Preparation and evaluation of antioxidant peptides from ethanol-soluble proteins hydrolysate of Sphyrna lewini muscle

Peptides

Volumn 36, Issue 2, 2012, Pages 240-250

  Wang, Bin ^a   Li, Zhong Rui ^a   Chi, Chang Feng ^a   Zhang, Qi Hong ^a   Luo, Hong Yu ^a  

^a ZHEJIANG OCEAN UNIVERSITY   (China)

Author keywords

Antioxidant activity; Ethanol soluble protein; Hydrolysate; Peptides; Sphyrna lewini

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ALCOHOL; ANTIOXIDANT; BETA CAROTENE; ETHANOL SOLUBLE PROTEIN HYDROSYLATE; HYDROXYL RADICAL; LINOLEIC ACID; MUSCLE PROTEIN; PAPAIN; PROTEIN HYDROLYSATE; SCAVENGER; SUPEROXIDE; UNCLASSIFIED DRUG;

AMINO ACID SEQUENCE; ANIMAL TISSUE; ANION EXCHANGE CHROMATOGRAPHY; ANTIOXIDANT ACTIVITY; ARTICLE; GEL FILTRATION CHROMATOGRAPHY; HYDROLYSIS; LIPID PEROXIDATION; MOLECULAR WEIGHT; NONHUMAN; PH; PRIORITY JOURNAL; PROTEIN STRUCTURE; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SHARK; SOLVENT EXTRACTION; SPHYRNA LEWINI; TEMPERATURE SENSITIVITY; ULTRAFILTRATION;

ANIMALS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, ION EXCHANGE; ETHANOL; HYDROXYL RADICAL; LIPID PEROXIDATION; MUSCLE, SKELETAL; PEPTIDES; PICRATES; SHARKS; SOLUBILITY; ULTRAFILTRATION;

SPHYRNA LEWINI;

EID: 84864144609     PISSN: 01969781     EISSN: 18735169     Source Type: Journal    
DOI: 10.1016/j.peptides.2012.05.013     Document Type: Article

References (65)

1. R. Amarowicz, and F. Shahidi Antioxidant activity of peptide fractions of capelin protein hydrolysates Food Chem 58 4 1997 355 359
2. M.J. Aruoma, J. Laughton, and B. Halliwell Carnosine, homocarnosine and anserine: could they act as antioxidants in vivo? Biochem J 268 1989 863 869
3. A. Bougatef, N. Nedjar-Arroume, M. Laïla, R. Ravallec, A. Barkia, and D. Guillochon Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins Food Chem 118 2010 559 565
4. C.H. Chen, A.M. Pearson, and J.L. Gray Effect of synthetic antioxidants. (BHA, BHT and PG) on the mutagenicity of IQ-like compounds Food Chem 43 1992 177 183
5. J. Chen, Y. Wang, Q. Zhong, Y. Wu, and W. Xia Purification and characterization of a novel angiotensin-I converting enzyme (ACE) inhibitory peptide derived from enzymatic hydrolysate of grass carp protein Peptides 33 1 2012 52 58
6. S.R. Chen, CaiYP, Q. Zhou, Q.B. Zhang, and M.J. Cao Study on collagen from shark skin and bone Food Sci Technol Int 6 2006 173 178
7. Y.H. Cheng, Z. Wang, and S.Y. Xu Antioxidant properties of wheat germ protein hydrolysates evaluated in vitro J Cent South Univ T 13 2 2006 160 165
8. I.W.Y. Cheung, L.K.Y. Cheung, N.Y. Tan, and E.C.Y. Li-Chan The role of molecular size in antioxidant activity of peptide fractions from Pacific hake (Merluccius productus) hydrolysates Food Chem 134 3 2012 1297 1306
9. A. Dávalos, M. Miguel, B. Bartolomé, and R. López-Fandiňo Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis J Food Protec 67 2004 1939 1944
10. M.N. Diaz, B. Frei, J.A. Vita, and J.F. Keaney Antioxidants and atherosclerotic heart disease New Engl J Med 337 1997 408 416
11. S. Dong, M. Zeng, D. Wang, Z. Liu, Y. Zhao, and H. Yang Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix) Food Chem 107 2008 1485 1493
12. D. Dreher, and A.F. Junod Role of oxygen free radicals in cancer development Eur J Cancer 32 1 1996 30 35
13. R.J. Elias, D.J. McClements, and E.A. Decker Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase β-lactoglobulin in oil-in-water emulsions J Agr Food Chem 53 2005 10248 10253
14. W. Garnjanagoonchorn, L. Wongekalak, and A. Engkagul Determination of chondroitin sulfate from different sources of cartilage Chem Eng Process 46 2007 465 471
15. B. Giménez, A. Alemán, P. Montero, and M.C. Gómez-Guillén Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid Food Chem 114 2009 976 983
16. J.Á. Gómez-Ruiz, I. López-Expósito, A. Pihlanto, M. Ramos, and I. Recio Antioxidant activity in ovine casein hydrolysates. Identification of active peptides by HPLC-MS/MS Eur Food Res Technol 227 2008 1061 1067
17. H. Guo, Y. Kouzuma, and M. Yonekura Structures and properties of antioxidative peptides derived from royal jelly protein Food Chem 113 2009 238 245
18. R. Hartmann, and H. Meisel Food-derived peptides with biological activity: from research to food applications Curr Opin Biotech 18 2007 163 169
19. B. Hernandez-Ledesma, A. Quiros, L. Amigo, and I. Recio Identification of bioactive peptides after digestion of human milk and infant formula with pepsin and pancreatin Int Dairy J 17 2007 42 49
20. K.C. Hsu Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product Food Chem 122 2010 42 48
21. N. Ito, M. Hirose, S. Fukushima, H. Tsuda, T. Shirai, and M. Tatematsu Studies on antioxidants: their carcinogenic and modifying effects on chemical carcinogenic Food Chem Toxicol 24 1986 1099 1102
22. J.Y. Je, S.Y. Kim, and S.K. Kim Preparation and antioxidative activity of Hoki frame protein hydrolysate using ultrafiltration membranes Eur Food Res Technol 221 1-2 2005 157 162
23. J.Y. Je, P.J. Park, and S.K. Kim Antioxidative activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate Food Res Int 38 1 2005 45 50
24. 2+ Prog Biochem Biophys 23 1996 553 555
25. S.Y. Jun, P.J. Park, W.K. Jung, and S.K. Kim Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein Eur Food Res Technol 219 1 2004 20 26
26. K. Kawashima, H. Itoh, M. Miyoshi, and I. Chibata Antioxidant properties of branched-chain amino acid derivatives Chem Pharm Bull 27 1979 1912 1916
27. H.B. Khaled, Z. Ghlissi, Y. Chtourou, A. Hakim, N. Ktari, and M.A. Fatma Effect of protein hydrolysates from sardinelle (Sardinella aurita) on the oxidative status and blood lipid profile of cholesterol-fed rats Food Res Int 45 2012 60 68
28. S. Khantaphant, S. Benjakul, and M.R. Ghomi The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper (Lutjanus vitta) LWT - Food Sci Technol 44 2011 1139 1148
29. S.K. Kim, Y.T. Kim, H.G. Byun, K.S. Nam, D.S. Joo, and F. Shahidi Isolation and characterization of antioxidative peptides from gelatine hydrolysate of Alaska Pollak skin J Agric Food Chem 49 2001 1984 1989
30. S.Y. Kim, J.Y. Je, and S.K. Kim Purification and characterization of antioxidant peptide from Hoki (Johnius belengerii) frame protein by gastrointestinal digestion J Nutr Biochem 18 2007 31 38
31. D.D. Kitts, and K. Weiler Bioactive proteins and peptides from food sources. Applications of bioprocesses used in isolation and recovery Curr Pharm Des 9 2003 1309 1323
32. V. Klompong, S. Benjakul, D. Kantachote, and F. Shahidi 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 Chem 102 2007 1317 1327
33. H. Korhonen, and A. Pihlanto Bioactive peptides: production and functionality Int Dairy J 16 2006 945 960
34. H.G. Kristinsson, and B.A. Rasco Biochemical and functional properties of atlantic salmon (Salmo salar) muscle proteins hydrolysed with various alkaline proteinases J Agric Food Chem 48 3 2001 657 666
35. A. Kumaran, and J.R. Karunakaran Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus Food Chem 97 2006 109 114
36. H. Li, D.L. Ruan, and Y.G. Li Separation and identification of squalene in liver oil from Mustelus griseus Chin J Marine Drugs 3 2004 34 35
37. Y.T. Li, E. Sugiyama, T. Ariga, J. Nakayama, M. Hayama, and Y. Hama Association of GM4 ganglioside with the membrane surrounding lipid droplets in shark liver J Lipid Res 43 2002 1019 1025
38. C.C. Lin, and J.H. Liang Effect of antioxidants on the oxidative stability of chicken breast meat in a dispersion system J Food Sci 67 2002 530 533
39. F. Liu, V.E. Ooi, and S.T. Chang Free radical scavenging activities of mushroom polysaccharide extracts Life Sci 60 1997 763 771
40. Q. Liu, B. Kong, Y.L. Xiong, and X. Xia Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis Food Chem 118 2010 403 410
41. H.Y. Luo, B. Wang, C.G. Yu, Y.L. Qu, and C.L. Su Evaluation of antioxidant activities of five selected brown seaweeds from China J Med Plants Res 4 2010 2557 2565
42. Y. Ma, Y.L. Xiong, J. Zhai, H. Zhu, and T. Dziubla Fractionation and evaluation of radical scavenging peptides from in vitro digests of buckwheat protein Food Chem 118 3 2010 582 588
43. R. Marcuse The effect of some amino acids on the oxidation of linoleic acid and its methyl ester J Am Oil Chem Soc 39 1962 97 103
44. E. Mendis, N. Rajapakse, and S.K. Kim Ntioxidant properties of a radicalscavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate J Agr Food Chem 53 2005 581 587
45. M. Miguel, I. Recio, J.A. Gómez-Ruiz, M. Ramos, and R. López-Fandiño Antiotensin Iconverting enzyme inhibitory activity of peptides derived from egg white proteins by enzymatic hydrolysis J Food Protec 67 2004 1914 1920
46. H.E. Miller A simplified method for the evaluation of antioxidant J Am Oil Chem Soc 18 1971 439 452
47. H. Mitsuta, K. Yasumoto, and K. Iwami Antioxidative action of indole compounds during the autoxidation of linoleic acid J Jpn Soc Food Sci 29 1996 238 244
48. A. Moure, H. Dominguez, and J.C. Parajo Antioxidant properties of ultrafiltration-recovered soy protein fractions from industrial effluents and their hydrolysates Process Biochem 41 2006 447 456
49. L. Najafian, and A.S. Babji A review of fish-derived antioxidant and antimicrobial peptides: their production, assessment, and applications Peptides 33 2012 27 34
50. T. Osawa, and M. Namiki Natural antioxidant isolated from eucalyptus leaf waxes J Agric Food Chem 33 1985 770 780
51. P. Phanturat, S. Benjakul, W. Visessanguan, and S. Roytrakul Use of pyloric caeca extract from bigeye snapper (Priacanthus macracanthus) for the production of gelatin hydrolysate with antioxidative activity LWT - Food Sci Technol 43 2010 86 97
52. S. Ranathunga, N. Rajapakse, and S.K. Kim Purification and characterization of antioxidative peptide derived from muscle of conger eel (Conger myriaster) Eur Food Res Technol 222 2006 310 315
53. N. Rajapakse, E. Mendis, W.J. Jung, J.Y. Je, and S.K. Kim Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties Food Res Int 38 2005 175 182
54. K. Saito, D.H. Jin, T. Ogawa, K. Muramoto, E. Hatakeyama, and T. Yasuhara Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry J Agric Food Chem 51 2003 3668 3674
55. K. Suetsuna, H. Ukeda, and H. Ochi Isolation and characterization of free radical scavenging activity peptides derived from casein J Nutr Biochem 11 2000 128 131
56. Y. Thiansilakul, S. Benjakul, and F. Shahidi Antioxidative activity of protein hydrolysate from round scad muscle using Alcalase and Flavourzyme J Food Biochem 31 2 2007 266 287
57. Y. Thiansilakul, S. Benjakul, and F. Shahidib Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi) Food Chem 103 2007 1385 1394
58. B. Wang, C.G. Yu, H.Y. Luo, Y.L. Qu, and L.Y. Yang Studies on the preparation and antioxidant properties of enzymatic hydrolysate from Dasyatis akajei by papain Food Sci Technol Int 10 2010 113 118
59. H.C. Wu, H.M. Chen, and C.Y. Shiau Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus) Food Res Int 36 2003 949 957
60. H.C. Wu, B.S. Pan, C.L. Chang, and C.Y. Shiau Low-molecular-weight peptides as related to antioxidant properties of chicken essence J Food Drug Anal 13 2005 176 183
61. Z. Xie, J. Huang, X. Xu, and Z. Jin Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate Food Chem 111 2008 370 376
62. T. Yamaguchi, H. Takamura, T. Matoba, and J. Terao HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl Biosci Biotech Biochem 62 6 1998 1201 1204
63. S.J. You, C. Udenigwe, R.E. Aluko, and J. Wu Multifunctional peptides from egg white lysozyme Food Res Int 43 2011 848 855
64. S.J. You, and J.P. Wu Angiotensin-I converting enzyme inhibitory and antioxidant activities of egg protein hydrolysates produced with gastrointestinal and nongastrointestinal enzymes J Food Sci 76 6 2011 801 807
65. S.B. Zhang, Z. Wang, and S.Y. Xu Antioxidant and antithrombotic activities of rapeseed peptides J Am Oil Chem Soc 85 2008 521 527