Identification and Characterization of Antioxidant Peptides from Enzymatic Hydrolysates of Duck Meat

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 13, 2015, Pages 3437-3444

  Wang, Lu Sha ^a   Huang, Ji Chao ^a   Chen, Yu Lian ^a   Huang, Ming ^a   Zhou, Guang Hong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

antioxidant capacity of duck peptides; duck meat derived antioxidant peptides; duck meat hydrolysate; duck meat protein enzymatic hydrolysis

Indexed keywords

ANTIOXIDANTS; CHELATION; CHROMATOGRAPHIC ANALYSIS; CHROMATOGRAPHY; ENZYMATIC HYDROLYSIS; GEL PERMEATION CHROMATOGRAPHY; ION CHROMATOGRAPHY; ION EXCHANGE; MEATS;

ANTIOXIDANT CAPACITY; ANTIOXIDANT PEPTIDES; DUCK MEATS; ENZYMATIC HYDROLYSATES; GEL-FILTRATION CHROMATOGRAPHY; HYDROXYL RADICALS; ION EXCHANGE CHROMATOGRAPHY; SCAVENGING ACTIVITIES;

PEPTIDES;

2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; IRON CHELATING AGENT; PEPTIDE; PEPTIDE HYDROLASE; PICRIC ACID; PROTEIN HYDROLYSATE; SCAVENGER;

AMINO ACID SEQUENCE; ANALYSIS; ANIMAL; CHEMISTRY; DUCK; FRACTIONATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ION EXCHANGE CHROMATOGRAPHY; MEAT; METABOLISM; MOLECULAR GENETICS; SIZE EXCLUSION CHROMATOGRAPHY; TANDEM MASS SPECTROMETRY;

AMINO ACID SEQUENCE; ANIMALS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CHEMICAL FRACTIONATION; CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, ION EXCHANGE; DUCKS; FREE RADICAL SCAVENGERS; IRON CHELATING AGENTS; MEAT; MOLECULAR SEQUENCE DATA; PEPTIDE HYDROLASES; PEPTIDES; PICRATES; PROTEIN HYDROLYSATES; TANDEM MASS SPECTROMETRY;

EID: 84926624136     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf506120w     Document Type: Article

References (51)

1. Ghouleh, I. A.; Khoo, N. K. H.; Knaus, U. G.; Griendling, K. K.; Touyz, R. M.; Thannickal, V. J.; Barchowsky, A.; Nauseef, W. M.; Kelley, E. E.; Bauer, P. M.; Darley-Usmar, V.; Shiva, S.; Cifuentes-Pagano, E.; Freeman, B. A.; Gladwin, M. T.; Pagano, P. J. Oxidases and peroxidases in cardiovascular and lung disease: New concepts in reactive oxygen species signaling Free Radical Biol. Med. 2011, 51, 1271 - 1288
2. Qian, Z. J.; Jung, W. K.; Byun, H. G.; Kim, S. K. Protective effect of an antioxidative peptide purified from gastrointestinal digests of oyster, Crassostrea gigas against free radical induced DNA damage Bioresour. Technol. 2008, 99, 3365 - 3371
3. Girgih, A. T.; He, R.; Malomo, S.; Offengenden, M.; Wu, J.; Aluko, R. E. Structural and functional characterization of hemp seed (Cannabis sativa L.) protein-derived antioxidant and antihypertensive peptides J. Funct. Foods 2014, 6, 384 - 394
4. Sarmadi, B. H.; Ismail, A. Antioxidative peptides from food proteins: A review Peptides 2010, 31, 1949 - 1956
5. Jun, S. Y.; Park, P. J.; Jung, W. K.; Kim, S. K. Purification and characterization of an antioxidant peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein Eur. Food Res. Technol. 2004, 219, 20 - 26
6. Je, J. Y.; Park, P. J.; Kim, S. K. Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate Food Res. Int. 2005, 38, 45 - 50
7. Kim, E. K.; Lee, S. J.; Jeon, B. T.; Moon, S. H.; Kim, B.; Park, T. K.; Han, J. S.; Park, P. J. Purification and characterisation of antioxidative peptides from enzymatic hydrolysates of venison protein Food Chem. 2009, 114, 1365 - 1370
8. Kim, S. Y.; Je, J. Y.; Kim, S. K. Purification and characterization of antioxidnat peptide from hoki (Johnius belengerii) frame protein by gastrointestinal digestion J. Nutr. Biochem. 2007, 18, 31 - 38
9. You, L. J.; Zhao, M. M.; Regenstein, J. M.; Ren, J. Y. Purification and indentification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry Food Res. Int. 2010, 43, 1167 - 1173
10. Sun, Y.; Pan, D.; Guo, Y.; Li, J. Purification of chicken breast protein hydrolysate and analysis of its antioxidant activity Food Chem. Toxicol. 2012, 50, 3397 - 3404
11. Saiga, A.; Tanabe, S.; Nishimura, T. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment J. Agric. Food Chem. 2003, 51, 3661 - 3667
12. Wang, Q.; Li, W.; He, Y.; Ren, D.; Kow, F.; Song, L.; Yu, X. Novel antioxidative peptides from the protein hydrolysate of oysters (Crassostrea talienwhanensis) Food Chem. 2014, 145, 991 - 996
13. Zhu, C. Z.; Zhang, W. G.; Zhou, G. H.; Xu, X. L.; Kang, Z. L.; Yin, Y. Isolation and identification of antioxidant peptides from jinhua ham J. Agric. Food Chem. 2013, 61, 1265 - 1271
14. Samaranayaka, A. G. P.; Li-Chan, E. G. P. Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications J. Funct. Foods 2011, 3, 229 - 254
15. Schaafsma, G. Safety of protein hydrolysates, fractions thereof and bioactive peptides in human nutrition Eur. J. Clin. Nutr. 2009, 1, 8
16. Himaya, S. W. A.; Ryu, B.; Ngo, D. H.; Kim, S. K. Peptide isolated from Japanese flounder skin gelatin protects against cellular oxidative damage J. Agric. Food Chem. 2012, 60, 9112 - 9119
17. You, L.; Zhao, M.; Liu, R. H.; Regenstein, J. M. Antioxidant and antiproliferative activities of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion J. Agric. Food Chem. 2011, 59, 7948 - 7953
18. Nazeer, R. A.; Kumar, N. S. S.; Ganesh, R. J. In vitro and in vivo studies on the antioxidant activity of fish peptides isolated from the croaker (Otolithes ruber) muscle protein hydrolysate Peptides 2012, 35, 261 - 268
19. Lee, S. J.; Kim, Y. S.; Hwang, J. W.; Kim, E. K.; Moon, S. H.; Jeon, B. T.; Jeon, Y. J.; Kim, J. M.; Park, P. J. Purification and characterization of a novel antioxidative peptide from duck skin by-products that protects liver against oxidative damage Food Res. Int. 2012, 49, 285 - 295
20. Lee, S. J.; Kim, E. K.; Hwang, J. W.; Oh, H. J.; Cheong, S. H.; Moon, S. H.; Jeon, B. T.; Lee, S. M.; Park, P. J. Purification and characterisation of an antioxidative peptide from enzymatic hydrolysates of duck processing by-products Food Chem. 2010, 123, 216 - 220
21. Lee, S. J.; Kim, K. H.; Kim, Y. S.; Kim, E. K.; Hwang, J. W.; Lim, B. O.; Moon, S. H.; Jeon, B. T.; Jeon, Y. J.; Ahn, C. B.; Park, P. J. Biological activity from the gelatin hydrolysates of duck skin by-products Process Biochem. 2012, 47, 1150 - 1154
22. Ajila, C. M.; Gassara, F.; Brar, S. K.; Verma, M.; Tyagi, R. D.; Valéro, J. R. Polyphenolic antioxidant mobilization in apple pomace by different methods of solid-state fermentation and evaluation of its antioxidant activity Food Bioprocess Technol. 2010, 5, 2697 - 2707
23. Zhu, C. Z.; Zhang, W. G.; Kang, Z. L.; Zhou, G. H.; Xu, X. L. Stability of an antioxidant peptide extracted from Jinhua ham Meat Sci. 2014, 96, 783 - 789
24. You, L.; Zhao, M.; Regenstein, J. M.; Ren, J. Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion Food Chem. 2010, 120, 810 - 816
25. Zhang, M.; Mu, T. H.; Sun, M. J. Purification and identification of antioxidant peptides from sweet potato protein hydrolysates by Alcalase J. Funct. Foods 2014, 7, 191 - 200
26. Escudero, E.; Aristoy, M. C.; Nishimura, H.; Arihara, K.; Toldra, F. Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham Meat Sci. 2012, 91, 306 - 311
27. Jiang, H.; Tong, T.; Sun, J.; Xu, Y.; Zhao, Z.; Liao, D. Purification and characterization of antioxidative peptides from round scad (Decapterus maruadsi) muscle protein hydrolysate Food Chem. 2014, 154, 158 - 163
28. Bougatef, A.; Hajji, M.; Balti, R.; Lassoued, I.; Triki-Ellouz, Y.; Nasri, M. Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases Food Chem. 2009, 114, 1198 - 1205
29. Jeong, H. J.; Park, J. H.; Lam, Y.; de Lumen, B. O. Characterization of lunasin isolated from soybean J. Agric. Food Chem. 2003, 51, 7901 - 7906
30. Qian, Z. J.; Jung, W. K.; Kim, S. K. Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw Bioresour. Technol. 2008, 99, 1690 - 1698
31. Bernardini, R. D.; Harnedy, P.; Bolton, D.; Kerry, J.; O'Neil, E.; Mullen, A. M.; Hayes, M. Antioxidant and antimicrobial peptidic hydrolysates from muscle protein source and by-products Food Chem. 2011, 124, 1296 - 1307
32. Lafarga, T.; Hayes, M. Bioactive peptides from meat muscle and by-products: Generation, functionality and application as functional ingredients Meat Sci. 2014, 98, 227 - 239
33. Sacchetti, G.; Mattia, C. D.; Pittia, P.; Martino, G. Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat Meat Sci. 2008, 80, 1081 - 1085
34. 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 Res. Int. 2005, 38, 175 - 182
35. Escudero, E.; Mora, L.; Fraser, P. D.; Aristoy, M. C.; Toldra, F. Identification of novel antioxidant peptides generated in Spanish dry-cured ham Food Chem. 2013, 138, 1282 - 1288
36. 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 Biochem. 2007, 42, 840 - 846
37. Zhang, Y.; Duan, X.; Zhuang, Y. Purification and characterization of novel antioxidant peptides from enzymatic hydrolysates of tilapia (Oreochromis niloticus) skin gelatin Peptides 2012, 38, 13 - 21
38. Ren, J.; Zhao, M.; Shi, J.; Wang, J.; Jiang, Y.; Cui, C.; Kakuda, Y.; Xue, S. J. Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry Food Chem. 2008, 108, 727 - 736
39. Zarei, M.; Ebrahimpour, A.; Abdul-Hamid, A.; Anwar, F.; Bakar, F. A.; Philip, R.; Saari, N. Identification and characterization of papain-generated antioxidant peptides from palm kernel cake proteins Food Res. Int. 2014, 62, 726 - 734
40. Ranathunga, S.; Rajapakse, N.; Kim, S. K. Purification and characterization of antioxidative peptide derived from muscle of conger eel (Conger myriaster) Eur. Food Res. Technol. 2006, 222, 310 - 315
41. Chen, H. M.; Muramoto, K.; Yamauchi, F.; Nokihara, K. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein J. Agric. Food Chem. 1996, 44, 2619 - 2623
42. Mendis, E.; Rajapakse, N.; Kim, S. K. Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate J. Agric. Food Chem. 2005, 53, 581 - 587
43. Rajapakse, N.; Mendis, E.; Byun, H. G.; Kim, S. K. Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems J. Nutr. Biochem. 2005, 16, 562 - 569
44. Pihlanto, A. Antioxidative peptides derived from milk proteins Int. Dairy J. 2006, 16, 1306 - 1314
45. Hus, K. C. Purification of antioxidant peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product Food Chem. 2010, 122, 42 - 48
46. Tsopmo, A.; Diehl-Jones, B. W.; Aluko, R. E.; Kitts, D. D.; Elisia, I.; Friel, J. K. Tryptophan released from mother's milk has antioxidant properties Pediatr. Res. 2009, 66, 614 - 618
47. Chalamaiah, M.; Dinesh Kumar, B.; Hemalatha, R.; Jyothirmayi, T. Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review Food Chem. 2012, 135, 3020 - 3038
48. Khaled, H. B.; Ktari, N.; Ghorbel-Bellaaj, O.; Jridi, M.; Lassoued, I.; Nasri, M. Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle J. Food Sci. Technol. 2014, 51, 622 - 633
49. Khaled, H. B.; Ghlissi, Z.; Chtourou, Y.; Hakim, A.; Ktari, N.; Fatma, M. A.; Barkia, A.; Sahnoun, Z. Effect of protein hydrolysates from sardinelle (Sardinella aurita) on the oxidative status and blood lipid profile of cholesterol-fed rats Food Res. Int. 2012, 45, 60 - 68
50. Sakanaka, S.; Tachibana, Y. Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation Food Chem. 2006, 95, 243 - 249
51. Wang, L. L.; Xiong, Y. L. Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein in related to its reducing and radical scavenging ability J. Agric. Food Chem. 2005, 53, 9186 - 9192