Effect of degree of hydrolysis and protease type on the antioxidant activity of protein hydrolysates from cuttlefish (Sepia officinalis) By-products

Journal of Aquatic Food Product Technology

Volumn 22, Issue 5, 2013, Pages 436-448

  Ktari, Naourez ^a   Fakhfakh, Nahed ^a   Balti, Rafik ^a   Ben Khaled, Hayet ^a   Nasri, Moncef ^a   Bougatef, Ali ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

Author keywords

antioxidant activity; cuttlefish by products; hydrolysis; Sepia officinalis

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI OXIDATIVE ACTIVITY; ANTI-OXIDANT ACTIVITIES; DEGREE OF HYDROLYSIS; PROTEIN HYDROLYSATE; RADICAL-SCAVENGING ACTIVITIES; SEPIA OFFICINALIS; TOTAL ANTIOXIDANT CAPACITY;

BACILLUS CEREUS; BACTERIOLOGY; ENZYMES; FREE RADICALS; HYDROLYSIS; MOLLUSCS; SHELLFISH;

ANTIOXIDANTS;

EID: 84884554647     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2012.658961     Document Type: Article

References (48)

1. Adler-Nissen, J. 1986. A review of food hydrolysis specific areas. In: Enzymic Hydrolysis of Food Proteins. Adler-Nissen, J. (Ed.). Copenhagen, Denmark: Elsevier Applied Science. Pp. 57-109.
2. Arabshahi-Delouee, S., and Urooj, A. 2007. Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chem. 102: 1233-1240. (Pubitemid 46176447)
3. Balti, R., Barkia, A., Bougatef, A., Ktari, N., and Nasri, M. 2009. Heat-stable trypsin from cuttlefish (Sepia officinalis) hepatopancreas: Purification and characterization. Food Chem. 113: 146-154.
4. Balti, R., Nedjar-Arroume, N., Bougatef, A., Guillochon, D., and Nasri, M. 2010. Three novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis) using digestive proteases. Food Res Int. 43: 1136-1143.
5. Barkia, A., Bougatef, A., Ben Khaled, H., and Nasri, M. 2010. Antioxidant activities of sardinelle heads and/or viscera protein hydrolysates prepared by enzymatic treatment. J. Food Biochem. 34: 303-320.
6. Ben Khaled, H., Bougatef, A., Balti, R., Triki-Ellouz, Y., Souissi, N., and Nasri, M. 2008. Isolation and characterisation of trypsin from sardinelle (Sardinella aurita) viscera. J. Sci. Food Agric. 88: 2654-2662.
7. Benjakul, S., and Morrissey, M. T. 1997. Protein hydrolysates from Pacific whiting solid wastes. J. Agric. Food Chem. 45: 3423-3430. (Pubitemid 127485874)
8. Bersuder, P., Hole, M., and Smith, G. 1998. Antioxidants from a heated histidine glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high performance liquid chromatography. J. Am. Oil Chem. Soc. 75: 181-187. (Pubitemid 128607976)
9. Chang, C. Y., Wu, K. C., and Chiang, S. H. 2007. Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates. Food Chem. 100: 1537-1543.
10. Chen, H. M., Muramoto, K., and Yamauchi, F. 1995. Structural analysis of antioxidative peptides from soybean betaconglycinin. J. Agric. Food Chem. 43: 574-578.
11. Chen, H. M., Muramoto, K., Yamauchi, F., and Kenshiro, F. 1998. Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. J. Agric. Food Chem. 46: 49-53. (Pubitemid 128488020)
12. Dorman, H. J. D., Peltoketo, A., Hiltunen, R., and Tikkanen, M. J. 2003. Characterization of the antioxidant properties of deodorized aqueous extracts from selected Lamiaceae herbs. Food Chem. 83: 255-262. (Pubitemid 36962891)
13. Duh, P. D. 1998. Antioxidant activity of burdock (Arctium lappa Linné): Its scavenging effect on free radical and active oxygen. J. Am. Oil Chem. Soc. 75: 455-461.
14. Duh, P. D., Tu, Y. Y., and Yen, G. C. 1999. Antioxidant activity of water extract of Harng Jyur (Chrysanthemum morifolium Ramat). Lebensm. Wiss. Technol. 32: 269-277.
15. Fakhfakh-Zouari, N., Hmidet, N., Haddar, A., Kanoun, S., and Nasri, M. 2010. A novel serine metallokeratinase from a newly isolated Bacillus pumilus A1 grown on chicken feather meal: Biochemical and molecular characterization. Appl. Biochem. Biotechnol. 162: 329-344.
16. Ghorbel-Frikha, B., Sellami-Kamoun, A., Fakhfakh, N., Haddar, A., Manni, L., and Nasri, M. 2005. Production and purification of a calcium-dependent protease from Bacillus cereus BG1. J. Ind. Microbiol. Biotechnol. 32: 186-194. (Pubitemid 40921952)
17. Haddar, A., Agrebi, R., Bougatef, A., Sellami-Kamoun, A., and Nasri, M. 2009. Two detergent stable alkaline serineproteases from Bacillus mojavensis A21: Purification, characterization and potential application as a laundry detergent additive. Bioresour. Technol. 100: 3366-3373.
18. Hettiarachchy, N. S., Glenn, K. C., Gnanasambandam, R., and Johnson, M. G. 1996. Natural antioxidant extract from fenugreek (Trigonella foenumgraecum) for ground beef patties. J. Food Sci. 61: 516-519. (Pubitemid 26287679)
19. Hmidet, N., Balti, R., Nasri, R., Sila, A., Bougatef, A., and Nasri, M. 2011. Improvement of functional properties and antioxidant activities of cuttlefish (Sepia officinalis) muscle proteins hydrolyzed by Bacillus mojavensis A21 proteases. Food Res Inter. 44: 2703-2711.
20. Jao, C. L., and Ko,W. C. 2002. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolysates from tuna cooking juice. Fisheries Sci. 68: 430-435.
21. Jun, S. Y., Park, P. J., Jung, W. K., and Kim, S. K. 2004. Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. Eur. Food Res. Technol. 219: 20-26.
22. Kembhavi, A. A., Kulkarni, A., and Pant, A. 1993. Salt-tolerant and thermostable alkaline protease from Bacillus subtilis NCIM No. 64. Appl. Biochem. Biotechnol. 38: 83-92.
23. Khantaphant, S., Benjakul, S., and Reza Ghomi, M. 2011. The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper (Lutjanus vitta). LWT-Food Sci Technol. 44: 1139-1148.
24. Kim, S. Y., Je, J. Y., and Kim, S. K. 2007. Purification and characterization of antioxidant peptide from hoki (Johnius belengerii) frame protein by gastrointestinal digestion. J. Nutr. Biochem. 18: 31-38.
25. Klompong, V., Benjakul, S., Kantachote, D., and Shahidi, F. 2007. 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: 1317-1327. (Pubitemid 46176455)
26. Kristinsson, H. G., and Rasco, B. A. 2000a. Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. J. Agric. Food Chem. 48: 657-666. (Pubitemid 30193985)
27. Kristinsson, H. G., and Rasco, B. A. (2000b). Fish protein hydrolysates: Production, biochemical, and functional properties. Crit. Rev. Food Sci. Nutr. 40: 43-81.
28. Li, B., Chen, F., Wang, X., Ji, B., and Wu, Y. 2007. Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chem. 102: 1135-1143. (Pubitemid 46176437)
29. Li, Y., Jiang, B., Zhang, T., Mu, W., and Liu, J. 2008. Antioxidant and free radical scavenging activities of chickpea protein hydrolysate (CPH). Food Chem. 106: 444-450. (Pubitemid 47332846)
30. Liceaga-Gesualdo, A. M., and Li-Chan, E. C. Y. 1999. Functional properties of fish protein hydrolysate from herring (Clupea harengus). J. Food Sci. 64: 1000-1004. (Pubitemid 30059494)
31. Maillard, M. N., Soum, M. H., Meydani, S. N., and Berset, C. 1996. Antioxidant activity of barley and malt: Relationship with phenolic content. Food Sci. Technol. 29: 238-244. (Pubitemid 126164222)
32. Middleton, E., Kandaswami, C., and Theoharides, T. C. 2000. The effects of plant flavonoids on mammalian cells: Implications for inflammation, heart disease, and cancer. Pharmacol. Rev. 52: 673-751.
33. Moure, A., Domínguez, H., and Parajó, J. C. 2006. Antioxidant properties of ultrafiltration-recovered soy protein fractions from industrial effluents and their hydrolysates. Process Biochem. 41: 447-456. (Pubitemid 41827279)
34. Park, P. J., Jung, W. K., Nam, K. S., Shahidi, F., and Kim, S. K. 2001. Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk. J. Am. Oil Chem. Soc. 78: 651-656. (Pubitemid 32715507)
35. Pena-Ramos, E. A., and Xiong, Y. L. 2003. Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Sci. 64: 259-263.
36. Pihlanto, A. 2006. Antioxidative peptides derived from milk proteins. Int. Dairy J. 16: 1306-1314. (Pubitemid 44331582)
37. Prieto, P., Pineda, M., and Aguilar, M. 1999. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: Specific application to the determination of vitamin E. Anal. Biochem. 269: 337-341. (Pubitemid 29201033)
38. Quaglia, G. B., and Orban, E. 1987. Influence of the degree of hydrolysis on the solubility of the protein hydrolsyates from sardine (Sardina pilchardus). J. Sci. Food Agric. 38: 271-276.
39. Rajapakse, N., Mendis, E., Byun, H. G., and Kim, S. K. 2005. Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems. J. Nutr. Biochem. 16: 562-569. (Pubitemid 41188037)
40. Saiga, A., Tanabe, S., and Nishimura, T. 2003. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. J. Agric. Food Chem. 51: 3661-3667.
41. Sarma, A. D., Mallick, A. R., and Ghosh, A. K. 2010. Free radicals and their role in different clinical conditions: An overview. Int. J. Pharm. Sci. Res. 1: 185-192.
42. Shahidi, F., Han, X. Q., and Synowiecki, J. 1995. Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem. 53: 285-293.
43. Shimada, K., Fujikawa, K., Yahara, K., and Nakamura, T. 1992. Antioxidative properties of xanthan on the autioxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem. 40: 945-948.
44. Ström, T., and Eggum, B. O. 1981. Nutritional value of fish viscera silage. J. Sci. Food Agric. 32: 115-120.
45. Winata, A., and Lorenz, K. 1996. Antioxidant potential of 5-n-pentadecylresorcinol. J. Food Process. Pres. 20: 417-429.
46. Wu, H. C., Chen, H. M., and Shiau, C. Y. 2003. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res. Int. 36: 949-957.
47. Yildirim, A., Mavi, A., and Kara, A. A. 2001. Determination of antioxidant and antimicrobial activities of Rumex crispus L. extracts. J. Agric. Food Chem. 49: 4083-4089. (Pubitemid 32822741)
48. Zhu, K. X., Zhou, H. M., and Qian, H. F. 2006. Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalase. Process Biochem. 41: 1296-1302.