title: Antioxidant and antiproliferative activities of heated sterilized pepsin hydrolysate derived from half-fin anchovy (Setipinna taty).
abstract: In this paper we studied the antioxidant and antiproliferative activities of the heated pepsin hydrolysate from a marine fish half-fin anchovy (HAHp-H). Furthermore, we compared the chemical profiles including the amino acid composition, the browning intensity, the IR and UV-visible spectra, and the molecular weight distribution between the half-fin anchovy pepsin hydrolysate (HAHp) and HAHp-H. Results showed that heat sterilization on HAHp improved the 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical-scavenging activity and reducing power. In addition, the antiproliferative activities were all increased for HAHp-H on DU-145 human prostate cancer cell line, 1299 human lung cancer cell line and 109 human esophagus cancer cell line. The contents of free amino acid and reducing sugar of HAHp-H were decreased (P < 0.05). However, hydrophobic amino acid residues and the browning intensity of HAHp-H were increased. FT-IR spectroscopy indicated that amide I and amide III bands of HAHp-H were slightly modified, whereas band intensity of amide II was reduced dramatically. Thermal sterilization resulted in the increased fractions of HAHp-H with molecular weight of 3000-5000 Da and below 500 Da. The enhanced antioxidant and antiproliferative activities of HAHp-H might be attributed to the Maillard reaction.
authors: College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China.|College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
authors: Ru
authors: R
authors: Song
authors: College of Marine Science, Zhejiang Ocean University, Zhoushan 316000, China.
authors: Rongbian
authors: R
authors: Wei
authors: College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China.
authors: Bin
authors: B
authors: Zhang
authors: College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China.
authors: Zuisu
authors: Z
authors: Yang
authors: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
authors: Dongfeng
authors: D
authors: Wang
mesh_terms: D000596:Amino Acids / Q000737:chemistry; D000818:Animals; D000975:Antioxidants / Q000737:chemistry* / Q000494:pharmacology; D001713:Biphenyl Compounds / Q000737:chemistry / Q000494:pharmacology; D002241:Carbohydrates / Q000737:chemistry; D045744:Cell Line, Tumor; D049109:Cell Proliferation / Q000187:drug effects*; D005396:Fish Products; D005399:Fishes; D005511:Food Handling; D016166:Free Radical Scavengers / Q000737:chemistry / Q000494:pharmacology; D006358:Hot Temperature; D006801:Humans; D015416:Maillard Reaction; D008970:Molecular Weight; D010434:Pepsin A / Q000737:chemistry* / Q000378:metabolism / Q000494:pharmacology*; D010851:Picrates / Q000737:chemistry / Q000494:pharmacology; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods; D013242:Sterilization / Q000379:methods; D014466:Ultraviolet Rays
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D001713:Biphenyl Compounds; D002241:Carbohydrates; D016166:Free Radical Scavengers; D010851:Picrates; C004931:1,1-diphenyl-2-picrylhydrazyl; D010434:Pepsin A