Purification and characterization of antioxidative peptides from round scad (Decapterus maruadsi) muscle protein hydrolysate

Jiang, Haiping; Tong, Tianzhe; Sun, Jianhua; Xu, Yuanjin; Zhao, Zhongxing; Liao, Dankui

doi:10.1016/j.foodchem.2013.12.074

Cited by 117 publications

(85 citation statements)

References 30 publications

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“…Marine animal tissues rich in proteins, such as skin, muscle, bone, and other by-product, are materials used most commonly in preparation of potential antioxidant peptides. In the last decade, researchers have successfully isolated effective antioxidant peptides from the hydrolysate of blacktip shark skin gelatin [31], croceine croaker skin gelatin [32], Otolithes ruber muscle [33], monkfish (Lophius litulon) [34], round scad (Decapterus maruadsi) [35], Mustelus griseus [36], and by-products of popular seafood like tuna skin [37], salmon pectoral fin [38], and heads and viscera of sardinelle [39]. It is reported that salmon pectoral fin hydrolyzed by pepsin can release antioxidant peptide (Phe-LeuGln-Glu-Phe-Leu-His-Val) in Ahn et al's research [38].…”

Section: Marine Sources Of Antioxidant Peptidesmentioning

confidence: 99%

Overview of Antioxidant Peptides Derived from Marine Resources: The Sources, Characteristic, Purification, and Evaluation Methods

Wü

Liú

et al. 2015

Appl Biochem Biotechnol

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Marine organisms are rich sources of structurally diverse bioactive nitrogenous components. In recent years, numerous bioactive peptides have been identified in a range of marine protein resources, such as antioxidant peptides. Many studies have approved that marine antioxidant peptides have a positive effect on human health and the food industry. Antioxidant activity of peptides can be attributed to free radicals scavenging, inhibition of lipid peroxidation, and metal ion chelating. Moreover, it has also been verified that peptide structure and its amino acid sequence can mainly affect its antioxidant properties. The aim of this review is to summarize kinds of antioxidant peptides from various marine resources. Additionally, the relationship between structure and antioxidant activities of peptides is discussed in this paper. Finally, current technologies used in the preparation, purification, and evaluation of marine-derived antioxidant peptides are also reviewed.

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Section: Marine Sources Of Antioxidant Peptidesmentioning

confidence: 99%

Overview of Antioxidant Peptides Derived from Marine Resources: The Sources, Characteristic, Purification, and Evaluation Methods

Wü

Liú

et al. 2015

Appl Biochem Biotechnol

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“…However, the alcalase hydrolysate had higher degree of hydrolysis (31.3%) than trypsin hydrolysate (24.5%). Alcalase was one of the most effective commercial enzymes for producing antioxidative peptides from marine protein, such as yellow stripe trevally (Klompong et al, 2007), silver carp (Dong et al, 2008), shrimp processing byproduct (Zhao et al, 2013), Patin Pangasius sutchi sarcoplasmic protein round scad (Decapterus maruadsi) muscle protein (Jiang et al, 2014), skipjack (Katsuwana pelamis) roe (Intarasirisawat et al, 2013), tuna dark muscle protein (Hsu, 2010) and so on. Therefore, alcalase was selected for further producing antioxidative peptides from mackerel frame.…”

Section: Preparation Of Antioxidative Peptidesmentioning

confidence: 99%

“…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.…”

Section: Molecular Weight Distribution Of Antioxidative Peptidesmentioning

confidence: 99%

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

Huang¹,

Kong²,

Chen³

et al. 2015

Biotechnology

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A B S T R A C T Marine fish processing byproducts were considered as potential good protein resource for producing bioactive peptides by enzymatic hydrolysis. In this study, preparation and partial characteristics of the antioxidative peptides from Spanish mackerel (Scomberomorus) processing byproducts fish frame by commercial proteases were investigated. The results showed that the mackerel frame hydrolysate with alcalase had the highest degree of hydrolysis and DPPH (1,1-diphenyl-2-pycryl-hydrazyl) radical scavenging activity, the values of 31.3 and 18.5%, respectively. The alcalase hydrolysate was ultrafiltrated into four fractions and the fraction with lower molecular weight had higher DPPH radical scavenging capacity. The fraction F4 with molecular weight less than 3 kDa had the highest DPPH radical scavenging capacity of 27.7%. The molecular weight distribution of fraction F4 showed that they were mainly consisted of less than 1 kDa small peptides and free amino acids. The small peptides in fraction F4 were mainly dipeptide to nonapeptide, especially tripeptide to hexapeptide.

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“…The biological activity of a peptide is widely recognized to be based on amino acid composition [15]. The bioactive peptides are commonly made up of 3-20 amino acids per peptide, which are present in the large protein in inactive sequences and become active when they get hydrolyzed by digestive enzymes, microbial enzymes or during food processing [16]. Enzymatic hydrolysis of proteins is one of the significant approaches used to discharge bioactive peptides and is widely applied to study functional and nutritional properties of protein sources [6].…”

Section: Introductionmentioning

confidence: 99%

Production of Antioxidant Peptides from Ferula Asafoetida Root Protein

Prabaharan

Thirumavalavan

Pachaiappan

2016

IJMBOA

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The Ferula asafetida (F. asafoetida) root exudates proteins were hydrolyzed using gastric digestive enzyme to identify the antioxidant peptides. F. asafoetida root protein was hydrolyzed using gastrointestinal enzymes (pepsin, Papain, trypsin and α-chymotrypsin) and purified by gel filtration chromatography (fast protein liquid chromatography, FPLC). The fractions F1, F2, F3, F6, F7, F8, and F9 were collected and screened for radical scavenging activity. Antioxidant activities of hydrolysate were evaluated using 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power assay (FRAP) and superoxide radical scavenging activity in enzyme-linked immunosorbent assay (ELISA) multimode reader. Results showed that the activity of quenched free radicals (ABTS + , FRAP and superoxide) was altered in a concentration-dependent manner. Fraction F1 showed highest scavenging activity than that of other fractions and it showed comparatively enhanced reducing power activity with butylated hydroxyanisole. Among three assays, ABTS showed better result than that of others. Further studies are still needed to find out the amino acid sequence responsible for antioxidant activity. Keywords:

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Purification and characterization of antioxidative peptides from round scad (Decapterus maruadsi) muscle protein hydrolysate

Cited by 117 publications

References 30 publications

Overview of Antioxidant Peptides Derived from Marine Resources: The Sources, Characteristic, Purification, and Evaluation Methods

Overview of Antioxidant Peptides Derived from Marine Resources: The Sources, Characteristic, Purification, and Evaluation Methods

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

Production of Antioxidant Peptides from Ferula Asafoetida Root Protein

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