Purification and identification of three novel antioxidant peptides from protein hydrolysate of bluefin leatherjacket (Navodon septentrionalis) skin

Food Research International

Volumn 73, Issue , 2015, Pages 124-129

  Chi, Chang Feng ^a   Wang, Bin ^a   Hu, Fa Yuan ^a   Wang, Yu Mei ^a   Zhang, Bin ^a   Deng, Shang Gui ^a   Wu, Chang Wen ^a  

^a ZHEJIANG OCEAN UNIVERSITY   (China)

Author keywords

Antioxidant activity; Bluefin leatherjacket (Navodon septentrionalis); Peptide; Protein hydrolysate; Skin

Indexed keywords

AGENTS; AMINO ACIDS; ANTIOXIDANTS; FATTY ACIDS; LINOLEIC ACID; PEPTIDES; PROTEINS; PURIFICATION; SKIN;

AMINO ACID SEQUENCE; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; ANTIOXIDANT PROPERTIES; AROMATIC AMINO ACID; BLUEFIN LEATHERJACKET (NAVODON SEPTENTRIONALIS); PROTEIN HYDROLYSATE; SCAVENGING ACTIVITIES;

HYDROLYSIS;

EID: 84930180142     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.08.038     Document Type: Article

References (28)

1. AOAC Official methods of analysis of AOAC international 2003, Association of the Official Analytical Chemists (AOAC) International, Gaithersburg, M. D., USA. 17th ed.
2. Cheung I.W.Y., Cheung L.K.Y., Tan N.Y., Li-Chan E.C.Y. The role of molecular size in antioxidant activity of peptide fractions from Pacific hake (Merluccius productus) hydrolysates. Food Chemistry 2012, 134(3):1297-1306.
3. Chi C.F., Wang B., Deng Y.Y., Wang Y.M., Deng S.G., Ma J.Y. Isolation and characterization of three antioxidant pentapeptides from protein hydrolysate of monkfish (Lophius litulon) muscle. Food Research International 2014, 55:222-228.
4. Conway V., Gauthier S.F., Pouliot Y. Antioxidant activities of buttermilk proteins, whey proteins, and their enzymatic hydrolysates. Journal of Agricultural and Food Chemistry 2013, 61(2):364-372.
5. da Rosa Zavareze E., Telles A.C., El Halal S.L.M., da Rocha M., Colussi R., de Assis L.M., et al. Production and characterization of encapsulated antioxidative protein hydrolysates from Whitemouth croaker (Micropogonias furnieri) muscle and byproduct. LWT-Food Science and Technology 2014, 10.1016/j.lwt.2014.05.013.
6. Duan X., Ocen D., Wu F., Li M., Yang N., Xu J., et al. Purification and characterization of a natural antioxidant peptide from fertilized eggs. Food Research International 2014, 56:18-24.
7. García-Moreno P.J., Batista I., Pires C., Bandarra N.M., Javier Espejo-Carpio F., Guadix A., et al. Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species. Food Research International 2014, 65:469-476.
8. Girgih A.T., Udenigwe C.C., Hasan F.M., Gill T.A., Aluko R.E. Antioxidant properties of salmon (Salmo salar) protein hydrolysate and peptide fractions isolated by reverse-phase HPLC. Food Research International 2013, 52(1):315-322.
9. Guo L., Hou H., Li B., Zhang Z., Wang S., Zhao X. Preparation, isolation and identification of iron-chelating peptides derived from Alaska pollock skin. Process Biochemistry 2013, 48(5-6):988-993.
10. 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(1):219-227.
11. 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 Chemistry 2014, 154:158-163.
12. Kim E.K., Hwang J.W., Kim Y.S., Ahn C.B., Jeon Y.J., Kweon H.J., et al. A novel bioactive peptide derived from enzymatic hydrolysis of Ruditapes philippinarum: Purification and investigation of its free-radical quenching potential. Process Biochemistry 2013, 48(2):325-330.
13. Ko J.Y., Lee J.H., Samarakoon K., Kim J.S., Jeon Y.J. Purification and determination of two novel antioxidant peptides from flounder fish (Paralichthys olivaceus) using digestive proteases. Food and Chemical Toxicology 2013, 52:113-120.
14. Luo H.Y., Wang B., Li Z.R., Chi C.F., Zhang Q.H., He G.Y. Preparation and evaluation of antioxidant peptide from papain hydrolysate of Sphyrna lewini muscle protein. LWT-Food Science and Technology 2013, 51:281-288.
15. Ngo D.H., Ryu B.M., Kim S.K. Active peptides from skate (Okamejei kenojei) skin gelatin diminish angiotensin-I converting enzyme activity and intracellular free radical-mediated oxidation. Food Chemistry 2014, 143:246-255.
16. Onuh J.O., Girgih A.T., Aluko R.E., Aliani M. In vitro antioxidant properties of chicken skin enzymatic protein hydrolysates and membrane fractions. Food Chemistry 2014, 150:366-373.
17. 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. Bioresource Technology 2008, 99:3365-3371.
18. 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. Journal of Nutritional Biochemistry 2005, 9:562-569.
19. Sabeena Farvin K.H., Lystbæk Andersen L., Hauch Nielsen H., Jacobsen C., Jakobsen G., Johansson I., et al. Antioxidant activity of cod (Gadus morhua) protein hydrolysates: In vitro assays and evaluation in 5% fish oil-in-water emulsion. Food Chemistry 2014, 149:326-334.
20. Saito K., Jin D.H., Ogawa T., Muramoto K., Hatakeyama E., Yasuhara T., et al. Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry. Journal of Agricultural and Food Chemistry 2003, 51:3668-3674.
21. 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(4):229-254.
22. Sarmadi B.H., Ismail A. Antioxidative peptides from food proteins: A review. Peptides 2010, 31(10):1949-1956.
23. Tong L.A., Sasaki S., McClements D.J., Decker E.A. Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. Journal of Agricultural and Food Chemistry 2000, 48:1473-1478.
24. Wang B., Li L., Chi C.F., Ma J.H., Luo H.Y., Xu Y.F. Purification and characterisation of a novel antioxidant peptide derived from blue mussel (Mytilus edulis) protein hydrolysate. Food Chemistry 2013, 138:1713-1719.
25. Wang B., Li Z.R., Chi C.F., Zhang Q.H., Luo H.Y. Preparation and evaluation of antioxidant peptides from ethanol-soluble proteins hydrolysate of Sphyrna lewini muscle. Peptides 2012, 36:240-250.
26. Wang B., Wang Y.M., Chi C.F., Hu F.Y., Deng S.G., Ma J.Y. Isolation and characterization of collagen and antioxidant collagen peptides from scales of croceine croaker (Pseudosciaena crocea). Marine Drugs 2013, 11(11):4641-4661.
27. You L., Zhao M., Regenstein J.M., Ren J. Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry. Food Research International 2010, 43(4):1167-1173.
28. Zarei M., Ebrahimpour A., Abdul-Hamid A., Anwar F., Bakar F.A., Philip R., et al. Identification and characterization of papain-generated antioxidant peptides from palm kernel cake proteins. Food Research International 2014, 62:726-734.