Abstract
Antioxidative activities and biochemical properties of protein hydrolysates prepared from cuttlefish (Sepia officinalis) using Alcalase 2.4 L and Bacillus licheniformis NH1 proteases with different degrees of hydrolysis (DH) were determined. For the biochemical properties, hydrolysis by both enzymes increased protein solubility to above 75% over a wide pH range. The antioxidant activities of cuttlefish protein hydrolysates (CPHs) increase with increasing DH. In addition, all CPHs exhibited antioxidative activity in a concentration-dependent manner. NH1-CPHs generally showed greater antioxidative activity than Alcalase protein hydrolysates (P < 0.05) as indicated by the higher 1,1-diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity and ferrous chelating activity. Both Alcalase and NH1 protein hydrolysates were able to retard lipid peroxidation and β-carotene-linoleic acid oxidation. Alcalase-CPH (DH = 12.5%) and NH1-CPH (DH = 15%) contained 75.36% and 80.11% protein, respectively, with histidine and arginine as the major amino acids, followed by glutamic acid/glutamine, serine, lysine, and leucine. In addition, CPHs have a high percentage of essential amino acids made up 48.85% and 50.04%. Cuttlefish muscle protein hydrolysates had a high nutritional value and could be used as supplement to poorly balanced dietary proteins.
Highlights
Free radical-mediated lipid peroxidation and antioxidants are attracting considerable research interest in many areas
The specificity of the enzyme used for the proteolysis, the conditions used during hydrolysis and the degrees of hydrolysis (DH) greatly influenced the molecular weight and amino acid composition of protein hydrolysates, and their biological activities [32]
The cuttlefish protein hydrolysed with alkaline proteases from B. licheniformis NH1 (NH1-cuttlefish protein hydrolysates (CPHs)) and Alcalase (Alcalase-CPH) resulted products with an excellent solubility over a wide pH range
Summary
Free radical-mediated lipid peroxidation and antioxidants are attracting considerable research interest in many areas. Lipid oxidation is one of the major deteriorative processes in many types of foods, leading to the changes in food quality and nutritional value. Some synthetic antioxidative agents, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and propyl gallate, are commonly used as free radical scavengers in food and biological systems. These synthetic antioxidants show stronger antioxidant activity than those of natural antioxidants such as α-tocopherol and ascorbic acid, the use of these chemical compounds has begun to be restricted because of their induction of DNA damage and their toxicity [4]. Increasing attention has been directed to the development of safe and effective functional foods and antioxidative agents from natural sources, especially peptides derived from hydrolyzed food proteins
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