Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586103 | Food Chemistry | 2018 | 39 Pages |
Abstract
Extracted salmon skin collagen was hydrolysed with the free or immobilized extracellular protease of Vibrio sp. SQS2-3. The hydrolysate exhibited anti-freezing activity (>3â¯kDa) and antioxidant activity (<3000â¯Da) after ultrafiltration. The antioxidant peptide was further purified by size-exclusion chromatography and found to scavenge DPPH (73.29â¯Â±â¯1.03%), OH (72.73â¯Â±â¯3.34%,), and intracellular ROS in HUVECs; protect DNA against oxidation-induced damage; and have an ORAC of 2.78â¯Â±â¯0.28â¯mmolâ¯TE/g. The antioxidant peptide fraction was identified using mass spectrometry, and nineteen salmon collagen-sourced peptides were obtained. Of these, the peptide Pro-Met-Arg-Gly-Gly-Gly-Gly-Tyr-His-Tyr is a novel sequence and was the major component; this peptide was shown to have antioxidant activity via the ORAC assay (2.51â¯Â±â¯0.14â¯mmolâ¯TE/g). These results suggested that the protease from Vibrio sp. SQS2-3 is suitable for preparation of anti-freezing peptides and antioxidant peptides in a single step and represents a comprehensive use of fish skin collagen.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
RiBang Wu, CuiLing Wu, Dan Liu, XingHao Yang, JiaFeng Huang, Jiang Zhang, Binqiang Liao, HaiLun He,