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Identification and characterization of antioxidant peptides from hydrolysate of blue-spotted stingray and their stability against thermal, pH and simulated gastrointestinal digestion treatments
Wong, Fai-Chu; Xiao, Jianbo; Ong, Michelle G-Ling; Pang, Mei-Jing; Wong, Shao-Jun; Teh, Lai-Kuan; Chai, Tsun-Thai
2019-01-15
Conference NameFOOD CHEMISTRY
Volume271
Pages614-622
Publication PlaceTHE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND
PublisherELSEVIER SCI LTD
AbstractThis study was conducted to identify and characterize antioxidant peptides from the alcalase hydrolysate of the blue-spotted stingray. Purification steps guided by ABTS cation radical (ABTS') scavenging assay and de novo peptide sequencing produced two peptides, WAFAPA (661.3224 Da) and MYPGLA (650.3098 Da). WAFAPA (ECa50 = 12.6 mu M) had stronger antioxidant activity than glutathione (EC50 = 13.7 mu M) and MYPGLA (EC50 = 19.8 mu M). Synergism between WAFAPA and MYPGLA was detected. WAFAPA and MYPGLA surpassed carnosine in their ability to suppress H2O2-induced lipid oxidation. The peptides protected plasmid DNA and proteins from Fenton's reagent-induced oxidative damage. Thermal (25-100 degrees C) and pH 3-11 treatments did not alter antioxidant activity of the peptides. MYPGLA maintained its antioxidant activity after simulated gastrointestinal digestion, whereas WAFAPA showed a partial loss. The two peptides may have potential applications as functional food ingredients or nutraceuticals, whether used singly or in combination.
KeywordAntioxidant peptide DNA oxidation Lipid peroxidation pH stability Protein oxidation Purification Simulated gastrointestinal digestion Thermal treatment
DOI10.1016/j.foodchem.2018.07.206
URLView the original
Indexed BySCI ; CPCI
Language英语
WOS Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS SubjectChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000444967800078
The Source to ArticleWOS
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Cited Times [WOS]:6   [WOS Record]     [Related Records in WOS]
Document TypeConference paper
CollectionUniversity of Macau
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Wong, Fai-Chu,Xiao, Jianbo,Ong, Michelle G-Ling,et al. Identification and characterization of antioxidant peptides from hydrolysate of blue-spotted stingray and their stability against thermal, pH and simulated gastrointestinal digestion treatments[C]. THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND:ELSEVIER SCI LTD,2019:614-622.
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