Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584136 | Food Chemistry | 2019 | 30 Pages |
Abstract
This study was conducted to identify and characterize antioxidant peptides from the alcalase hydrolysate of the blue-spotted stingray. Purification steps guided by ABTS cation radical (ABTS+) scavenging assay and de novo peptide sequencing produced two peptides, WAFAPA (661.3224â¯Da) and MYPGLA (650.3098â¯Da). WAFAPA (EC50â¯=â¯12.6â¯ÂµM) had stronger antioxidant activity than glutathione (EC50â¯=â¯13.7â¯ÂµM) and MYPGLA (EC50â¯=â¯19.8â¯ÂµM). Synergism between WAFAPA and MYPGLA was detected. WAFAPA and MYPGLA surpassed carnosine in their ability to suppress H2O2-induced lipid oxidation. The peptides protected plasmid DNA and proteins from Fenton's reagent-induced oxidative damage. Thermal (25-100â¯Â°C) and pH 3-11 treatments did not alter antioxidant activity of the peptides. MYPGLA maintained its antioxidant activity after simulated gastrointestinal digestion, whereas WAFAPA showed a partial loss. The two peptides may have potential applications as functional food ingredients or nutraceuticals, whether used singly or in combination.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Fai-Chu Wong, Jianbo Xiao, Michelle G-Ling Ong, Mei-Jing Pang, Shao-Jun Wong, Lai-Kuan Teh, Tsun-Thai Chai,