Abstract
Acid soluble collagen (ASC) from scales of croceine croaker (ASC-C) was successfully isolated with the yield of 0.37% ± 0.08% (dry weight basis), and characterized as type I collagen on the basis of amino acid analysis and electrophoretic pattern. The antioxidant hydrolysate of ASC-C (ACH) was prepared through a two-stage in vitro digestion (4-h trypsin followed by 4-h pepsin), and three antioxidant peptides (ACH-P1, ACH-P2, and ACH-P3) were further isolated from ACH using ultrafiltration, gel chromatography, and RP-HPLC, and their amino acid sequences were identified as GFRGTIGLVG (ACH-P1), GPAGPAG (ACH-P2), and GFPSG (ACH-P3). ACH-P1, ACH-P2, and ACH-P3 showed good scavenging activities on hydroxyl radical (IC50 0.293, 0.240, and 0.107 mg/mL, respectively), DPPH radical (IC50 1.271, 0.675, and 0.283 mg/mL, respectively), superoxide radical (IC50 0.463, 0.099, and 0.151 mg/mL, respectively), and ABTS radical (IC50 0.421, 0.309, and 0.210 mg/mL, respectively). ACH-P3 was also effectively against lipid peroxidation in the model system. The antioxidant activities of three collagen peptides were due to the presence of hydrophobic amino acid residues within the peptide sequences. The collagen peptides might be used as antioxidant for the therapy of diseases associated with oxidative stress, or reducing oxidative changes during storage.
Highlights
Oxidation of biomolecules has been identified as a free radical mediated process, which results in numerous unfavorable impacts on food and biological systems [1]
At present, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are extensively used as antioxidants in order to reduce the damage caused by free radicals
High ash content was found in the scales, which was mainly due to the presence of calcium-deficient hydroxyappatite (Ca5(PO4)3OH) localized in the upper osseous layer and lower fibrillar plate of scale
Summary
Oxidation of biomolecules has been identified as a free radical mediated process, which results in numerous unfavorable impacts on food and biological systems [1]. Uncontrolled generation of free radicals causes havoc in biological system by damaging all major groups of biomolecules (DNA, protein, lipids and small cellular molecules), which in turn leads to cardiovascular and neurodegenerative diseases [3]. Development of rancid flavor and undesirable chemical compounds are the result of free radical mediated oxidation of fatty acids and lipids. Antioxidants play a vital role in both food systems as well as in the human body to reduce oxidative processes. At present, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are extensively used as antioxidants in order to reduce the damage caused by free radicals. There is a growing interest in identifying antioxidants from natural sources including some dietary protein compounds
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