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1/2022 vol. 72
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ORIGINAL ARTICLE
Antioxidant Activity of Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides
Anwar Noman 1,2
,
 
Yuxia Wang 1
,
 
Chao Zhang 1
,
 
Sherif Abed 3
 
 
 
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1
Key Laboratory of Fermentation Resource and Application in Sichuan Higher Education, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, 644000, Sichuan, China
 
2
Department of Agricultural Engineering, Faculty of Agriculture, Foods and Environment, Sana’a University, Sana’a, Yemen
 
3
Food and Dairy Science and Technology Department, Faculty of Environmental Agricultural Science, Arish University, North Sinai, Egypt
 
 
Submission date: 2021-10-11
 
 
Final revision date: 2022-01-30
 
 
Acceptance date: 2022-02-01
 
 
Online publication date: 2022-03-01
 
 
Publication date: 2022-03-01
 
 
Corresponding author
Yuxia Wang   

Key Laboratory of Fermentation Resource and Application in Sichuan Higher Education, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, 644000, Sichuan, China
 
 
Pol. J. Food Nutr. Sci. 2022;72(1):79-89
DOI: https://doi.org/10.31883/pjfns/146317
 
 
Article (PDF)
References (60) Citations (16)
 
KEYWORDS
hybrid sturgeon
enzymatic hydrolysis
hydrolysis optimization
bromelain
degree of hydrolysis
radical scavenging activity
peptide purification
 
TOPICS
Liquid chromatography
Functional foods
Functional properties
Amino acids/Minerals Availability
Food bioactives
Fish/Seafood products
Bioactive peptides
Isolation
 
ABSTRACT
Protein hydrolysates could be a natural and safer source of antioxidant peptides. The purpose of this study was to optimize the hydrolysis of Huso dauricus × Acipenser schrenckii sturgeon proteins using bromelain and purify antioxidant peptides from hydrolysate. The degree of hydrolysis of 18.69% was obtained under the optimal conditions and hydrolysate had 94.76% solubility, 902 nm particle size and high antioxidant activity. The IC50 for DPPH• and ABTS•+ scavenging activity were 3.14 and 3.81 mg/mL, respectively. The fraction of hydrolysate with a molecular weight of <1 kDa exhibited the highest antiradical activity against DPPH• with IC50 of 2.10 mg/mL. In turn, the IC50 of the most active fraction after the Sephadex G-15 separation was 1.77 mg/mL. The reverse phase high performance liquid chromatography (RP-HPLC) was used to purify the peptides from this fraction. The peptide with histidine, leucine and glycine (MW of 0.2955 kDa) exhibited the highest antioxidant activity (IC50 of 1.33 mg/mL). The obtained fractions and peptides with antioxidant activity could be used as natural substitutes for synthetic antioxidants, especially in food and pharmaceuticals.
FUNDING
This work supported by Key Laboratory of Solid-state Fermentation Resource Utilization of Sichuan Province (2015GTY001), and the Scientific Research Fund of Sichuan Provincial Education Department (18TD0041).
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Antioxidant Activities of Optimized Enzymatic Protein Hydrolysates from Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Prepared Using Two Proteases
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Exploring the Physicochemical Characteristics of Marine Protein Hydrolysates and the Impact of In Vitro Gastrointestinal Digestion on Their Bioactivity
Deepanshi Sharma, Snehal Gite, Maria G. Tuohy
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EFFECT OF DIFFERENCES BROMELAIN ENZYME CONSENTRATION ON PROTEIN HYDROLYSATE FROM WASTE OF TILAPIA VISCERA (Oreochromis sp.) ON ANTIOXIDANT ACTIVITY
Muhammad Athoillah Sholahuddin, Nunuk Dyah Retno Lastuti, Muhamad Amin
Jurnal Biosains Pascasarjana
 
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16.
Biological Properties of Red Macroalgal Protein Hydrolysates and Their Uses as Biopreservatives
Jihen Dhaouafi, Montassar Romdhani, Ahlam Outman, Naima Nedjar, Rafik Balti, Essam Hebishy
Journal of Food Processing and Preservation
 
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eISSN:2083-6007
ISSN:1230-0322
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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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