Anti-Inflammatory, antioxidant, and antimicrobial effects of underutilized fish protein hydrolysate
2018
Da Rocha, Meritaine | Alemán, Ailén | Baccan, G. C. | López Caballero, M. E. | Gómez Guillén, M. C. | Montero García, Pilar | Prentice, Carlos | Ministerio de Economía y Competitividad (España) | Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil) | Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul
Antimicrobial, anti-inflammatory, and antioxidant activities of protein hydrolysates from Argentine croaker (Umbrina canosai) protein isolate (CPI) or Argentine croaker myofibrillar protein with different degrees of hydrolysis (DH: 10–20%) prepared using Alcalase or Protamex were determined. Results showed that an increase in the DH resulted in higher content of hydrophobic and aromatic amino acids (AAAs) and in a decrease in molecular weight (MW) distribution for all hydrolysates obtained. Furthermore, the enzyme and raw material used influenced the amino acid content and MW determined. Hydrolysates from CPI with a 20% DH by Alcalase had higher 2,2ʹ-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity, metal chelation, and ferric-reducing antioxidant power (p < 0.05). All hydrolysate samples decreased the pro-inflammatory capacity. In all the evaluated microorganisms, only seven were inhibited, most being Gram-positive. Alcalase was found to exert a considerable influence on antibacterial activity. These hydrolysates are an alternative as natural antimicrobials, anti-inflammatory, and antioxidant compounds.
اظهر المزيد [+] اقل [-]The authors acknowledge the financial support provided by the Brazilian Scientific and Technological National Council (CNPq), a grant from the Rio Grande do Sul State Research Foundation (FAPERGS) and the Spanish Ministry of Economy and Competitiveness through projects [AGL2011-27607] and [AGL2014-52825-R].
اظهر المزيد [+] اقل [-]Peer Reviewed
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto de Ciencia y Tecnología de Alimentos y Nutrición