Investigation of antioxidant potential of peptide fractions from the Tra Catfish by-product-derived hydrolysate using Alcalase® 2.4 L FG

2017 ◽  
Author(s):  
Tam D. L. Vo ◽  
Duy T. M. Chung ◽  
Kien T. Doan ◽  
Duy T. Le ◽  
Hung V. Trinh
Keyword(s):  
Antioxidant Potential ◽  
Tra Catfish ◽  
Peptide Fractions

scholarly journals Investigation of antioxidant capacity of peptide fractions from the Tra catfish by-product-derived proteolysate using Flavourzyme® 500 mg

2018 ◽  
Vol 20 (K7) ◽  
pp. 35-40
Author(s):  
Tam-Dinh Le-Vo ◽  
Cuong Vi Tran
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Antioxidant Potential ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Time ◽  
Crude Lipid ◽  
Trolox Equivalent ◽  
Tra Catfish ◽  
Peptide Fractions ◽  
By Products

In this study, the antioxidant potential of peptide fractions isolated from the Tra catfish (Pangasius hypophthalmus) by-product-derived hydrolysate using ultrafiltration centrifugal devices with 3 distinct molecular-weight cutoffs (MWCOs) of 5KDa, 10KDa, and 30KDa was investigated. Firstly, the chemical composition of the Tra catfish byproducts was analyzed. The result showed that the Tra catfish by-products contained 58.5% moisture, 33.9% crude protein, 50.1% crude lipid and 15.8% ash (on dry weight basis). Secondly, the effects of enzyme content, hydrolysis time on the antioxidant activity of the hydrolysate were studied using DPPH• (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method (DPPH• SM), and FRAP (ferric reducing antioxidant potential) method. Flavourzyme® 500 MG was used for hydrolysis. The result revealed that the antioxidant activity of the proteolysate reached the peak when the hydrolysis time was 3h, enzyme/substrate (E/S) ratio was 25 U/g protein, hydrolysis temperature was 500C, pH was 7, and the degree of hydrolysis (DH) of the hydrolysate reached 37.4%. Next, the proteolysate was further fractionated using MWCOs of 5KDa, 10KDa, and 30KDa and the peptide fractions were investigated for their antioxidant activity. The result showed that the <5KDa fraction showed strongest antioxidant activity with the 50% DPPH• inhibition concentration (IC50) of 3079.34±75.29 μg/mL and FRAP value of 611.28±4.5 μM Trolox equivalent. The second strongest fraction was 5-10KDa with the IC50 and FRAPS value of 4709.3 ± 222.22 μg/mL and 323.62±2.54 μM Trolox equivalent, respectively. The 10-30KDa fraction showed weakest antioxidant capacity with the IC50 of 5847.73 ± 128.68 μg/mL and FRAP value of 291.4±2.65 μM Trolox equivalent. The antioxidant peptides derived from Tra catfish by-products proteolysate have the potential to be used as natural antioxidant ingredients in pharmaceutical and food industry.

scholarly journals Investigation of antioxidant activity of the hydrolysate derived from Tra catfish byproducts using Alcalase® 2.4 L FG for application as a natural antioxidant ingredient

2016 ◽  
Vol 19 (3) ◽  
pp. 110-122 ◽  
Author(s):  
Tam Dinh Le Vo ◽  
Thao Thi Huong Nguyen ◽  
Du Van Phan ◽  
Huy Do Minh Nguyen ◽  
Huy Quang Tran
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
G Protein ◽  
Butylated Hydroxytoluene ◽  
Natural Antioxidant ◽  
Antioxidant Potential ◽  
Hydrolysis Time ◽  
Enzyme Substrate ◽  
Tra Catfish ◽  
By Products

In this study, the effects of temperature, pH, enzyme content, hydrolysis time on antioxidant activity of the hydrolysate from Tra catfish (Pangasiushypophthalmus) by-products with Alcalase® 2.4 L FG were investigated using DPPH• (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method (DPPH• SM) and FRAP (ferric reducing antioxidant potential) method. The chemical composition of the Tra catfish byproducts included 58.5% moisture, 33.88% crude protein, 50.14% crude lipid and 15.83% ash (on dry weight basis). The result of antioxidant activity of the hydrolysate showed that the 50% DPPH• inhibition concentration (IC50) of the hydrolysate reached about 6775 μg/mL which was 1645-fold higher than that of vitamin C and 17-fold higher than that of BHT (Butylated Hydroxytoluene) with the degree of hydrolysis (DH) of the hydrolysate of 14.6% when hydrolysis time was 5h, enzyme/substrate (E/S) ratio was 30 U/g protein, hydrolysis temperature was 550C, and pH was 7.5. The antioxidant potential of hydrolysate using FRAP method reached about 52.12 μMTrolox equivalent which was 53-fold and 18-fold lower than those of vitamin C and BHT, respectively, when the hydrolysis time was 5h, enzyme/substrate ratio was 30 U/g protein, temperature was 500C, and pH level was 8. The result showed that the antioxidant proteolysate derived from Tra catfish by-products has the potential to be used as a natural antioxidant ingredient in nutraceutical and functional food industry.

Antidiabetic effect and antioxidant potential of Rosa canina fruits

Planta Medica ◽  
2009 ◽  
Vol 75 (09) ◽  
Author(s):  
N Orhan ◽  
M Aslan ◽  
S Hoşbaş ◽  
D Deliorman Orhan
Keyword(s):  
Antioxidant Potential ◽  
Rosa Canina ◽  
Antidiabetic Effect

Antioxidant potential of Arnica montana and Urtica dioica hydroalcoholic extracts on mouse fibroblasts in vitro

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
L Moldovan ◽  
O Craciunescu ◽  
L Toma ◽  
A Gaspar ◽  
D Constantin
Keyword(s):  
Urtica Dioica ◽  
Antioxidant Potential ◽  
Mouse Fibroblasts ◽  
Arnica Montana

Antioxidant potential of Cymbopogon citratus (lemongrass) polyphenols

Planta Medica ◽  
2013 ◽  
Vol 79 (13) ◽  
Author(s):  
G Costa ◽  
S González-Manzano ◽  
A González-Paramás ◽  
C Santos-Buelga ◽  
IV Figueiredo ◽  
...  
Keyword(s):  
Antioxidant Potential ◽  
Cymbopogon Citratus

In vitro antioxidant potential of spray-dried Psidium guajava L. leaves extracts

Planta Medica ◽  
2013 ◽  
Vol 79 (13) ◽  
Author(s):  
MR Fernandes ◽  
CR Souza ◽  
ML Martinez ◽  
WP Oliveira
Keyword(s):  
Psidium Guajava ◽  
Antioxidant Potential ◽  
Spray Dried
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