Isolation and identification of antioxidative peptides from hydrolysate of threadfin bream surimi processing byproduct

Enhancing the in vitro Antioxidant Capacities via the interaction of amino acids

“…Wiriyaphan et al (Wiriyaphan et al, 2013) found out that the smaller peptides showed the higher antioxidant activities during the research. Therefore after comparing our results of the research with theirs, we draw the conclusion that which kinds of the amino acids have higher antioxidant capacities, smaller peptides or larger ones, that we need the further study.…”

“…Damgaard et al (Damgaard et al, 2015)found that the ABTS radical scavenging capacity was correlated with the content of Trp, Tyr, Met and Arg. Besides Wiriyaphan et al (Wiriyaphan et al, 2013) also found that peptides which contained Tyr, Trp, Cys and His residues presented high ABTS radical scavenging activity. From this study, we found that onlynine amino acids (Tyr, Trp, Cys, Lys, His, Arg, Val, Phe and Met) showed ABTS radical scavenging capacity, and there were synergistic antioxidant effectson amino acids detected by the direct comparison methodology which was reported by Liao (Kuei-long Liao 2000).…”

“…From this study, we found that onlynine amino acids (Tyr, Trp, Cys, Lys, His, Arg, Val, Phe and Met) showed ABTS radical scavenging capacity, and there were synergistic antioxidant effectson amino acids detected by the direct comparison methodology which was reported by Liao (Kuei-long Liao 2000). Wiriyaphan et al (Wiriyaphan et al, 2013)determined the antioxidant activity of peptides derived from the product of threadfin bream surimi, and the results demonstrated that the decreasing ferric antioxidant power of peptide was closely related to the amounts of Trp, Met and Cys. Zheng et al (Zheng et al, 2016)discovered that the antioxidant behaviours of peptides strongly depended on the compositions and reactionsof the amino acid residues, and the Cys could effectively scavenge DPPH radicals, which was consistent with our result, while Tyr, Trp and Gly showed a little or even no DPPH radical scavenging activities.…”

Preparation of Antioxidative Peptides from Spanish Mackerel (Scomberomorus niphonius) Processing Byproducts by Enzymatic Hydrolysis

“…Ko et al (2012) reported that a peptide of molecular weight 702 Da had high antioxidative activity, which was purified from marine Chlorella ellipsoidea protein hydrolysate. Other small peptides from marine protein hydrolysate, such as round scad (Decapterus maruadsi) muscle protein (Jiang et al, 2014), Indian squid protein (Sudhakar and Nazeer, 2015), silver carp processing byproduct protein (Zhong et al, 2011), threadfin bream surimi byproduct protein (Wiriyaphan et al, 2013) and sardinelle (Sardinella aurita) by-products proteins (Bougatef et al, 2010) and tuna liver protein (Je et al, 2009), had been reported to possess high antioxidative activity.…”

“…Enzymatic hydrolysis is one of the most wildly used methods for preparing antioxidative peptides from food derived proteins. In recent years, many marine-derived processing byproducts proteins were selected to produce antioxidative peptides, such as yellowfin sole skin or frame Biotechnology 14 (4): 188-193, 2015(Kim et al, 1996Jun et al, 2004), Alaska pollack skin (Kim et al, 2001), cod frame (Jeon et al, 1999) and silver carp (Zhong et al, 2011), threadfin bream surimi (Wiriyaphan et al, 2013), sardinelle (Bougatef et al, 2010), tuna dark muscle (Hsu, 2010). Spanish mackerel (Scomberomorus niphonius) is marine fish belonging to Scombridae (Percida) (Terada et al, 2007), which is extremely perishable and lower commercial value when compared to other marine fishes.…”