Production and purification of antioxidant peptides from flatfish skin protein hydrolysates

Abstract

Antioxidant peptides of flatfish skin protein hydrolyzed by four enzymes(Papain, Pepsin, Trypsin and Neutrase, respectively)were investigated. The Trypsin hydrolysate obtained by hydrolysis exhibited the highest 1,1-dipheny-l-2-picrylhydrazyl(DPPH)radical scavenging activity(DRSA)compared with other hydrolysates. Response surface method ology(RSM), based on Box-Behnken design, was used to study the influence of hydrolysis conditions on the DRSA. The optimal hydrolysis conditions were as follows: pH 7.38, temperature 48.2°C and enzyme/substrate(E/S)ratio 2 840 U/g. Under these conditions, the maximum DRSA was(22.85 ± 0.57)%,. The experimental values agreed with the value (23.09%,)predicted by the model within a 95%, confidence interval. By using gel filtration chromatography and reversed-phase high performance liquid chromatography(RP-HPLC), antioxidant peptide(D2-P)was isolated from flatfish skin protein hydrolysates(FSPH)and could exhibit a(54.28 ± 1.37)%, scavenging activity on DPPH radical at the concentration of 5 mg/mL. This is the first report of a scientific basis for the preparation of antioxidant peptides from flatfish skin. The results suggested that the antioxidant peptides can be exploited into functional foods or used as a novel source of nutraceuticals.

Keywords

flatfish skin / enzymatic hydrolysis / antioxidant peptides / optimization / purification

References

[1] Chen N, Yang H M, Sun Y, et al. Purification and identification of antioxidant peptides from walnut(Juglans regia L. )protein hydrolysates[J]. Peptides, 2012, 38(2): 344-349.

[2] Zhang T, Li Y H, Miao M, et al. Purification and characterisation of a new antioxidant peptide from chickpea (Cicer arietium L.)protein hydrolysates[J]. Food Chemistry, 2011, 128(1): 28-33.

[3] Tang X, He Z, Dai Y, et al. Peptide fractionation and free radical scavenging activity of zein hydrolysate[J]. Journal of Agricultural and Food Chemistry, 2009, 58(1): 587-593.

[4] Himaya S W A, Ryu B M, Ngo D H, et al. Peptide isolated from Japanese[J]. Agricultural and Food Chemistry, 2012, 60(36): 9112-9119.

[5] Bidchol A M, Wilfred A, Abhijna P, et al. Free radical scavenging activity of aqueous and ethanolic extract of Brassica oleracea L. var. italica [J]. Food and Bioprocess Technology, 2011, 4(7): 1137-1143.

[6] Spolarics Z. Endotoxemia, pentose cycle, and the oxidant/ antioxidant balance in the hepatic sinusoid[J]. Journal of Leukocyte Biology, 1998, 63(5): 534-541.

[7] Moskovitz J, Yim M B, Chock P B. Free radicals and disease[J]. Archives of Biochemistry and Biophysics, 2002, 397(2): 354-359.

[8] Chandrasekara A, Shahidi F. Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLCDAD-ESI-MSn[J]. Journal of Functional Foods, 2011, 3(3): 144-158.

[9] Pihlanto A. Antioxidative peptides derived from milk proteins[J]. International Dairy Journal, 2006, 16(11): 1306-1314.

[10] Sampath K N S, Nazeer R A, Jaiganesh R. Purification and biochemical characterization of antioxidant peptide from horse mackerel(Magalaspis cordyla)viscera protein[J]. Peptides, 2011, 32(7): 1496-1501.

[11] You L, Zhao M, Regenstein J M, et al. Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus)protein hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry[J]. Food Research International, 2010, 43(4): 1167-1173.

[12] Kumar N S S, Nazeer R A, Jaiganesh R. Purification and identification of antioxidant peptides from the skin protein hydrolysate of two marine fishes, horse mackerel (Magalaspis cordyla)and croaker(Otolithes ruber)[J]. Amino Acids, 2012, 42(5): 1641-1649.

[13] Carrasco-Castilla J, Hernández-Álvarez A J, Jiménez-Martínez C, et al. Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates [J]. Food Chemistry, 2012, 135(3): 1789-1795.

[14] Tanzadehpanah H, Asoodeh A, Chamani J. An antioxidant peptide derived from Ostrich(Struthio camelus)egg white protein hydrolysates[J]. Food Research International, 2012, 49(1): 105-111.

[15] Sun Y, Pan D, Guo Y, et al. Purification of chicken breast protein hydrolysate and analysis of its antioxidant activity [J]. Food and Chemical Toxicology, 2012, 50(10): 3397-3404.

[16] Kou X, Gao J, Xue Z, et al. Purification and identification of antioxidant peptides from chickpea(Cicer arietinum L.)albumin hydrolysates[J]. LWT-Food Science and Technology, 2013, 50(2): 591-598.

[17] Zhang Y, Duan X, Zhuang Y. Purification and characterization of novel antioxidant peptides from enzymatic hydrolysates of tilapia(Oreochromis niloticus)skin gelatin[J]. Peptides, 2012, 38(1): 13-21.

[18] Phanturat P, Benjakul S, Visessanguan W, et al. Use of pyloric caeca extract from bigeye snapper(Priacanthus macracanthus)for the production of gelatin hydrolysate with antioxidative activity[J]. LWT-Food Science and Technology, 2010, 43(1): 86-97.

[19] Jia J, Zhou Y, Lu J, et al. Enzymatic hydrolysis of Alaska pollack(Theragra chalcogramma)skin and antioxidant activity of the resulting hydrolysate[J]. Journal of the Science of Food and Agriculture, 2010, 90(4): 635-640.

[20] Jun S Y, Park P J, Jung W K, et al. Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole(Limanda aspera)frame protein[J]. European Food Research and Technology, 2004, 219(1): 20-26.

[21] Samaranayaka A G P, Li-Chan E C Y. Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake(Merluccius productus)[J]. Food Chemistry, 2008, 107(2): 768-776.

[22] Wang B, Li Z R, Chi C F, et al. Preparation and evaluation of antioxidant peptides from ethanol-soluble proteins hydrolysate of Sphyrna lewini muscle[J]. Peptides, 2012, 36(2): 240-250.

[23] Zhang H, Zhu H, Wang S P, et al. Investigation of hydrolysis conditions and properties on protein hydrolysates from flatfish skin[J]. Frontiers of Chemical Science and Engineering, 2013, 7(3): 303-311.

[24] Wu H C, Chen H M, Shiau C Y. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel(Scomber austriasicus)[J]. Food Research International, 2003, 36(9): 949-957.

[25] Yang J I, Ho H Y, Chu Y J, et al. Characteristic and antioxidant activity of retorted gelatin hydrolysates from cobia( Rachycentron canadum)skin[J]. Food Chemistry, 2008, 110(1): 128-136.

[26] Ahn C B, Kim J G, Je J Y. Purification and antioxidant properties of octapeptide from salmon byproduct protein hydrolysate by gastrointestinal digestion[J]. Food Chemistry, 2014, 147: 78-83.

[27] Liu H L, Chiou Y R. Optimal decolorization efficiency of Reactive Red 239 by UV/TiO2 photocatalytic process coupled with response surface methodology[J]. Chemical Engineering Journal, 2005, 112(1): 173-179.

[28] He R, Girgih A T, Malomo S A, et al. Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions[J]. Journal of Functional Foods, 2013, 5(1): 219-227.

[29] Zhuang Y L, Sun L P. Preparation of reactive oxygen scavenging peptides from tilapia(Oreochromis niloticus)skin gelatin: Optimization using response surface methodology [J]. Journal of Food Science, 2011, 76(3): C483-C489.