In Vitro Antioxidant Activity of Peptides from Simulated Gastro-Intestinal Digestion Products of Cyprinus carpio haematopterus Scale Gelatin

Xiao, Feng; Chen, Shengjun; Li, Laihao; He, Jiyu; Cheng, Weiwei; Ren, Guoyan

doi:10.3390/foods8120618

Cited by 8 publications

(3 citation statements)

References 32 publications

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“…The IC50 values of SFBP-H and HFBP-H were 4.24 and 5.33 mg/mL, respectively. The IC50 values of the protein hydrolysates were comparable to those of the hydrolysates obtained from Cyprinus carpio haematopterus scale gelatin (IC50 4.46 and 6.97 mg/mL) [54], but lower than that of the hydrolysates from shark skin gelatin (IC50 27.39 mg/mL) [55]. As shown in Figure 5c, the ABTS radical scavenging activity of SFBP-H and HFBP-H also increased with hydrolysis time, during the first 1 h, which finally reached about 90.02%, while it changed insignificantly As shown in Figure 5a, the DPPH radical scavenging activity of SFBP hydrolysates increased with hydrolysis time, and the same trend was also found in HFBP hydrolysates.…”

Section: Antioxidant Activities Of Fbp Hydrolysatessupporting

confidence: 57%

Steam Explosion-Assisted Extraction of Protein from Fish Backbones and Effect of Enzymatic Hydrolysis on the Extracts

Dong

Yan

Zhang

et al. 2021

Foods

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The development of an efficient pretreatment, prior to enzymatic hydrolysis, is a good strategy for the sustainable use of refractory fish byproducts. This study compared hydrothermal pretreatments at 159 °C for 2 min, followed by water extraction (steam explosion-assisted extraction, SE) and 121 °C for 70 min (hot-pressure extraction, HPE), for the recovery of proteins from fish backbones. The effect of enzymatic hydrolysis on the properties of the obtained fish bone protein (FBP) was also evaluated. The results demonstrated that FBP had high contents of protein (81.09–84.88 g/100 g) and hydroxyproline (70–82 residues/1000 residues). After hydrolysis with Flavourzyme, for 3 h, the FBP hydrolysates that were pretreated with SE (SFBP-H) exhibited a better degree of hydrolysis (DH) and nitrogen recovery (NR), and a higher level of umami taste free amino acids (151.50 mg/100 mL), compared with the HPE-treated samples. The obtained SFBP-H mainly distributed below 3000 Da and had strong scavenging effects on 1,1-diphenyl-2-picrylhydrazy (DPPH) (IC50 = 4.24 mg/mL) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) (IC50 = 1.93 mg/mL) radicals. Steam explosion-assisted extraction is a promising route for recovering proteins from native fish bone materials, and improving the flavor and antioxidant activity of the hydrolysates.

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Section: Antioxidant Activities Of Fbp Hydrolysatessupporting

confidence: 57%

Steam Explosion-Assisted Extraction of Protein from Fish Backbones and Effect of Enzymatic Hydrolysis on the Extracts

Dong

Yan

Zhang

et al. 2021

Foods

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“…The amount of free amino groups in the digested paste was analysed via the ninhydrin reaction (Xiao et al ., 2019). Briefly, 3 mL of the diluted hydrophilic fraction was mixed with 0.5 mL of phosphate buffer (pH 8.0), 0.5 mL of ninhydrin solution (2%, w/v), and incubated at 100℃ for 15 min.…”

Section: Methodsmentioning

confidence: 99%

Nutrient release and antioxidant properties of functional sesame paste formulated with flaxseed during in vitro digestion

Zhang

Hou

Wang

2022

Int J of Food Sci Tech

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This study aimed to investigate the structure, fatty acids and protein release and antioxidant activities of sesame paste (SP) formulated with flaxseed during in vitro gastrointestinal digestion and compared with SP and flaxseed paste (FP). The ratio of n-3/n-6 polyunsaturated fatty acid of flaxseed-sesame paste (FSP) was 0.26, which was significantly higher than that of SP (0.01). After digestion, SP contained the most abundant free linoleic acid, while the highest concentration of free linolenic acid was detected in FP. Interestingly, more soluble peptides with a molecular weight lower than 14.4 kDa were distributed in FP after gastric digestion. Meanwhile, after intestinal digestion, the hydrophilic fractions of FP showed the highest DPPH radical scavenging capacity, while the hydrophilic fractions of FP were the lowest than SP and FSP. These findings suggested that SP formulated with flaxseed as a functional ingredient could be a feasible way to increase the nutritional value of SP.

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“…They are generally composed of 2-20 amino acid residues and have specific functional activities [10]. The biological activities of gelatin peptides, such as antioxidant activity [11], angiotensin-converting enzyme (ACE) inhibitory activity [12], antibacterial activity [13], hypotensive activity [14,15] and promotion of osteoblast proliferation and mineralization [16], have been reported. Gelatin peptides extracted from natural sources are characterized by high skin compatibility and mild and easy absorption, and their amino acid residues are correlated with whitening activity.…”

Section: Introductionmentioning

confidence: 99%

Optimization of a Novel Tyrosinase Inhibitory Peptide from Atrina pectinata Mantle and Its Molecular Inhibitory Mechanism

Wang,

Lin,

Shen

et al. 2023

Foods

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In order to realize the multi-level utilization of marine shellfish resources and to develop the potential biological activity of processing by-products of Atrina pectinata, gelatin was extracted from the mantle and the potential whitening effect of its enzymatic peptides was explored. Taking tyrosinase inhibitory activity as the evaluation index, the enzyme hydrolysate process was optimized by response-surface methodology, and the optimal enzyme hydrolysate conditions were as follows: pH 5.82, 238 min enzyme hydrolysate time, and temperature of 54.5 °C. Under these conditions, the tyrosinase inhibition activity of Atrina pectinata mantle gelatin peptide (APGP) was 88.6% (IC50 of 3.268 ± 0.048 mg/mL). The peptides obtained from the identification were separated by ultrafiltration and LC–MS/MS, and then four new peptides were screened by molecular docking, among which the peptide Tyr-Tyr-Pro (YYP) had the strongest inhibitory effect on tyrosinase with an IC50 value of 1.764 ± 0.025 mM. The molecular-docking results indicated that hydrogen bonding is the main driving force for the interaction of the peptide YYP with tyrosinase. From the Lineweaver–Burk analysis, it could be concluded that YYP is inhibitory to tyrosinase and exhibits a mixed mechanism of inhibition. These results suggest that YYP could be widely used as a tyrosinase inhibitor in whitening foods and pharmaceuticals.

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In Vitro Antioxidant Activity of Peptides from Simulated Gastro-Intestinal Digestion Products of Cyprinus carpio haematopterus Scale Gelatin

Cited by 8 publications

References 32 publications

Steam Explosion-Assisted Extraction of Protein from Fish Backbones and Effect of Enzymatic Hydrolysis on the Extracts

Steam Explosion-Assisted Extraction of Protein from Fish Backbones and Effect of Enzymatic Hydrolysis on the Extracts

Nutrient release and antioxidant properties of functional sesame paste formulated with flaxseed during in vitro digestion

Optimization of a Novel Tyrosinase Inhibitory Peptide from Atrina pectinata Mantle and Its Molecular Inhibitory Mechanism

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