Abstract
The protein by-products from carp (Cyprinus carpio) are normally discarded as industrial waste during fish processing. The objective of this study was to identify and characterise the peptides with a potential antioxidant activity that are released from carp skin proteins during hydrolysis by the Protamex enzyme mixture. This study shows that a hydrolysate of carp skin gelatin and its reversed-phase chromatography fractions have strong in vitro antioxidant properties. Among these fractions, the alanine-tyrosine (Ala-Tyr) dipeptide was identified as the major compound with high antioxidant potential. The peptide has good stability during in vitro enzymatic digestion assay and can inhibit the angiotensin-converting enzyme (ACE). In conclusion, our study proves that both the unfractionated hydrolysate of carp skin gelatin and the above-mentioned Ala-Tyr dipeptide represents attractive novel compounds for the formulation of antioxidant foods.
Highlights
In the human body, the imbalance between oxidation processes involving free-radical production and the efficiency of antioxidative mechanisms leads to the development of many lifestyle diseases.Substances that inhibit activity of free radicals retard cell ageing and may play a significant role in the prevention of degenerative diseases occurring at an older age [1]
This fact has led to the identification of new sources of antioxidants in food ingredients already present in the market
32%, respectively); this observation may explain the increase in this. These results indicate that the hydrolysate and synthetic peptide, Ala-Tyr, could effectively capacity after peptide digestion
Summary
The imbalance between oxidation processes involving free-radical production and the efficiency of antioxidative mechanisms leads to the development of many lifestyle diseases. Substances that inhibit activity of free radicals retard cell ageing and may play a significant role in the prevention of degenerative diseases occurring at an older age [1]. Extensive literature indicates that the use of synthetic antioxidants in food could be the cause of many disorders amongst consumers, such as liver damage or tumours [2]. This fact has led to the identification of new sources of antioxidants in food ingredients already present in the market
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