Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin‐free egg yolk

Abstract

The protein extracted from lecithin-free egg yolk, normally discarded by lecithin processing plants, was hydrolyzed with the aid of Alcalase, a commercial enzyme. The hydrolysate was separated through a series of ultrafiltration membranes with molecular weight cutoffs of 10, 5, and 1 kDa; and three types of permeates including 10 K (permeate from 10 kDa), 5 K (permeate from 5 kDa), and 1 K (permeate from 1 kDa) were obtained. The antioxidative efficacy of hydrolysates so obtained was investigated and compared with α-tocopherol. Furthermore, two different peptides showing strong antioxidative activity were isolated from the hydrolysates by using consecutive chromatographic methods including ion exchange chromatography on a SP-Sephadex C-25 column, gel filtration on a Sephadex G-25 column, and high-performance liquid chromatography on an octadecylsilane column. The purity of the peptides was identified using capillary electrophoresis. The isolated peptides were composed of 10 and 15 amino acid residues, and both contained a leucine residue at their Nterminal positions.Paper no. J9748 in JAOCS 78, 651-656 (June 2001).

Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

“…For example, the presence of certain amino acids, such as His, Trp, Tyr, Phe, Met, Leu, Gly or Pro has been reported to enhance the scavenging activities of peptides (Chen, Muramoto, Yamauchi & Nokihara, 1996;Park, Jung, Nam, Shahidi & Kim, 2001; Hernández-Ledesma, Dávalos, Bartolomé & Amigo, 2005;Mendis, Rajapakse & Kim, 2005b;Li, Chen, Wang, Ji & Wu, 2007). Regarding the ACE-inhibitory activity, binding to ACE is strongly influenced by the C-terminal tripeptide sequence.…”

ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate

“…The molecular weight distribution is used in the selection of special types of gelatin hydrolysate for particular applications or for obtaining certain functional properties (Jeon et al 1999;Park et al 2001). The versatility of applications of fish gelatin and its hydrolysate as functional food ingredients depend on their properties and are governed mainly by the amino acid composition and molecular weight distribution.…”

Applications for Marine Resources in Cosmetics

“…Therefore, cosmeceutical industries used synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), tertbutyl hydroquinone (TBHQ), and propyl gallate (PG) to delay ROS-induced oxidation. However, these synthetic antioxidants must be used with caution due to potential health hazards [110,111]. Natural antioxidants such as phlorotannins, sulfated polysaccharides, fucosterol, and fucoxanthins derived from algae therefore represent a safe alternative for the cosmetics industry [59,112].…”