In vitro antioxidant properties of chicken skin enzymatic protein hydrolysates and membrane fractions

被引:117
作者
Onuh, John O. [1 ]
Girgih, Abraham T. [1 ]
Aluko, Rotimi E. [1 ,2 ]
Aliani, Michel [1 ,3 ]
机构
[1] Univ Manitoba, Dept Human Nutr Sci, Winnipeg, MB R3T 2N2, Canada
[2] Richardson Ctr Funct Foods & Nutraceut, Winnipeg, MB R3T 2N2, Canada
[3] St Boniface Hosp Res Ctr, Winnipeg, MB R2H 2A6, Canada
基金
加拿大自然科学与工程研究理事会;
关键词
Chicken skin; Protein hydrolysates; Peptides; Free radical scavenging; Functional foods; Oxidative stress; BIOACTIVE PEPTIDES; AMINO-ACIDS;
D O I
10.1016/j.foodchem.2013.10.107
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Chicken thigh and breast skin proteins were hydrolysed using alcalase or a combination of pepsin and pancreatin (PP), each at concentrations of 1-4%. The chicken skin protein hydrolysates (CSPHs) were then fractionated by membrane ultrafiltration into different molecular weight peptides (<1, 1-3, 3-5 and 5-10 kDa) and analysed for antioxidant properties. Results showed that the CSPHs had a significantly (p < 0.05) lower scavenging activity against DPPH radicals when compared to reduced glutathione. The chicken breast skin hydrolysates had significantly higher DPPH scavenging activity than the chicken thigh skin hydrolysates. DPPH scavenging and metal ion chelation increased significantly (p < 0.05) from 29-40% to 86-89%, respectively with increasing proteolytic enzyme concentration. In contrast, the antioxidant properties decreased as peptide size increased. We conclude that CSPHs and their peptide fractions may be used as ingredients in the formulation of functional foods and nutraceuticals for the control and management of oxidative stress-related diseases. (C) 2013 Published by Elsevier Ltd.
引用
收藏
页码:366 / 373
页数:8
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