Changes on antioxidant activity of microwave-treated protein hydrolysates after simulated gastrointestinal digestion: Purification and identification

Food Chemistry

Volumn 254, Issue , 2018, Pages 36-46

  Ketnawa, Sunantha ^a   Wickramathilaka, Malithi ^a   Liceaga, Andrea M ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Microwave treatment; Peptide sequence; Protein hydrolysates; Simulated gastrointestinal digestion

Indexed keywords

ANTIOXIDANTS; FREE RADICALS; MICROWAVE HEATING; MICROWAVES; PEPTIDES; PURIFICATION;

ANTI-OXIDANT ACTIVITIES; GASTROINTESTINAL DIGESTION; MICROWAVE TREATMENT; PEPTIDE SEQUENCES; PROTEIN HYDROLYSATE;

ENZYMATIC HYDROLYSIS;

NATURAL PRODUCT; PROTEIN HYDROLYSATE; TROLOX C; ANTIOXIDANT;

AMINO ACID COMPOSITION; AMINO ACID SEQUENCE; ANTIOXIDANT ACTIVITY; ARTICLE; COMPARATIVE STUDY; CONCENTRATION RESPONSE; CONTROLLED STUDY; DIGESTION; DRUG DETERMINATION; DRUG ISOLATION; GASTROINTESTINAL TRACT; HYDROLYSIS; IN VITRO STUDY; MICROWAVE IRRADIATION; MOLECULAR WEIGHT; NONHUMAN; ONCORHYNCHUS MYKISS; PROTEIN PURIFICATION; BIOMIMETICS; CHEMISTRY; ISOLATION AND PURIFICATION; MICROWAVE RADIATION; PHYSIOLOGY;

AMINO ACID SEQUENCE; ANTIOXIDANTS; BIOMIMETICS; DIGESTION; GASTROINTESTINAL TRACT; HYDROLYSIS; MICROWAVES; MOLECULAR WEIGHT; PROTEIN HYDROLYSATES;

EID: 85041476195     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.01.133     Document Type: Article

References (40)

1. Adler-Nissen, J., Enzymic hydrolysis of food proteins. 1986, Elsevier Applied Science Publishers.
2. Borawska, J., Darewicz, M., Pliszka, M., Vegarud, G.E., 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 96:8 (2016), 2764–2772.
3. Chalamaiah, M., Dinesh kumar, B., Hemalatha, R., Jyothirmayi, T., Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review. Food Chemistry 135:4 (2012), 3020–3038.
4. Chi, C.-F., Hu, F.-Y., Wang, B., Li, Z.-R., Luo, H.-Y., Influence of amino acid compositions and peptide profiles on antioxidant capacities of two protein hydrolysates from skipjack tuna (Katsuwonus pelamis) dark muscle. Marine Drugs 13:5 (2015), 2580–2601.
5. Dunn, B.M., Overview of pepsin-like aspartic peptidases. Current protocols in protein science, 2001, John Wiley & Sons, Inc.
6. Espejo-Carpio, F.J., García-Moreno, P.J., Pérez-Gálvez, R., Morales-Medina, R., Guadix, A., Guadix, E.M., Effect of digestive enzymes on the bioactive properties of goat milk protein hydrolysates. International Dairy Journal 54 (2016), 21–28.
7. Fan, J., He, J., Zhuang, Y., Sun, L., Purification and identification of antioxidant peptides from enzymatic hydrolysates of tilapia (Oreochromis niloticus) frame protein. Molecules, 17(11), 2012.
8. Girgih, A.T., He, R., Hasan, F.M., Udenigwe, C.C., Gill, T.A., Aluko, R.E., Evaluation of the in vitro antioxidant properties of a cod (Gadus morhua) protein hydrolysate and peptide fractions. Food Chemistry 173 (2015), 652–659.
9. He, S., Franco, C., Zhang, W., Functions, applications and production of protein hydrolysates from fish processing co-products (FPCP). Food Research International 50:1 (2013), 289–297.
10. Hou, H., Li, B., Zhao, X., Zhang, Z., Li, P., Optimization of enzymatic hydrolysis of Alaska pollock frame for preparing protein hydrolysates with low-bitterness. LWT – Food Science and Technology 44:2 (2011), 421–428.
11. Hou, Y., Wu, Z., Dai, Z., Wang, G., Wu, G., Protein hydrolysates in animal nutrition: Industrial production, bioactive peptides, and functional significance. Journal of Animal Science and Biotechnology, 8, 2017, 24.
12. Jang, H.L., Liceaga, A., Yoon, K.Y., Purification, characterization and stability of an antioxidant peptide derived from sandfish (Arctoscopus japonicus) protein hydrolysates. Journal of Functional Foods 20 (2016), 433–442.
13. Jin, B., Zhou, X.S., Li, B., Lai, W.T., Li, X.Y., Influence of in vitro digestion on antioxidative activity of coconut meat protein hydrolysates. Tropical Journal of Pharmaceutical Research 14:3 (2015), 441–447.
14. Karnjanapratum, S., Benjakul, S., O'Callaghan, Y.C., O'Keeffe, M.B., FitzGerald, R.J., O'Brien, N.M., Purification and identification of antioxidant peptides from gelatin hydrolysates of Unicorn leatherjacket skin. Italian Journal of Food Science, 29(1), 2016.
15. Ketnawa, S., Liceaga, A.M., Effect of microwave treatments on antioxidant activity and antigenicity of fish frame protein hydrolysates. Food and Bioprocess Technology, 2016, 1–10.
16. Ketnawa, S., Martinez-Alvarez, O., Benjakul, S., Rawdkuen, S., Gelatin hydrolysates from farmed Giant catfish skin using alkaline proteases and its antioxidative function of simulated gastro-intestinal digestion. Food Chemistry 192 (2016), 34–42.
17. Li, Y.-W., Li, B., Characterization of structure–antioxidant activity relationship of peptides in free radical systems using QSAR models: Key sequence positions and their amino acid properties. Journal of Theoretical Biology 318 (2013), 29–43.
18. Liceaga-Gesualdo, A.M., Li-Chan, E.C.Y., Functional properties of fish protein hydrolysate from herring (Clupea harengus). Journal of Food Science 64:6 (1999), 1000–1004.
19. Malaypally, S.P., Liceaga, A.M., Kim, K.-H., Ferruzzi, M., San Martin, F., Goforth, R.R., Influence of molecular weight on intracellular antioxidant activity of invasive silver carp (Hypophthalmichthys molitrix) protein hydrolysates. Journal of Functional Foods 18 (2015), 1158–1166.
20. Miliauskas, G., Venskutonis, P.R., van Beek, T.A., Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry 85:2 (2004), 231–237.
21. Nguyen, E., Jones, O., Kim, Y.H.B., San Martin-Gonzalez, F., Liceaga, A.M., Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout Oncorhynchus mykiss by-products. Fisheries Science, 2017, 1–15.
22. Nurdiani, R., Vasiljevic, T., Yeager, T., Singh, T.K., Donkor, O.N., Bioactive peptides with radical scavenging and cancer cell cytotoxic activities derived from Flathead (Platycephalus fuscus) by-products. European Food Research and Technology 243:4 (2017), 627–637.
23. Sabeena Farvin, K.H., Andersen, L.L., Otte, J., Nielsen, H.H., Jessen, F., Jacobsen, C., Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions. Food Chemistry 204 (2016), 409–419.
24. Samaranayaka, A.G.P., Kitts, D.D., Li-Chan, E.C.Y., Antioxidative and angiotensin-I-converting enzyme inhibitory potential of a Pacific hake (Merluccius productus) fish protein hydrolysate subjected to simulated gastrointestinal digestion and caco-2 cell permeation. Journal of Agricultural and Food Chemistry 58:3 (2010), 1535–1542.
25. 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 3:4 (2011), 229–254.
26. Schwass, D.E., Finley, J.W., Heat and alkaline damage to proteins: Racemization and lysinoalanine formation. Journal of Agriculture and Food Chemistry 32:6 (1984), 1377–1382.
27. Senphan, T., Benjakul, S., Antioxidative activities of hydrolysates from seabass skin prepared using protease from hepatopancreas of Pacific white shrimp. Journal of Functional Foods 6 (2014), 147–156.
28. Sila, A., Bougatef, A., Antioxidant peptides from marine by-products: Isolation, identification and application in food systems. A review. Journal of Functional Foods 21 (2016), 10–26.
29. Srigiridhar, K., Nair, K.M., Subramanian, R., Singotamu, L., Oral repletion of iron induces free radical mediated alterations in the gastrointestinal tract of rat. Molecular and Cellular Biochemistry 219:1–2 (2001), 91–98.
30. Sun, L., Chang, W., Ma, Q., Zhuang, Y., Purification of antioxidant peptides by high resolution mass spectrometry from simulated gastrointestinal digestion hydrolysates of Alaska pollock (Theragra chalcogramma) skin collagen. Marine Drugs, 14(10), 2016, 186.
31. Teixeira, B., Pires, C., Nunes, M.L., Batista, I., Effect of in vitro gastrointestinal digestion on the antioxidant activity of protein hydrolysates prepared from Cape hake by-products. International Journal of Food Science & Technology 51:12 (2016), 2528–2536.
32. Wiriyaphan, C., Xiao, H., Decker, E.A., Yongsawatdigul, J., Chemical and cellular antioxidative properties of threadfin bream (Nemipterus spp.) surimi byproduct hydrolysates fractionated by ultrafiltration. Food Chemistry 167 (2015), 7–15.
33. Wu, X., Cai, L., Zhang, Y., Mi, H., Cheng, X., Li, J., Compositions and antioxidant properties of protein hydrolysates from the skins of four carp species. International Journal of Food Science & Technology 50:12 (2015), 2589–2597.
34. Wu, Q., Fu, X.P., Sun, L.C., Zhang, Q., Liu, G.M., Cao, M.J., et al. Effects of physicochemical factors and in vitro gastrointestinal digestion on antioxidant activity of R-phycoerythrin from red algae Bangia fusco-purpurea. International Journal of Food Science & Technology 50:6 (2015), 1445–1451.
35. Xiao, P., Huang, H., Chen, Y., Chen, J., Li, X., Shi, H., Nutritional evaluation, characterization and antioxidant activity of Radix tsatidis protein hydrolysates under simulated gastrointestinal digestion. Journal of Food and Nutrition Research 2:11 (2014), 831–838.
36. 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 Chemistry 120:3 (2010), 810–816.
37. Zeng, M., Dong, S., Zhao, Y., Liu, Z., Antioxidant activities of marine peptides from fish and shrimp. Marine proteins and peptides, 2013, John Wiley & Sons, Ltd., 449–466.
38. Zhu, Chen, J., Tang, X., Xiong, Y.L., Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate. Journal of Agriculture and Food Chemistry 56:8 (2008), 2714–2721.
39. Zhu, Zhang, W.-G., Zhou, G.-H., Xu, X.-L., Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system. Journal of the Science of Food and Agriculture 96:1 (2016), 99–108.
40. Zou, T.-B., He, T.-P., Li, H.-B., Tang, H.-W., Xia, E.-Q., The structure-activity relationship of the antioxidant peptides from natural proteins. Molecules, 21(1), 2016, 72.