Antioxidant activity of hybrid sturgeon (Huso dauricus × Acipenser schrenckii) protein hydrolysate prepared using bromelain, its fractions and purified peptides

• Autorzy: Noman A. , Wang Y. , Zhang C. , Abed S.M.
• Języki publikacji: EN

Abstrakty

EN

Protein hydrolysates could be a natural and safer source of antioxidant peptides. The purpose of this study was to optimize the hydrolysis of Huso dauricus × Acipenser schrenckii sturgeon proteins using bromelain and purify antioxidant peptides from hydrolysate. The degree of hydrolysis of 18.69% was obtained under the optimal conditions and hydrolysate had 94.76% solubility, 902 nm particle size and high antioxidant activity. The IC50 for DPPH• and ABTS•+ scavenging activity were 3.14 and 3.81 mg/mL, respectively. The fraction of hydrolysate with a molecular weight of <1 kDa exhibited the highest antiradical activity against DPPH• with IC50 of 2.10 mg/mL. In turn, the IC50 of the most active fraction after the Sephadex G-15 separation was 1.77 mg/mL. The reverse phase high performance liquid chromatography (RP-HPLC) was used to purify the peptides from this fraction. The peptide with histidine, leucine and glycine (MW of 0.2955 kDa) exhibited the highest antioxidant activity (IC50 of 1.33 mg/mL). The obtained fractions and peptides with antioxidant activity could be used as natural substitutes for synthetic antioxidants, especially in food and pharmaceuticals.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2022
• Tom: 72
• Numer: 1
• Opis fizyczny: p.79-89,fig.,ref.

Twórcy

autor

Noman A.

• Key Laboratory of Fermentation Resource and Application in Sichuan Higher Education, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, 644000, Sichuan, China
• Department of Agricultural Engineering, Faculty of Agriculture, Foods and Environment, Sana’a University, Sana’a, Yemen

autor

Wang Y.

• Key Laboratory of Fermentation Resource and Application in Sichuan Higher Education, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, 644000, Sichuan, China

autor

Zhang C.

• Key Laboratory of Fermentation Resource and Application in Sichuan Higher Education, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, 644000, Sichuan, China

autor

Abed S.M.

• Food and Dairy Science and Technology Department, Faculty of Environmental Agricultural Science, Arish University, North Sinai, Egypt

Identyfikatory

DOI

10.31883/pjfns/146317