scholarly journals Anti-Oxidative and Anti-Aging Activities of Porcine By-Product Collagen Hydrolysates Produced by Commercial Proteases: Effect of Hydrolysis and Ultrafiltration

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1104 ◽  
Author(s):  
Geun-Pyo Hong ◽  
Sang-Gi Min ◽  
Yeon-Ji Jo
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activities ◽  
Protein Recovery ◽  
Degree Of Hydrolysis ◽  
Porcine Skin ◽  
Amino Group Content ◽  
High Antioxidant Activity ◽  
Collagen Hydrolysates ◽  
Collagenase Inhibition ◽  
By Products

To investigate methods for improving the processing of porcine waste, porcine skin was hydrolyzed using different commercially available proteases (Alcalase, Flavorzyme, Neutrase, Bromeline, Protamex, and Papain) under several optimal conditions. Following enzymatic hydrolysis, the collagen hydrolysates (CHs) were fractionated by molecular weight (3 kDa) via membrane ultrafiltration. The CHs were analyzed for physical properties (pH, protein recovery, free amino group content, molecular weight distribution, and amino composition) as well as for functional properties (antioxidant activities and anti-aging activities). Among the CHs, CHs hydrolyzed by Alcalase (CH-Alcalase) exhibited the highest degree of hydrolysis compared to other CHs. Both “CH-Alcalase” and “CH-Alcalase < 3 kDa” fractions showed a considerably high antioxidant activity and collagenase inhibition activity. Therefore, resulting bioactives have potential for development as antioxidants and anti-aging ingredients in the food, cosmetics, and pharmaceuticals, from animal by-products.

scholarly journals Golden Sea Cucumber: Identification and the Antioxidant Activity of Its Collagen Hydrolysates

2020 ◽  
Vol 15 (3) ◽  
pp. 119
Author(s):  
Ir. Yusro Nuri Fawzya, MSi ◽  
Nugrah Analiadi Putra ◽  
Arif Budi Witarto ◽  
Gintung Patantis
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Sea Cucumber ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Degree Of Hydrolysis ◽  
Dpph Method ◽  
Collagen Hydrolysates ◽  
Stichopus Horrens

Golden sea cucumber or locally known as “teripang emas” is one of Indonesia’s most popular sea cucumber and widely processed as functional food or supplement due to its bioactivities. The sea cucumber is often misidentified due to its morphological similarities with other Stichopus spp. This study aimed to identify the golden sea cucumber obtained from West Nusa Tenggara, Indonesia, by a molecular method and study the antioxidant activities of its collagen hydrolysates. The hydrolysates were produced by hydrolyzing acid collagen extract using neutrase for 30, 60, 120, 180, and 240 mins. The products were then analyzed for their degree of hydrolysis, peptide content, molecular weight distribution and radical scavenging activity by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) method. Results showed that hydrolysis for 180 mins was optimal in producing the highest peptide content, 12.79 ± 0.44 mg/mL, with a degree of hydrolysis (DH) of 55.2 ± 1.50%. However, the highest antioxidant activity (IC50 of 5.25 ± 0.15 mg/mL) was demonstrated after 60 mins hydrolysis with molecular weight (MW) ranged from less than 14.4 kDa to approximately 25 kDa. The hydrolysate might be categorized as a weak to moderate antioxidant. Based on the molecular identification, the golden sea cucumber had 99% similarities with Stichopus horrens and S. monotuberculatus. 

scholarly journals Protein Hydrolysis and Glycosylation as Strategies to Produce Bioactive Ingredients from Unmarketable Prawns

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2844
Author(s):  
Joaquín Gómez-Estaca ◽  
Irene Albertos ◽  
Ana Belén Martín-Diana ◽  
Daniel Rico ◽  
Óscar Martínez-Álvarez
Keyword(s):  
Molecular Weight ◽  
Enzymatic Hydrolysis ◽  
Free Amino ◽  
Antioxidant Activities ◽  
Combined Treatment ◽  
Amino Acid Content ◽  
Prolyl Endopeptidase ◽  
Degree Of Hydrolysis ◽  
Mild Conditions ◽  
Fluorescent Compounds

The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptidase-inhibiting activities were determined as a function of hydrolysis and glycation times (0–120 min and 0–180 min, respectively). The reaction products were characterized by determining the degree of hydrolysis, browning, fluorescent compounds, free amino acids, phenol content, Fourier transform infrared spectroscopy (FTIR), and molecular weight of the different fractions obtained. Enzymatic hydrolysis generated hydrolysates with significant antioxidant and prolyl endopeptidase-inhibiting activities. Glycation under mild conditions was used as a strategy to improve the antioxidant and potential nootropic properties of the hydrolysates. During glycation, the free amino acid content decreased, total phenols and fluorescent compounds increased significantly, and low molecular weight melanoidins were formed. The presence of peptide-glucose conjugates was also confirmed by FTIR. Glycation increased the antioxidant activities of the hydrolysates; however, their prolyl-endopeptidase-inhibiting activity was lost. Results showed that compounds with promising antioxidant (hydrolysis and glycation) and potential nootropic (hydrolysis) activities and applications in food systems were obtained from the biotechnological strategy used.

scholarly journals Impact of Simulated Human Gastrointestinal Digestion on the Bioactive Fraction of Upcycled Pineapple By-Products

Foods ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 126
Author(s):  
Ricardo Gómez-García ◽  
Ana A. Vilas-Boas ◽  
Ana Oliveira ◽  
Manuela Amorim ◽  
José A. Teixeira ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Performance ◽  
Antioxidant Activities ◽  
Liquid Fraction ◽  
Biological Activities ◽  
Soluble Carbohydrates ◽  
Small Molecular Weight ◽  
Carbohydrate Source ◽  
The Impact ◽  
By Products

Pineapple by-products (peels and stems) from fruit processing industries were evaluated to understand its potential application as a functional food. Therefore, the bioactive compounds of pineapple by-products were characterized for prebiotic and antioxidant activities. A total characterization of soluble carbohydrates profile (simples and complex carbohydrates), as well as polyphenols was performed, after removal of enzymatic fraction from pineapple crude juice, allowing the decrease of proteolytic activity and improving the other biological activities. Results showed that pineapple liquid fraction, from stem and peels, can be applied as a prebiotic enhancer, promoting the growth of five probiotic microorganisms (two strains of Lactobacillus sp. and three strains of Bifidobacterium sp.), as a single carbohydrate source. Moreover, through HPLC (High Performance Liquid Chromatography) analysis, 10 polyphenols were identified in pineapple liquid fractions, with some expected differences between both evaluated by-products. Gastrointestinal tract was simulated, in a continuous mode to understand the impact of pH changes and gastrointestinal enzymes into pineapple liquid fractions. Results showed a digestion of high molecular weight polysaccharides into small molecular weight tri-, di-, and monosaccharides. There was an increase of samples antioxidant activity through the gastrointestinal stage, followed by the release of specific polyphenols, such as chlorogenic, coumaric, and ferulic acids. The prebiotic activity did not improve throughout the simulation, in fact, the prebiotic potential decreased throughout the different stages.

Effects of Enzymatic Hydrolysis Conditions on the Antioxidant Activity of Red Tilapia (Oreochromis spp.) Viscera Hydrolysates

2020 ◽  
Vol 21 (12) ◽  
pp. 1249-1258
Author(s):  
Cindy T. Sepúlveda ◽  
José E. Zapata
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Protein Concentration ◽  
Polynomial Equation ◽  
Degree Of Hydrolysis ◽  
Red Tilapia ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of ◽  
By Products

Background: Fish is an essential source of nutrients for human nutrition due to the composition of proteins, vitamins, and minerals, among other nutrients. Enzymatic hydrolysis represents an alternative for the use of by-products of the aquaculture industry. Objective: We propose to evaluate the effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity of red tilapia (Oreochromis spp.) viscera hydrolysates. Methods: The effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity was evaluated using an experimental design that was adjusted to a polynomial equation. The hydrolysate was fractioned to determine the antioxidant activity of the fractions, and functional properties were also measured. Results: Stirring speed and protein concentration presented a statistically significant effect (p <0.05) on all the response variables. However, the temperature did not present a statistically significant effect on the degree of hydrolysis. Discussion: The best conditions of hydrolysis were stirring speed of 51.44 rpm, a temperature of 59.15°C, and the protein concentration of 10 g L-1. The solubility of the hydrolysate protein was high at different pH, and the hydrolysate fraction with the highest antioxidant activity has a molecular weight <1 kDa. Conclusion: The degree of hydrolysis and the biological activity of red tilapia viscera hydrolysates (Oreochromis spp.) are affected by temperature, substrate concentration, and stirring speed. The optimal conditions of hydrolysis allowed to obtain a hydrolysate with antioxidant activity are due to the peptides with low molecular weight.

Study on Hydrolysis Conditions of Flavourzyme in Soybean Polypeptide Alcalase Hydrolysate

2013 ◽  
Vol 652-654 ◽  
pp. 435-438 ◽  
Author(s):  
Yong Sheng Ma ◽  
Lin Tong Wang ◽  
Xian Hui Sun ◽  
Bing Chen Ma ◽  
Jian Wen Zhang ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Weight Distribution ◽  
Bitter Taste ◽  
Protein Hydrolysate ◽  
Soybean Protein ◽  
Hydrolysis Reaction ◽  
Protein Recovery ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of

Soybean protein Alcalase hydrolysate was further hydrolyzed by adopting Flavourzyme. From this further hydrolysis reaction, bitter of soybean polypeptide mixture was reduced distinctly. The optimal hydrolysis conditions of Flavourzyme was determined as that pH was 7.0 at temperature 50°C and E/S(ratio of enzyme and substrate) was 20LAPU/g. Bitter taste value was reduced to 2 after Flavourzyme hydrolysis reaction for 2 hours in optimal hydrolysis conditions. The change of molecular weight distribution range from Alcalase hydrolysate to Flavourzyme hydrolysate was not obvious. DH (Degree of hydrolysis) of soybean protein hydrolysate was increased to 24.2% which was improved 3.5% than Alcalase hydrolysate. Protein recovery proportion was increased to 73.2% which was improved 0.8% than Alcalase hydrolysate.

scholarly journals Fish Scale Valorization by Hydrothermal Pretreatment Followed by Enzymatic Hydrolysis for Gelatin Hydrolysate Production

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2998 ◽  
Author(s):  
Yiqi Zhang ◽  
Dan Tu ◽  
Qing Shen ◽  
Zhiyuan Dai
Keyword(s):  
Enzymatic Hydrolysis ◽  
Hydrothermal Treatment ◽  
Hydrothermal Process ◽  
Protein Recovery ◽  
Degree Of Hydrolysis ◽  
Fish Scale ◽  
Food Ingredients ◽  
Angiotensin I Converting Enzyme ◽  
Gelatin Hydrolysate ◽  
By Products

Protein hydrolysates from fish by-products have good process suitability and bioavailability in the food industry. The objective of this work was to develop a method for protein recovery from fish scales and evaluate the hydrolysis of the scale protein. The effect of the hydrothermal process on protein recovery, degree of hydrolysis (DH) and structural properties of the hydrolysates was investigated. Results showed that hydrothermal treatment could enhance protein recovery of tilapia scales without demineralization and dramatically improve the DH of the hydrolysates. The hydrothermal treated scales showed a better protein recovery (84.81%) and DH (12.88%) and released peptides more efficiently than that of the conventional treated samples. The obtained gelatin hydrolysates mainly distributed in the range of 200–2000 Da with an angiotensin I-converting enzyme (ACE) IC50 value of 0.73 mg/mL. The ACE inhibitory activity of gelatin hydrolysates was stable under high temperature, pH and gastrointestinal proteases. Hydrothermal treatment followed by enzymatic hydrolysis offers a potential solution for preparation of gelatin hydrolysates for food ingredients from fish processing by-products.

Preparation of Antioxidant Hydrolysates from Round Scad (Decapterus maruadsi) Protein by Composite Enzymatic Hydrolysis

2014 ◽  
Vol 941-944 ◽  
pp. 1069-1074 ◽  
Author(s):  
Xian Qing Yang ◽  
Ting Ting Wang ◽  
Xiao Hu ◽  
Lai Hao Li ◽  
Yan Yan Wu ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Incubation Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Degree Of Hydrolysis ◽  
Optimum Conditions ◽  
High Antioxidant Activity ◽  
Substrate Ratio

Round scad (Decapterus maruadsi) was hydrolyzed by composite enzymatic hydrolysis to obtain the hydrolysates possessing high antioxidant activity. The optimum conditions of antioxidant hydrolysates preparation by composite enzymatic hydrolysis were investigated. The results demonstrated that superior antioxidant activities (low IC50 values of radical scavenging activity and high reducing power) were obtained at an enzyme (a mixture of neutral protease and trypsin, 1:1 w/w) to substrate ratio of 0.3%, an incubation time of 5 h and an incubation temperature of 50 °C. Under the conditions, the recovery ratio of protein was 75.24% and the degree of hydrolysis was 25.86%

scholarly journals Optimization of Enzymatic Hydrolysis by Alcalase and Flavourzyme To Enhance the Antioxidant Properties of Jasmine Rice Bran Protein Hydrolysate

2021 ◽  
Author(s):  
Kanrawee Hunsakul ◽  
Thunnop Laokuldilok ◽  
Vinyoo Sakdatorn ◽  
Wannaporn Klangpetch ◽  
Niramon Utama-ang
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Rice Bran ◽  
Protein Hydrolysate ◽  
Antioxidant Properties ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Time ◽  
Rice Bran Protein ◽  
High Antioxidant Activity ◽  
Jasmine Rice

Abstract This study aimed to optimize the hydrolysis conditions for producing jasmine rice bran protein hydrolysate (JBH) using response surface methodology (RSM). The independent variables were the ratio of flavourzyme to alcalase (Fl: Al; 0: 100 to 15: 85; 2.84% enzyme concentration) and hydrolysis time (60–540 min). The optimum hydrolysate was obtained at an Fl: Al ratio of 9.81: 90.19 for 60 min, since it enabled high amounts of protein, high antioxidant activity and more low molecular weight proteins. The experimental values obtained were a degree of hydrolysis (DH) of 7.18%, a protein content of 41.73%, an IC50 for DPPH of 6.59 mg/mL, an IC50 for ABTS of 0.99 mg/mL, FRAP of 724.81 mmol FeSO4/100 g, and 322.35 and 479.05 mAU*s for peptides with a molecular weight of <3 and 3–5 kDa, respectively. Using a mixture of enzymes revealed the potential of mixed enzymes to produce JBH containing more small peptides and high antioxidant activity.

scholarly journals Characterization and Antioxidant Activity of Collagen, Gelatin, and the Derived Peptides from Yellowfin Tuna (Thunnus albacares) Skin

Marine Drugs ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 98 ◽  
Author(s):  
Mala Nurilmala ◽  
Hanifah Husein Hizbullah ◽  
Euis Karnia ◽  
Eni Kusumaningtyas ◽  
Yoshihiro Ochiai
Keyword(s):  
Antioxidant Activity ◽  
Ph Value ◽  
Antioxidant Activities ◽  
Yellowfin Tuna ◽  
Degree Of Hydrolysis ◽  
Thunnus Albacares ◽  
Molecular Weights ◽  
Collagen Peptides ◽  
Skin Collagen ◽  
High Antioxidant Activity

Skin waste from tuna processing needs to be utilized, such as extraction of its collagen and gelatin. Their functional properties can be improved by enzymatic hydrolysis for conversion to peptides. Thus, the research objectives were to examine the characteristics and antioxidant activity of collagen, gelatin, and the derived peptide from yellowfin tuna skin. Collagen was extracted using 0.75 M acetic acid at 4 °C, while gelatin was prepared using 0.25% citric acid and extracted at 65 °C. Hydrolysis was carried out with 2% Alcalase, followed by fractionation with a molecular weight cut off sieve for both collagen and gelatin. Collagen yield was 22.6% with pH value of 6.63 and whiteness of 96.7%. Gelatin yield was 20.0% with pH value of 4.94 and whiteness of 51.0%. Hydrolysis for three hours resulted in 52.7% and 45.2% degree of hydrolysis for collagen and gelatin, respectively. The molecular weights of collagen peptides ranged from 2.94 to 11.93 kDa, while those of gelatin peptides ranged from 3.54 to 16,620 kDa. Antioxidant activities of these peptides were higher than those before hydrolysis. The high antioxidant activity (IC50) of collagen peptides were found in <3, 3–10, and 10–30 kDa fractions as well as in the gelatin peptides.

scholarly journals Purification, Characterization, and Application for Preparation of Antioxidant Peptides of Extracellular Protease from Pseudoalteromonas sp. H2

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3373
Author(s):  
Dan Liu ◽  
Jiafeng Huang ◽  
Cuiling Wu ◽  
Congling Liu ◽  
Ran Huang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Porcine Skin ◽  
Hydrolysis Time ◽  
Skin Collagen ◽  
Wide Ph Range ◽  
The Stability ◽  
Ph Range ◽  
Collagen Hydrolysates

The study reported on the isolation of a metalloprotease named EH2 from Pseudoalteromonas sp. H2. EH2 maintained more than 80% activity over a wide pH range of 5–10, and the stability was also nearly independent of pH. Over 65% activity was detected at a wide temperature range of 20–70 °C. The high stability of the protease in the presence of different surfactants and oxidizing agents was also observed. Moreover, we also investigated the antioxidant activities of the hydrolysates generated from porcine and salmon skin collagen by EH2. The results showed that salmon skin collagen hydrolysates demonstrated higher DPPH (1,1-diphenyl-2-picrylhydrazyl) (42.88% ± 1.85) and hydroxyl radical (61.83% ± 3.05) scavenging activity than porcine skin collagen. For oxygen radical absorbance capacity, the hydrolysates from porcine skin collagen had higher efficiency (7.72 ± 0.13 μmol·TE/μmol). Even 1 nM mixed peptides could effectively reduce the levels of intracellular reactive oxygen species. The two types of substrates exerted the best antioxidant activity when hydrolyzed for 3 h. The hydrolysis time and type of substrate exerted important effects on the antioxidant properties of hydrolysates. The hydrolyzed peptides from meat collagens by proteases have good antioxidant activity, which may have implications for the potential application of marine proteases in the biocatalysis industry.

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