Purification and antioxidant ability of peptide from egg in sea cucumber<i>Apostichopus japonicus</i>

Zhang, Jian; Liu, Shaowei; Zhang, Yi; Lü, Yanhua; Wang, Maojian; Wang, Gongming; Liu, Xin

doi:10.1080/10942912.2016.1160409

Cited by 9 publications

(11 citation statements)

References 36 publications

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“…[34] The next most potent antioxidative peptide was Peptide 3 (PGRRAA), followed by Peptide 2 (PTPSRPQQGPA), and the results were similar to those in previous reports on antioxidant peptides isolated from fish by-products with EC 50 values from 90 to 670 mM, [57,58] peptide derived from horse mackerel viscera proteolysate with DPPH • radical scavenging activity of 59.1%, [30] and the antioxidative peptides derived from sardinelle with the DPPH • radical scavenging activity from 38 ± 1.3% to 63 ± 1.5%, [20] but were lower than Apostichopus japonicas egg proteolysates with hydroxyl radical scavenging activity of 89.82 U/mL. [59] Peptide 4 (LAQVAVSNPNN) showed negative ABTS • (−19% at 5 mg/mL) and DPPH • (−34% at 5 mg/mL) radical scavenging values, suggesting that the peptide has pro-oxidant activity. A similar argument was proposed by Shen et al (2010) [60] for two peptides (LSKAQSDFG) and (LVEKGDVAFI) originating from ovotransferrin, which were shown to have negative antioxidant activity.…”

Section: Peptide Identificationmentioning

confidence: 89%

Alcalase-generated proteolysates of stone fish (Actinopyga lecanora) flesh as a new source of antioxidant peptides

Bordbar

Ebrahimpour

Zarei

et al. 2018

International Journal of Food Properties

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In the present study, the alcalase-generated proteolysates obtained after 8 h of proteolysis of stone fish flesh showed the most potent antioxidant activity in terms of DPPH • radical scavenging activity (77.43%, IC 50 of 0.5 mg/mL), ABTS • radical scavenging activity (92.73%, IC 50 of 0.33 mg/ mL) and FRAP value (39.2 mmol/100 mL FeSO 4). These proteolysates profiled and characterized as antioxidative peptides. The proteolysates were initially subjected to ultrafiltration using MWCO Spin-X UF. Potent fractions were further characterized based on hydrophobicity using reversed-phase high-performance liquid chromatography (RP-HPLC) and isoelectric point using an OFFGEL isoelectric focusing fractionator. Results indicated that most of the antioxidative peptides found in fractions with a molecular weight (MW) of less than 2 kDa, hydrophilic (hydrophilicity >80%) and basic (pI = 9.7). The final purified fraction with the highest antioxidant activity was selected for peptide identification and sequencing using Q-TOF mass spectrometry. A total of four peptides were identified, from which Peptide 1 (GVSGLHID) showed the highest antioxidant activity and this has potential as a novel bioingredient of nutraceuticals and functional foods to promote human health.

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Section: Peptide Identificationmentioning

confidence: 89%

Alcalase-generated proteolysates of stone fish (Actinopyga lecanora) flesh as a new source of antioxidant peptides

Bordbar

Ebrahimpour

Zarei

et al. 2018

International Journal of Food Properties

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“…The multi-enzyme hydrolysis process is mainly divided into biphase sequential enzymolysis mode, two-step enzymolysis mode and their combined method [80]. Zhang et al used a mixed enzyme (Papain:Protamex = 1:1) and Flavorzyme to hydrolyze egg extract in sea cucumber (Apostichopus japonicus) step by step, and gradually purified the hydrolysate [62]. Finally, a pure PA (Mw: about 30 kDa) with a high • OH scavenging capacity of 89.82 U/mL was obtained.…”

Section: Sourcementioning

confidence: 99%

Advances on Food-Derived Peptidic Antioxidants—A Review

et al. 2020

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The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.

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“…Therefore, enzymatic digestion of protein has been the most common method for preparation of antioxidant peptides due to the simplicity, safety, low-cost, and sustainability of the approach [8]. Collagen is an important structural protein rich in hydroxyproline, which has been employed in food and medical applications for decades with excellent biocompatibility and safety [9,10]. For example, the collagens from echinoderms (sea urchin, starfish, and sea cucumber) can be used to develop collagen barrier-membranes for guided tissue regeneration due to the good mechanical performances [11].…”

Section: Introductionmentioning

confidence: 99%

Preparation of Antioxidant Peptide by Microwave- Assisted Hydrolysis of Collagen and Its Protective Effect Against H2O2-Induced Damage of RAW264.7 Cells

Lin

et al. 2019

Marine Drugs

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Antioxidant peptides have elicited interest for the versatility of their use in the food and pharmaceutical industry. In the current study, antioxidant peptides were prepared by microwave-assisted alkaline protease hydrolysis of collagen from sea cucumber (Acaudina molpadioides). The results showed that microwave irradiation significantly improved the degree of hydrolysis of collagen and the hydroxyl radical (OH⋅) scavenging activity of hydrolysate. The content and OH⋅ scavenging activity of collagen peptides with molecular weight ≤ 1 kDa (CPS) in the hydrolysate obtained at 250 W increased significantly compared with the non-microwave-assisted control. CPS could scavenge OH⋅ and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical in a dose-dependent manner. The scavenging activity of OH⋅ and DPPH radical was 93.1% and 41.2%, respectively, at CPS concentration of 1 mg/mL. CPS could significantly promote RAW264.7 cell proliferation and reduce the Reactive Oxygen Species (ROS) level of H2O2-induced damage in RAW264.7 cells in a dose-dependent manner. Furthermore, all CPS-treated groups exhibited an increase in superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) and a decrease in malondialdehyde (MDA) level compared with the control. These results showed that CPS could effectively protect RAW264.7 cells from H2O2-induced damage, implying the potential utilization of CPS as a natural antioxidant for food and pharmaceutical applications.

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Purification and antioxidant ability of peptide from egg in sea cucumberApostichopus japonicus

Cited by 9 publications

References 36 publications

Alcalase-generated proteolysates of stone fish (Actinopyga lecanora) flesh as a new source of antioxidant peptides

Alcalase-generated proteolysates of stone fish (Actinopyga lecanora) flesh as a new source of antioxidant peptides

Advances on Food-Derived Peptidic Antioxidants—A Review

Preparation of Antioxidant Peptide by Microwave- Assisted Hydrolysis of Collagen and Its Protective Effect Against H2O2-Induced Damage of RAW264.7 Cells

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