Purification of chicken breast protein hydrolysate and analysis of its antioxidant activity

• Published in: Food and chemical toxicology Vol. 50; no. 10; pp. 3397 - 3404
• Main Authors: Sun, Yangying, Pan, Daodong, Guo, Yuxing, Li, Junjiang
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.10.2012; Elsevier
• Subjects: Amino-Acid N-Acetyltransferase - chemistry; Animals; Antioxidant activity; antioxidants; Antioxidants - chemistry; Antioxidants - pharmacology; Biological and medical sciences; Biphenyl Compounds; Chicken breast protein hydrolysate; Chickens; enzyme activity; hepatocytes; hydrolysates; Hydrolysis; In vitro and in vivo systems; liver; Liver - drug effects; Liver - ultrastructure; Male; malondialdehyde; Medical sciences; Mice; Mice, Inbred ICR; Muscle Proteins - chemistry; Muscle, Skeletal - chemistry; oxidative stress; Papain; peptides; Picrates; Toxicology; Transmission electron microscope; transmission electron microscopes; transmission electron microscopy; Chicken breast protein hydrolysate; Antioxidant activity; In vitro and in vivo systems; Transmission electron microscope; Transmission microscope; Farming animal; Purification; Poultry; Biochemical compound; Experimental study; Antioxidant; In vitro; Biological activity; Protein; In vivo; Vertebrata; Hydrolysate; Breast; Chicken; Mammary gland; Aves; Electrons
• ISSN: 0278-6915; 1873-6351
• DOI: 10.1016/j.fct.2012.07.047

► Chicken breast protein hydrolysates exhibit high antioxidant activity in vitro. ► Ultramicrostructure of hepatocytes were observed in experimental animals. ► The hydrolysates inhibit oxidative stress in hepatocytes in vivo. Chicken breast protein was hydrolyzed by papain under optimal conditions. The antioxidant activity of the chicken breast protein hydrolysate was then evaluated in vitro and in vivo using different measurements, including reducing power and DPPH radical scavenging assays. The reducing power of the hydrolysate was 0.5 at 2.37mg/mL. The DPPH radical scavenging assay showed that the EC50 value of the hydrolysate was 1.28mg/mL. In antioxidant assays in vivo, d-galactose-induced aging mice administrated the fraction peptides of chicken breast protein hydrolysate showed significantly increased antioxidant enzyme activities, while malondialdehyde levels decreased both in serums and livers. Under a transmission electron microscope (TEM), the ultramicrostructure of hepatic tissue was observed and we found that the hydrolysate may play a part in inhibiting oxidative stress in hepatocytes in vivo. Therefore, we concluded that chicken breast protein hydrolysate exhibits significant antioxidant activity.