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Evaluation of lanternfish (Benthosema pterotum) hydrolysates as antioxidants against hydrogen peroxide induced oxidative injury

Author:
Chai, Huey-Jine, Chan, Yi-Lin, Li, Tsung-Lin, Shiau, Chyuan-Yuan, Wu, Chang-Jer
Source:
Food research international 2013 v.54 no.2 pp. 1409-1418
ISSN:
0963-9969
Subject:
DNA damage, antioxidant activity, antioxidants, chelation, digestion, fish, gastrointestinal system, hydrogen peroxide, hydrolysates, iron, neurodegenerative diseases, oligopeptides, protein hydrolysates, proteinases, survival rate, synapse, toxicity testing, value added
Abstract:
Four different lanternfish (Benthosema pterotum) protein hydrolysates (LPHs) were obtained by treating the fresh whole fish with Protease A, Protease N, Prozyme 6 or Protamex. The Protease-N treated LPHs showed strong antioxidant activities in the assays of DPPH radical scavenging, Fe2+ chelation, reducing power and SOD-like activity. The sequences of two short oligopeptides with highest antioxidant activity were identified to be Phe-Tyr-Tyr and Asp-Trp. Through an in vitro pepsin–pancreatin simulated gastrointestinal (GI) digestion, we found that both the content and chelating activity of LPHs in the range of ≦700Da increased, indicating that the Protease N-treated LPHs can resist the GI digestion and retain the antioxidant activity. In a H2O2 toxicity test, LPHs were shown able to prevent H2O2-induced DNA damage, whereby the survival rate of neuroblastoma cells (SHSY5Y) significantly increased and the neural synapse outgrowth improved in a dose-dependent manner. LPHs are thus concluded to be high value-added antioxidants and possessed the potential benefit to prevent neurodegenerative disorders from oxidation-induced damage.
Agid:
1126050