title: In vitro antioxidant properties of chicken skin enzymatic protein hydrolysates and membrane fractions.
abstract: Chicken thigh and breast skin proteins were hydrolysed using alcalase or a combination of pepsin and pancreatin (PP), each at concentrations of 1-4%. The chicken skin protein hydrolysates (CSPHs) were then fractionated by membrane ultrafiltration into different molecular weight peptides (<1, 1-3, 3-5 and 5-10kDa) and analysed for antioxidant properties. Results showed that the CSPHs had a significantly (p<0.05) lower scavenging activity against DPPH radicals when compared to reduced glutathione. The chicken breast skin hydrolysates had significantly higher DPPH scavenging activity than the chicken thigh skin hydrolysates. DPPH scavenging and metal ion chelation increased significantly (p<0.05) from 29-40% to 86-89%, respectively with increasing proteolytic enzyme concentration. In contrast, the antioxidant properties decreased as peptide size increased. We conclude that CSPHs and their peptide fractions may be used as ingredients in the formulation of functional foods and nutraceuticals for the control and management of oxidative stress-related diseases.
authors.affiliation: Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
authors.forename: John O
authors.initials: JO
authors.lastname: Onuh
authors.affiliation: Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
authors.forename: Abraham T
authors.initials: AT
authors.lastname: Girgih
authors.affiliation: Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; Richardson Centre for Functional Foods and Nutraceuticals, 196 Innovation Drive, Winnipeg, MB R3T 2N2, Canada.
authors.forename: Rotimi E
authors.initials: RE
authors.lastname: Aluko
authors.affiliation: Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; St. Boniface Hospital Research Centre, Winnipeg, MB R2H 2A6, Canada. Electronic address: michel.aliani@ad.umanitoba.ca.
authors.forename: Michel
authors.initials: M
authors.lastname: Aliani
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry* / Q000302:isolation & purification; D030161:Avian Proteins / Q000737:chemistry* / Q000302:isolation & purification; D002645:Chickens; D006868:Hydrolysis; D008970:Molecular Weight; D010447:Peptide Hydrolases / Q000737:chemistry; D010455:Peptides / Q000737:chemistry / Q000302:isolation & purification; D011492:Protein Hydrolysates / Q000737:chemistry* / Q000302:isolation & purification; D012867:Skin / Q000737:chemistry*; D013381:Subtilisins / Q000737:chemistry
chemical_list: D000975:Antioxidants; D030161:Avian Proteins; D010455:Peptides; D011492:Protein Hydrolysates; D010447:Peptide Hydrolases; D013381:Subtilisins
keywords: Chicken skin; Free radical scavenging; Functional foods; Oxidative stress; Peptides; Protein hydrolysates