期刊
FOOD RESEARCH INTERNATIONAL
卷 54, 期 2, 页码 1409-1418出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2013.09.052
关键词
Lanternfish; Antioxidant peptide; Enzymatic hydrolysate; Gastrointestinal digestion; DNA damage
资金
- Council of Agriculture, Taiwan
Four different lanternfish (Benthosema pterotum) protein hydrolysates (LPHs) were obtained by treating the fresh whole fish with Protease A, Protease N, Prozyme 6 or Protamex. The Protease-N treated LPHs showed strong antioxidant activities in the assays of DPPH radical scavenging, Fe2+ chelation, reducing power and SOD-like activity. The sequences of two short oligopeptides with highest antioxidant activity were identified to be Phe-Tyr-Tyr and Asp-Trp. Through an in vitro pepsin-pancreatin simulated gastrointestinal (GI) digestion, we found that both the content and chelating activity of LPHs in the range of <= 700 Da increased, indicating that the Protease N-treated LPHs can resist the GI digestion and retain the antioxidant activity. In a H2O2 toxicity test, LPHs were shown able to prevent H2O2-induced DNA damage, whereby the survival rate of neuroblastoma cells (SHSY5Y) significantly increased and the neural synapse outgrowth improved in a dose-dependent manner. LPHs are thus concluded to be high value-added antioxidants and possessed the potential benefit to prevent neurodegenerative disorders from oxidation-induced damage. (C) 2013 Elsevier Ltd. All rights reserved.
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