The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Antioxidant Properties of a Radical-Scavenging Peptide Purified from Enzymatically Prepared Fish Skin Gelatin Hydrolysate
Abstract
Hoki (Johnius belengerii) skin gelatin was hydrolyzed with three commercial enzymes to identify radical-scavenging potencies of derived peptides. Peptides derived from tryptic hydrolysate exhibited the highest scavenging activities on superoxide, carbon-centered 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals assessed by ESR spectroscopy. Following consecutive chromatographic separations of tryptic hydroolysate, the peptide sequence His-Gly-Pro-Leu-Gly-Pro-Leu (797 Da) acted as a strong radical scavenger under studied conditions. Further, this peptide could act as an antioxidant against linoleic acid peroxidation and the activity was closer to the highly active synthetic antioxidant butylated hydroxytoluene (BHT). In addition, antioxidative enzyme levels in cultured human hepatoma cells were increased in the presence of this peptide and it was presumed to be the peptide involved in maintaining the redox balance in the cell environment. Present data indicate that free-radical-scavenging activities of hoki skin gelatin peptides substantially contribute to their antioxidant properties measured in different oxidative systems.
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Cites
Superoxide dismutase: Improved assays and an assay applicable to acrylamide gels
Beauchamp, C., & Fridovich, I. (1971) · Analytical Biochemistry · doi:10.1016/0003-2697(71)90370-8 · Cited by 12,892
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Rajapakse, N., Mendis, E., Byun, H.-G., & Kim, S.-K. (2005) · The Journal of Nutritional Biochemistry · doi:10.1016/j.jnutbio.2005.02.005 · Cited by 466
Self-citationAntioxidant Activity of Zein Hydrolysates in a Liposome System and the Possible Mode of Action
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Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products
Di Bernardini, R., Harnedy, P., Bolton, D., Kerry, J., O’Neill, E., Mullen, A. M., & Hayes, M. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2010.07.004 · Cited by 332
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Metadata
- Authors
- Mendis, E., Rajapakse, N., & Kim, S.-K.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2004-12-31
- Volume
- 53
- Issue
- 3
- Pages
- 581-587
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2087000526
- Cited by
- 622
- References
- 1
- FWCI
- 1.97
- Type
- journal article
- Language
- en
- Open access
- closed
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- Mendis, E., Rajapakse, N., & Kim, S.-K. (2005). Antioxidant Properties of a Radical-Scavenging Peptide Purified from Enzymatically Prepared Fish Skin Gelatin Hydrolysate. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf048877v
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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