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Purification and Identification of an Antioxidative Peptide from Digestive Enzyme Hydrolysis of Cutlassfish Muscle
- Authors
- Kim, Hyun-Soo; Lee, WonWoo; Lee, Ji-Hyeok; Sanjeewa, K. K. Asanka; Fernando, I. P. Shanura; Ko, Seok-Chun; Lee, Seung-Hong; Kim, Yong-Tae; Jeon, You-Jin
- Issue Date
- 2018
- Publisher
- Haworth Press Inc.
- Keywords
- Cutlassfish; pepsin; hydrolysate; antioxidant peptide; peptide purification
- Citation
- Journal of Aquatic Food Product Technology, v.27, no.8, pp 934 - 944
- Pages
- 11
- Journal Title
- Journal of Aquatic Food Product Technology
- Volume
- 27
- Number
- 8
- Start Page
- 934
- End Page
- 944
- ISSN
- 1049-8850
1547-0636
- Abstract
- The major objective of this study was to investigate the pepsin digests of cutlassfish muscle for their antioxidant activity. The peptide isolated after 3 h of pepsin hydrolysis demonstrated the highest scavenging activity for both 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and alkyl radicals. It also had the highest yield of the isolates with the highest protein content, which was likely related to its higher degree of hydrolysis than the other hydrolysates. The antioxidant peptide purified from the 3 h pepsin hydrolysate indicated the amino acid sequence, Phe-Ser-Gly-Gly-Glu. This study suggests that cutlassfish muscle is an excellent antioxidant source and could be effectively used as a food ingredient and in pharmaceuticals.
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Related Researcher
- Lee, Seung Hong
- College of Medical Sciences (Department of Pharmaceutical Engineering)