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Antioxidant Activity of Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides
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Key Laboratory of Fermentation Resource and Application in Sichuan Higher Education, Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, 644000, Sichuan, China
Department of Agricultural Engineering, Faculty of Agriculture, Foods and Environment, Sana’a University, Sana’a, Yemen
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
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.
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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