title: Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions.
abstract: This study aimed to characterise peptide fractions (>5kDa, 3-5kDa and <3kDa) with antioxidative activity obtained from a cod protein hydrolysate. The free amino acids in all fractions were dominated by Ala, Gly, Glu and Ser. The total amino acid composition had high proportions of Lys, Ala and Glu. The 3-5kDa and <3kDa fractions were further fractionated by size exclusion chromatography. All sub-fractions showed high Fe(2+) chelating activity. The DPPH radical-scavenging activity of the 3-5kDa fraction was exerted mainly by one sub-fraction dominated by peptides with masses below 600Da. The DPPH radical-scavenging activity of the <3kDa fraction was exerted by sub-fractions with low molecular weight. The highest reducing power was found in a sub-fraction containing peptides rich in Arg, Tyr and Phe. Both free amino acids and low molecular weight peptides thus seemed to contribute to the antioxidative activity of the peptide fractions, and Tyr seemed to play a major role in the antioxidant activity.
authors.affiliation: Division for Industrial Food Research, National Food Institute (DTU-Food), Technical University of Denmark, B. 221, Søltofts Plads, DK-2800 Kgs. Lyngby, Denmark. Electronic address: safa@food.dtu.dk.
authors.forename: K H
authors.initials: KH
authors.lastname: Sabeena Farvin
authors.affiliation: Division for Industrial Food Research, National Food Institute (DTU-Food), Technical University of Denmark, B. 221, Søltofts Plads, DK-2800 Kgs. Lyngby, Denmark.
authors.forename: Lisa Lystbæk
authors.initials: LL
authors.lastname: Andersen
authors.affiliation: Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
authors.forename: Jeanette
authors.initials: J
authors.lastname: Otte
authors.affiliation: Division for Industrial Food Research, National Food Institute (DTU-Food), Technical University of Denmark, B. 221, Søltofts Plads, DK-2800 Kgs. Lyngby, Denmark.
authors.forename: Henrik Hauch
authors.initials: HH
authors.lastname: Nielsen
authors.affiliation: Division for Industrial Food Research, National Food Institute (DTU-Food), Technical University of Denmark, B. 221, Søltofts Plads, DK-2800 Kgs. Lyngby, Denmark.
authors.forename: Flemming
authors.initials: F
authors.lastname: Jessen
authors.affiliation: Division for Industrial Food Research, National Food Institute (DTU-Food), Technical University of Denmark, B. 221, Søltofts Plads, DK-2800 Kgs. Lyngby, Denmark.
authors.forename: Charlotte
authors.initials: C
authors.lastname: Jacobsen
mesh_terms: D000596:Amino Acids / Q000737:chemistry; D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D002614:Chelating Agents / Q000737:chemistry / Q000302:isolation & purification; D005591:Chemical Fractionation; D002850:Chromatography, Gel; D048389:Gadus morhua; D008970:Molecular Weight; D010084:Oxidation-Reduction; D010455:Peptides / Q000737:chemistry* / Q000302:isolation & purification; D011492:Protein Hydrolysates / Q000737:chemistry*; D017747:Seafood / Q000032:analysis*
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D002614:Chelating Agents; D010455:Peptides; D011492:Protein Hydrolysates
keywords: Amino acids; Antioxidant; Cod protein hydrolysates; LC–MS/MS characterisation; Peptides