Purification and characterization of novel antioxidant peptides of different molecular weights from mackerel <i>Pneumatophorus japonicus</i> protein hydrolysate -- Journal of Oceanology and Limnology,2015,33(1):159-168

	Cite this paper:
	WANG Xueqin, XING Ronge, LIU Song, YU Huahua, LI Kecheng, CHEN Zuoyuan, LI Pengcheng. Purification and characterization of novel antioxidant peptides of different molecular weights from mackerel Pneumatophorus japonicus protein hydrolysate[J]. Journal of Oceanology and Limnology, 2015, 33(1): 159-168

Purification and characterization of novel antioxidant peptides of different molecular weights from mackerel Pneumatophorus japonicus protein hydrolysate

WANG Xueqin^1,2, XING Ronge¹, LIU Song¹, YU Huahua¹, LI Kecheng¹, CHEN Zuoyuan³, LI Pengcheng¹

1 Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China;
2 University of Chinese Academy of Sciences, Beijing 100049, China;
3 Department of Cardiology, the Affiliated Hospital of Qingdao University Medical College, Qingdao 266003, China

Abstract:

Mackerel (Pneumatophorus japonicus) proteins were hydrolyzed by five proteases: trypsin, papain, neutrase, acid protease, and flavourzyme. The hydrolysate treated by neutrase exhibited the highest antioxidant activity. Response surface methodology (RSM) was employed to optimize the hydrolysis conditions in an effort to obtain a mackerel protein hydrolysate (MPH) with the highest DPPH radical scavenging activity. The MPH was fractioned using a series of ultrafiltration membranes and five fractions, namely, MPH-I (>10 kDa), MPH-II (10-2.5 kDa), MPH-III (1-2.5 kDa), MPH-IV (0.4-1 kDa), and MPH-V (below 0.4 kDa), were obtained. DPPH radical scavenging activity, reducing power, hydroxyl radical scavenging activity, and the lipid peroxidation inhibition capability of these fractions were evaluated. The fractions in molecular weights <2.5 kDa (MPH-III, MPH-IV, and MPH-V), which occupied 93.4% of the total fractions, showed the strongest antioxidant activity; and the antioxidant activities of the three fractions are similar to each other. Using SP Sephadex C-25 and Sephadex G-25 columns, eight fractions were obtained from the MPH (<2.5 kDa). The isolated peptide I (1 664 kDa) displayed the highest DPPH radical scavenging activity. Therefore, MPH is a potential source of antioxidant peptides.

Key words: mackerel protein|antioxidant activity|fraction of hydrolysate|ultrafiltration|purification

Received: 2014-01-07 Revised: 2014-04-21

Tools

PDF (446 KB) Free

Print this page

Add to favorites

Email this article to others

Authors

Articles by WANG Xueqin

Articles by XING Ronge

Articles by LIU Song

Articles by YU Huahua

Articles by LI Kecheng

Articles by CHEN Zuoyuan

Articles by LI Pengcheng

References:
Ahn C-B, Je J-Y, Cho Y-S. 2012. Antioxidant and antiinfl ammatory peptide fraction from salmon byproduct protein hydrolysates by peptic hydrolysis. Food Research International, 49 (1): 92-98.
Amiza M A, Nurul Ashikin S, Faazaz A L. 2011. Optimization of enzymatic protein hydrolysis from silver catfish (Pangasius sp.) frame. International Food Research Journal, 18: 775-781.
Aruoma O I. 1998. Free radicals, oxidative stress, and antioxidants in human health and disease. Journal of the American Oil Chemists Society, 75 (2): 199-212.
Benjakul S, Morrissey M T. 1997. Protein hydrolysates from pacific whiting solid wastes. Journal of Agricultural and Food Chemistry, 45 (9): 3 423-3 430.
Blois M S. 1958. Antioxidant determinations by the use of a stable free radical. Nature, 181 (4617): 1 199-1 200.
Bougatef A, Hajji M, Balti R, Lassoued I, Triki-Ellouz Y, Nasri M. 2009. Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases. Food Chemistry, 114 (4): 1 198-1 205.
Braughler J M, Hall E D. 1989. Central nervous-system trauma and stroke: 1. biochemical considerations for oxygen radical formation and lipid-peroxidation. Free Radical Biology and Medicine, 6 (3): 289-301.
Chen H M, Muramoto K, Yamauchi F, Nokihara K. 1996. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. Journal of Agricultural and Food Chemistry, 44 (9): 2 619-2 623.
Chen Y, Wang M, Rosen R T, Ho C-T. 1999. 2,2-Diphenyl-1- picrylhydrazyl radical-scavenging active components from Polygonum multiflorum Thunb. Journal of A gricultural and F ood C hemistry, 47 (6): 2 226-2 228.
Costa T O, Almeida R A, Melo J T, Koolen H H, Silva F, Leite J R S, Prates M V, Bloch Jr C, Pinto A C. 2012. Isolation and amino acid sequencing by MALDI-TOF-MS/MS of a novel antimicrobial anionic peptide from the skin secretion of Osteocephalus taurinus (Anura, Hylidae). Journal of the Brazilian Chemical Society, 23 (12): 2 133- 2 136.
Di Bernardini R, Harnedy P, Bolton D, Kerry J, O'Neill E, Mullen A M, Hayes M. 2011. Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products. Food Chemistry, 124 (4): 1 296- 1 307.
Dong S, Zeng M, Wang D, Liu Z, Zhao Y, Yang H. 2008. Antioxidant and biochemical properties of protein hydrolysates prepared from silver carp (Hypophthalmichthys molitrix). Food Chemistry, 107 (4): 1 485-1 493.
Dong X P, Zhu B W, Zhao H X, Zhou D Y, Wu H T, Yang J F, Li D M, Murata Y. 2010. Preparation and in vitro antioxidant activity of enzymatic hydrolysates from oyster (Crassostrea talienwhannensis) meat. Int ernational J ournal of Food Sci ence and Tech nology, 45 (5): 978-984.
Donnelly K A M, Thakur M, Sakai J. 2013. Following the mackerel—cost and benefits of improved information exchange in food supply chains. Food Control, 33 (1): 25- 31.
Elias R J, Kellerby S S, Decker E A. 2008. Antioxidant activity of proteins and peptides. Critical R eviews in F ood S cience and N utrition, 48 (5): 430-441.
Falfushinska H, Loumbourdis N, Romanchuk L, Stolyar O. 2008. Validation of oxidative stress responses in two populations of frogs from Western Ukraine. Chemosphere, 73 (7): 1 096-1 101.
Je J-Y, Kim S-Y, Kim S-K. 2005. Preparation and antioxidative activity of hoki frame protein hydrolysate using ultrafiltration membranes. European Food Research and Technology, 221 (1-2): 157-162.
Je J-Y, Park P-J, Kim S-K. 2005. Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate. Food Research International, 38 (1): 45-50.
Jenner P. 1994. Oxidative damage in neurodegenerative disease. Lancet, 344 (8925): 796-798.
Kinsella J E, Frankel E, German B, Kanner J. 1993. Possible mechanisms for the protective role of antioxidants in wine and plant foods. Food Technology, 47 (4): 85-89.
Klompong V, Benjakul S, Kantachote D, Shahidi F. 2007. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry, 102 (4): 1 317-1 327.
Kumar K S, Ganesan K, Rao P V S. 2008. Antioxidant potential of solvent extracts of Kappaphycus alvarezii (Doty) Doty—an edible seaweed. Food Chemistry, 107 (1): 289- 295.
Leanderson P, Faresjo A O, Tagesson C. 1997. Green tea polyphenols inhibit oxidant-induced DNA strand breakage in cultured lung cells. Free Radical Biology and Medicine, 23 (2): 235-242.
Li X-X, Han L-J, Chen L-J. 2008. In vitro antioxidant activity of protein hydrolysates prepared from corn gluten meal. Journal of the Science of Food and Agriculture, 88 (9): 1 660-1 666.
Naqash S Y, Nazeer R A. 2011. Antioxidant and functional properties of protein hydrolysates from pink perch (Nemipterus japonicus) muscle. Journal of Food Science and Technology, 50 (5): 972-978.
Osawa T, Namiki M. 1985. Natural antioxidants isolated from eucalyptus leaf waxes. Journal of A gricultural and F ood C hemistry, 33 (5): 777-780.
Park P-J, Jung W-K, Kim S-K, Jun S-Y. 2004. Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. European Food Research and Technology, 219 (1): 20-26.
Peng X, Xiong Y L, Kong B. 2009. Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance. Food Chemistry, 113 (1): 196-201.
Raghavan S, Kristinsson H G. 2009. ACE-inhibitory activity of tilapia protein hydrolysates. Food Chemistry, 117 (4): 582-588.
Rajapakse N, Mendis E, Byun H G, Kim S K. 2005. Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems. Journal of N utritional B iochemistry, 16 (9): 562-569.
Ranathunga S, Rajapakse N, Kim S-K. 2005. Purification and characterization of antioxidative peptide derived from muscle of conger eel (Conger myriaster). European Food Research and Technology, 222 (3-4): 310-315.
Rocha M, Hernandez-Mijares A, Garcia-Malpartida K, Bañuls C, Bellod L, Victor M V. 2010. Mitochondria-targeted antioxidant peptides. Current Pharmaceutical Design, 16 (28): 3 124-3 131.
Samaranayaka A G P, Li-Chan E C Y. 2011. Food-derived peptidic antioxidants: a review of their production, assessment, and potential applications. Journal of Functional Foods, 3 (4): 229-254.
Sheriff S A, Balasubramanian S, Baranitharan R, Ponmurugan P. 2014. Synthesis and in vitro antioxidant functions of protein hydrolysate from backbones of Rastrelliger kanagurta by proteolytic enzymes. Saudi Journal of Biological Sciences, 21 (1): 19-26.
Song L Y, Li T F, Yu R M, Yan C Y, Ren S F, Zhao Y. 2008. Antioxidant activities of hydrolysates of Arca subcrenata prepared with three proteases. Mar ine Drugs, 6 (4): 607- 619.
Song R, Wei R B, Zhang B, Yang Z S, Wang D F. 2011. Antioxidant and antiproliferative activities of heated sterilized pepsin hydrolysate derived from half-fin anchovy (Setipinna taty). Mar ine Drugs, 9 (6): 1 142- 1 156.
Suetsuna K, Ukeda H, Ochi H. 2000. Isolation and characterization of free radical scavenging activities peptides derived from casein. Journal of Nutritional Biochemistry, 11 (3): 128-131.
Udenigwe C C, Aluko R E. 2011. Chemometric analysis of the amino acid requirements of antioxidant food protein hydrolysates. International J ournal of M olecular Sciences, 12 (5): 3 148-3 161.
Wang B, Li L, Chi C F, Ma J H, Luo H Y, Xu Y F. 2013. Purification and characterisation of a novel antioxidant peptide derived from blue mussel (Mytilus edulis) protein hydrolysate. Food Chem istry, 138 (2-3): 1 713-1 719.
Wu H-C, Chen H-M, Shiau C-Y. 2003. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Research International, 36 (9-10): 949-957.
Yarnpakdee S, Benjakul S, Kristinsson H G, Maqsood S. 2012. Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel. Food Chem istry, 135 (4): 2 474-2 482.
Yildirim A, Mavi A, Kara A A. 2001. Determination of antioxidant and antimicrobial activities of Rumex c rispus L. extracts. Journal of A gricultural and F ood C hemistry, 49 (8): 4 083-4 089.
Yildirim A, Mavi A, Oktay M, Kara A A, Algur O F, Bilaloglu V. 2000. Comparison of antioxidant and antimicrobial activities of tilia (Tilia a rgentea D esf E x DC), sage (Salvia t riloba L.), and black tea (Camellia sinensis) extracts. Journal of A gricultural and F ood C hemistry, 48 (10): 5 030-5 034.
You L, Zhao M, Liu R H, Regenstein J M. 2011. Antioxidant and antiproliferative activities of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion. Journal of A gricultural and F ood C hemistry, 59 (14): 7 948-7 953.
Zhou D-Y, Zhu B-W, Qiao L, Wu H-T, Li D-M, Yang J-F, Murata Y. 2012. In vitro antioxidant activity of enzymatic hydrolysates prepared from abalone (Haliotis discus hannai Ino) viscera. Food and Bioproducts Processing, 90 (C2): 148-154.
Zhu C-Z, Zhang W-G, Zhou G-H, Xu X-L, Kang Z-L, Yin Y. 2013. Isolation and Identification of Antioxidant Peptides from Jinhua Ham. Journal of Agricultural and Food Chemistry, 61 (6): 1 265-1 271.