In vitro antioxidant activity of enzymatic hydrolysates prepared from abalone (Haliotis discus hannai Ino) viscera

Zhou, Da Yong; Zhu, Bei Wei; Qiao, Li; Wu, Hai; Li, Dong Mei; Yang, Jing; Murata, Yoshiyuki

doi:10.1016/j.fbp.2011.02.002

Cited by 92 publications

(59 citation statements)

References 35 publications

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“…Asp and Glu were reported to exhibit strong antioxidant activities, and several other amino acids-such as Pro, Arg, His, Met, Leu, Ala, Tyr, and Vla-were accepted as having antioxidant properties (Zhao et al, 2012;Zhou et al, 2012). From Table 2, it could be found that the main amino acids in hydrolysates were Asp and Glu, so it was deduced that the hydrolysates should display good antioxidant activities.…”

Section: Amino Acid Compositionmentioning

confidence: 99%

“…Hydroxyl radical scavenging activity Hydroxyl radical scavenging activity was carried out by the method described by Zhou et al (2012) with slight modifications. Briefly, the reaction fluid was prepared by mixing 0.8 mL of acetic acid buffer (pH 5.0), 1.0 mL of brilliant green (1 × 10 −4 mol/L), 2.2 mL of EDTA ferrous (2 × 10 −2 mol/L), 1.4 mL of hydrogen peroxide (0.3%), and 1.0 mL of hydrolysate (2 mg/mL) previously dissolved in distilled water.…”

Section: Determination Of the Antioxidant Activitiesmentioning

confidence: 99%

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Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera

Yan

Tao

Qin

2016

Journal of Aquatic Food Product Technology

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Effects of various proteases were obvious on the amino acid composition, antioxidant activities, and functional properties of enzymatic hydrolysates prepared from sea cucumber viscera (SCV). Alcalase, trypsin, and flavourzyme conferred better antioxidant activities on hydrolysates and endowed them with a higher degree of hydrolysis, coming to 19.08, 32.38, and 15.94%, respectively. For functional properties, neutrase-and flavourzymederived hydrolysates showed better foaming properties. Amino acid composition suggested that papain, neutrase, alcalase, and bromelain granted the hydrolysate's high nutritional quality. The results indicated that SCV hydrolysates could be used in food systems to impart desirable characteristics to products.

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Section: Amino Acid Compositionmentioning

confidence: 99%

Section: Determination Of the Antioxidant Activitiesmentioning

confidence: 99%

Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera

Yan

Tao

Qin

2016

Journal of Aquatic Food Product Technology

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“…The ferric reducing power (FRP) of proteins was measured according to the method of Zhou et al (2012). In brief, 100 lL of different concentrations of protein samples (dissolved in de-ionized water at the concentration of 6.0-30.0 mg/ml) were mixed with 0.7 mL of PBS (0.2 M, pH 6.6) and 2.0 mL of a 30 mM potassium ferricyanide aqueous solution.…”

Section: Antioxidant Activities Assaymentioning

confidence: 99%

Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

et al. 2016

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The physicochemical, functional, antioxidant and anticancer properties of protein isolates from the seeds of Soybean (SP), Black soybean (BSP), Adzuki bean (ABP), and Mung bean (MBP) were comparatively characterized. The difference was found in the protein composition and physicochemical properties of the four types of legume proteins, which affected the functional properties and bioactivities. BSP and SP had six predominant proteins with a molecular weight (M W ) range of 20-95 kDa, whereas ABP and MBP showed the most intense bands of 48 kDa. ABP with higher essential amino acids content and the highest solubility exhibited the highest antioxidant activities among the four types of proteins. While BSP with higher content of acidic amino acids, low content of the hydrophobic amino acids and higher WHC, may have potential nutraceutical uses.

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“…Fish protein hydrolysates from smooth hound muscle protein and yellow stripe trevally were reported to have FRAP values of 0.60 at 2.0 mg/g and 0.52 at 3.6 mg/g, respectively (Bougatef et al 2009;Klompong et al 2007). Additionally, only one research for the FRAP of abalone viscera hydrolysates by alkali protease, papain, neutral protease, pepsin, and trypsin was reported by Zhou et al (2012), and abalone viscera hydrolysates exhibited the FRAP value of below 0.90 at 10.0 mg/g.…”

Section: Frapmentioning

confidence: 99%

Physical and functional properties of tunicate (Styela clava) hydrolysate obtained from pressurized hydrothermal process

et al. 2017

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In this study, marine tunicate Styela clava hydrolysate was produced by an environment friendly and green technology, pressurized hot water hydrolysis (PHWH) at different temperatures (125-275°C) and pressure 50 bar. A wide range of physico-chemical and bio-functional properties such as color, pH, protein content, total carbohydrate content, reducing sugar content, and radical scavenging activities of the produced hydrolysates were evaluated. The appearance (color) of hydrolysates varied depending on the temperature; hydrolysates obtained at 125-150°C were lighter, whereas at 175°C gave reddish-yellow, and 225°C gave dark brown hydrolysates. The L* (lightness), a* (red-green), and b* (yellow-blue) values of the hydrolysates varied between 35.20 and 50.21, −0.28 and 9.59, and 6.45 and 28.82, respectively. The pH values of S. clava hydrolysates varied from 6.45 (125°C) to 8.96 (275°C) and the values were found to be increased as the temperature was increased. The hydrolysis efficiency of S. clava hydrolysate was ranged from 46.05 to 88.67% and the highest value was found at 250°C. The highest protein, total carbohydrate content, and reducing sugar content of the hydrolysates were found 4.52 mg/g bovine, 11.48 mg/g and 2.77 mg/g at 175, and 200 and 200°C, respectively. Hydrolysates obtained at lower temperature showed poor radical scavenging activity and the highest DPPH, ABTS, and FRAP activities were obtained 10.25, 14.06, and 10.91 mg trolox equivalent/g hydrolysate (dry matter basis), respectively. Therefore, S. clava hydrolysate obtained by PHWH at 225-250°C and 50 bar is recommended for bio-functional food supplement preparation.

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In vitro antioxidant activity of enzymatic hydrolysates prepared from abalone (Haliotis discus hannai Ino) viscera

Cited by 92 publications

References 35 publications

Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera

Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera

Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

Physical and functional properties of tunicate (Styela clava) hydrolysate obtained from pressurized hydrothermal process

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