Preparation of reactive oxygen scavenging peptides from tilapia (Oreochromis niloticus) skin gelatin: optimization using response surface methodology

J Food Sci. 2011 Apr;76(3):C483-9. doi: 10.1111/j.1750-3841.2011.02108.x.

Abstract

Gelatin extracted from tilapia skin was hydrolyzed with Properase E. Response surface methodology (RSM) was applied to optimize the hydrolysis condition (temperature [T], enzyme-to-substrate ratio [E/S], pH and reaction time [t]), to obtain the hydrolysate with the highest hydroxyl radical (•OH) scavenging activity. The optimum conditions obtained were T of 44.2 °C, E/S of 2.2%, pH of 9.2, and t of 3.4 h. The predicted •OH scavenging activity of the hydrolysate under the optimum conditions was 60.7%, and the actually experimental scavenging activity was 60.8%. The hydrolysate was fractionated by ultrafiltration, and 4 fractions were collected. The fraction TSGH4 (MW<2000 Da) showed the strongest •OH scavenging activity with the highest yield. Furthermore, reactive oxygen species (ROS) scavenging activities of TSGH4 with different concentrations were investigated in 5 model systems, including superoxide anion radical (•O2), •OH, hydrogen peroxide (H2O2), peroxynitrite (ONOO-), and nitric oxide (NO•), compared with reduced glutathione (GSH). The results showed that TSGH4 significantly scavenged these ROS, and could be used as a functional ingredient in medicine and food industries.

Publication types

  • Comparative Study

MeSH terms

  • Animals
  • Cichlids*
  • Fish Proteins / chemistry
  • Fish Proteins / economics
  • Fish Proteins / isolation & purification*
  • Fish Proteins / metabolism
  • Food Additives / chemistry
  • Food Additives / economics
  • Food Additives / isolation & purification
  • Food Additives / metabolism
  • Food-Processing Industry / economics
  • Free Radical Scavengers / chemistry
  • Free Radical Scavengers / economics
  • Free Radical Scavengers / isolation & purification*
  • Free Radical Scavengers / metabolism
  • Gelatin / chemistry*
  • Gelatin / isolation & purification
  • Gelatin / metabolism
  • Hydrogen-Ion Concentration
  • Hydrolysis
  • Industrial Waste / analysis
  • Industrial Waste / economics
  • Kinetics
  • Molecular Weight
  • Peptide Hydrolases / metabolism
  • Peptides / chemistry
  • Peptides / economics
  • Peptides / isolation & purification*
  • Peptides / metabolism
  • Protein Hydrolysates / chemistry
  • Reactive Oxygen Species / antagonists & inhibitors*
  • Skin / chemistry*
  • Statistics as Topic
  • Temperature
  • Ultrafiltration

Substances

  • Fish Proteins
  • Food Additives
  • Free Radical Scavengers
  • Industrial Waste
  • Peptides
  • Protein Hydrolysates
  • Reactive Oxygen Species
  • Gelatin
  • Peptide Hydrolases