Fractionation of Protein Hydrolysates of Fish and Chicken Using Membrane Ultrafiltration: Investigation of Antioxidant Activity

Abstract

In this work, chicken and fish peptides were obtained using the proteolytic enzymes α-Chymotrypsin and Flavourzyme. The muscle was hydrolyzed for 4 h, and the resulting peptides were evaluated. Hydrolysates were produced from Argentine croaker (Umbrina canosai) with a degree of hydrolysis (DH) of 25.9 and 27.6% and from chicken (Gallus domesticus) with DH of 17.8 and 20.6% for Flavourzyme and α-Chymotrypsin, respectively. Membrane ultrafiltration was used to separate fish and chicken hydrolysates from Flavourzyme and α-Chymotrypsin based on molecular weight cutoff of >1,000, <1,000 and >500, and <500 Da, to produce fractions (F1,000, F1,000-500, and F500) with antioxidant activity. Fish hydrolysates produced with Flavourzyme (FHF) and α-Chymotrypsin showed 60.8 and 50.9% of peptides with a molecular weight of <3 kDa in its composition, respectively. To chicken hydrolysates produced with Flavourzyme and α-Chymotrypsin (CHC) was observed 83 and 92.4% of peptides with a molecular weight of <3 kDa. The fraction that showed, in general, higher antioxidant potential was F1,000 from FHF. When added 40 mg/mL of FHF and CHC, 93 and 80% of lipid oxidation in ground beef homogenates was inhibited, respectively. The composition of amino acids indicated higher amino acids hydrophobic content and amino acids containing sulfuric residues for FHF, which showed antioxidant potential.

Enzymatic hydrolysis of camel milk casein and its antioxidant properties

“…All the three enzymes are endopeptidase and have been proven as one of the best enzymes for preparation of food protein hydrolysates (Rossini et al 2009;Centenaro et al 2014;Salami et al 2011). The enzyme α-chymotrypsin was selected to explore the possible effect through gastrointestinal digestion whereas the other two enzymes, alcalase and papain, were used to compare the activity in same hydrolysis conditions and possibility to explore the large-scale production.…”

Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion

“…1). In the study of Centenaro et al (20), fi sh (Umbrina canosai) hydrolysates generally showed higher antioxidant activity in in vitro tests (e.g. ABTS and DPPH radical scavenging) and in a meat system than chicken hydrolysates, which was ascribed to more sulphur-containing amino acids and hydrophobic amino acids in the fi sh hydrolysate.…”

“…There are fewer reports about antioxidant activity of chicken protein-derived peptides (18,19), and only one study has compared fi sh with avian muscle hydrolysates (20); however, this study is without an in vitro digestion step.…”

Efluentes do processamento de Minced de tilápia reaproveitados como coprodutos com atividade antioxidante e para uso como meio de cultura em bioprocessos

“…De maneira geral, os peptídeos em maior quantidade no gel são os de baixo peso molecular, e correspondem às seguintes bandas do padrão eletroforético: 37kDa, 40kDa, 60kDa e 100kDa. A adoção de uma etapa enzimática e diferentes graus de hidrólise também é observada como procedimento vantajoso na obtenção de peptídeos antioxidantes (CENTENARO et al, 2014;FAN et al, 2012;KHALED et al, 2014;NGO et al, 2010;. Pois são formados peptídeos de sequências diferentes, e certa parcela de proteínas é despolimerizada; assim, a hidrólise enzimática promove a diversidade funcional e estrutural de sítios catalíticos (BORAWSKA et al, 2016;SZABÓ, SAHIN-TÓTH, 2012;SHIAU, 2003).…”

“…Segundo estudos recentes, peptídeos de baixo peso molecular (<3 KDa) são os que apresentam maior atividade antioxidante, mesmo em diferentes tipos de resíduo, espécies e métodos hidrolíticos (CENTENARO et al, 2014;FAN et al, 2012;FARVIN et al, 2014;JE et al, 2007;REN et al, 2008;SAIDI et al, 2014;SHIAU, 2003;YANG et al, 2008;ZHANG;DUAN;. Esses resultados sugerem que frações <3 kDa contém peptídeos ou aminoácidos que são bons doadores de hidrogênio e desse modo convertem radicais livres em produtos estáveis (FARVIN et al, 2014;JE et al, 2007).…”