Structure elucidation of ACE-inhibitory and antithrombotic peptides isolated from mackerel skin gelatine hydrolysates.
BACKGROUND
The fish-processing industry generates significant amounts of waste and by-products that are usually discarded. This study investigated the preparation of bioactive gelatine peptides from fish skin. Gelatine was extracted from mackerel (Scomber scombrus) skin and hydrolysed by pepsin for 1, 2, 6 and 24 h. All hydrolysates were screened for antioxidant, ACE-inhibitory and antithrombotic activities.


RESULTS
Gelatine peptides obtained after 24 h of hydrolysis exhibited the highest antioxidant activity (DPPH reduction ∼80%, FRAP ∼130 µmol Trolox equivalent L(-1) ). These hydrolysates had high ACE-inhibitory activity (>70%) and were able to significantly (P < 0.05) inhibit platelet aggregation by about 30%, corresponding to moderate antithrombotic activity.


CONCLUSIONS
The bioactive properties were mainly due to the presence of low-molecular-weight peptides of 337 and 423 Da.
School of Food Science and Environmental Health, Dublin Institute of Technology (DIT), Cathal Brugha Street, Dublin 1, Ireland.
Zied
Z
Khiari
Daniel
D
Rico
Ana Belen
AB
Martin-Diana
Catherine
C
Barry-Ryan
D000595:Amino Acid Sequence; D000806:Angiotensin-Converting Enzyme Inhibitors / Q000737:chemistry* / Q000302:isolation & purification; D000818:Animals; D000975:Antioxidants / Q000494:pharmacology; D005343:Fibrinolytic Agents / Q000737:chemistry* / Q000302:isolation & purification; D005525:Food-Processing Industry; D005780:Gelatin / Q000737:chemistry / Q000378:metabolism; D006868:Hydrolysis; D007220:Industrial Waste / Q000032:analysis; D010434:Pepsin A / Q000378:metabolism; D010455:Peptides / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology; D010473:Perciformes; D012867:Skin / Q000737:chemistry*
D000806:Angiotensin-Converting Enzyme Inhibitors; D000975:Antioxidants; D005343:Fibrinolytic Agents; D007220:Industrial Waste; D010455:Peptides; D005780:Gelatin; D010434:Pepsin A
ACE; antioxidant; mackerel; pepsin; platelet aggregation; skin gelatine