Journal
FOOD CHEMISTRY
Volume 147, Issue -, Pages 78-83Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.09.136
Keywords
Antioxidant activity; Protein hydrolysate; Peptide; Enzymatic hydrolysis
Funding
- Chonnam National University
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Pectoral fin protein from salmon processing byproduct was hydrolyzed using Alcalase, Flavourzyme, Neutrase, pepsin, Protamex, and trypsin, and the peptic hydrolysate showed the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Antioxidant peptide was purified using consecutive chromatography. The purified antioxidant peptide was identified to be Phe-Leu-Asn-Glu-Phe-Leu-His-Val with molecular weight of 1018.48 Da by time of flight-mass spectrometry/mass spectrometry (TOF-MS) analysis. The IC50 values against DPPH and 2,2-azino-bis(3-ethylbenzthiazoline)-6-sulfonic acid (ABTS) cation radical scavenging activity were 486 and 152 mu M, respectively, and the octapeptide showed strong ferric reducing power. In addition, the octapeptide showed significant (p < 0.05) protection ability against hydroxyl radical-induced DNA damage and hydrogen peroxide-induced hepatic damage in Chang liver cells. Taken together, the pectoral fin protein hydrolysate and/or its active peptides may be useful ingredients in functional food. (C) 2013 Elsevier Ltd. All rights reserved.
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