Isolation and identification of antioxidative peptides from hydrolysate of threadfin bream surimi processing byproduct

Journal of Functional Foods

Volumn 5, Issue 4, 2013, Pages 1654-1664

  Wiriyaphan, Chompoonuch ^a   Chitsomboon, Benjamart ^a   Roytrakul, Sittiruk ^b   Yongsawadigul, Jirawat ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Antioxidant; Mode of action; Peptides; Surimi byproduct; Threadfin bream

Indexed keywords

NEMIPTERIDAE; VIRGIBACILLUS;

EID: 84888432591     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2013.07.009     Document Type: Article

References (43)

1. Adler-Nissen J. Determination of the degree of hydrolysis of food protein hydrolyzates by trinitrobenzenesulfonic acid. Journal of Agricultural and Food Chemistry 1979, 27:1256-1262.
2. •+) with amino acids. Kinetics and mechanism. Canadian Journal of Chemistry 2000, 78:1052-1059.
3. Ames B.M., Shigena M.K., Hagen T.M. Oxidants, antioxidants and the degenerative diseases of aging. Proceedings of the National Academy of Science 1993, 90:7915-7922.
4. Arnao M.B., Cano A., Acosta M. The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chemistry 2001, 73:239-244.
5. Aurand L.W., Boone N.H., Giddings G.G. Superoxide and singletoxigen in milk peroxidation. Journal of Dairy Science 1977, 60:363-369.
6. Benzie I.F.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Analytical Biochemistry 1996, 239:70-76.
7. Bonini M.G., Rota C., Tomasi A., Mason R.P. The oxidation of 2',7'-dichlorofluorescin to reactive oxygen species: A self-fulfilling prophesy?. Free Radical Biology & Medicine 2006, 40:968-975.
8. 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.
9. Decker E.A., Crum A.D., Calvert J.T. Differences in the antioxidant mechanism of carnosine in the presence of copper and iron. Journal of Agricultural and Food Chemistry 1992, 40:756-759.
10. Decker E.A., Welch B. Role of ferritin as a lipid oxidation catalyst in muscle food. Journal of Agricultural and Food Chemistry 1990, 38:674-677.
11. Gu L., Zhao M., Li W., You L., Wang J., Wang H., et al. Chemical and cellular antioxidant activity of two novel peptides designed based on glutathione structure. Food and Chemical Toxicology 2012, 50:4085-4091.
12. Guo H., Kouzuma Y., Yonekura M. Structures and properties of antioxidative peptides derived from royal jelly protein. Food Chemistry 2009, 113:238-245.
13. Halliwell B., Aeschbach R., Loliger J., Aruoma O.I. The characterization of antioxidants. Food and Chemical Toxicology 1995, 33:601-617.
14. Halliwell B., Gutteridge J.M.C. Biologically relevant metal ion-dependent hydroxyl radical generation. Anupdate. Febs Letters 1992, 307:108-112.
15. He R., Girgih A.T., Malomo S.A., Ju X., Aluko R.E. Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions. Journal of Functional Foods 2013, 5:219-227.
16. Hernández-Ledesma B., Davalos A., Bartolome B., Amigo L. Preparation of antioxidant enzymatic hydrolysates from α-lactalbumin and β-lactoglobulin. Identification of active peptides by HPLC-MS/MS. Journal of Agricultural and Food Chemistry 2005, 53:588-593.
17. Hernández-Ledesma B., Hsieh C.C., de Lumen B.O. Antioxidant and anti-inflammatory properties of cancer preventive peptide lunasin in RAW 264.7 macrophages. Biochemical and Biophysical Research Communications 2009, 390:803-808.
18. Huang G.J., Deng J.S., Chen H.J., Huang S.S., Liao J.C., Hou W.C., et al. Defensin protein from sweet potato (Ipomoea batatas [L.] Lam 'Tainong 57') storage roots exhibits antioxidant activities in vitro and ex vivo. Food Chemistry 2012, 135:861-867.
19. Je J.Y., Lee K.H., Lee M.H., Ahn C.B. Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Research International 2009, 42:1266-1272.
20. Je J.Y., Park P.J., Kim S.K. Antioxidant activity of a peptide isolated from Alaskapollack (Theragrachalcogramma) frame protein hydrolysate. Food Research International 2005, 38:45-50.
21. 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.
22. Je J.Y., Qian Z.J., Lee S.H., Byun H.G., Kim S.K. Purification and antioxidant properties of bigeye tuna (Thunnusobesus) dark muscle peptide on free radical-mediated oxidative systems. Journal of Medicinal Food 2008, 11:629-637.
23. Kim S.Y., Je J.Y., Kim S.K. Purification and characterization of antioxidant peptide from hoki (Johniusbelengerii) frame protein by gastrointestinal digestion. Journal of Nutritional Biochemistry 2007, 18:31-38.
24. Kong B., Xiong Y.L. Antioxidant activity of zeinhydrolysates in a liposome system and the possible mode of action. Journal of Agricultural and Food Chemistry 2006, 54:6059-6068.
25. Kudo K., Onodera S., Takeda Y., Benkeblia N., Shiomi N. Antioxidative activities of some peptides isolated from hydrolyzed potato protein extract. Journal of Functional Foods 2009, 1:170-176.
26. Leanderson P., Faresjo A.O., Tagesson C. Green tea polyphenols inhibit oxidant-induced DNA strand breakage in cultured lung cells. Free Radical Biology & Medicine 1997, 23:235-242.
27. Li B., Chen F., Wang X., Ji B., Wu Y. Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chemistry 2007, 102:1135-1143.
28. Liu R., Wang M., Duan J.A., Guo J.M., Tang Y.P. Purification and identification of three novel antioxidant peptides from Cornu bubali (water buffalo horn). Peptides 2010, 31:786-793.
29. Lowry O.H., Rosebrough N.J., Farr A.L., Randall R.J. Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry 1951, 193:265-275.
30. Ngo D.H., Qian Z.J., Ryu B., Park J.W., Kim S.K. In vitro antioxidant activity of a peptide isolated from Nile tilapia (Oreochromisniloticus) scale gelatin in free radical-mediated oxidative systems. Journal of Functional Foods 2010, 2:107-117.
31. Qian Z.J., Jung W.K., Byun H.G., Kim S.K. Protective effect of an antioxidativepeptide purified from gastrointestinal digests of oyster, Crassostreagigas against free radical induced DNA damage. Bioresource Technology 2008, 99:3365-3371.
32. Raghavan S., Kristinsson H.G., Leeuwenburgh C. Radical scavenging and reducing ability of tilapia (Oreochromisniloticus) protein hydrolysates. Journal of Agricultural and Food Chemistry 2008, 56:10359-10367.
33. 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.
34. Sadat L., Cakir-Kiefer C., N'Negue M.A., Gaillard J.L., Girardet J.M., Miclo L. Isolation and identification of antioxidative peptides from bovine α-lactalbumin. International Dairy Journal 2011, 21:214-221.
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, 51:3661-3667.
36. Sakanaka S., Tachibana Y. Active oxygen scavenging activity of egg-yolk protein hydrolysates and theireffects on lipid oxidation in beef and tuna homogenates. Food Chemistry 2006, 95:243-249.
37. Samaranayaka A.G.P., Li-Chan E.C.Y. Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications. Journal of Functional Foods 2011, 3:229-254.
38. Shiraishi H., Kataoka M., Morita Y., Umemoto J. Interactions of hydroxyl radicals with Tris (hydroxymethyl) aminomethane and good's buffers containing hydroxymethyl or hydroxyethyl residues produce formaldehyde. Free Radical Research Communications 1993, 19:315-321.
39. Stohs S.J., Bagchi D. Oxidative mechanisms in the toxicity of metal ions. Free Radical Biology & Medicine 1995, 18:321-336.
40. Sun L., Zhang Y., Zhuang Y. Antiphotoaging effect and purification of an antioxidant peptide from tilapia (Oreochromisniloticus) gelatin peptides. Journal of Functional Foods 2013, 5:154-162.
41. Vitaglione P., Morisco F., Caporaso N., Fogliano V. Dietary antioxidant compounds and liver health. Critical Reviews in Food Science and Nutrition 2004, 44:575-586.
42. Wiriyaphan C., Chitsomboon B., Yongsawadigul J. Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts. Food Chemistry 2012, 132:104-111.
43. Zhang J.H., Zhang H., Wang L., Guo X.N., Wang X.G., Yao H.Y. Isolation and identification of antioxidative peptides from rice endosperm protein enzymatic hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS/MS. Food Chemistry 2010, 119:226-234.