Journal
FOOD CHEMISTRY
Volume 123, Issue 2, Pages 216-220Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.04.001
Keywords
Antioxidative peptide; Hydroxyl radical; Duck processing by-product; Enzymatic hydrolysis
Funding
- Konkuk University
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Duck processing by-products were hydrolysed using eight proteases to produce an antioxidative peptide. Of the various hydrolysates produced, the pepsin extract exhibited the highest hydroxyl radical scavenging activity. The derived peptide was purified using high-performance liquid chromatography (HPLC) to identify any potent radical scavenging activity. The sequence of the antioxidative peptide obtained was identified as Asp-Val-Cys-Gly-Arg-Asp-Val-Asn-Gly-Tyr, with a molecular weight of 1096 Da. The IC50 value of purified peptide for hydroxyl radical scavenging activity was 75 as the measurement by an electron spin resonance (ESR) spectrometer. In addition, the purified peptide exhibited a protective effect on H2O2-induced DNA damage. These results indicate that the purified peptide possesses a potent antioxidative activity and protective effect of DNA against H2O2-induced oxidative damage. Crown Copyright (C) 2010 Published by Elsevier Ltd. All rights reserved.
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