Purification and characterization of three antioxidant peptides from protein hydrolyzate of croceine croaker (Pseudosciaena crocea) muscle

Food Chemistry

Volumn 168, Issue , 2015, Pages 662-667

  Chi, Chang Feng ^a   Hu, Fa Yuan ^a   Wang, Bin ^a   Ren, Xi Jie ^a   Deng, Shang Gui ^a   Wu, Chang Wen ^a  

^a ZHEJIANG OCEAN UNIVERSITY   (China)

Author keywords

Antioxidant activity; Croceine croaker (Pseudosciaena crocea); Peptide; Protein hydrolysate

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; HYDROLYSIS; MUSCLE; OXYGEN; PURIFICATION; FREE RADICALS; PROTEINS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; AROMATIC AMINO ACID; LIPID PEROXIDATION; PROTEIN HYDROLYSATE; PROTEIN HYDROLYZATES; PSEUDOSCIAENA CROCEA; SCAVENGING ACTIVITIES;

PEPTIDES;

ANTIOXIDANT; HYDROXYL RADICAL; METHIONYLISOLEUCYLLEUCYLMETHIONYLARGININE; PAPAIN; PENTAPEPTIDE; PEPSIN A; PROTEIN HYDROLYSATE; REACTIVE OXYGEN METABOLITE; SUBTILISIN; SUPEROXIDE; TYROSYLLEUCYLMETHIONYLSERYLARGININE; UNCLASSIFIED DRUG; VALYLLEUCYLTYROSYLGLUTAMYLGLUTAMICACID; AROMATIC AMINO ACID; LIPID; PEPTIDE DERIVATIVE; VALYLLEUCYLTYROSYLGLUTAMYLGLUTAMINE; PEPTIDE; PROTEIN;

ABTS RADICAL SCAVENGING ASSAY; AMINO ACID SEQUENCE; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; CROCEINE CROAKER MUSCLE; FISH; HYDROLYSIS; LIPID PEROXIDATION; MOLECULAR WEIGHT; MUSCLE; NONHUMAN; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN PURIFICATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; CONCENTRATION RESPONSE; DPPH RADICAL SCAVENGING ASSAY; DRUG ISOLATION; EC50; HYDROPHOBICITY; HYDROXYL RADICAL SCAVENGING ASSAY; PEPTIDE ANALYSIS; PROTEIN HYDROLYSIS; PSEUDOSCIAENA CROCEA; ANIMAL; CHEMISTRY; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; METABOLISM; PERCIFORMES;

PSEUDOSCIAENA CROCEA;

AMINO ACID SEQUENCE; ANIMALS; ANTIOXIDANTS; LIPID PEROXIDATION; MASS SPECTROMETRY; MUSCLES; PEPSIN A; PEPTIDES; PERCIFORMES; PROTEINS; SUBTILISINS;

EID: 84907324802     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.117     Document Type: Article

References (19)

1. C.F. Chi, B. Wang, Y.Y. Deng, Y.M. Wang, S.G. Deng, and J.Y. Ma Isolation and characterization of three antioxidant pentapeptides from protein hydrolysate of monkfish (Lophius litulon) muscle Food Research International 55 2014 222 228
2. H. Guo, Y. Kouzuma, and M. Yonekura Structures and properties of antioxidative peptides derived from royal jelly protein Food Chemistry 113 1 2009 238 245
3. N. Ji, C. Sun, Y. Zhao, L. Xiong, and Q. Sun Purification and identification of antioxidant peptides from peanut protein isolate hydrolysates using UHR-Q-TOF mass spectrometer Food Chemistry 161 2014 148 154
4. H. Jiang, T. Tong, J. Sun, Y. Xu, Z. Zhao, and D. Liao Purification and characterization of antioxidative peptides from round scad (Decapterus maruadsi) muscle protein hydrolysate Food Chemistry 154 2014 158 163
5. E.K. Kim, H.J. Oh, Y.S. Kim, J.W. Hwang, C.B. Ahn, and J.S. Lee et al. Purification of a novel peptide derived from Mytilus coruscus and in vitro/in vivo evaluation of its bioactive properties Fish and Shellfish Immunology 34 5 2013 1078 1084
6. 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 Chemistry 102 4 2007 1317 1327
7. J.Y. Ko, J.H. Lee, K. Samarakoon, J.S. Kim, and Y.J. Jeon Purification and determination of two novel antioxidant peptides from flounder fish (Paralichthys olivaceus) using digestive proteases Food and Chemical Toxicology 52 2013 113 120
8. E. Mendis, N. Rajapakse, H.G. Byun, and S.K. Kim Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects Life Science 77 17 2005 2166 2178
9. P. Puchalska, M.L. Marina, and M.C. García Isolation and identification of antioxidant peptides from commercial soybean-based infant formulas Food Chemistry 148 2014 147 154
10. Z.J. Qian, W.K. Jung, H.G. Byun, and S.K. Kim Protective effect of an antioxidative peptide purified from gastrointestinal digests of oyster, Crassostrea gigas against free radical induced DNA damage Bioresource Technology 99 6 2008 3365 3371
11. N. Rajapakse, E. Mendis, W.K. Jung, J.Y. Je, and S.K. Kim Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties Food Research International 38 2 2005 175 182
12. N.S. Sampath Kumar, R.A. Nazeer, and R. Jaiganesh Purification and biochemical characterization of antioxidant peptide from horse mackerel (Magalaspis cordyla) viscera protein Peptides 32 7 2011 1496 1501
13. N. Sampath Kumar, R.A. Nazeer, and R. Jaiganesh Purification and identification of antioxidant peptides from the skin protein hydrolysate of two marine fishes, horse mackerel (Magalaspis cordyla) and croaker (Otolithes ruber) Amino Acids 42 5 2012 1641 1649
14. B. Wang, L. Li, C.F. Chi, J.H. Ma, H.Y. Luo, and Y.F. Xu Purification and characterisation of a novel antioxidant peptide derived from blue mussel (Mytilus edulis) protein hydrolysate Food Chemistry 138 2-3 2013 1713 1719
15. B. Wang, Z.R. Li, C.F. Chi, Q.H. Zhang, and H.Y. Luo Preparation and evaluation of antioxidant peptides from ethanol-soluble proteins hydrolysate of Sphyrna lewini muscle Peptides 36 2 2012 240 250
16. Q. Wang, W. Li, Y. He, D. Ren, F. Kow, and L. Song et al. Novel antioxidative peptides from the protein hydrolysate of oysters (Crassostrea talienwhanensis) Food Chemistry 145 2014 991 996
17. Z. Xie, J. Huang, X. Xu, and Z. Jin Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate Food Chemistry 111 2008 370 376
18. L. You, M. Zhao, J.M. Regenstein, and J. Ren Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry Food Research International 43 4 2010 1167 1173
19. C.Z. Zhu, W.G. Zhang, G.H. Zhou, X.L. Xu, Z.L. Kang, and Y. Yin Isolation and identification of antioxidant peptides from Jinhua ham Journal of Agricultural and Food Chemistry 61 2013 1265 1271