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Food Chem. 2012 May 1;132(1):104-11. doi: 10.1016/j.foodchem.2011.10.040. Epub 2011 Oct 18.

Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts.

Author information

1
Food Protein Research Unit, School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
2
School of Biology, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
3
Food Protein Research Unit, School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand. Electronic address: jirawat@sut.ac.th.

Abstract

Antioxidant activities of protein hydrolysates from threadfin bream surimi wastes, including frame, bone and skin (FBS) and refiner discharge (RD), were investigated. FBS and RD were rich in Lys, Glu, Gly, Pro, Asp, Leu, His, Tyr and Phe. FBS was hydrolysed to a greater extent than RD regardless of proteinases tested (Virgibacillus sp. SK33 proteinase, Alcalase, pepsin and trypsin). Pepsin-hydrolysed FBS, at a 5% degree of hydrolysis (DH), showed the highest antioxidant activity based on 2,2'-azinobis (3-ethyl-benzothiazoline-6-sulphonate) (ABTS) radical (0.455±0.054mg Trolox equivalents/mg leucine equivalents), ferric reducing antioxidant power (FRAP) (0.221±0.005mM Trolox equivalents) and inhibition of β-carotene bleaching assays. FBS hydrolysates showed higher antioxidant activity based on chemical assays than their RD counterparts. However, FBS and RD hydrolysates protected HepG2 cells against tert-butyl hydroperoxide-induced oxidative damage to a similar extent. Therefore, FBS and RD hydrolysates have a potential as antioxidative neutraceutical ingredients.

KEYWORDS:

Antioxidant activity; HepG2 cell line; Protein hydrolysates; Surimi wastes

PMID:
26434269
DOI:
10.1016/j.foodchem.2011.10.040
[Indexed for MEDLINE]

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