Effects of Enzymatic Hydrolysis on the Antioxidative and Antihypertensive Activities from Red Tilapia Fish Protein

Nur Aliah Daud Abdul Salam

doi:10.4172/2155-9600.1000387

Abstract

In this research, activities of antioxidative and antihypertensive peptides, derived from Red Tilapia meat protein (Oreochromis niloticus) by alcalase and thermolysin enzymes were evaluated. The hydrolysis process was performed from 0 - 4 hours at 37°C, pH 7.4. Two hours of hydrolysis with thermolysin and alcalase resulted in degree of hydrolysis of 76.29% and 63.49%, respectively. Hydrolysates obtained after 1 hour and 2 hours hydrolysis were chosen for further study on the bioactive activities. Results showed that thermolysin enzyme yielded higher antioxidant activities than alcalase enzyme based on ABTS and reducing power assays, before and after ultrafiltration for concentrated cut-off interval of hydrolysates. For antihypertensive assay, thermolysin enzyme yielded higher inhibition of ACE enzyme activities after 1 hour hydrolysis while alcalase enzyme yielded higher inhibition activities after 2 hours hydrolysis. Chosen cut-off interval of hydrolysates showed that, thermolysin hydrolysates have a strong inhibition effects towards ACE enzyme than alcalase hydrolysates. Based on SDS-PAGE test, the hydrolysates obtained by alcalase appeared as a smear and have concentrated the most with molecular weight within range ≤14 kDa. Hydrolysates obtained by thermolysin appeared as a band and have concentrated the most with molecular weight of 14 kDa and 3 kDa. Hydrolysates from Red Tilapia may contribute as a health promoting ingredient, to improve shelf-life of functional food and as an ingredient which have the antihypertensive effects towards mild hypertension patients, in functional foods.

Highlights

Peptides containing antioxidative and antihypertensive activities have been focused by researchers, mainly due to their involvement in food quality and health of consumers
Specific activities of antioxidative and antihypertensive peptides are closely related to degree of hydrolysis of the parent protein
Quantification of peptide content was done to observe the increasing chain of peptides in hydrolysates produced within the range of hydrolysis time and enzymes used

Summary

Introduction

Peptides containing antioxidative and antihypertensive activities have been focused by researchers, mainly due to their involvement in food quality and health of consumers. Antihypertensive peptide would act as an inhibitor to ACE enzyme, the main protein component in hypertension reactivity. This bioactive peptide can be used as a functional ingredient in food component and to be delivered to consumers [1]. In previous study, this bioactive peptide was determined in various source of protein like plant, milk, egg, meat, chicken and fish [2,3,4,5]. The studies resulted in varied range of value on bioactivities depending on the source of sample used

Methods

Results

Conclusion