Preparation of anchovy (Engraulis japonicus) protein hydrolysates with high free radical-scavenging activity using endogenous and commercial enzymes

Food Science and Technology International

Volumn 20, Issue 8, 2014, Pages 567-578

  He, Silian ^a   Wang, Fanghua ^a   Ning, Zhengxiang ^a   Yang, Bo ^a   Wang, Yonghua ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Anchovy protein hydrolysates; commercial proteases; DPPH radical; endogenous enzymes; response surface methodology; simplex lattice design

Indexed keywords

ENZYMES; FREE RADICALS;

COMMERCIAL PROTEASES; DPPH RADICALS; ENDOGENOUS ENZYME; PROTEIN HYDROLYSATE; RESPONSE SURFACE METHODOLOGY; SIMPLEX-LATTICE DESIGN;

HYDROLYSIS;

ENGRAULIDAE; ENGRAULIS JAPONICUS;

2,2-DIPHENYL-1-PICRYLHYDRAZYL; BIPHENYL DERIVATIVE; FISH PROTEIN; PICRIC ACID; SCAVENGER;

ANIMAL; CHEMISTRY; CLASSIFICATION; FISH;

ANIMALS; BIPHENYL COMPOUNDS; FISH PROTEINS; FISHES; FREE RADICAL SCAVENGERS; PICRATES;

EID: 84911493943     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213496418     Document Type: Article

References (29)

1. Official Methods of Analysis. 1993 ) Methods, 950.46, 938.08, 960.39 and 955.04. Official Methods of AnalysisVol II, 14th ed. Harlington, Washington, DC: Association of Official Analytical Chemistry. Harlington, Washington, DC: Association of Official Analytical Chemistry ; 1993 :
2. Aruoma OI. Nutrition and health aspects of free radicals and antioxidants. Food and Chemical Toxicology. 1994 ; 32 (7). 671-683
3. Bhaskar N, Benila T, Radha C, Lalitha RG. Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease. Bioresource Technology. 2008 ; 99 (2). 335-343
4. Bidlingmeyer BA, Cohen SA, Tarvin TL, Frost B. A new rapid high sensitivity analysis of amino acids in food type samples. Journal of the Association of Official Analytical Chemists. 1987 ; 70: 241-245
5. Boran G, Boran M, Karaçam H. Seasonal changes in proximate composition of anchovy and storage stability of anchovy oil. Journal of Food Quality. 2008 ; 31 (4). 503-513
6. Bougatef A, Nedjar-Arroume N, Manni L, Ravallec R, Barkia A, Guillochon D, et al. Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins. Food Chemistry. 2010 ; 118 (3). 559-565
7. Byun HG, Lee JK, Park HG, Jeon JK, Kim SK. Antioxidant peptides isolated from the marine rotifer, Brachionus rotundiformis. Process Biochemistry. 2009 ; 44 (8). 842-846
8. Cumby N, Zhong Y, Naczk M, Shahidi F. Antioxidant activity and water-holding capacity of canola protein hydrolysates. Food Chemistry. 2008 ; 109 (1). 144-148
9. Elias RJ, Kellerby SS, Decker EA. Antioxidant activity of proteins and peptides. Critical Reviews in Food Science and Nutrition. 2008 ; 48 (5). 430-441
10. Report of the Joint FAO/WHO Expert Consultation, paper 51. Rome: FAO Food and Nutrition ; 1991 :
11. Fearon IM, Faux SP. Oxidative stress and cardiovascular disease: novel tools give (free) radical insight. Journal of Molecular and Cellular Cardiology. 2009 ; 47 (3). 372-381
12. Gourine N, Yousfi M, Bombarda I, Nadjemi B, Stocker P, Gaydou EM. Antioxidant activities and chemical composition of essential oil of Pistacia atlantica from Algeria. Industrial Crops and Products. 2010 ; 31 (2). 203-208
13. Guerard F, Sumaya-Martinez MT, Laroque D, Chabeaud A, Dufossé L. Optimization of free radical scavenging activity by response surface methodology in the hydrolysis of shrimp processing discards. Process Biochemistry. 2007 ; 42 (11). 1486-1491
14. Harnedy PA, FitzGerald RJ. Bioactive peptides from marine processing waste and shellfish: a review. Journal of Functional Foods. 2012 ; 4 (1). 6-24
15. Hayashi M. Oxidative stress in developmental brain disorders. Neuropathology. 2009 ; 29 (1). 1-8
16. Jamdar SN, Harikumar P. A rapid autolytic method for the preparation of protein hydrolysate from poultry viscera. Bioresource Technology. 2008 ; 99 (15). 6934-6940
17. Je JY, Lee KH, Lee MH, Ahn CB. Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Research International. 2009 ; 42 (9). 1266-1272
18. Kishimura H, Hayashi K, Miyashita Y, Nonami Y. Characteristics of two trypsin isozymes from the viscera of Japanese anchovy (Engraulis japonica). Journal of Food Biochemistry. 2005 ; 29 (5). 459-469
19. Linder M, Fanni J, Parmentier M, Sergent M, Phan-Tan-Luu R. Protein recovery from veal bones by enzymatic hydrolysis. Journal of Food Science. 1995 ; 60 (5). 949-952
20. Massa AE, Manca E, Yeannes MI. Development of quality index method for anchovy (Engraulis anchoita) stored in ice: assessment of its shelf-life by chemical and sensory methods. Food Science and Technology International. 2012 ; 18 (4). 339-351
21. Nilsang S, Lertsiri S, Suphantharika M, Assavanig A. Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases. Journal of Food Engineering. 2005 ; 70 (4). 571-578
22. Ovissipour M, Abedian A, Motamedzadegan A, Rasco B, Safari R, Shahiri H. The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera. Food Chemistry. 2009 ; 115 (1). 238-242
23. Pérez-Matute P, Zulet MA, Martínez JA. Reactive species and diabetes: counteracting oxidative stress to improve health. Current Opinion in Pharmacology. 2009 ; 9 (6). 771-779
24. Recuero M, Vicente MC, Martínez-García A, Ramos MC, Carmona-Saez P, Sastre I, et al. A free radical-generating system induces the cholesterol biosynthesis pathway: a role in Alzheimer's disease. Aging Cell. 2009 ; 8 (2). 128-139
25. Samaranayaka AGP, Li-Chan ECY. Food-derived peptidic antioxidants: a review of their production, assessment, and potential applications. Journal of Functional Foods. 2011 ; 3 (4). 229-254
26. Slizyte R, Mozuraityte R, Martinez-Alvarez O, Falch E, Fouchereau-Peron M, Rustad T. Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones. Process Biochemistry. 2009 ; 44 (6). 668-677
27. Sumaya-Martínez T, Castillo-Morales A, Favela-Torres E, Huerta-Ochoa S, Prado-Barragán LA. Fish protein hydrolysates from gold carp (Carassius auratus): I. A study of hydrolysis parameters using response surface methodology. Journal of the Science of Food and Agriculture. 2005 ; 85 (1). 98-104
28. Teng D, Fang Y, Song X, Gao Y. Optimization of enzymatic hydrolysis parameters for antioxidant capacity of peptide from goat placenta. Food and Bioproducts Processing. 2011 ; 89 (3). 202-208
29. Vaštag A, Popovi? L, Popovi? S, Krimer V, Peri?in D. Hydrolysis of pumpkin oil cake protein isolate and free radical scavenging activity of hydrolysates: influence of temperature, enzyme/substrate ratio and time. Food and Bioproducts Processing. 2010 ; 88 (2-3). 277-282