In Vitro Antioxidant and Antiaging Activities of Collagen and Its Hydrolysate from Mackerel Scad Skin (Decapterus macarellus)

Abstract

The skin of mackerel scad fish (Decapterus macarellus) is a new source for pepsin-soluble collagen and its hydrolysate, both of which have never been explored. This study aims to characterize and determine the in vitro antioxidant, antiglycation, and antityrosinase activity of pepsin-soluble collagen (PSC) and hydrolyzed collagen (HC) from mackerel scad skin. PSC was extracted using 0.5 M acetic acid containing 0.1% pepsin for 48 h at 4 °C. The obtained PSC was then hydrolyzed with collagenase type II (6250 U/g) to produce HC. The PSC yield obtained was 6.39 ± 0.97%, with a pH of 6.76 ± 0.18, while the HC yield was 96% from PSC. SDS-PAGE and Fourier Transform Infrared (FTIR) analysis showed the typical features of type I collagen. HC demonstrated high solubility (66.75–100%) throughout the entire pH range (1–10). The PSC and HC from mackerel scad skin showed antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH), with IC50 values of 148.55 ± 3.14 ppm and 34.966 ± 0.518 ppm, respectively. In the antiglycation test, PSC had an IC50 value of 239.29 ± 15.67 ppm, while HC had an IC50 of 68.43 ± 0.44 ppm. PSC also exhibited antityrosinase activity, with IC50 values of 234.66 ± 0.185 ppm (on the L-DOPA substrate), while HC had an IC50 value of 79.35 ± 0.5 ppm. Taken together, these results suggest that the skin of mackerel scad fish has potential antiaging properties and can be further developed for pharmaceutical and cosmetic purposes.

Characterization of Poultry Gelatins Prepared by a Biotechnological Method for Targeted Changes at the Molecular Level

“…Chicken gelatins have a higher antioxidant activity for DPPH and are comparable to ABTS [14]. In both studies [15,16], the antioxidant activity was significantly lower than in the chicken gelatins. Better DPPH antioxidant activity was obtained from 5 kDa gelatin peptides [45] and 0.40 mg/mL of fish gelatin [17] compared to the chicken gelatins in the present study.…”

“…Gelatin from Nile tilapia extracted by the enzyme showed DPPH antioxidant activity values averaging 33% [15]. Fish gelatin from mackerel has, on average, DPPH-scavenged free radicals < 50%, compared with commercially available porcine gelatin (averaging around 70%) [16]. For fish gelatin from Hypophthalmichthys molitrix, the DPPH antioxidant activity was around 30% for the 0.10 mg/mL solution and around 90% for the 0.40 mg/mL solution [17].…”

“…Glycation is the process by which glucose molecules bind to various serum proteins in the body. These molecules can also cause oxidative stress, leading to other diseases [11,14,16,17].…”

“…The molecular weight values of the discussed two studies [5,14] are similar to those of gelatins prepared from chicken stomachs in the present study. In the study [16] where they extracted gelatin from mackerel scad skin using CH 3 COOH, the band intensities of the α 1 -and α 2 -chains were found to be around 130 and 100 kDa, respectively, and around 200 kDa for the β-chains. Gelatin from chicken stomachs showed higher molecular weights.…”

“…Figure 1c shows that the highest absorbance was found in gelatin 7, compared to gelatins 8 and 9. These phenomena will likely result from the different numbers and types of amino acids [3,7,8,10,16,28].…”