Antioxidant activity and characteristics of simulated gastrointestinal digestion hydrolysate from filefish Navodon septentrionalis skin protein

被引：0

作者：

Zhou, Cunshan ^{[1
]}

Qin, Xiaopei ^{[1
]}

Yu, Xiaojie ^{[1
]}

Yang, Hua ^{[2
]}

Hu, Jiali ^{[1
]}

Ma, Haile ^{[1
]}

机构：

[1] School of Food and Biological Engineering, Jiangsu University, Zhenjiang

[2] College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo

来源：

Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery | 2015年 / 46卷 / 08期

关键词：

Antioxidant peptides; Navodon septentrionalis skin; Simulated gastrointestinal digestion;

D O I：

10.6041/j.issn.1000-1298.2015.08.029

中图分类号：

学科分类号：

摘要：

To evaluate the antioxidant activity and the characteristics of hydrolysate from gastrointestinal digestion (in vitro simulated gastric, intestinal digestion) of filefish Navodon septentrionalis skin protein, the antioxidant activity of digestive products (reducing power, OH radical-scavenging rate, O2- radical-scavenging rate, DPPH·radical-scavenging rate) and product characteristics (amino acids composition, molecular weight distribution) were analyzed. The results showed that: the antioxidant characteristics of amino acids of the fish skin protein was rich in 29.6%; the substrate concentration was 8 mg/mL, the hydrolysate had higher antioxidant activity; the antioxidant peptides produced mainly in the simulated duodenal digestion phase, DPPH radical-scavenging rate was 83.29%, and in this phase, seven more kinds of free amino acids in the product were found than those of raw materials. All kinds of free amino acid content were increased significantly, at the same time, molecular peptides product weight distribution concentrated in the 200~5000 Da, and the main peptides were at 2152 Da and 1352 Da which might be responsible for its antioxidant activity. The oligopeptide fraction of molecular size of 200~5000 Da, revealed the highest potential capacity to scavenge free radicals and binding irons. It appears as promising ingredient to formulate functional foods with antioxidant activity. ©, 2015, Chinese Society of Agricultural Machinery. All right reserved.

引用

页码：211 / 216

页数：5

共 16 条

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