title: Antioxidant properties of carp (Cyprinus carpio L.) protein ex vivo and in vitro hydrolysates.
abstract: The presence of specific peptides with antioxidant properties released during carp protein ex vivo and in vitro hydrolysis by human/porcine digestive enzymes, respectively, was examined. Based on the results of the in silico data analysis, antioxidant peptides were selected for subsequent identification in the digests/hydrolysates. Carp proteins were more resistant to hydrolysis by porcine enzymes than by human digestive juices. The sarcoplasmic proteins were hydrolyzed faster than the myofibrillar ones by both human/porcine enzymes. The in vitro myofibrillar protein hydrolysate showed the highest ABTS(+) scavenging activity (∼232.3 TEAC, μM Trolox/g), whereas the ex vivo hydrolysate of sarcoplasmic proteins showed the highest DPPH scavenging activity (∼88μM/g) and reducing power. Five antioxidant peptides were identified in carp protein ex vivo and in vitro hydrolysates: FIKK, HL, IY, PW, VY. The peptide HL from myofibrillar proteins was identified only in the ex vivo hydrolysate, whereas the peptide PW from sarcoplasmic proteins was identified only in the in vitro hydrolysate.
authors.affiliation: Department of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Cieszynski Sq. 1, 10-726 Olsztyn, Poland. Electronic address: justyna.borawska@uwm.edu.pl.
authors.forename: Justyna
authors.initials: J
authors.lastname: Borawska
authors.affiliation: Department of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Cieszynski Sq. 1, 10-726 Olsztyn, Poland.
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Darewicz
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1432 Ås, Norway.
authors.forename: Gerd E
authors.initials: GE
authors.lastname: Vegarud
authors.affiliation: Department of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Cieszynski Sq. 1, 10-726 Olsztyn, Poland.
authors.forename: Piotr
authors.initials: P
authors.lastname: Minkiewicz
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D002347:Carps / Q000378:metabolism*; D010455:Peptides / Q000737:chemistry; D011492:Protein Hydrolysates / Q000737:chemistry*; D017747:Seafood / Q000032:analysis*
chemical_list: D000975:Antioxidants; D010455:Peptides; D011492:Protein Hydrolysates
keywords: ABTS; Antioxidant; Carp muscle protein; DPPH; Ex vivo hydrolysis; HPLC–MS; In vitro hydrolysis; Reducing power