Antioxidant and Antiproliferative Activities of Heated Sterilized Pepsin Hydrolysate Derived from Half-Fin Anchovy (Setipinna taty)

Marine Drugs

Ru Song¹  Rongbian Wei²  Bin Zhang¹  Zuisu Yang¹ 

[1] College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China; E-Mails:;College of Marine Science, Zhejiang Ocean University, Zhoushan 316000, China; E-Mail:

关键词: half-fin anchovy pepsin hydrolysate;    heated sterilization;    antioxidant activity;    antiproliferative activity;    chemical profile;   

DOI  :  10.3390/md9061142

来源: mdpi

【 摘 要 】

In this paper we studied the antioxidant and antiproliferative activities of the heated pepsin hydrolysate from a marine fish half-fin anchovy (HAHp-H). Furthermore, we compared the chemical profiles including the amino acid composition, the browning intensity, the IR and UV-visible spectra, and the molecular weight distribution between the half-fin anchovy pepsin hydrolysate (HAHp) and HAHp-H. Results showed that heat sterilization on HAHp improved the 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical-scavenging activity and reducing power. In addition, the antiproliferative activities were all increased for HAHp-H on DU-145 human prostate cancer cell line, 1299 human lung cancer cell line and 109 human esophagus cancer cell line. The contents of free amino acid and reducing sugar of HAHp-H were decreased (P < 0.05). However, hydrophobic amino acid residues and the browning intensity of HAHp-H were increased. FT-IR spectroscopy indicated that amide I and amide III bands of HAHp-H were slightly modified, whereas band intensity of amide II was reduced dramatically. Thermal sterilization resulted in the increased fractions of HAHp-H with molecular weight of 3000–5000 Da and below 500 Da. The enhanced antioxidant and antiproliferative activities of HAHp-H might be attributed to the Maillard reaction.

【 授权许可】

CC BY   
© 2011 by the authors; licensee MDPI, Basel, Switzerland.