Antioxidant properties of fractions isolated from blue shark (Prionace glauca) skin gelatin hydrolysates

Wuyin Weng; Lanlan Tang; Baozhou Wang; Jun Chen; Wenjin Su; Kazufumi Osako; Munehiko Tanaka

Journal of Functional Foods (Nov 2014)

Antioxidant properties of fractions isolated from blue shark (Prionace glauca) skin gelatin hydrolysates

Wuyin Weng,
Lanlan Tang,
Baozhou Wang,
Jun Chen,
Wenjin Su,
Kazufumi Osako,
Munehiko Tanaka

Affiliations

Wuyin Weng: College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China; Corresponding author. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China. Tel.: +86 592 6180470; fax: +86 592 6180470.
Lanlan Tang: College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
Baozhou Wang: College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
Jun Chen: College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
Wenjin Su: College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
Kazufumi Osako: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan
Munehiko Tanaka: Kokugakuin Tochigi Junior College, 601 Hirai-machi, Tochigi 328-8588, Japan

Journal volume & issue: Vol. 11
pp. 342 – 351

Abstract

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Antioxidative fractions were isolated from hydrolyzed blue shark skin gelatin with Protamex, and the DPPH and hydroxyl radical scavenging abilities were investigated. The IC50 values of hydrolysates to scavenge DPPH and hydroxyl radical signals were 13.30 and 4.30 mg/mL, respectively. Three fractions (I, II, III) were obtained after separated by Sephadex G-15 gel filtration. The IC50 values of fraction III to scavenge DPPH and hydroxyl radical signals were 0.57 and 2.04 mg/mL, respectively, which were close to glutathione. It was found that fraction III was mainly composed of four peptides and four amino acids by RP-HPLC and ESI–MS/MS analysis, including Glu-Gly-Pro, Gly-Pro-Arg, Gly-Tyr, Gly-Phe, Leu, Arg, Tyr and Phe. The activity assessments for these components indicated that the dipeptide of Gly-Tyr and amino acid of Tyr were important for the excellent antioxidant activities. It is concluded that fraction III has a great potential as natural functional materials for supplement.

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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