Antioxidant activity and anticancer effect of bioactive peptide from enzymatic hydrolysate of oyster (Saccostrea cucullata)

Umayaparvathi, S.; Selvaraju, M.; Vimalraj, V.; Muthuvel, A.; Sivagami, G.; Balasubramanian, T.

doi:10.1016/j.bionut.2014.04.006

Cited by 130 publications

(79 citation statements)

References 35 publications

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“…After hydrolysis was performed using flavourzyme and benase, the antioxidant activity of the oyster byproduct hydrolysate increased, but spray drying did not significantly affect the antioxidant activity (P >0.05). The antioxidant peptides separated from the enzyme hydrolysate of the oyster protein has been described in previous studies (Umayaparvathi et al, 2014;Wang et al, 2014). On our study, enzyme hydrolysis enhanced the flavor and increased the antioxidant activity of the seasoning powder to some extent.…”

Section: Dpph Free Radical Scavenging Capacitysupporting

confidence: 73%

“…Ots proteins are composed of various amino acids and a high taurine content (Je et al, 2005). Dyster is also rich in ω-3 unsaturated fatty acids and polyunsaturated fatty acids, which constitute approximately 50% of its total fatty acids (Cruz-Romero et al, 2008), Dyster extract performs many functions, including anti-bacterial (Defer et al, 2013;Liu et al, 2008), antihypertensive (Qian et al, 2008), anti-oxidation (Umayaparvathi et al, 2014;Wang et al, 2014), and anti-cancer activities (Umayaparvathi et al, 2014), ACE inhibition (Wang et al, 2008b), and DNA damage repair (Qian et al, 2008). Therefore, oyster is globally considered as valuable seafood with high nutritional value.…”

Section: Introductionmentioning

confidence: 99%

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Optimization and application of spray-drying process on oyster cooking soup byproduct

Chen

Wang²,

2017

Food Sci. Technol

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Dyster drying processes have produced a large amount of cooking soup byproducts. On this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM) was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temperature, atomization pressure, and total solid content of oyster drying. Results revealed the following optimized parameters of this process: feeding temperature of 60 °C, total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the oyster powder yield was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Dur pilot trial also obtained 63.1% yield and 4.0% moisture content. The enzyme hydrolysis of cooking soup byproduct further enhanced the antioxidant activity of the produced oyster seasoning powder to some extent. Spray drying process optimized by RSM can provide a reference for high-valued applications of oyster cooking soup byproducts.Keywords: oyster cooking soup byproduct; seasoning powder; spray drying; response surface methodology; parameters optimization.Practical Application: Hydrolytic oyster byproduct enhanced antioxidant activity was spray-dried for seasoning powder.

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Section: Dpph Free Radical Scavenging Capacitysupporting

confidence: 73%

Section: Introductionmentioning

confidence: 99%

Optimization and application of spray-drying process on oyster cooking soup byproduct

Chen

Wang²,

2017

Food Sci. Technol

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“…Many peptides also showed effective anticancer activities as reported by Jumeri and Kim, Lee et al ., Aleman et al . and Umayaparvathi et al …”

Section: Introductionmentioning

confidence: 62%

“…Cancer is one of the major causes of death in humans, and oxidative stress is closely related to a variety of human diseases including cancers . Therefore, antioxidant materials have been suggested as suitable candidates for preventing cancer and other diseases . Because the materials that contain both antioxidant and anticancer activities are very useful in treating or preventing cancers, many studies have been conducted to search for such materials, especially from natural resources …”

Section: Introductionmentioning

confidence: 99%

Antioxidant and anticancer effects of functional peptides from ovotransferrin hydrolysates

et al. 2017

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“…However, the lack of a dose dependent decrease in cell proliferation following treatment of RAW264.7 cells with increasing concentrations of Alcalase hydrolysate suggests that this hydrolysate did not display antiproliferative activity beyond 0.005% w/v. Previous studies have used the comet assay, which measures DNA damage, as an index of apoptosis in cells (Mancinelli et al, ; Woods, Young, Gilmore, Morris, & Bilton, ; Umayaparvathi et al, ). None of the hydrolysates in the present study, when tested alone in the comet assay at a higher concentration (0.1% w/v), induced DNA damage (Figure a).…”

Section: Resultsmentioning

confidence: 99%

Bioactivity of bovine lung hydrolysates prepared using papain, pepsin, and Alcalase

O’Sullivan

Lafarga

Hayes³

et al. 2017

J Food Biochem

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Bovine lung tissue was hydrolyzed using three different proteases, papain, pepsin, or Alcalase, to generate hydrolysates. Hydrolysates showed little antioxidant activity in noncellular or cellular assays. The anti‐inflammatory activity of hydrolysates was assessed in RAW264.7 macrophages and Jurkat T cells. Treatment with the Alcalase hydrolysate significantly decreased the production of the pro‐inflammatory cytokines interleukin (IL)‐6 and IL‐1β in a dose dependent manner in RAW264.7 cells. Nitric oxide production also significantly decreased following treatment with this hydrolysate. The papain hydrolysate decreased IL‐6, IL‐1β, and NO production in RAW264.7 cells and IL‐2 production in Jurkat T cells. However, the decrease was likely due to cytotoxicity of this hydrolysate toward these cell lines. The pepsin hydrolysate had no effect on cytokine production in RAW264.7 cells and only slightly decreased IL‐2 production in Jurkat T cells. Practical applications Meat production generates large amounts of protein rich co‐products, which are often discarded as waste or sold as low value animal feeds. The enzymatic hydrolysis of these protein co‐products may produce hydrolysates that are capable of reducing oxidation or inflammation. Novel hydrolysates were generated from the hydrolysis of bovine lung and results from this study indicate that the hydrolysis of bovine lung using the commercially available protease Alcalase may have potential as an anti‐inflammatory agent.

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Antioxidant activity and anticancer effect of bioactive peptide from enzymatic hydrolysate of oyster (Saccostrea cucullata)

Cited by 130 publications

References 35 publications

Optimization and application of spray-drying process on oyster cooking soup byproduct

Optimization and application of spray-drying process on oyster cooking soup byproduct

Antioxidant and anticancer effects of functional peptides from ovotransferrin hydrolysates

Bioactivity of bovine lung hydrolysates prepared using papain, pepsin, and Alcalase

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