title: Evaluation of the in vitro antioxidant properties of a cod (Gadus morhua) protein hydrolysate and peptide fractions.
abstract: Mechanically-deboned cod muscle proteins were sequentially hydrolysed using pepsin and a trypsin+chymotrypsin combination, which was followed by passing the digest through a 1 kDa equipped tangential flow filtration system; the permeate (<1 kDa peptides) was collected as the cod protein hydrolysate (CPH). Reversed-phase high performance liquid chromatography (RP-HPLC) was used to separate the CPH into four peptide fractions (CF1-CF4) and their in vitro antioxidant properties investigated. Results showed that most of the peptide fractions (CF2-CF4) displayed significantly higher (p<0.05) oxygen radical absorbance capacity values (698-942 μM Trolox equivalents, TE/g) and 2,2-diphenyl-1-picrylhydrazyl scavenging activities (17-32%) than those of CPH (613 μM TE/g and 19%, respectively). However, the unfractionated CPH displayed improved capability to scavenge superoxide and hydroxyl radicals as well as significantly higher (p<0.05) ferric iron reduction and chelation of iron than the RP-HPLC peptides. The CPH and peptide fractions displayed a dose-dependent inhibition of linoleic acid oxidation.
authors.affiliation: Department of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T2N2, Canada.
authors.forename: Abraham T
authors.initials: AT
authors.lastname: Girgih
authors.affiliation: Department of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T2N2, Canada; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, People's Republic of China.
authors.forename: Rong
authors.initials: R
authors.lastname: He
authors.affiliation: Department of Process Engineering and Applied Science, Dalhousie University, Halifax, Nova Scotia, Canada.
authors.forename: Fida M
authors.initials: FM
authors.lastname: Hasan
authors.affiliation: Department of Environmental Sciences, Dalhousie University, Agricultural Campus, Truro, Nova Scotia B2N 5E3, Canada.
authors.forename: Chibuike C
authors.initials: CC
authors.lastname: Udenigwe
authors.affiliation: Department of Process Engineering and Applied Science, Dalhousie University, Halifax, Nova Scotia, Canada.
authors.forename: Tom A
authors.initials: TA
authors.lastname: Gill
authors.affiliation: Department of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T2N2, Canada. Electronic address: rotimi.aluko@umanitoba.ca.
authors.forename: Rotimi E
authors.initials: RE
authors.lastname: Aluko
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D002614:Chelating Agents / Q000494:pharmacology; D002851:Chromatography, High Pressure Liquid; D056148:Chromatography, Reverse-Phase; D029941:Fish Proteins / Q000032:analysis / Q000494:pharmacology*; D016166:Free Radical Scavengers / Q000494:pharmacology; D048389:Gadus morhua / Q000378:metabolism*; D066298:In Vitro Techniques; D019787:Linoleic Acid / Q000737:chemistry; D010455:Peptides / Q000494:pharmacology*; D011492:Protein Hydrolysates / Q000032:analysis / Q000494:pharmacology*
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D002614:Chelating Agents; D029941:Fish Proteins; D016166:Free Radical Scavengers; D010455:Peptides; D011492:Protein Hydrolysates; D019787:Linoleic Acid
keywords: Antioxidant peptides; Cod; HPLC; Membrane ultrafiltration; Protein digestion