Synthesis and in vitro antioxidant functions of protein hydrolysate from backbones of Rastrelliger kanagurta by proteolytic enzymes

Abstract

Every year, a huge quantity of fishery wastes and by-products are generated by fish processing industries. These wastes are either underutilized to produce low market value products or dumped leading to environmental issues. Complete utilization of fishery wastes for recovering value added products would be beneficial to the society and individual. The fish protein hydrolysates and derived peptides of fishery resources are widely used as nutritional supplements, functional ingredients, and flavor enhancers in food, beverage and pharmaceutical industries. Antioxidants from fishery resources have attracted the attention of researchers as they are cheaper in cost, easy to derive, and do not have side effects. Thus the present investigation was designed to produce protein hydrolysate by pepsin and papain digestion from the backbones of Rastrelliger kanagurta (Indian mackerel) and evaluate its antioxidant properties through various in vitro assays. The results reveal that both hydrolysates are potent antioxidants, capable of scavenging 46% and 36% of DPPH (1,1-diphenyl-2 picrylhydrazyl) and 58.5% and 37.54% of superoxide radicals respectively. The hydrolysates exhibit significant (p < 0.05) reducing power and lipid peroxidation inhibition. Among the two hydrolysates produced, pepsin derived fraction is superior than papain derived fraction in terms of yield, DH (Degree of hydrolysis), and antioxidant activity.

Synthesis, characterization, antioxidant and anti‐diabetic activities of a novel protein–vanadium complex

“…Reactive oxygen species were major byproducts of oxidative metabolism in the mammalian system, including superoxide anion radicals (O 2 − ) and hydrogen peroxide (H 2 O 2 ), and they can easily react with other substances owing to their active character in the body . It has been reported that the transition metal ion‐dependent OH .…”

Optimization of the Extraction and Stability of Antioxidative Peptides from Mackerel (Pneumatophorus japonicus) Protein

“…Mackerel ( Pneumatophorus japonicus ) is a kind of pelagic fish which has the characteristics of low economic and high productivity, and how to best utilize these positive characteristics of mackerel needs to be addressed. In recent years, there have been many researches on the processing and utilization of mackerel; for example, Donnelly et al [ 8 ] found the cost and benefits of traceability system implementation both electronically and practically in a mackerel supply chain between Japan and Norway; in addition, the research of lipid oxidation and fishy odor development in protein hydrolysates from the muscle of Indian mackerel was reported [ 9 ]; Ferraro et al [ 10 ] also discussed the mackerel canning residues; and Sheriff et al [ 11 ] investigated the hydrolysate from backbones of Indian mackerel, revealing that the hydrolysate contained potent antioxidants and exhibited significant reducing power, free radical scavenging activity, and lipid peroxidation inhibition.…”

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“…were observed, it was recorded that these values were below the limit value (5 mg M DA eq./kg) accord ing to Schormüller (1969). On the other hand, the TBA Rs value of FA group which was produced with formic acid was significantly higher than the fermented silages.…”

“…The highest DPPH inhibit ion rates were detected at AC and GL groups (P<0.05), but there were no significant differences observed in other groups (P>0.05). Sheriff, Sundaram, Ramamoorthy, & Ponnusamy, (2014) reported that the radical scavenging ability of pepsin and papain derived protein hydrolysates of Indian mackerel (Rastrelliger kanagurta) was found to be a maximu m of 46% and 36%, respectively. Samar, El-Kalyoubi, Khalaf, & ElRazik (2013) recorded that the radical scavenging activity of chitosan samples extracted fro m shrimp wastes using microwave technique were in rage of 16.14%-32.76% (appro ximately 23.68%) at same concentrations.…”