Comparative study on the antioxidant activity of peptides from pearl oyster (Pinctada martensii) mantle type V collagen and tilapia (Oreochromis niloticus) scale type I collagen
| Autor: | Xueying Zhang, Zhenghua Dong, Guanghua Xia, Xuanri Shen |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
chemistry.chemical_classification
Antioxidant food.ingredient Protease biology DPPH medicine.medical_treatment Ocean Engineering Tilapia 04 agricultural and veterinary sciences Anatomy Oceanography biology.organism_classification 040401 food science Amino acid Oreochromis chemistry.chemical_compound 0404 agricultural biotechnology food chemistry Sephadex medicine Hydroxyl radical Food science |
| Zdroj: | Journal of Ocean University of China. 16:1175-1182 |
| ISSN: | 1993-5021 1672-5182 |
| Popis: | In this study, Pearl oyster mantle type V collagen (POMC) and tilapia scale type I collagen (TSC) were extracted and hydrolyzed by various proteases in order to obtain peptides. The antioxidant activity of the peptides was investigated by DPPH, hydroxyl radical scavenging experiments and a dynamic digestion model in vitro. The results show that there are significant differences in amino acid composition between POMC and TSC. The collagen peptides obtained from pearl oyster mantle (POMCP) by treating with alkaline protease exhibited higher antioxidant activity than that from tilapia scale (TSCP) treated with papaya protease, and both of them showed greater DPPH and hydroxyl radical scavenging activity than other peptides. After being separated via Sephadex G-25 chromatography, the M1 fraction isolated from POMCP, and the S1 fraction from TSCP with which both had higher molecular weights showed the strongest antioxidant activity than other fractions, and the M1 fraction exhibited stronger antioxidant activity than the S1 fraction in scavenging free-radicals and protecting cells from the oxidation damage. Furthermore, after treating the dynamic digestion system model in vitro, the DPPH and hydroxyl radical scavenging activity of the M1 fraction increased slightly. These results suggest that POMCP exhibits stronger antioxidant activity than TSCP, which means that PMOP may be a good candidate to be a potential natural antioxidant in the food-processing industry. |
| Databáze: | OpenAIRE |
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