Format

Send to

Choose Destination
Appl Biochem Biotechnol. 2016 Mar;178(6):1095-112. doi: 10.1007/s12010-015-1931-5. Epub 2015 Nov 21.

Antioxidant Properties of Fish Protein Hydrolysates Prepared from Cod Protein Hydrolysate by Bacillus sp.

Author information

1
Department of Sea and Marine Resources, Division of Aquaculture and Valorization, Portuguese Institute of Sea and Atmosphere (IPMA, I.P.), Av. Brasília, 1449-006, Lisbon, Portugal.
2
Enviromental Chemistry Research Unit, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017, Lisbon, Portugal.
3
Department of Sea and Marine Resources, Division of Aquaculture and Valorization, Portuguese Institute of Sea and Atmosphere (IPMA, I.P.), Av. Brasília, 1449-006, Lisbon, Portugal. cpires@ipma.pt.
4
Interdisciplinary Center of Marine and Environmental Research (CIIMAR), University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal. cpires@ipma.pt.
5
Interdisciplinary Center of Marine and Environmental Research (CIIMAR), University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal.
6
Research Unit of Organic Chemistry, Natural and Agro-food Products (QOPNA), Chemistry Department, Aveiro University, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal.

Abstract

Fermentative protein hydrolysates (FPH) were prepared with a proteolytic bacterium, Bacillus strain exhibiting high proteolytic activity. Three FPH with 1, 2, and 4 % of cod protein hydrolysate (CPH) and 0.5 % of yeast extract in the culture were prepared. The yields achieved varied between 30 and 58 % based on protein content. A general decrease of leucine, isoleucine, valine, alanine, arginine, threonine, proline, and glutamic acid was observed. All FPHs showed higher reducing power and DPPH radical scavenging activity than CPH, but similar ABTS radical scavenging activity. However, FPHs exhibited lower Cu(+2)-chelating activity than CPH. The ACE inhibitory activity of FPHs was not improved relatively to that recorded in CPH. The fermentative process seems to have potential to obtaining hydrolysates with improved biological activities or even to produce protein hydrolysates from native fish proteins.

KEYWORDS:

Antioxidant properties; Bacillus sp.; Fermentative process; Fish protein hydrolysates

PMID:
26590847
DOI:
10.1007/s12010-015-1931-5
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Springer
Loading ...
Support Center