Antioxidant Activities of Hydrolysates of Arca Subcrenata Prepared with Three Proteases

Abstract

Abstract:In order to get products with antioxidant activity from Arca subcrenata Lischke, the optimal hydrolase and hydrolysis conditions were investigated in the paper. Three proteases (neutrase, alcalase and papain) were applied to hydrolyze the homogenate of A. subcrenata. An orthogonal design was used to optimize hydrolysis conditions, and the pH-stat methods was used to determine the degree of hydrolysis. Viewed from the angle of reducing power, such as scavenging activities against α,α-diphenyl-β-picrylhydrazyl (DPPH) radical and hydrogen peroxide, the antioxidant activities of the alcalase hydrolysate (AH) were superior to neutrase hydrolysate (NH) and papain hydrolysate (PH), and its EC 50 values in DPPH radical and hydrogen peroxide scavenging effect were 6.23 mg/ml and 19.09 mg/ml, respectively. Moreover, compared with products hydrolyzed by neutrase and papain, the molecular mass of AH was lower and its content of amino acid of peptides was higher. Therefore, alcalase was selected as the optimal enzyme to produce active ingredients since its hydrolysate exhibited the best antioxidant activity among them and possessed large amount of potential active peptides.

Enzyme proteolysis enhanced extraction of ACE inhibitory and antioxidant compounds (peptides and polyphenols) from Porphyra columbina residual cake

“…Residual cake hydrolysate showed a concentration-dependent increase of antioxidant activity for concentrations up to 0.9 g L −1 of protein. This linear behavior has been observed by other researchers for different hydrolysates (Song et al 2008;Balti et al 2011). The IC 50 value was 0.91±0.01 g L −1 of protein and was lower than that reported by Song et al (2008) for Arca subcrenata hydrolysate (6.23 g L −1 of protein).…”

Antioxidant and antihypertensive activity of gelatin hydrolysate from Nile tilapia skin

“…Non-hydrolyzed gelatin was negligible in reducing FRAP reagent. In Arca subcrenata case, the neutrase hydrolysate displayed the most reductive ability and alcalase was the second best (Song et al 2008). Alemán et al (2011b) reported that the highest FRAP values occurred in squid skin gelatin hydrolyzed with alcalase and in tuna skin gelatin hydrolyzed with trypsin.…”

“…Gelatin was extracted from washed fish skins added with distilled water (1:2w/v) by heating at 60°C for 1.5 h. The resulting gelatin solution was then filtered through double layer cheese cloth and lyophilized. The freeze-dried gelatin was dissolved in 0.1 M sodium phosphate buffer and hydrolyzed separately by six different protease enzymes under the previously reported conditions: alcalase (pH 7.0, 50°C), bromelain (pH 7.0, 55°C), flavourzyme (pH 7.0, 50°C), neutrase (pH 8.0, 50°C), papain (pH 6.0, 37°C) and trypsin (pH 8.0, 37°C) (Song et al 2008;Zhao et al 2009;Alemán et al 2011a;Li-Chan et al 2012). The ratio for the enzyme:substrate was 1:100 (w/w).…”

In vitro antioxidant and antibacterial properties of hydrolysed proteins of delimed tannery fleshings: comparison of acid hydrolysis and fermentation methods

“…Antioxidative compounds have been shown to scavenge ABTS radicals at higher level compared to DPPH radicals (Sachindra and Bhaskar 2008). Many antioxidant peptide sequence identified have been reported to contain hydrophobic amino acid residues, especially valine or leucine, at the N-terminus of peptides apart from proline, histidine and tyrosine in the sequence (Song et al 2008). Previous studies by our group have indicated (Bhaskar et al 2007a;Amit et al 2009a, b, c), that both AH and LFH have all these amino acids, except histidine, in considerably higher concentrations.…”

“…In addition, The protein hydrolysates obtained from wastes/by-products of animal and fish processing industry are reported to exhibit bioactivities like antioxidative (Wu et al 2004, Sachindra and, antihypertensive (Suetsuna et al 2004) and immunomodulatory properties (LeBlanc et al 2002, Tsuruki et al 2003. In recent years there is a growing interest in antioxidant properties of natural source such as protein due to the potential health hazards of certain synthetic antioxidants (Song et al 2008). During fermentation or acid silaging, TF proteins (that are rich in collagen) are hydrolysed forming a liquor and an insoluble residue.…”