Abstract
Abstract Sericin is a globular protein that represents 20% to 30% of the silk fiber from Bombyx mori silkworm cocoon. This protein is usually removed from the raw fiber and discarded by silk producers, a process known as degumming. However, sericin possesses significant biological properties that allows its application in various fields. The antioxidant activity is one of its most relevant benefits. Several authors have reported its anti-tyrosinase activity, lipid peroxidation inhibition and free radical neutralization. The antioxidant potential of sericin protein varies according to the extraction method used. Even though a wide variety of extraction techniques have been studied, simple technics including water at high temperature have exhibited efficient results. Furthermore, this method does not interfere with the safety of sericin for subsequent applications in food.
Highlights
Silk is a natural fiber derived from a variety of species, including silkworms and spiders
An attenuated release of catalase, enzyme that catalyzes the decomposition of H2O2, was found in sericin-treated samples. These findings suggest a protective effect from sericin protein against oxidative stress (Dash et al, 2008)
Regarding to the methods reported in the literature to extract sericin, the use of high temperature, either by boiling water or using autoclave and posterior filtration, is efficient and a clean product is obtained
Summary
Silk is a natural fiber derived from a variety of species, including silkworms and spiders. The sericin’s antioxidant activity is one of the most significant property because it could provide positive effects on people health and in the food industry as a natural food preserver (Puangphet et al, 2015). High ROS levels can be detrimental for the cell, affecting proteins, lipids and DNA, and to the physiological functions of the organism This process is known as oxidative stress (Micheal & Subramanyam, 2014) and is associated with neurodegenerative diseases, aging, arthrosclerosis and cancer (Schinella, 2015). Besides the concern of consuming antioxidants in terms of health benefits, there is a trend from the food industry to include natural antioxidants to foodstuff This is possible because antioxidants can retard and prevent the lipid oxidation and improve the food quality and its nutritional value. This review collects the different methods and conditions to extract sericin described in the literature and provides an updated overview of the antioxidant potential of the sericin in terms of human health and food preservation
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