Antioxidant Peptides from the Protein Hydrolysate of Spanish Mackerel ( Scomberomorous niphonius ) Muscle by in Vitro Gastrointestinal Digestion and Their In Vitro Activities

• Published in: Marine drugs Vol. 17; no. 9; p. 531
• Main Authors: Zhao, Guo-Xu, Yang, Xiu-Rong, Wang, Yu-Mei, Zhao, Yu-Qin, Chi, Chang-Feng, Wang, Bin
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 12.09.2019; MDPI
• Subjects: Animals; Anions; antioxidant activity; Antioxidants; Antioxidants - chemistry; Antioxidants - isolation & purification; Antioxidants - pharmacology; By products; Chemical Fractionation - methods; Chromatography; Chromatography - methods; Collagen; Digestion; Digestive system; DNA; DNA damage; Enzymes; Fish Products; Food; Gastrointestinal tract; Hydrogen peroxide; Hydrolysates; Hydroxyl radicals; Linoleic acid; Lipid peroxidation; Lipid Peroxidation - drug effects; Lipids; Low temperature; Mackerel; Marine fishes; Model testing; muscle; Muscles; Muscles - chemistry; Natural & organic foods; Oxidative Stress - drug effects; peptide; Peptides; Peptides - chemistry; Peptides - isolation & purification; Peptides - pharmacology; Perciformes; Peroxidation; pH effects; Plasmids; Protein Hydrolysates - chemistry; Protein Stability; Proteins; Scavenging; Scomberomorus commerson; Skin; Spanish mackerel (Scomberomorous niphonius); stability; Superoxide anions; Tilapia; Ultrafiltration; Ultrafiltration - methods; peptide; Spanish mackerel (Scomberomorous niphonius); antioxidant activity; stability; muscle
• ISSN: 1660-3397; 1660-3397
• DOI: 10.3390/md17090531

For the full use of Spanish mackerel ( ) muscle to produce antioxidant peptides, the proteins of Spanish mackerel muscle were separately hydrolyzed under five kinds of enzymes and in vitro gastrointestinal digestion, and antioxidant peptides were isolated from the protein hydrolysate using ultrafiltration and multiple chromatography methods. The results showed that the hydrolysate (SMPH) prepared using in vitro GI digestion showed the highest degree of hydrolysis (27.45 ± 1.76%) and DPPH radical scavenging activity (52.58 ± 2.68%) at the concentration of 10 mg protein/mL among the six protein hydrolysates, and 12 peptides (SMP-1 to SMP-12) were prepared from SMPH. Among them, SMP-3, SMP-7, SMP-10, and SMP-11 showed the higher DPPH radical scavenging activities and were identified as Pro-Glu-Leu-Asp-Trp (PELDW), Trp-Pro-Asp-His-Trp (WPDHW), and Phe-Gly-Tyr-Asp-Trp-Trp (FGYDWW), and Tyr-Leu-His-Phe-Trp (YLHFW), respectively. PELDW, WPDHW, FGYDWW, and YLHFW showed high scavenging activities on DPPH radical (EC 1.53, 0.70, 0.53, and 0.97 mg/mL, respectively), hydroxyl radical (EC 1.12, 0.38, 0.26, and 0.67 mg/mL, respectively), and superoxide anion radical (EC 0.85, 0.49, 0.34, and 1.37 mg/mL, respectively). Moreover, PELDW, WPDHW, FGYDWW, and YLHFW could dose-dependently inhibit lipid peroxidation in the linoleic acid model system and protect plasmid DNA (pBR322DNA) against oxidative damage induced by H O in the tested model systems. In addition, PELDW, WPDHW, FGYDWW, and YLHFW could retain their high activities when they were treated under a low temperature (<60 °C) and a moderate pH environment (pH 5-9). These present results indicate that the protein hydrolysate, fractions, and isolated peptides from Spanish mackerel muscle have strong antioxidant activity and might have the potential to be used in health food products.