Abstract
A two-stage simulated gastro-intestinal (GI) digestion model (2 h pepsin treatment and subsequent 2 h pancreatin treatment at 37 °C) was used to explore the antioxidant activity of the digested products of Cyprinus carpio haematopterus scale gelatin with different molecular weights (MW). From the gastric phase to the intestinal phase, the hydrolysis degree of the products increased from 2.6 ± 0.4% to 16.9 ± 0.7%. The fraction of 0–1 kDa (JCP3) exhibited the best antioxidant activities in hydroxyl radical scavenging, reducing power, and metal chelating activity. The fraction of 1–3 kDa (JCP2) exhibited the best 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. However, the fractions of 0–1 kDa (JCP3) and 1–3 kDa (JCP2) showed similar inhibitory activity of lipid peroxidation. The results indicated that Cyprinus carpio haematopterus scale gelatin can be digested in the gastrointestinal tract. Furthermore, the digested products had antioxidant activity.
Highlights
Gelatins, the heat denaturation products of collagens have been widely used as food process aids and additives in the food industry
Peptides with potential antioxidant activity have been obtained from various materials, such as soy proteins [7,8], caseins [9,10], egg proteins [11], aquatic product proteins [12,13,14], and other materials
This study aimed to explore the feasibility of the application of Cyprinus carpio haematopterus scale collagen in functional food
Summary
The heat denaturation products of collagens have been widely used as food process aids and additives in the food industry. Type-I collagens are mainly from bovine or porcine dermis [1]. They have been extracted from skin, bones, and scales of freshwater and marine fish [2,3,4,5,6]. Peptides with potential antioxidant activity have been obtained from various materials, such as soy proteins [7,8], caseins [9,10], egg proteins [11], aquatic product proteins [12,13,14], and other materials. Excessive free radicals or weakened antioxidant defense systems can cause cell damage [15]. Due to the negative effects of the oxidative processes, the inhibition of oxygen free radicals inside organisms is of great importance
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