. With these physicochemical and biological functions, YSGH had potential applications in food, pharmaceuticals, and cosmetics as an ingredient.

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Section: Biological Properties Of Ysghsupporting

confidence: 64%

Hydrolysis Process Optimization and Functional Characterization of Yak Skin Gelatin Hydrolysates

Yang

Xue

Liu

et al. 2019

Journal of Chemistry

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“…Alcalase 2.4L, chymotrypsin, pepsin, trypsin, and neutral protease were used individually or in combinations to prepare antioxidant peptides from hen's eggs in previous works (Abeyrathne, Lee, Jo, Suh, & Ahn, 2016;Carrillo et al, 2016;Memarpoor-Yazdi, Asoodeh, & Chamani, 2012;Wang et al, 2012;Zhang, Zhang, Chen, & Zheng, 2017). Accordingly, the antioxidant activity of different kinds of enzymolysis was tested in our enzyme selection work.…”

Section: Discussionmentioning

confidence: 99%

Double enzyme hydrolysis for producing antioxidant peptide from egg white: Optimization, evaluation, and potential allergenicity

Yuan

Zheng

et al. 2019

J Food Biochem

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Egg white is a good source of high-quality proteins in food products and an excellent source of antioxidant active peptides through hydrolysis. The hydrolysis conditions for the preparation of potent antioxidant peptides from egg white with chymotrypsin and pepsin were optimized by the response surface methodology. The antioxidant activity and potential allergenicity of the prepared peptides were evaluated by the oxidative damage model and IgE-binding capability, respectively. After ultrafiltration, the peptide produced using the optimized parameters (preheating time of 3.16 hr, hydrolysis time of 3 hr, a sample/solution ratio of 10%, multiple enzymes ratio (E1/E2) of 1.7:1, and E/S of 0.4%) showed antioxidant activity of was 30.86 μmol AAE/g DW and with low potential for allergenicity. The optimized method is efficient and economical and may be applied to the industrial production of antioxidant peptides to obtain nutraceutical and pharmaceutical agents with low sensitivity. However, further in vivo studies must be conducted. Practical applicationsEgg is consumed as an excellent source of protein. Antioxidant peptides released from egg white is considered to be used in food preservation and human health.Few researches on the optimization of egg peptides were aimed to obtain practical techniques used in the food industry. In this paper, egg white hydrolysis peptide with high antioxidant property and low potential allergenicity was prepared after the optimization of double enzyme hydrolysis. The products could be a natural health care products derived from a dietary source and considered using in additive during food production and health food. And the methods used are economical and energysaving and could be developed to utilize in the food industry. K E Y W O R D S antioxidant peptide, egg white, hydrolysis, optimization S U PP O RTI N G I N FO R M ATI O N Additional supporting information may be found online in the Supporting Information section. How to cite this article: Yuan J, Zheng Y, Wu Y, Chen H, Tong P, Gao J. Double enzyme hydrolysis for producing antioxidant peptide from egg white: Optimization, evaluation, and potential allergenicity. J Food Biochem. 2020;44:e13113.

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“…Similarly, BW-SPH-A was the only hydrolysate to increase CAT activity significantly in H 2 O 2 -challenged RAW264.7 cells compared with the H 2 O 2 control (p < 0.01) (Table 3). Similar to the BWSPHs tested in this study, which contained a high content of low MW peptides, large yellow croaker (Pseudosciaena crocea) protein hydrolysate (MW < 3 kDa) exhibited O 2 − • scavenging activity and DPPH scavenging activity in vitro and also effectively and dose-dependently (50-300 µg/mL) increased the activity of antioxidant enzymes GSH-Px, SOD, and CAT in H 2 O 2 -induced oxidative stress in HepG2 cells (p < 0.05) [3]. In addition, numerous fish-derived peptides have demonstrated ability to modulate oxidative stress pathways in vitro [4,5,9,47,48].…”

Section: Cellular Antioxidant Activitymentioning

confidence: 98%

“…A number of antioxidative fish protein hydrolysates with potential to induce health benefits via promoting cellular redox balance have been identified [3][4][5][6][7][8]. However, the generation of antioxidant protein hydrolysates is dependent on hydrolysis conditions (protease source, temperature, pH, and degree of hydrolysis (DH)), which ultimately influences the peptide profile and amino acid composition of the resulting fractions [9].…”

Section: Introductionmentioning

confidence: 99%

Blue Whiting Protein Hydrolysates Exhibit Antioxidant and Immunomodulatory Activities in Stimulated Murine RAW264.7 Cells

et al. 2021

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This study investigated the antioxidant and immunomodulatory potential of six blue whiting soluble protein hydrolysates (BWSPHs, BW-SPH-A to -F) and their simulated gastrointestinal digests (SGID, BW-SPH-A-GI to -F-GI) in murine RAW264.7 macrophages. Hydrolysate BW-SPH-A, both pre- and post-SGID, increased endogenous antioxidant glutathione (GSH) in tert-butylhydroperoxide (tBOOH)-treated cells and reduced reactive oxygen species (ROS) in H2O2-challenged RAW264.7 cells compared with treated controls in the absence of BWSPHs (p < 0.05). BW-SPH-A-GI also exhibited higher ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) activities than the other BWSPHs tested (p < 0.05). All BWSPHs and SGID BWSPH samples induced immunostimulating effects in lipopolysaccharide (LPS)-activated RAW264.7 macrophages through the upregulation of NO production. BW-SPH-F-GI increased IL-6 and TNF-α levels compared with the LPS controls indicating the liberation of immunomodulatory peptide/amino acids during the SGID process. Therefore, BW-SPH-A and BW-SPH-F may have potential use against oxidative stress and immunosuppression-related diseases, respectively.

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Purification and Characterization of Antioxidant Peptides of Pseudosciaena crocea Protein Hydrolysates

Cited by 27 publications

References 35 publications

Hydrolysis Process Optimization and Functional Characterization of Yak Skin Gelatin Hydrolysates

Hydrolysis Process Optimization and Functional Characterization of Yak Skin Gelatin Hydrolysates

Double enzyme hydrolysis for producing antioxidant peptide from egg white: Optimization, evaluation, and potential allergenicity

Blue Whiting Protein Hydrolysates Exhibit Antioxidant and Immunomodulatory Activities in Stimulated Murine RAW264.7 Cells

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