Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin

Mehdi Nikoo; Soottawat Benjakul; Ali Ehsani; Jing Li; Fengfeng Wu; Na Yang; Baocai Xu; Zhengyu Jin; Xueming Xu

Journal of Functional Foods (Mar 2014)

Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin

Mehdi Nikoo,
Soottawat Benjakul,
Ali Ehsani,
Jing Li,
Fengfeng Wu,
Na Yang,
Baocai Xu,
Zhengyu Jin,
Xueming Xu

Affiliations

Mehdi Nikoo: State Key Laboratory of Food Science and Technology, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Soottawat Benjakul: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
Ali Ehsani: Artemia and Aquatic Research Institute, Urmia University, Urmia, Iran/ Food Hygiene and Quality Control Department, Veterinary Collage, Urmia University, Urmia, Iran
Jing Li: School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Fengfeng Wu: State Key Laboratory of Food Science and Technology, Wuxi, Jiangsu, China
Na Yang: School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Baocai Xu: State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 210041, China
Zhengyu Jin: State Key Laboratory of Food Science and Technology, Wuxi, Jiangsu, China
Xueming Xu: State Key Laboratory of Food Science and Technology, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Corresponding author at: State Key Laboratory of Food Science and Technology, Wuxi, Jiangsu, China, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China. Tel.: +86 510 85917100.

Journal volume & issue: Vol. 7
pp. 609 – 620

Abstract

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The peptide Pro–Ala–Gly–Tyr (PAGT) was isolated from Amur sturgeon skin gelatin and its antioxidant activity and cryoprotective effect in Japanese sea bass (Lateolabrax japonicus) mince was investigated. PAGT showed scavenging activity against DPPH, ABTS and hydroxyl radicals with no metal chelating activity. At a level of 25 ppm, PAGT prevented lipid oxidation in minced fish, but at higher levels it was ineffective. Low-field nuclear magnetic resonance (LF 1H NMR) detected three water pools in mince in the range of 1–10, 10–100 and 100–300 microsecond (ms), respectively. PAGT influenced water distribution in the mince. Mince with PAGT (25 ppm) had the highest T21 population, corresponding to a lower amount of water in T22 population after 6 freeze/thaw cycles (P < 0.05). Myosin and actin denaturation decreased in the presence of PAGT. Lipid oxidation in mince was impeded when PAGT was incorporated at 25 ppm as evidenced by the lower hydroperoxides from Fourier transform infrared (FTIR) spectra.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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