Abstract
In this paper we studied the antioxidant and antiproliferative activities of the heated pepsin hydrolysate from a marine fish half-fin anchovy (HAHp-H). Furthermore, we compared the chemical profiles including the amino acid composition, the browning intensity, the IR and UV-visible spectra, and the molecular weight distribution between the half-fin anchovy pepsin hydrolysate (HAHp) and HAHp-H. Results showed that heat sterilization on HAHp improved the 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical-scavenging activity and reducing power. In addition, the antiproliferative activities were all increased for HAHp-H on DU-145 human prostate cancer cell line, 1299 human lung cancer cell line and 109 human esophagus cancer cell line. The contents of free amino acid and reducing sugar of HAHp-H were decreased (P < 0.05). However, hydrophobic amino acid residues and the browning intensity of HAHp-H were increased. FT-IR spectroscopy indicated that amide I and amide III bands of HAHp-H were slightly modified, whereas band intensity of amide II was reduced dramatically. Thermal sterilization resulted in the increased fractions of HAHp-H with molecular weight of 3000–5000 Da and below 500 Da. The enhanced antioxidant and antiproliferative activities of HAHp-H might be attributed to the Maillard reaction.
Highlights
Heated sterilization is a common operation in food processing, and this process induces a variety of physical and biochemical changes that influence the nutritional and functional values of products, as well as the acceptable textures
In our previous study we found that the pepsin hydrolysate of the marine fish half-fin anchovy (HAHp) was composed of small peptides, and demonstrated in vitro antioxidant and antiproliferative activities [11]
Lee et al [14] and Hsu et al [15] isolated hydrophobic anticancer peptides from anchovy sauce and tuna dark muscle byproduct hydrolysates, respectively. This is the first time that the antiproliferative activity of the pepsin hydrolysate of half-fin anchovy and its heated sterilization products (HAHp-H) have been reported
Summary
Heated sterilization is a common operation in food processing, and this process induces a variety of physical and biochemical changes that influence the nutritional and functional values of products, as well as the acceptable textures. During thermal processing of protein or hydrolysate-rich foods, the Maillard reaction occurs at high temperature [1,2]. MRPs have been recognized as an important flavoring enhancer for heat-processed food products [8]. A few studies have investigated the MPRs from peptides, hydrolysates, or proteins [1,2]. In our previous study we found that the pepsin hydrolysate of the marine fish half-fin anchovy (HAHp) was composed of small peptides, and demonstrated in vitro antioxidant and antiproliferative activities [11]. In this study we measured the antioxidant and antiproliferative activities of heated sterilized HAHp. the chemical profiles between HAHp and HAHp-H were compared, aiming at revealing the possible reasons for these enhanced bioactivities
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