Antioxidant activities of Rapana venosa meat and visceral mass during simulated gastrointestinal digestion and their membrane ultrafiltration fractions

Abstract

Summary Rapana venosa (Rv) is an abundant marine snail resource with high content of protein. The antioxidant activities of Rv meat and visceral mass during simulated gastrointestinal (GI) digestion and their membrane ultrafiltration fractions were evaluated. Results indicated that visceral mass possessed stronger antioxidant activities than meat. The simulated GI digestion increased the hydroxyl radical scavenging activity while decreased the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging activity and reducing power. After membrane ultrafiltration, there were three fractions, that is molecular weight (MW) > 10 kDa, MW 3.5–10 kDa and MW < 3.5 kDa. Fractions with MW > 10 kDa and MW < 3.5 kDa showed the highest hydroxyl, DPPH radical scavenging activity, respectively. Fractions with MW 3.5–10 kDa and MW > 10 kDa showed the highest reducing power for meat and visceral mass, respectively. Rv hydrolysates exhibited significantly higher hydroxyl radical scavenging activity than the positive control vitamin C (Vc) and may serve as useful ingredients for application in food industry nutritional products.

Physicochemical and Biological Properties of Gelatin Extracted from Marine Snail Rapana venosa

“…Previous studies have reported that amino acids and lipids extracted from R. venosa exhibited wound-healing properties on rat skin burns [18,23]. Recently, Luo et al [24] obtained protein hydrolysates from R. venosa with significant antioxidant activity.…”

Purification and identification of antioxidative peptides from mackerel (Pneumatophorus japonicus) protein

“…In recent years, many studies have been conducted to nd potent radical scavengers to protect against oxidative stress. 2,3 Numerous antioxidant compounds, particularly sh peptides, have been widely studied, and potent antioxidant peptides have been isolated from the muscle of such sh as salmon (Salmo salar), 4 skipjack tuna (Katsuwonus pelamis), 5 sardine (S. pilchardus) 6 and cod (Gadus morhua). 7 The antioxidant properties of sh protein hydrolysates have been studied for a wide range of species and enzymes.…”

Preparation and Identification of Antioxidative Peptides from Pacific Herring (Clupea pallasii) Protein

“…UF is often used to separate hydrolysates to obtain the target active fractions [44]. The PHPH was fractionated through UF membranes have a range of molecular weight cut-offs (MWCOs) of 10,000 Da and 3500 Da, respectively.…”