Bioactive properties of enzymatic hydrolysates from abdominal skin gelatin of yellowfin tuna (Thunnus albacares)

International Journal of Food Science and Technology

Volumn 50, Issue 9, 2015, Pages 1996-2003

  Han, Yuna ^a   Byun, Sang Hun ^a   Park, Joung Hyun ^b   Kim, Seon Bong ^a  

^a Pukyong National University   (South Korea)

^b Gyeongsang National University   (South Korea)

Author keywords

Angiotensin I converting enzyme; Antioxidant; Gelatin; Gelatin hydrolysate; Nitrite scavenging; Yellowfin tuna skin

Indexed keywords

ANTIOXIDANTS; ENZYMES; HYDROLYSIS; LINOLEIC ACID; METAL IONS; METALS;

ACE-INHIBITORY ACTIVITY; ANGIOTENSIN I-CONVERTING ENZYME; ANTI-OXIDANT ACTIVITIES; GELATIN; GELATIN HYDROLYSATES; LINOLEIC ACID PEROXIDATION; PHARMACEUTICAL INGREDIENTS; RESPONSE SURFACE METHODOLOGY;

VITAMINS;

THUNNUS ALBACARES;

EID: 84939255626     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12890     Document Type: Article

References (37)

1. Alemán, A., Giménez, B., Pérez-Santin, E., Gómez-Guillén, M. & Montero, P. (2011a). Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate. Food Chemistry, 125, 334-341.
2. Alemán, A., Pérez-Santín, E., Bordenave-Juchereau, S., Arnaudin, I., Gómez-Guillén, M. & Montero, P. (2011b). Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity. Food Research International, 44, 1044-1051.
3. th ed. Volume 38, Pp. 1-3. Gaithersburg, MD: Association of Official Agricultural Chemists international, Gelatin, Dessert preparations, and Mixes.
4. Boran, G. & Regenstein, J. (2010). Chapter 5: fish gelatin. Advances in Food and Nutrition Research, 60, 119-143.
5. Cho, S.M., Kwak, K.S., Park, D.C. et al. (2004). Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage. Food Hydrocolloids, 18, 573-579.
6. Cho, S., Gu, Y. & Kim, S. (2005). Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hydrocolloids, 19, 221-229.
7. Cho, S., Jahncke, M., Chin, K. & Eun, J. (2006). The effect of processing conditions on the properties of gelatin from skate (Raja Kenojei) skins. Food Hydrocolloids, 20, 810-816.
8. Choi, S.Y., Chung, M.J., Lee, S., Shin, J.H. & Sung, N.J. (2007). N-nitrosamine inhibition by strawberry, garlic, kale, and the effects of nitrite-scavenging and N-nitrosamine formation by functional compounds in strawberry and garlic. Food Control, 18, 485-491.
9. Chung, Y.C., Chang, C.T., Chao, W.W., Lin, C.F. & Chou, S.T. (2002). Antioxidative activity and safety of the 50 ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. Journal of Agricultural and Food Chemistry, 50, 2454-2458.
10. FAO (2010). Global Tuna Catches by Stock-Stocks by species, Fisheries and Aquaculture Department, http://www.fao.org/fishery/statistics/tuna-catches/query/en. Accessed 9/11/2014.
11. Gilsenan, P.M. & Ross-Murphy, S.B. (2000). Rheological characterization of gelatins from mammalian and marine sources. Food Hydrocolloids, 14, 191-195.
12. Gómez-Guillén, M.C., Giménez, B., López-Caballero, M.E. & Montero, M.P. (2011). Functional and bioactive properties of collagen and gelatin from alternative sources: a review. Food Hydrocolloids, 25, 1813-1827.
13. Gudmundsson, M. (2002). Rheological properties of fish gelatins. Journal of Food Science, 67, 2172-2176.
14. Halliwell, B., Gutteridge, J.C. & Aruoma, O.I. (1987). The deoxyribose method: a simple "test-tube" assay for determination of rate constants for reactions of hydroxyl radicals. Analytical Biochemistry, 165, 215-219.
15. Haug, I.J., Draget, K.I. & Smidsrød, O. (2004). Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food Hydrocolloids, 18, 203-213.
16. Ji, C.I., Lee, J.H., Park, D.C. et al. (2002). Angiotensin converting enzyme inhibitory activity in peptic hydrolysates of cooking discards from anchovy factory ship. Korean Journal of Food Science and Technology, 34, 529-532.
17. Kato, H., Lee, I.E., Chyuen, N.V., Kim, S.B. & Hayase, F. (1987). Inhibition of nitrosamine formation by nondialyzable melanoidins. Agricultural and Biological Chemistry, 51, 1333-1338.
18. Lee, S.H., Qian, Z.J. & Kim, S.K. (2010). A novel angiotensin I converting enzyme inhibitory peptide from tuna frame protein hydrolysate and its antihypertensive effect in spontaneously hypertensive rats. Food Chemistry, 118, 96-102.
19. Montero, P. & Gómez-Guillén, M.C. (2000). Extracting conditions for megrim (Lepidorhombus boscii) skin Collagen affect functional properties of the resulting gelatin. Journal of Food Science, 65, 434-438.
20. Nagai, T., Sakai, M., Inoue, R., Inoue, H. & Suzuki, N. (2001). Antioxidative activities of some commercially honeys, royal jelly, and propolis. Food Chemistry, 75, 237-240.
21. Ngo, D., Qian, Z., Ryu, B., Park, J. & Kim, S. (2010). In vitro antioxidant activity of a peptide isolated from Nile tilapia (Oreochromis niloticus) scale gelatin in free radical-mediated oxidative systems. Journal of Functional Foods, 2, 107-117.
22. Ngo, D., Ryu, B., Vo, T., Himaya, S., Wijesekara, I. & Kim, S. (2011). Free radical scavenging and angiotensin-I converting enzyme inhibitory peptides from Pacific cod (Gadus macrocephalus) skin gelatin. International Journal of Biological Macromolecules, 49, 1110-1116.
23. Ngo, D., Ryu, B. & Kim, S. (2014). Active peptides from skate (Okamejei kenojei) skin gelatin diminish angiotensin-I converting enzyme activity and intracellular free radical-mediated oxidation. Food Chemistry, 143, 246-255.
24. Park, D.C., Park, J.H., Gu, Y.S. et al. (2000). Effects of salted-fermented fish products and their alternatives on nitrite scavenging activity of Kimchi during fermentation. Korean Journal of Food Science and Technology, 32, 942-948.
25. Park, D.C., Goo, Y.S., Ji, C.I. & Kim, S.B. (2001). Enzymatic hydrolysis conditions for preparation of sea cucumber hydrolysates containing chondroitin sulfate. Food Science and Biotechnology, 10, 686-689.
26. Park, D.C., Ji, H.S., Lee, H. et al. (2006). Natural antioxidants to improve stability of refined anchovy oil against oxidation. Food Science and Biotechnology, 15, 202-2006.
27. Qian, Z.J., Je, J.Y. & Kim, S.K. (2007). Antihypertensive effect of angiotensin I converting enzyme-inhibitory peptide from hydrolysates of bigeye tuna dark muscle, Thunnus obesus. Journal of Agricultural and Food Chemistry, 55, 8398-8403.
28. Rajapakse, N., Mendis, E., Byun, H. & Kim, S. (2005). Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems. The Journal of Nutritional Biochemistry, 16, 562-569.
29. Rawdkuen, S., Thitipramote, N. & Benjakul, S. (2013). Preparation and functional characterisation of fish skin gelatin and comparison with commercial gelatin. International Journal of Food Science and Technology, 48, 1093-1102.
30. Sakanaka, S., Tachibana, Y., Ishihara, N. & Raj Juneja, L. (2004). Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system. Food Chemistry, 86, 99-103.
31. Sato, K., Ohashi, C., Ohtsuki, K. & Kawabata, M. (1991). Type V collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storage of muscle. Journal of Agricultural and Food Chemistry, 39, 1222-1225.
32. Shahide, F. (1994). Seafood processing by-products. In: Seafoods Chemistry, Processing, Technology and Quality. (edited by F. Shahidi & J.R. Botta ). Pp. 320-334 Glasgow: Blackie Academic & Professional.
33. Wijesekara, I. & Kim, S. (2010). Angiotensin-I-Converting Enzyme (ACE) inhibitors from marine resources: prospects in the pharmaceutical industry. Marine Drugs, 8, 1080-1093.
34. Woo, J., Yu, S., Cho, S., Lee, Y. & Kim, S. (2008). Extraction optimization and properties of collagen from yellowfin tuna (Thunnus albacares) dorsal skin. Food Hydrocolloids, 22, 879-887.
35. Yamamoto, S.S., Toida, I.I. & Iwai, K.K. (1980). Re-examination of the spectrophotometric assay for serum angiotensin-converting enzyme. The Japanese Journal of Thoracic Diseases, 18, 297-303.
36. Yamashita, M., Arai, S., Matauyama, J., Gonda, M., Kato, H. & Fugimaki, M. (1970). Phenomenal survey on alpha-chymotryptic plastein synthesis from peptic hydrolysates of soy protein. Agricultural Biological Chemistry, 34, 1484-1491.
37. Zhuang, Y., Sun, L., Zhao, X., Hou, H. & Li, B. (2010). Investigation of gelatin polypeptides of Jellyfish (Rhopilema esculentum) for their antioxidant activity in vitro. Food Technology and Biotechnology, 48, 222-228.