Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution

Journal of Food Science and Technology

Volumn 52, Issue 10, 2015, Pages 6511-6519

  Damgaard, Trine ^a   Lametsch, René ^a   Otte, Jeanette ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

ABTS; Amino acid composition; Animal by products; Antioxidant capacity; Enzymatic hydrolysis; Size exclusion chromatography

Indexed keywords

AGENTS; AMINO ACIDS; ANIMALS; BYPRODUCTS; CHELATION; ENZYMATIC HYDROLYSIS; FREE RADICALS; HISTOLOGY; HYDROLYSIS; MOLECULAR WEIGHT; OXIDATION; PEPTIDES; SIZE DISTRIBUTION; SIZE EXCLUSION CHROMATOGRAPHY; TISSUE;

ABTS; AMINO ACID COMPOSITIONS; ANIMAL BY-PRODUCTS; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; LIPID OXIDATION IN EMULSIONS; LOW-MOLECULAR-WEIGHT PEPTIDES; RADICAL SCAVENGING CAPACITIES;

ANTIOXIDANTS;

EID: 84942192480     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1745-z     Document Type: Article

References (35)

1. Ajibola CF, Fashakin JB, Fagbemi TN, Aluko RE (2011) Effect of peptide size on antioxidant properties of african yam bean seed (sphenostylis stenocarpa) protein hydrolysate fractions. Int J Mol Sci 12:6685–6702
2. Anderson BA (1988) Composition and nutritional value of edible meat by-products. In: Pearson AM, Dutson TR (eds) Edible meat by-products advances in meat research. Elsevier Science Publishers Ltd, Amsterdam, pp 15–45
3. Balakrishnan B, Prasad B, Rai AK, Velappan SP, Subbanna MN, Narayan B (2011) In vitro antioxidant and antibacterial properties of hydrolysed proteins of delimed tannery fleshings: comparison of acid hydrolysis and fermentation methods. Biodegradation 22:287–295
4. Chaiyasit W, Fau ER, Fau MD, Decker EA (2007) Role of physical structures in bulk oils on lipid oxidation. Crit Rev Food Sci Nutr 47:299–317
5. Chan WKM, Decker EA, Lee JB, Butterfield DA (1994) EPR spin-trapping studies of the hydroxyl radical scavenging activity of carnosine and related dipeptides. J Agric Food Chem 42:1407–1410
6. Damgaard TD, Otte J, Meinert L, Jensen K, Lametsch R (2014) Antioxidant capacity of hydrolyzed porcine tissues. Food Sci Nutr 2:282–288
7. De Gobba C, Tompa G, Otte J (2014) Bioactive peptides from caseins released by cold active proteolytic enzymes from Arsukibacterium ikkense. Food Chem 165:205–215
8. Di Bernardini R, Rai DK, Bolton D, Kerry J, O’Neill E, Mullen AM, Hayes M (2011) Isolation, purification and characterization of antioxidant peptidic fractions from a bovine liver sarcoplasmic protein thermolysin hydrolysate. Peptides 32:388–400
9. Donnelly JL, Decker EA, McClements DJ (1998) Iron-catalyzed oxidation of menhaden oil as affected by emulsifiers. J Food Sci 63:997–1000
10. Eastoe JE (1955) The amino acid composition of mammalian collagen and gelatin. Biochem J 61:589–600
11. Fan J, He J, Zhuang Y, Sun L (2012) Purification and identification of antioxidant peptides from enzymatic hydrolysates of tilapia (oreochromis niloticus) frame protein. Molecules 17:12836–12850
12. Farvin KHS, Andersen LL, Nielsen HH, Jacobsen C, Jakobsen G, Johansson I, Jessen F (2014) Antioxidant activity of cod (gadus morhua) protein hydrolysates: in vitro assays and evaluation in 5 % fish oil-in-water emulsion. Food Chem 149:326–334
13. Gault NF, Lawrie RA (1980) Efficiency of protein extraction and recovery from meat industry by-products. Meat Sci 4:167–190
14. Guo H, Kouzuma Y, Yonekura M (2009) Structures and properties of antioxidative peptides derived from royal jelly protein. Food Chem 113:238–245
15. Hernandez-Ledesma B, Davalos A, Bartolome B, Amigo L (2005) Preparation of antioxidant enzymatic hydrolysates from α-lactalbumin and β-lactoglobulin identification of active peptides by HPLC-MS/MS. J Agric Food Chem 53:588–593
16. Irshad I, Kanekanian A, Peters A, Masud T (2013) Antioxidant activity of bioactive peptides derived from bovine casein hydrolysate fractions. J Food Sci Technol:1–9
17. Joseph TR, Reynolds PR, Bolton D, Fitzgerald GF, Stanton C (2011) Bioactive peptides from muscle sources: meat and fish. Nutrients 3:765–791
18. Kim YJ, Lee KW, Lee HJ (2004) Total antioxidant capacity of arginine-conjugated linoleic acid (CLA) complex. J Agric Food Chem 52:439–444
19. Kristiansen KR, Otte J, Ipsen R, Qvist KB (1998) Large-scale preparation of β-lactoglobulin A and B by ultrafiltration and ion-exchange chromatography. Int Dairy J 8:113–118
20. Lass A, Suessenbacher A, Wölkart G, Mayer B, Brunner F (2002) Functional and analytical evidence for scavenging of oxygen radicals by l-arginine. Mol Pharmacol 61:1081–1088
21. Liu Q, Kong B, Xiong YL, Xia X (2010) Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis. Food Chem 118:403–410
22. Najafian L, Babji AS (2014) Production of bioactive peptides using enzymatic hydrolysis and identification antioxidative peptides from patin (pangasius sutchi) sarcoplasmic protein hydolysate. J Funct Foods 9:280–289
23. Nasri R, Younes I, Jridi M, Trigui M, Bougatef A, Nedjar-Arroume N, Dhulster P, Nasri M, Karra-Châabouni M (2013) ACE inhibitory and antioxidative activities of Goby (Zosterissessor ophiocephalus) fish protein hydrolysates: effect on meat lipid oxidation. Food Res Int 54:552–561
24. Pihlanto A (2006) Antioxidative peptides derived from milk proteins. Int Dairy J 16:1306–1314
25. Sachindra NM, Bhaskar N (2008) In vitro antioxidant activity of liquor from fermented shrimp biowaste. Bioresour Technol 99:9013–9016
26. Saiga E, Tanabe S, Nishimura T (2003) Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. J Agric Food Chem 51:3661–3667
27. Saito K, Jin D, Ogawa T, Muramoto K, Hatakeyama E, Yasuhara T, Nokihara K (2003) Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry. J Agric Food Chem 51:3668–3674
28. Samaranayaka AGP, Li-Chan ECY (2011) Food-derived peptidic antioxidants: a review of their production, assessment, and potential applications. J Funct Foods 3:229–254
29. Sarmadi BH, Ismail A (2010) Antioxidative peptides from food proteins: a review. Peptides 31:1949–1956
30. Schweigert BS, Bennet BA, Guthneck BT (1954) Amino acid composition of organ meats. J Food Sci 19:219–223
31. Sharp JS, Becker JM, Hettich RL (2004) Analysis of protein solvent accessible surfaces by photochemical oxidation and mass spectrometry. Anal Chem 76:672–683
32. Storcksdieck S, Bonsmann G, Hurrell RF (2007) Iron-binding properties, amino acid composition, and structure of muscle tissue peptides from in vitro digestion of different meat sources. J Food Sci 72:S019–S029
33. Torres-Fuentes C, Alaiz M, Vioque J (2012) Iron-chelating activity of chickpea protein hydrolysate peptides. Food Chem 134:1585–1588
34. Udenigwe CC, Aluko RE (2011) Food protein-derived bioactive peptides: production, processing, and potential health benefits. J Food Sci 77:R11–R24
35. Xiong YL (2010) Antioxidant peptides. In: Mine Y, Li-Chan E, Jiang B (eds) Bioactive proteins and peptides as functional foods and nutraceuticals. Blackwell Publishing Ltd, Amsterdam, pp 29–42