Antioxidant properties of salmon (Salmo salar L.) protein fraction hydrolysates revealed following their ex vivo digestion and in vitro hydrolysis

Journal of the Science of Food and Agriculture

Volumn 96, Issue 8, 2016, Pages 2764-2772

  Borawska, Justyna ^a   Darewicz, Malgorzata ^a   Pliszka, Monika ^a   Vegarud, Gerd E ^b  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Antioxidant peptides; Chelating activity; Radical scavenging; Salmon protein digest; Salmon protein hydrolysate

Indexed keywords

ANTIOXIDANT; FISH PROTEIN;

ANIMAL; CHEMICAL MODEL; CHEMISTRY; COMPUTER SIMULATION; HUMAN; HYDROLYSIS; SALMO SALAR;

ANIMALS; ANTIOXIDANTS; COMPUTER SIMULATION; FISH PROTEINS; HUMANS; HYDROLYSIS; MODELS, CHEMICAL; SALMO SALAR;

EID: 84945434165     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7441     Document Type: Article

References (51)

1. Wang Y, Zhu F, Han F and Wang H, Purification and characterization of antioxidative peptides from salmon protamine hydrolysate. J Food Biochem 32:654-671 (2008).
2. Harman D, Aging: A theory based on free radical and radiation chemistry. J Gerontol 11:298-300 (1956).
3. Canabady-Rochelle LLS, Harscoat-Schiavo C, Kessler V, Aymes A, Fournier F and Girardet J-M, Determination of reducing power and metal chelating ability of antioxidant peptides: Revisited methods. Food Chem 183:129-135 (2015).
4. Huang D, Ou B and Prior RL, The chemistry behind antioxidant capacity assays. J Agric Food Chem 53:1841-1856 (2005).
5. Guo L, Harnedy PA, Zhang L, Li B, Zhang Z, Hou H et al., In vitro assessment of the multifunctional bioactive potential of Alaska pollock skin collagen following simulated gastrointestinal digestion. J Sci Food Agric 95:1514-1520 (2014).
6. Harnedy PA and FitzGerald RJ, Bioactive peptides from marine processing waste and shellfish: A review. J Funct Foods 4:6-24 (2012).
7. Kim S-K and Wijesekara I, Development and biological activities of marine-derived bioactive peptides: A review. J Funct Foods 2:1-9 (2010).
8. Ryan JT, Ross RP, Bolton D, Fitzgerald GF and Stanton C, Bioactive peptides from muscle sources: meat and fish. Nutrients 3:765-791 (2011).
9. Shahidi F and Ambigaipalan P, Novel functional food ingredients from marine sources. Curr Opin Food Sci 2:123-129 (2015).
10. Sarmadi BH and Ismail A, Antioxidative peptides from food proteins: a review. Peptides 31:1949-1956 (2010).
11. Amarowicz R and Shahidi F, Antioxidant activity of peptide fractions of capelin protein hydrolysates. Food Chem 58:355-359 (1997).
12. Je J-Y, Park P-J and Kim S-K, Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate. Food Res Int 38:45-50 (2005).
13. Ngo D-H, Wijesekara I, Vo T-S, Van Ta Q and Kim S-K, Marine food-derived functional ingredients as potential antioxidants in the food industry: An overview. Food Res Int 44:523-529 (2011).
14. Jun S-Y, Park P-J, Jung W-K and Kim S-K, Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. Eur Food Res Technol 219:20-26 (2004).
15. Ahn C, Je J and Cho Y, Antioxidant and anti-inflammatory peptide fraction from salmon byproduct protein hydrolysates by peptic hydrolysis. Food Res Int 49:92-98 (2012).
16. Nakajima K, Yoshie-Stark Y and Ogushi M, Comparison of ACE inhibitory and DPPH radical scavenging activities of fish muscle hydrolysates. Food Chem 114:844-851 (2009).
17. Girgih AT, Udenigwe CC, Hasan FM, Gill TA and Aluko RE, Antioxidant properties of salmon (Salmo salar) protein hydrolysate and peptide fractions isolated by reverse-phase HPLC. Food Res Int 52:315-322 (2013).
18. Ulleberg EK, Comi I, Holm H, Herud EB, Jacobsen M and Vegarud GE, Human gastrointestinal juices intended for use in in vitro digestion models. Food Digest 2:52-61 (2011).
19. Borawska J, Darewicz M, Vegarud GE, Iwaniak A and Minkiewicz P, Ex vivo digestion of carp muscle tissue - ACE inhibitory and antioxidant activities of the obtained hydrolysates. Food Funct 6:211-218 (2015).
20. Darewicz M, Borawska J, Vegarud GE, Minkiewicz P and Iwaniak A, Angiotensin I-converting enzyme (ACE) inhibitory activity and ACE inhibitory peptides of salmon (Salmo salar) protein hydrolysates obtained by human and porcine gastrointestinal enzymes. Int J Mol Sci 15:14077-14101 (2014).
21. Martinez I, Slizyte R and Dauksas E, High resolution two-dimensional electrophoresis as a tool to differentiate wild from farmed cod (Gadus morhua) and to assess the protein composition of klipfis. Food Chem 102:504-510 (2007).
22. Carrera M, Cañas B, Piñeiro C, Vázquez J and Gallardo JM, Identification of commercial hake and grenadier species by proteomic analysis of the parvalbumin fraction. Proteomics 6:5278-5287 (2006).
23. Bradford MM, A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72:248-254 (1976).
24. Laemmli UK, Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680-685 (1970).
25. Wu H-C, Chen H-M and Shiau C-Y, Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res Int 36:949-957 (2003).
26. Re R, Pellegrimi N, Proteggente A, Pannala A, Yang M and Rice-Evans C, Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 26:1231-1237 (1999).
27. Yildirim A, Mavi A and Kara AA, Determination of antioxidant and antimicrobial activities of Rumex crispus L. extracts. J Agric Food Chem 49:4083-4089 (2001).
28. Minkiewicz P, Dziuba J, Iwaniak A, Dziuba M and Darewicz M, BIOPEP database and other programs for processing bioactive peptide sequences. J AOAC Int 91:965-981 (2008).
29. Kyte J and Doolittle RF, A simple method for displaying the hydropathic character of a protein. J Mol Biol 157:105-132 (1982).
30. Inglingstad RA, Devold TG, Eriksen EK, Holm H, Jacobsen M, Liland KH et al., Comparison of the digestion of caseins and whey proteins in equine, bovine, caprine and human milks by human gastrointestinal enzymes. Dairy Sci Technol 90:549-563 (2010).
31. Wang L, Liang Q, Chen Q, Xu J, Shi Z, Wang Z et al., Hydrolysis kinetics and radical-scavenging activity of gelatin under simulated gastrointestinal digestion. Food Chem 163:1-5 (2014).
32. Khantaphant S, Benjakul S and Ghomi MR, The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper (Lutjanus vitta). LWT - Food Sci Technol 44:1139-1148 (2011).
33. Eriksen EK, Holm H, Jensen E, Aaboe R, Devold TG, Jacobsen M et al., Different digestion of caprine whey proteins by human and porcine gastrointestinal enzymes. Br J Nutr 104:374-381 (2010).
34. Schaich KM, Tian X and Xie J, Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assays. J Funct Foods 14:111-125 (2015).
35. Zhu L, Chen J, Tang X and Xiong YL, Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate. J Agric Food Chem 56:2714-2721 (2008).
36. Samaranayaka AGP and Li-Chan ECY, Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications. J Funct Foods 4:229-254 (2011).
37. Marcolini E, Babini E, Bordoni A, Di Nunzio M, Laghi L, Maczó A et al., Bioaccessibility of the bioactive peptide carnosine during in vitro digestion of cured beef meat. J Agric Food Chem 63:4973-4978 (2015).
38. Medina I, Gallardo JM and Aubourg SP, Quality preservation in chilled and frozen fish products by employment of slurry ice and natural antioxidants. Int J Food Sci Technol 44:1467-1479 (2009).
39. Udenigwe CC and Howard A, Meat proteome as source of functional biopeptides. Food Res Int 54:1021-1032 (2013).
40. You L, Zhao M, Regenstein JM and Ren J, Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion. Food Chem 120:810-816 (2010).
41. Ahn CB, Kim JG and Je JY, Purification and antioxidant properties of octapeptide from salmon byproduct protein hydrolysate by gastrointestinal digestion. Food Chem 147:78-83 (2014).
42. Medina-Godoy S, Ambriz-Pérez DL, Fuentes-Gutiérrez CI, Germán-Báez LJ, Gutiérrez-Dorado R, Reyes-Moreno C et al., Angiotensin-converting enzyme inhibitory and antioxidative activities and functional characterization of protein hydrolysates of hard-to-cook chickpeas. J Sci Food Agric 92:1974-1981 (2012).
43. Jayanthi P and Lalitha P, Reducing power of the solvent extracts of Eichhornia crassipes (Mart.) Solms. Int J Pharm Pharm Sci 3:126-128 (2011).
44. Saiga A, Tanabe S and Nishimura T, Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. J Agric Food Chem 51:3661-3667 (2003).
45. Wang L-S, Huang J-C, Chen Y-L, Huang M and Zhou G-H, Identification and characterization of antioxidant peptides from enzymatic hydrolysates of duck meat. J Agric Food Chem 63:3437-3444 (2015).
46. Kitts DD and Weiler K, Bioactive proteins and peptides from food sources. Applications of bioprocesses used in isolation and recovery. Curr Pharm Des 9:1309-1323 (2003).
47. Shi Y, Kovacs-Nolan J, Jiang B, Tsao R and Mine Y, Antioxidant activity of enzymatic hydrolysates from eggshell membrane proteins and its protective capacity in human intestinal epithelial Caco-2 cells. J Funct Foods 10:35-45 (2014).
48. Gallegos-Tintoré S, Torres-Fuentes C, Martínez-Ayala AL, Solorza-Feria J, Alaiz M, Girón-Calle J et al., Antioxidant and chelating activity of Jatropha curcas L. protein hydrolysates. J Sci Food Agric 91:1618-1624 (2011).
49. Seidler J, Zinn N, Boehm ME and Lehmann WD, De novo sequencing of peptides by MS/MS. Proteomics 10:634-649 (2010).
50. Kebarle P and Verkerk UH, Electrospray: from ions in solution to ions in the gas phase, what we know now. Mass Spectrom Rev 28:898-917 (2009).
51. Hur SJ, Lim BO, Decker EA and McClements DJ, In vitro human digestion models for food applications. Food Chem 125:1-12 (2011).