Antioxidative activities of hydrolysates from seabass skin prepared using protease from hepatopancreas of Pacific white shrimp

Journal of Functional Foods

Soottawat Benjakul¹  Theeraphol Senphan² 

[1] Corresponding author. Tel.: [phone];Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand;

关键词: Fish skins;    Pacific white shrimp;    Seabass;    Alcalase;    Antioxidant activity;   

DOI  :  

来源: DOAJ

【 摘 要 】

Antioxidative activities of hydrolysates from skin of seabass (Lates calcarifer) with different degrees of hydrolysis (DH: 10–40%) prepared using an ammonium sulphate precipitated fraction (ASPF) from Pacific white shrimp hepatopancreas and commercial Alcalase were compared. The hydrolysate prepared using ASPF or Alcalase had increases in 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities and ferric reducing antioxidative power (FRAP) as DH increased (P < 0.05). When the hydrolysate prepared using ASPF with 40% DH was subjected to a gastrointestinal model system (GIMs), ABTS radical scavenging activity and chelating activity increased, especially in the duodenal condition. The hydrolysate (500–2000 mg/L) could inhibit lipid oxidation in a lecithin liposome system in a dose dependent manner. Based on gel filtration using a Sephadex™ G-15 column, peptide with a molecular weight of 364 Da showed the strongest ABTS radical scavenging activity. Therefore, the extract from hepatopancreas could be used to increase DH of hydrolysate from seabass skin.

【 授权许可】

Unknown