Radical scavenging properties of protein hydrolysates from Jumbo flying squid (Dosidicus eschrichitii Steenstrup) skin gelatin

Abstract

Gelatin extracted from Jumbo flying squid skin was hydrolyzed with serials of protease. The scavenging effects of gelatin hydrolysates on superoxide and hydroxyl radical were assessed by chemiluminescence analysis. Properase E and pepsin have shown efficient hydrolysis of squid skin gelatin to obtain high radical scavenging activity peptides. The conditions chosen for enzymic hydrolysis of squid skin gelatin with properase E were pH 9.0, 45 • C, 3 h reaction time, and enzyme-to-substrate ratio of 1:50. Hydrolysates combining properase E and pepsin showed the best radical scavenging activity. For fragmented hydrolysates by ultrafiltration, fractions UF-2 (M w < 2000 Da) had high yield and radical scavenging activity.

Evaluation of jumbo squid (Dosidicus gigas) byproduct hydrolysates obtained by acid-enzymatic hydrolysis and by autohydrolysis in practical diets for Pacific white shrimp (Litopenaeus vannamei)

“…For this homogenate, a mixture of acid (HCl) and enzyme, specifically pepsin, was used according to the methods described by Lin & Ba-fang (2006). Firstly, 500 mL of a 50 mM phosphate buffer (pH 7.5) were used to homogenize the squid tissues, followed by a pH adjustment to 2.5 with HCl 3M.…”

ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate

“…A number of commercial proteases have been used for the production of these hydrolysates and peptides (Lin and Li 2006;Mendis et al 2005;Yang et al 2008). Protease specificity affects size, amount, free amino acid composition and, peptides and their amino acid sequences, which in turn influences the biological activity of the hydrolysates (Chen et al 1995;Jeon et al 1999;Wu et al 2003).…”

In vitro antioxidant, antimutagenic and antiproliferative activities of collagen hydrolysates of jumbo squid (Dosidicus gigas) byproducts

“…The interest in finding antioxidants from natural sources has become one of the fastest growing fields of study in food chemistry all over the world in the recent years (Lin & Li, 2006), the latter due to their potential of being used for the prevention and treatment of diseases associated to reactive oxygen species (RDS), especially cancer (Je et al, 2005); they are known to be beneficial to human health as they may protect the body against membrane lipids, protein, and DNA damage (Samaranayaka & Li-Chan, 2011). …”