Preparation and in vitro antioxidant activity of enzymatic hydrolysates from oyster (Crassostrea talienwhannensis) meat

Xiu Ping Dong; Bei Wei Zhu; Hong Xia Zhao; Da Yong Zhou; Hai Tao Wu; Jing Feng Yang; Dong Mei Li; Yoshiyuki Murata

doi:10.1111/j.1365-2621.2010.02223.x

Preparation and in vitro antioxidant activity of enzymatic hydrolysates from oyster (Crassostrea talienwhannensis) meat

Xiu Ping Dong, Bei Wei Zhu, Hong Xia Zhao, Da Yong Zhou, Hai Tao Wu, Jing Feng Yang, Dong Mei Li, Yoshiyuki Murata

School of Agriculture

Research output: Contribution to journal › Article › peer-review

40 Citations (Scopus)

Abstract

Oyster is an abundant resource from ocean, which contains high content of protein. In the present study, oyster (Crassostrea talienwhannensis) meat was digested with three proteases including papain, neutrase and alcalase respectively and the derived hydrolysates were fractionated using a series of ultrafiltration membranes (molecular weight cut-offs of 10, 5, 3 and 1 kDa). The resultant peptide fractions were evaluated for antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and reducing power assay. Results indicated that oyster meat hydrolysates (OMHs) possessed DPPH radical scavenging capacity and reducing power in a dose-dependent manner. The fractions below 1 kDa showed the strongest overall antioxidant activity. The present study demonstrated that the antioxidant potent of OMHs was strongly related to their concentration, size and amino acid composition.

Original language	English
Pages (from-to)	978-984
Number of pages	7
Journal	International Journal of Food Science and Technology
Volume	45
Issue number	5
DOIs	https://doi.org/10.1111/j.1365-2621.2010.02223.x
Publication status	Published - May 2010

Keywords

Antioxidant activity
Hydrolysates
Oyster (Crassostrea talienwhannensis) meat
Peptides
Ultrafiltration

ASJC Scopus subject areas

Food Science
Industrial and Manufacturing Engineering

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10.1111/j.1365-2621.2010.02223.x

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abstract = "Oyster is an abundant resource from ocean, which contains high content of protein. In the present study, oyster (Crassostrea talienwhannensis) meat was digested with three proteases including papain, neutrase and alcalase respectively and the derived hydrolysates were fractionated using a series of ultrafiltration membranes (molecular weight cut-offs of 10, 5, 3 and 1 kDa). The resultant peptide fractions were evaluated for antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and reducing power assay. Results indicated that oyster meat hydrolysates (OMHs) possessed DPPH radical scavenging capacity and reducing power in a dose-dependent manner. The fractions below 1 kDa showed the strongest overall antioxidant activity. The present study demonstrated that the antioxidant potent of OMHs was strongly related to their concentration, size and amino acid composition.",

keywords = "Antioxidant activity, Hydrolysates, Oyster (Crassostrea talienwhannensis) meat, Peptides, Ultrafiltration",

author = "Dong, {Xiu Ping} and Zhu, {Bei Wei} and Zhao, {Hong Xia} and Zhou, {Da Yong} and Wu, {Hai Tao} and Yang, {Jing Feng} and Li, {Dong Mei} and Yoshiyuki Murata",

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doi = "10.1111/j.1365-2621.2010.02223.x",

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AU - Dong, Xiu Ping

AU - Zhu, Bei Wei

AU - Zhao, Hong Xia

AU - Zhou, Da Yong

AU - Wu, Hai Tao

AU - Yang, Jing Feng

AU - Li, Dong Mei

AU - Murata, Yoshiyuki

PY - 2010/5

Y1 - 2010/5

N2 - Oyster is an abundant resource from ocean, which contains high content of protein. In the present study, oyster (Crassostrea talienwhannensis) meat was digested with three proteases including papain, neutrase and alcalase respectively and the derived hydrolysates were fractionated using a series of ultrafiltration membranes (molecular weight cut-offs of 10, 5, 3 and 1 kDa). The resultant peptide fractions were evaluated for antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and reducing power assay. Results indicated that oyster meat hydrolysates (OMHs) possessed DPPH radical scavenging capacity and reducing power in a dose-dependent manner. The fractions below 1 kDa showed the strongest overall antioxidant activity. The present study demonstrated that the antioxidant potent of OMHs was strongly related to their concentration, size and amino acid composition.

AB - Oyster is an abundant resource from ocean, which contains high content of protein. In the present study, oyster (Crassostrea talienwhannensis) meat was digested with three proteases including papain, neutrase and alcalase respectively and the derived hydrolysates were fractionated using a series of ultrafiltration membranes (molecular weight cut-offs of 10, 5, 3 and 1 kDa). The resultant peptide fractions were evaluated for antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and reducing power assay. Results indicated that oyster meat hydrolysates (OMHs) possessed DPPH radical scavenging capacity and reducing power in a dose-dependent manner. The fractions below 1 kDa showed the strongest overall antioxidant activity. The present study demonstrated that the antioxidant potent of OMHs was strongly related to their concentration, size and amino acid composition.

KW - Antioxidant activity

KW - Hydrolysates

KW - Oyster (Crassostrea talienwhannensis) meat

KW - Peptides

KW - Ultrafiltration

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Preparation and in vitro antioxidant activity of enzymatic hydrolysates from oyster (Crassostrea talienwhannensis) meat

Abstract

Keywords

ASJC Scopus subject areas

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