Porcine hemoglobin hydrolysate prepared with pepsin: Antioxidant activities and their mechanisms

International Journal of Food Properties

Volumn 14, Issue 4, 2011, Pages 840-853

  Sun, Qian ^a   Luo, Yongkang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant activity; Enzymatic hydrolysis; Free radical scavenging activity; Pepsin; Porcine hemoglobin hydrolysate

Indexed keywords

ANTIOXIDANT ACTIVITIES; ASCORBIC ACIDS; CHELATING ACTIVITY; DOSE-DEPENDENT MANNER; FREE RADICAL SCAVENGING ACTIVITY; HYDROXYL RADICALS; METAL CHELATION; PEPSIN; PORCINE HEMOGLOBIN HYDROLYSATE; REDUCING POWER; SCAVENGING ACTIVITIES; SYNTHETIC ANTIOXIDANTS;

AGENTS; BIOLOGICAL MATERIALS; CHELATION; ENZYMATIC HYDROLYSIS; FREE RADICALS; KETONES; MOLECULAR WEIGHT DISTRIBUTION; ORGANIC ACIDS;

HEMOGLOBIN;

SUS;

EID: 79959190191     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903453405     Document Type: Article

References (41)

1. Athukorala, Y.; Kim, K.N.; Jeon, Y.J. Antiproliferative and antioxidant properties of an enzymatic hydrolysate from brown alga, Ecklonia cava. Food and Chemical Toxicology 2006, 44, 1065-1074. (Pubitemid 43850075)
2. Manso, M.A.; Miguel, M.; Even, J.; Hernández, R; Aleixandre, A; López-Fandíno, R. Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats. Food Chemistry 2008, 109, 361-367.
3. Herken, E.N.; Erel, O.; Guzel, S.; Celik, H.; Ibanoglu, S. Total antioxidant, phenolic compounds, and total oxidant status of certified and uncertified Turkey's honeys. International Journal of Food Properties 2009, 12, 461-468.
4. Okmen, B.; Sigva, H.O.; Mutlu, S.; Doganlar, S.; Yemenicioglu, A.; Frary, A. Total antioxidant activity and total phenolic contents in different Turkish eggplant (Solanum Melongena L.) cultivars. International Journal of Food Properties 2009, 12, 616-624.
5. ButterField, D.A.; Castegna, A.; Pocernich,C.B.; Drake, J.; Scapagnini, G.; Calabrese, V. Nutritional approaches to combat oxidative stress in Alzheimer's diseases. Journal of Nutritional Biochemistry 2002, 13, 444-461. (Pubitemid 34876979)
6. Je, J.Y.; Qian, Z.J.; Byun, H.G.; Kim, S.K. Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis. Process Biochemistry 2007, 42, 840-846.
7. Thiansilakul, Y.; Benjakul, S.; Shahidi, F. Antioxidative activity of protein hydrolysate from round scad muscle using alcalase and flavourzyme. Journal of Food Biochemistry 2007, 31, 266-287. (Pubitemid 46375982)
8. Je, J.Y.; Park, P.J.; Kim, S.K. Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate. Food Research International 2005, 38, 45-50.
9. Sakanaka, S.; Tachibana, Y. Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates. Food Chemistry 2006, 95, 243-249. (Pubitemid 41338162)
10. Jung, W.K.; Rajapakse, N.; Kim, S.K. Antioxidative activity of low molecular peptide derived from the sauce of fermented blue mussel, Mytilus edulis. European Food Research and Technology 2005, 220, 535-539. (Pubitemid 40666402)
11. Klompong, V.; Benjakul, S.; Kantachote, D.; Shahidi, F. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry 2007, 102, 1317-1327. (Pubitemid 46176455)
12. Nyberg, F.; Sanderson, K.; Glämsta, E. The hemorphins: A new class of opioid peptides derived from the blood protein haemoglobin. Biopolymers 1997, 43, 147-156. (Pubitemid 27291394)
13. Lignot, B.; Froidevaux, R.; Nedjar-Arroume, N.; Guillochon, D. Solvent effect on kinetics of appearance of neokyotorphin VVh4 and a bradykinin-potentiating peptide in the course of peptic hydrolysis of bovine haemoglobin. Biotechnology and Applied Biochemistry 1999, 30, 201-207.
14. Nedjar-Arroume, N.; Dubois-Delval, V.;Miloudi, K.; Daoud, R.; Krier, F.; Kouach, M.; Briand, G.; Guillochon, D. Isolation and characterization of four antibacterial peptides from bovine hemoglobin. Peptides 2006, 27, 2082-2089. (Pubitemid 44209295)
15. Yu, Y.K.; Hu, J.E.; Miyaguchi, Y.; Bai, X.F.; Du, Y.G.; Lin, B.C. Isolation and characterization of angiotensin I-converting enzyme inhibitory peptides derived from porcine hemoglobin. Peptides 2006, 27, 2950-2956. (Pubitemid 44584408)
16. Chang, C.Y.; Wu, K.C.; Chiang, S.H. Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates. Food Chemistry 2007, 100, 1537-1543.
17. Association of Official Analytical Chemists (AOAC). Official Methods of Analysis, 16th Ed.; AOAC: Washington, DC, 2005.
18. Laemmli, U.K. Cleavage of structural proteins during assembly of the head of bacteriophage T4. Nature 1970, 227, 680-685.
19. Saha, K.; Lajis, N.H.; Israf, D.A.; Hamzah, A.S.; Khozirah, S.; Khamis, S.; Syahida, A. Evaluation of antioxidant and nitric oxide inhibitory activities of selected Malaysian medicinal plants. Journal of Ethnopharmacology 2004, 92, 263-267. (Pubitemid 38610108)
20. Mitsuda, H.; Yasumoto, K.; Iwami, K. Antioxidative action of indole compounds during the autoxidation of linoleic acid. Journal of Japanese Society of Nutrition and Food Science 1996, 19, 210-214.
21. Shimada, K.; Fujikawa, K.; Yahara, K.; Nakamura, T. Antioxidative properties of xanthan on the antioxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry 1992, 40, 945-948.
22. Marklund, S.; Marklund, G. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and convenient assay for superoxide dismutase. European Journal of Biochemistry 1974, 47, 469-474.
23. Siddhuraju, P.; Becker, K. The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata (L.) Walp.) seed extracts. Food Chemistry 2007, 101, 10-19.
24. Oyaizu, M. Studies on product of browning reaction prepared from glucose amine. Japanese Journal of Nutrition 1986, 44, 307-315.
25. Dinis, T.C.P.; Madeira, V.M.C.; Almeida, L.M. Action of phenolic derivatives (acetaminophen, salicylate, and 5-amino salicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archives of Biochemistry and Biophysics 1994, 315, 161-169. (Pubitemid 24351051)
26. Surówka, K.; Surówka, J.; Surówka, J. Enzymatic modification of extruded soy protein concentrate as a method of obtaining new functional food components. Trends in Food Science and Technology 2004, 15, 153-160. (Pubitemid 38300187)
27. Lee, K.A.; Kim, S.H. SSGE and DEE, new peptides isolated from a soy protein hydrolysate that inhibit platelet aggregation. Food Chemistry 2005, 90, 389-393.
28. Megías, C.; Pedroche, J.; Yust, M.M.; Girón-Calle, J.; Alaiz, M.; Millán, F.; Vioque, J. Production of copper-chelating peptides after hydrolysis of sunflower proteins with pepsin and pancreatin. LWT-Food Science and Technology 2008, 41, 1973-1977.
29. Box, H.C.; Maccubbin, A.E. Lipid peroxidation and DNA damage. Nutrition 1997, 13, 920-921. (Pubitemid 127740031)
30. Mendis, E.; Rajapakse, N.; Kim, S.K. Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate. Journal of Agricultural and Food Chemistry 2005, 53, 581-587. (Pubitemid 40194376)
31. Halliwell, B.; Gutteridge, J.M.C. Free Radicals in Biology and Medicine. Oxford University Press: Oxford, 1999.
32. Ranathunga, S.; Rajapakse, N.; Kim, S.K. Purification and characterization of antioxidative peptide derived from muscle of Conger eel (Conger myriaster). European Food Research and Technology 2006, 222, 310-315. (Pubitemid 43214120)
33. Chen, H.M.; Muramoto, K.; Yamauchi, F.; Fujimoto, K.; Nokihara, K. Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. Journal of Agricultural and Food Chemistry 1998, 46, 49-53. (Pubitemid 128488020)
34. Piot, J.M.; Guillochon, D.; Leconte, D.; Thomas, D. Application of ultrafiltration to the preparation of defined hydrolysates of bovine haemoglobin. Journal of Chemical Technology and Biotechnology 1988, 42, 147-156. (Pubitemid 18646264)
35. Saiga, A.; Tanabe, S.; Nishimura, T. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. Journal of Agricultural and Food Chemistry 2003, 51, 366-367.
36. Chen, H.M.; Muramoto, K.; Yamauchi, F.; Nokihara, K. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. Journal of Agricultural and Food Chemistry 1996, 44, 2619-2623. (Pubitemid 126453550)
37. Rajapakse, N.; Mendis, E.; Jung, W.K.; Je, J.Y.; Kim, S.K. Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Research International 2005, 38, 175-182. (Pubitemid 40020287)
38. Sharififar, F.; Dehghn-Nudeh, G.; Mirtajaldini, M. Major flavonoids with antioxidant activity from Teucrium polium L.. Food Chemistry 2009, 112, 885-888.
39. Lebeau, J.; Furman, C.; Bernier, J.L.; Duriez, P.; Teissier, E.; Cotelle, N. Antioxidant properties of di-tert-butylhydroxylated flavonoids. Free Radical Biology andMedicine 2000, 29, 900-912.
40. Chung, Y.C.; Chen, S.J.; Hsu, C.K.; Chang, C.T.; Chou, S.T. Studies on the antioxidative activity of Graptopetalum paraguayense E. Walther. Food Chemistry 2005, 91, 419-424.
41. Kanatt, S.R.; Chander, R.; Sharma, A. Antioxidant potential of mint (Mentha spicata L.) in radiation-processed lamb meat. Food Chemistry 2007, 100, 451-458. (Pubitemid 43928348)