Purification and characterisation of antioxidant and nitric oxide inhibitory peptides from Tilapia (Oreochromis niloticus) protein hydrolysate

International Journal of Food Science and Technology

Volumn 50, Issue 3, 2015, Pages 660-665

  Kangsanant, Sureeporn ^a   Thongraung, Chakree ^a   Jansakul, Chaweewan ^a   Murkovic, Michael ^b   Seechamnanturakit, Vatcharee ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b GRAZ UNIVERSITY OF TECHNOLOGY   (Austria)

Author keywords

Amino acid sequence; Antioxidative activity; Nitric oxide inhibitory activity; Purification; Tilapia hydrolysate

Indexed keywords

AMINO ACIDS; CELL CULTURE; COLUMN CHROMATOGRAPHY; HYDROLYSIS; ION EXCHANGE; NITRIC OXIDE; PEPTIDES; PURIFICATION; SIZE EXCLUSION CHROMATOGRAPHY;

AMINO ACID SEQUENCE; ANTI OXIDATIVE ACTIVITY; ANTIOXIDANT PEPTIDES; INHIBITORY ACTIVITY; NO INHIBITORY ACTIVITIES; OREOCHROMIS NILOTICUS; TILAPIA HYDROLYSATE; ULTRASOUND PRE TREATMENTS;

ANTIOXIDANTS;

OREOCHROMIS NILOTICUS; TILAPIA;

EID: 84923095766     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12680     Document Type: Article

References (35)

1. Abdul-Hamid, A., Bakar, J. & Bee, G.H. (2002). Nutritional quality of spray dried protein hydrolysate from Black Tilapia (Oreochromis mossambicus). Food Chemistry, 78, 69-74.
2. Ahn, C.-B., Je, J.-Y. & Cho, Y.-S. (2012). Antioxidant and anti-inflammatory peptide fraction from salmon byproduct protein hydrolysates by peptic hydrolysis. Food Research International, 49, 92-98.
3. Bhutta, Z. & Sadiq, K. (2013). Protein digestion and bioavailability. Encyclopedia of Human Nutrition, 4, 66-73.
4. Charoenphun, N., Youravong, W. & Cheirsilp, B. (2012). Determination of reaction kinetics of hydrolysis of tilapia (Oreochromis niloticus) protein for manipulating production of bioactive peptides with antioxidant activity, angiotensin-I-converting enzyme inhibitory activity and Ca-binding properties. International Journal of Food Science and Technology, 48, 419-428.
5. Cirino, G., Distrutti, E. & Wallace, J. (2006). Nitric oxide and inflammation. Inflammation & Allergy Drug Targets, 5, 115-119.
6. Dambmann, C., Mortensen, S.B., Budtz, P. & Eriksen, S. (1999). Method for hydrolyzing proteins with gluyasp specific protease. 5866357. US.
7. Darley-Usmar, V., Wiseman, H. & Halliwell, B. (1995). Nitric oxide and oxygen radicals: a question of balance. FEBS Letters, 369, 131-135.
8. Engelmann, J., Volk, J., Leyhausen, G. & Geurtsen, W. (2005). ROS formation and glutathione levels in human oral fibroblasts exposed to TEGDMA and camphorquinone. Journal of Biomedical Materials Research Part B Applied Biomaterials, 75B, 272-276.
9. Foh, M.B.K., Amadou, I., Foh, B.M. & Kamara, M.T. (2010). Functional and antioxidative properties of Tilapia (Oreochromis niloticus) as influenced by the degree of hydrolysis. International Journal of Molecular Sciences, 11, 1851-1869.
10. Girard-Lalancette, K., Pichette, A. & Legault, J. (2009). Sensitive cell-based assay using DCFH oxidation for the determination of pro- and antioxidant properties of compounds and mixtures: analysis of fruit and vegetable juices. Food Chemistry, 115, 720-726.
11. Hansen, M.B., Nielsen, S.E. & Berg, K. (1989). Re-examination and further development of a precise and rapid dye method for measuring cell growth/cell kill. Journal of Immunological Methods, 119, 203-210.
12. Hartmann, R. & Meisel, H. (2007). Food-derived peptides with biological activity: from research to food applications. Current Opinion in Biotechnology, 18, 163-169.
13. Hwang, J.W., Lee, S.J., Kim, Y.S. et al. (2012). Purification and characterization of a novel peptide with inhibitory effects on colitis induced mice by dextran sulfate sodium from enzymatic hydrolysates of Crassostrea gigas. Fish and Shellfish Immunology, 33, 993-999.
14. Je, J.-Y., Qian, Z.-J., Lee, S.-H., Byun, H.-G. & Kim, S.-K. (2008). Purification and antioxidant properties of bigeye tuna (Thunnus obesus) dark muscle peptide on free radical-mediated oxidative systems. Journal of Medicinal Food, 11, 629-637.
15. Kang, N., Ko, S.-C., Samarakoon, K. et al. (2013). Purification of antioxidative peptide from peptic hydrolysates of mideodeok (Styela clava) flesh tissue. Food Science and Biotechnology, 22, 541-547.
16. Kangsanant, S., Murkovic, M. & Thongraung, C. (2014). Antioxidant and nitric oxide inhibitory activities of tilapia (Oreochromis niloticus) protein hydrolysate: effect of ultrasonic pretreatment and ultrasonic-assisted enzymatic hydrolysis. International Journal of Food Science and Technology, 49, 1932-1938.
17. Kim, S.Y., Je, J.Y. & Kim, S.K. (2007). Purification and characterization of antioxidant peptide from hoki (Johnius belengerii) frame protein by gastrointestinal digestion. Journal of Nutritional Biochemistry., 18, 31-38.
18. Kim, E.-K., Oh, H.-J., Kim, Y.-S. et al. (2013a). Purification of a novel peptide derived from Mytilus coruscus and in vitro/in vivo evaluation of its bioactive properties. Fish and Shellfish Immunology, 34, 1078-1084.
19. Kim, E.K., Kim, Y.S., Hwang, J.W. et al. (2013b). Purification of a novel nitric oxide inhibitory peptide derived from enzymatic hydrolysates of Mytilus coruscus. Fish and Shellfish Immunology, 34, 1416-1420.
20. Kuakarn, S., SomParn, P., Tangkijvanich, P., Mahachai, V., Thongboonkerd, V. & Hirankarn, N. (2013). Serum proteins in chronic hepatitis B patients treated with peginterferon alfa-2b. World Journal of Gastroenterology, 19, 5067-5075.
21. Lee, S.-J., Kim, E.-K., Kim, Y.-S. et al. (2012). Purification and characterization of a nitric oxide inhibitory peptide from Ruditapes philipinarum. Food and Chemical Toxicology, 50, 1660-1666.
22. Mao, X.-Y., Cheng, X., Wang, X. & Wu, S.-J. (2011). Free-radical-scavenging and anti-inflammatory effect of yak milk casein before and after enzymatic hydrolysis. Food Chemistry, 126, 484-490.
23. Mendis, E., Rajapakse, N., Byun, H.-G. & Kim, S.-K. (2005). Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects. Life Sciences, 77, 2166-2178.
24. Nazeer, R.A., Sampath Kumar, N.S. & Ganesh, R.J. (2012). In vitro and in vivo studies on the antioxidant activity of fish peptide isolated from the croaker (Otolithes ruber) muscle protein hydrolysate. Peptides, 35, 261-268.
25. Pichayakorn, W., Kusonwiriyawong, C. & Ritthidej, G.C. (2003). Oral peptide and protein drug delivery. Thai Journal of Pharmaceutical Sciences, 27, 91-108.
26. Qian, Z.J., Jung, W.K. & Kim, S.K. (2008). Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw. Bioresource Technology, 99, 1690-1698.
27. Ray, P.D., Huang, B.-W. & Tsuji, Y. (2012). Reactive oxygen species (ROS) homeostasis and redox regulation in cellular signaling. Cellular Signalling, 24, 981-990.
28. Roberts, R.P., Burney, D.J., Black, W.K. & Zaloga, P.G. (1997). Effect of chain length on absorption of biologically active peptides from the gastrointestinal tract. Digestion, 60, 332-337.
29. Ryu, B., Qian, Z.-J. & Kim, S.-K. (2010). Purification of a peptide from seahorse, that inhibits TPA-induced MMP, iNOS and COX-2 expression through MAPK and NF-kB activation, and induces human osteoblastic and chondrocytic differentiation. Chemico-Biological Interactions, 184, 413-422.
30. Sarmadi, B.H. & Ismail, A. (2010). Antioxidative peptides from food proteins: a review. Peptides, 31, 1949-1956.
31. Song, R., Wei, R.-B., Luo, H.-Y. & Wang, D.-F. (2012). Isolation and characterization of an antibacterial peptide fraction from the pepsin hydrolysate of half-fin anchovy (Setipinna taty). Molecules, 17, 2980-2991.
32. Sung, N.-Y., Jung, P.-M., Yoon, M. et al. (2012). Anti-inflammatory effect of sweetfish-derived protein and its enzymatic hydrolysate on LPS-induced RAW264.7 cells via inhibition of NF-κB transcription. Fisheries Science, 78, 381-390.
33. Wanasundara, P.K.J.P.D., Amarowicz, R., Pegg, R.B. & Shand, P.J. (2002). Preparation and characterization of hydrolyzed proteins from defibrinated bovine plasma. Journal of Food Science, 67, 623-630.
34. Wang, Y., Zhu, F., Han, F. & Wang, H. (2008). Purification and characterization of antioxidative peptides from salmon protamine hydrolysate. Journal of Food Biochemistry, 32, 654-671.
35. Yokoyama, K., Chiba, H. & Yoshikawa, M. (1992). Peptide inhibitors for angiotensin I-converting enzyme from thermolysin digest of dried bonito. Bioscience, Biotechnology, and Biochemistry, 56, 1541-1545.