期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 111, 期 -, 页码 408-413出版社
ELSEVIER
DOI: 10.1016/j.lwt.2019.05.043
关键词
Fish protein hydrolyzate; Degree of hydrolysis; LC-MS/MS analysis; Gastrointestinal digestion in vitro; Biofunctional peptides
资金
- National Council for Scientific and Technological Development (CNPq) of Brazil
- Brazilian Coordination for the Improvement of Higher Education Personnel (CAPES) [001]
- Rio Grande do Sul State Research Foundation (FAPERGS)
Protein hydrolyzates of Stripped weakfish (Cynoscion guatucupa) industrial byproducts were prepared, and their antimicrobial and antioxidant activities, as well as bioaccessibility were evaluated. Byproducts were hydrolyzed by Alcalase (HA) and Protamex (HP) to achieve degrees of hydrolysis (OH) of 5, 10 and 15%, respectively. Resulting hydrolyzates were enzymatically digested with pepsin and pancreatin to determine the in vitro bioaccessibility. The highest antimicrobial activity was verified for HA with DH 5% (HA5) against Escherichia coil 0157:H7 (5.50 +/- 0.17 mm). Whereas HP with DH 5% (HP5) showed the highest antioxidant activity for the tested assays. After simulated in vitro gastrointestinal digestion, all samples were bioaccessible and showed an increase for the ABTS and hydroxyl radical scavenging with the highest activities for HA5 (87.7 +/- 0.21%) and HP5 (87.5 +/- 0.34%) and HP5 (96.7 +/- 0.86%) and HP15 (97.5 +/- 0.15%), respectively. We then submitted HAS and HP5 to peptide sequences analysis, the bioactivities were attributed to the presence of amino acid such Phe, Leu, and Trp in the peptide sequences and peptide sequences like WDDMEK (HP5). The developed peptides present a potential for use as natural antimicrobial and antioxidant preservatives in food.
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