Purification, characterisation and stability of an antioxidant peptide derived from sandfish ( Arctoscopus japonicus ) protein hydrolysates

Jang, Hyung Suk; Liceaga, Andrea M.; Yoon, Kyung Young

doi:10.1016/j.jff.2015.11.020

Cited by 123 publications

(82 citation statements)

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“…The methodology to measure DPPH radical scavenging activity was adopted from Jang et al () with modifications for using a 96‐well clear bottom microplate. Sample (100 µl) was added to 50 µl of 0.2 mM DPPH solution.…”

Section: Methodsmentioning

confidence: 99%

“…The ultrafiltration fraction with the highest antioxidant activity was separated according to Jang et al (), using a HPLC system equipped with an XBridge OST C 18 preparative column (5 µm, 10 mm × 250 mm, Waters 2695; Waters Co., Milford, MA, USA). Solvents, 0.1% (v/v) trifluoroacetic acid (TFA) in distilled water (solvent A) and 0.1% TFA (v/v) in 80% acetonitrile (solvent B), were eluted at a flow rate of 5 ml/min using the following procedure: 0 min, 100% eluent A; 0–35 min, 75% eluent A; 45 min, 75% eluent A; and 70 min, 50% eluent A.…”

Section: Methodsmentioning

confidence: 99%

“…Among these, the naturally derived antioxidant peptides have some advantages compared to synthetic compounds owing to their simpler structure and lower molecular weight, higher stability under different conditions, and no hazardous immunoreactions (Sarmadi & Ismail, ). For these reasons, scientists are looking for antioxidant peptides from various natural sources, such as soybean (Chen, Muramoto, Yamauchi, & Nokihara, ), oilseed (Rhee, Ziprin, & Rhee, ), giant squid muscle (Rajapakse, Mendis, Byun, & Kim, ), sardinella (Bougatef et al, ), sandfish (Jang, Liceaga, & Yoon, ), tuna dark muscle by‐product (Hsu, ), fish frame protein hydrolysates (Ketnawa & Liceaga, ), and fish skin gelatin (Mendis, Rajapakse, & Kim, ). Natural‐derived antioxidant peptides are 2–20 amino acid residues long, and their activities are dependent on their sequence, structure, and hydrophobicity (Rahman et al, ).…”

Section: Introductionmentioning

confidence: 99%

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Purification and identification of an antioxidant peptide from perilla seed (Perilla frutescens) meal protein hydrolysate

Kim

Liceaga

Yoon

2019

Food Science & Nutrition

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This study aimed to obtain antioxidant peptides from perilla seed meal (PSM), which is normally discarded as an industrial waste during seed oil extraction. PSM protein was hydrolyzed using trypsin and fractionated by ultrafiltration. Molecular weight fraction (<3 kDa) with the highest antioxidant activity was purified using prep‐HPLC and analytical HPLC. The purification fold of the peptide (fraction V) obtained from PSM protein hydrolysate on DPPH radical scavenging activity, ABTS radical scavenging activity, and reducing power was 1.79‐, 1.59‐, and 1.81‐fold, respectively, after the three‐step purification procedure. The sequence of the purified peptide from fraction V that exhibited free radical scavenging activity and reducing power was identified as Ile‐Ser‐Pro‐Arg‐Ile‐Leu‐Ser‐Tyr‐Asn‐Leu‐Arg (1,330.77 Da). These results demonstrate that PSM protein, a by‐product from the oil seed extraction, can be used as a source of natural antioxidant peptides for food and/or nutraceutical applications.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Purification and identification of an antioxidant peptide from perilla seed (Perilla frutescens) meal protein hydrolysate

Kim

Liceaga

Yoon

2019

Food Science & Nutrition

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“…Furthermore, the accumulation of toxic products is dangerous to the health of consumers [1,2]. Therefore, the inhibition of free radical formation and oxidation reactions play an important role in preventing or retarding the autoxidation of food components [3].…”

Section: Introductionmentioning

confidence: 99%

Purification and Identification of Antioxidant Peptides from Protein Hydrolysate of Scalloped Hammerhead (Sphyrna lewini) Cartilage

Chi

et al. 2017

Marine Drugs

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The aim of this study was to purify and identify peptides with antioxidant properties from protein hydrolysate of scalloped hammerhead (Sphyrna lewini) cartilage. Cartilaginous proteins of the scalloped hammerhead were extracted by guanidine hydrochloride, and three antioxidant peptides, named enzymolysis peptide of scalloped hammerhead cartilage A (SCPE-A), SCPE-B and SCPE-C, were subsequently isolated from the hydrolysate of the cartilaginous proteins using ultrafiltration and chromatography. The amino acid sequences of SCPE-A, SCPE-B and SCPE-C were identified as Gly-Pro-Glu (GPE), Gly-Ala-Arg-Gly-Pro-Gln (GARGPQ), and Gly-Phe-Thr-Gly-Pro-Pro-Gly-Phe-Asn-Gly (GFTGPPGFNG), with molecular weights of 301.30 Da, 584.64 Da and 950.03 Da, respectively. As per in vitro activity testing, SCPE-A, SCPE-B and SCPE-C exhibited strong scavenging activities on 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH•) (half elimination ratio (EC50) 2.43, 2.66 and 1.99 mg/mL), hydroxyl radicals (HO•) (EC50 0.28, 0.21 and 0.15 mg/mL), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radicals (ABTS+•) (EC50 0.24, 0.18 and 0.29 mg/mL), and superoxide anion radicals (normalO2−•) (EC50 0.10, 0.14 and 0.11 mg/mL). In addition, SCPE-A showed inhibition activity similar to butylated hydroxytoluene (BHT) in lipid peroxidation in a linoleic acid model system. The amino acid residues of Gly, Pro and Phe could positively influence the antioxidant activities of GPE, GARGPQ and GFTGPPGFNG. These results suggested that GPE, GARGPQ and GFTGPPGFNG might serve as potential antioxidants and be used as food additives and functional foods.

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“…Membrane fractionation has allowed enhancement and purification of various proteins such as proteases from yellowfin tuna spleen (2), ovalbumin from chicken egg white (3), phosvitin from egg yolk (4), recombinant plant-made proteins from corn extracts (5) and an antioxidant peptide derived from sandfish (6). One promising protein that may be separated and purified by membranes is bromelain from pineapple extract (7).…”

Section: Introductionmentioning

confidence: 99%

Performance of a Two-Stage Membrane System for Bromelain Separation from Pineapple Waste Mixture as Impacted by Enzymatic Pre-Treatment and Diafiltration

Nor

Ramchandran

Duke

et al. 2017

Food Technol. Biotechnol.

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SummaryMembrane technology has been successfully applied for the purification of bromelain, a protease enzyme from pineapple. However, the current system operates less optimally in terms of flux and separation primarily due to properties of the feed, such as viscosity. Hence, in this study, enzymatic pre-treatment and diafiltration operation were employed in a two-stage ultrafiltration (UF) system to enhance the performance of the purification and concentration process of bromelain enzyme from an extract of pineapple crude waste mixture (CWM). Pre-treatment of the CWM extract using either pectinase or cellulase, or the combination of both, was applied and compared regarding the apparent viscosity reduction. Diafiltration step was introduced in UF stage 2 and observation on the flux performance, enzyme recovery and enzyme purity were performed. A 12 % apparent ftb.com.hr Please note that this is an unedited version of the manuscript that has been accepted for publication. This version will undergo copyediting and typesetting before its final form for publication. We are providing this version as a service to our readers. The published version will differ from this one as a result of linguistic and technical corrections and layout editing.Food Technology and Biotechnology 56 (2) 2018 www.2 viscosity reduction has been achieved when the CWM extract was pre-treated with pectinase which led to 37-38 % improvement in the flux performance of both UF stages, as well as higher enzyme recovery in UF stage 1. The introduction of diafiltration mode in UF stage 2 has managed to sustain high flux values while yielded 4.4-fold enzyme purity (higher than a 2.5-fold purity achieved in our previous work); however, high diluent consumption was needed. The outcomes of this study showed that the flux performance and bromelain separation can be enhanced by reducing the viscosity with the employment of enzymatic pre-treatment and diafiltration operation. Thus, both techniques can be potentially applied in a large-scale membrane-based process for bromelain production.

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Purification, characterisation and stability of an antioxidant peptide derived from sandfish ( Arctoscopus japonicus ) protein hydrolysates

Cited by 123 publications

References 50 publications

Purification and identification of an antioxidant peptide from perilla seed (Perilla frutescens) meal protein hydrolysate

Purification and identification of an antioxidant peptide from perilla seed (Perilla frutescens) meal protein hydrolysate

Purification and Identification of Antioxidant Peptides from Protein Hydrolysate of Scalloped Hammerhead (Sphyrna lewini) Cartilage

Performance of a Two-Stage Membrane System for Bromelain Separation from Pineapple Waste Mixture as Impacted by Enzymatic Pre-Treatment and Diafiltration

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