Profiling of antioxidative proteolysate enzymatically hydrolysed from stone fish (Actinopyga lecanora)

Ebrahimpour, A.; Chay, S. Y.; M. Zarei; N. Saari; Bordbar, S.

Profiling of antioxidative proteolysate enzymatically hydrolysed from stone fish (Actinopyga lecanora)

2021

Ebrahimpour, A. | Chay, S. Y. | M. Zarei | N. Saari | Bordbar, S.

Marine livings represent one of the richest sources of protein with valuable bioactives. The present work explores the antioxidative potential of stone fish, a sea cucumber species typically discarded as by-catch. Stone fish was enzymatically hydrolysed using papain, and the resulting proteolysate exhibited strong antioxidant activity in DPPH• radical scavenging (IC₅ₒ= 0.49 mg/mL), ABTS• (IC₅ₒ = 0.36 mg/mL) radical scavenging, and FRAP value (0.29 mM FeSO₄ ) after 8 h of hydrolysis. Fractionation of proteolysate was then performed using three approaches namely ultrafiltration, reversed-phase high performance liquid chromatography, and isoelectric focusing techniques to profile and characterise the antioxidative proteolysate. Results indicated that papain-generated proteolysate from stone fish flesh possessed considerable amount of antioxidative peptides with molecular weight of approximately 2 kDa, low hydrophobicity (< 20%), and pI = 9.

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