Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions

This study aimed to characterise peptide fractions (>5 kDa, 3–5 kDa and <3 kDa) with antioxidative activity obtained from a cod protein hydrolysate. The free amino acids in all fractions were dominated by Ala, Gly, Glu and Ser. The total amino acid composition had high proportions of Lys, Ala...

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Bibliographic Details
Published in:Food Chemistry
Main Authors: Farvin Habebullah, Sabeena, Andersen, Lisa Lystbæk, Otte, Jeanette, Nielsen, Henrik Hauch, Jessen, Flemming, Jacobsen, Charlotte
Format: Article in Journal/Newspaper
Language:English
Published: 2016
Subjects:
Amino acids
Antioxidant
Cod protein hydrolysates
LC–MS/MS characterisation
Peptides
Food Science
Analytical Chemistry
LC-MS/MS characterisation
Free radicals
Hydrolysis
Molecular weight
Proteins
Size exclusion chromatography
Anti oxidative activity
Anti-oxidant activities
Chelating activity
DPPH radical scavenging activities
LC-MS/MS
Low molecular weight
Low-molecular-weight peptides
Protein hydrolysate
Antioxidants
Gadus morhua
Online Access:https://orbit.dtu.dk/en/publications/26bb6604-2d75-4aa6-bd5f-6cedbc1ba3fd
https://doi.org/10.1016/j.foodchem.2016.02.145
https://backend.orbit.dtu.dk/ws/files/147213826/bismi_food_chem_revised_14_12_2015_chja_sfa_JO.pdf
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Summary:This study aimed to characterise peptide fractions (>5 kDa, 3–5 kDa and <3 kDa) with antioxidative activity obtained from a cod protein hydrolysate. The free amino acids in all fractions were dominated by Ala, Gly, Glu and Ser. The total amino acid composition had high proportions of Lys, Ala and Glu. The 3–5 kDa and <3 kDa fractions were further fractionated by size exclusion chromatography. All sub-fractions showed high Fe 2+ chelating activity. The DPPH radical-scavenging activity of the 3–5 kDa fraction was exerted mainly by one sub-fraction dominated by peptides with masses below 600 Da. The DPPH radical-scavenging activity of the <3 kDa fraction was exerted by sub-fractions with low molecular weight. The highest reducing power was found in a sub-fraction containing peptides rich in Arg, Tyr and Phe. Both free amino acids and low molecular weight peptides thus seemed to contribute to the antioxidative activity of the peptide fractions, and Tyr seemed to play a major role in the antioxidant activity.

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