Main content area

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

Chai, Huey-Jine, Chan, Yi-Lin, Li, Tsung-Lin, Shiau, Chyuan-Yuan, Wu, Chang-Jer
Food research international 2013 v.54 no.2 pp. 1409-1418
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
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.