Isolation and identification of antioxidative peptides from peptic hydrolysates of half-fin anchovy (Setipinna taty)

The objective of this study was to identify antioxidative peptides from peptic hydrolysates of half-fin anchovy (HAHp). Furthermore, the possible synergistic effects of identified peptides were evaluated. HAHp were separated using CM FF ion exchange and Sephadex G 25 chromatography. HAHp1-2, one peptide fraction with the highest 1, 1-diphenyl-2-pycrylhydrazyl (DPPH) scavenging activity, was subjected to RP-HPLC coupled with ESI under positive ionization mode. Six peptides, AGDDARPA (771.35 Da), ESAGLHE (741.33 Da), NKVKGELD (901.45 Da), TLWSGAGQTVNT (1233.63 Da), EMSAGLHE (872.37 Da) and WRKKDPLND (1171.60 Da), were identified by ESI-MS/MS analysis. Peptides AGDDARPA (HAHp1-2I), ESAGLHE (IAHp1-2II), NKVKGELD (HAHp1-2III), EMSAGLHE (HAHp1-2IV) and WRKKDPLND (HAHp1-2V) were synthesized to determine in vitro antioxidative activity. Results showed that HAHp1-2IV and HAHp1-2V displayed higher DPPH radical scavenging activities than other three peptides and L-carnosine. Peptide HAHp1-2III demonstrated similar reducing power ability as L-carnosine. All synthetic peptides had moderate or negligible metal chelating activities. Additionally, the enhanced DPPH radical scavenging activities or reducing power abilities were observed for the mixture of HAHp1-2III, HAHp1-2IV or HAHp1-2V, indicating the possible synergistic effects. These results suggested that the antioxidative peptides derived from HAHp could be used as potential antioxidants in functional foods and nutraceuticals. (C) 2014 Elsevier Ltd. All rights reserved.