Antioxidant Properties of Tilapia Skin Collagen Peptides

ผู้แต่ง

  • Nuttapong Jantaratch -
  • Wanchai Worawattanamateekul
  • Jirapa Hinsui Department of Fishery Products, Faculty of Fisheries, Kasetsart University

คำสำคัญ:

ABTS, antioxidants peptides, fish skin, tuna pepsin, ultrafiltration

บทคัดย่อ

Tilapia processing wastes (skin, bone and scale) can be utilized to reduce waste and environmental problems. Tilapia skin mostly contain of collagen and suitable for collagen hydrolysate extraction. The objective of this research was to study relationship between molecular weight and amino acids on antioxidant properties of tilapia skin collagen peptides. Tilapia skin collagen peptides was isolated by ultrafiltration (1, 5 and 10 kDa). Soluble proteins, antioxidants activities and amino acids composition were analyzed. The extracted collagen hydrolysate had high antioxidant activity of ABTS and FRAP. There are 3 group of ultrafiltration peptide fractions by molecular weight: <1kDa, 1-5kDa and >10kDa. The <1kDa peptide fraction had the highest antioxidant activity (ABTS and FRAP). Molecular weight of peptide fraction influenced on antioxidant properties more than amino acid composition. Tilapia skin collagen hydrolysate, was fishery processing by-product, contributed to antioxidant activity and useful in the development of dietary supplement.

References

Nurit K. Situation of tilapia products and products in 2020. Available from: https://www.fisheries.go.th/strategy/fisheconomic/Monthly%20report/tilapia/สถานการณ์ปลานิล%20Q4%2063.pdf.

Sarker S. By-products of fish-oil refinery as potential substrates for biogas production in Norway: A preliminary study. Results in Engineering 2020;6:100137.

Goldhor S, Regenstein J. Handbook of Waste Management and Co-Product Recovery in Food Processing. Cornell University: Woodhead Publishing; 2007.

Bi C, Li X, Xin Q, Han W, Shi C, Guo R, et al. Effect of extraction methods on the preparation of electrospun/electrosprayed microstructures of tilapia skin collagen. J Biosci Bioeng 2019;128(2):234-40.

Santos JP, Esquerdo VM, Moura CM, Pinto LAA. Crosslinking agents effect on gelatins from carp and tilapia skins and in their biopolymeric films. Colloids Surf A: Physicochem Eng Asp 2018;539:184-91.

Lin S, Hu X, Li L, Yang X, Chen S, Wu Y, et al. Preparation, purification and identification of iron-chelating peptides derived from tilapia (Oreochromis niloticus) skin collagen and characterization of the peptide-iron complexes. LWT 2021;149:111796.

Ahmed M, Verma AK, Patel R. Collagen extraction and recent biological activities of collagen peptides derived from sea-food waste: A review. Sustain Chem Pharm 2020;18:100315.

Wang W, Li Z, Liu J, Wang Y, Liu S, Sun M. Comparison between thermal hydrolysis and enzymatic proteolysis processes for the preparation of tilapia skin. Czech J Food Sci 2013;31:1-4.

Hong G-P, Min S-G, Jo Y-J. Anti-Oxidative and Anti-Aging Activities of Porcine By-Product Collagen Hydrolysates Produced by Commercial Proteases: Effect of Hydrolysis and Ultrafiltration. Molecules 2019;24(6):1104.

González-Serrano DJ, Hadidi M, Varcheh M, Jelyani AZ, Moreno A, Lorenzo JM. Bioactive Peptide Fractions from Collagen Hydrolysate of Common Carp Fish Byproduct: Antioxidant and Functional Properties. Antioxidants 2022;11(3)509.

Cuevas-Acuña DA, Robles-Sanchez RM, Torres-Arreola W, Marquez-Rios E, Ezquerra-Brauer J-M. Collagen from jumbo squid fin: extracting conditions and influence of the protease system on collagen hydrolysate antioxidant activity. CYTA J Food 2016;14(2):193-9.

Wu R, Wu C, Liu D, Yang X, Huang J, Zhang J, et al. Antioxidant and anti-freezing peptides from salmon collagen hydrolysate prepared by bacterial extracellular protease. Food Chem 2018;248:346-52.

Zamorano-Apodaca JC, García-Sifuentes CO, Carvajal-Millán E, Vallejo-Galland B, Scheuren-Acevedo SM, Lugo-Sánchez ME. Biological and functional properties of peptide fractions obtained from collagen hydrolysate derived from mixed by-products of different fish species. Food Chem. 2020;331:127350.

Taheri A, Bakhshizadeh G A. Antioxidant and ACE Inhibitory Activities of Kawakawa (Euthynnus affinis) Protein Hydrolysate Produced by Skipjack Tuna Pepsin. J Aquat Food Prod Technol. 2020;29(2):148-66.

Tohmadlae P, Worawattanamateekul W, Hinsui J. Characterization of Acidic Tuna Protease and Its Application for Extraction of Tilapia Collagen Hydrolysate. Chiang Mai Univ J Nat Sci 2020;19(2):206-21.

Korhonen H, Pihlanto A. Bioactive peptides: Production and functionality. Int Dairy J 2006;16(9):945-60.

Chew LY, Toh GT, Ismail A. Enzymes in Food Biotechnology. Selangor Darul Ehsan: Academic Press; 2019.

Liang Q, Wang L, He Y, Wang Z, Xu J, Ma H. Hydrolysis kinetics and antioxidant activity of collagen under simulated gastrointestinal digestion. J Funct Foods 2014;11:493-9.

Nurilmala M, Hizbullah HH, Karnia E, Kusumaningtyas E, Ochiai Y. Characterization and Antioxidant Activity of Collagen, Gelatin, and the Derived Peptides from Yellowfin Tuna (Thunnus albacares) Skin. Mar Drugs 2020;18(2):98.

Suarez-Jimenez GM, Burgos-Hernandez A, Torres-Arreola W, Lopez-Saiz CM, Contreras CAV, Ezquerra-Brauer JM. Bioactive peptides from collagen hydrolysates from squid (Dosidicus gigas) by-products fractionated by ultrafiltration. Int J Food Sci Technol 2019;54(4):1054-61.

Tohmadlae P, Worawattanamateekul W, Hinsui J. Tilapia Gelatin : Elimination of Fishy Odor. RMUTSV Res J 2019;11(3):402-11.

Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. Protein measurement with the Folin phenol reagent. J Biol Chem 1951;193(1):265-75.

Peterson GL. A simplification of the protein assay method of Lowry et al. which is more generally applicable. Anal Biochem 1977;83(2):346-56.

Nalinanon S, Benjakul S, Visessanguan W, Kishimura H. Partitioning of protease from stomach of albacore tuna (Thunnus alalunga) by aqueous two-phase systems. Process Biochem 2009;44:471-6.

Charoenphun N, Cheirsilp B, Sirinupong N, Youravong W. Calcium-binding peptides derived from tilapia (Oreochromis niloticus) protein hydrolysate. Eur Food Res Technol 2013;236(1):57-63.

Nielsen SS. Food analysis laboratory manual. 2nd ed. West Lafayette: Springer; 2010.

Rutherfurd SM. Methodology for Determining Degree of Hydrolysis of Proteins in Hydrolysates: A Review. J AOAC Int 2010;93(5):1515-22.

Sukkwai S, Kijroongrojana K, Benjakul S. Extraction of gelatin from bigeye snapper (Priacanthus tayenus) skin for gelatin hydrolysate production. Int Food Res J 2011;18(3):1129-34.

Alemán Pérez A, Gimenez B, Montero P, Gomez-Guillen M. Antioxidant activity of several marine skin gelatins. LWT 2011;44(2):407-13.

Ketnawa S, Liceaga AM. Effect of Microwave Treatments on Antioxidant Activity and Antigenicity of Fish Frame Protein Hydrolysates. Food Bioproc Tech 2017;10(3):582-91.

Wu H-C, Chen H-M, Shiau C-Y. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res Int 2003;36(9):949-57.

Boyer RF, J. McCleary C. Superoxide ion as a primary reductant in ascorbate-mediated ferretin iron release. Free Radic Biol Med 1987;3(6):389-95.

Szkudzińska K, Smutniak I, Rubaj J, Korol W, Bielecka G. Method validation for determination of amino acids in feed by UPLC. Accred Qual Assur 2017;22:247–252.

Sahaworarak R, Worawattanamateekul W, Hinsui J. Extraction and Characterization of Collagen from White Jellyfish (Lobonema smithii). RMUTSV Res J 2016;8(1):112-124.

Dash P, Ghosh G. Amino acid composition, antioxidant and functional properties of protein hydrolysates from Cucurbitaceae seeds. J Food Sci Technol 2017;54(13):4162-72.

Levine RL, Mosoni L, Berlett BS, Stadtman ER. Methionine residues as endogenous antioxidants in proteins. Proc Natl Acad Sci U.S.A. 1996;93(26):15036-40.

Ao J, Li B. Amino acid composition and antioxidant activities of hydrolysates and peptide fractions from porcine collagen. Food Sci Technol Int. 2012;18(5):425-34.

Chen H-M, Muramoto K, Yamauchi F, Nokihara K. Antioxidant Activity of Designed Peptides Based on the Antioxidative Peptide Isolated from Digests of a Soybean Protein. J Agric Food Chem 1996;44(9):2619-23.

Weng W, Tang L, Wang B, Chen J, Su W, Osako K, et al. Antioxidant properties of fractions isolated from blue shark (Prionace glauca) skin gelatin hydrolysates. J Funct Foods 2014;11:342-51.

Saiga A, Tanabe S, Nishimura T. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. J Agric Food Chem 2003;51(12):3661-7.

Downloads

เผยแพร่แล้ว

2022-06-22