Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability.
Cast your vote
You can rate an item by clicking the amount of stars they wish to award to this item.
When enough users have cast their vote on this item, the average rating will also be shown.
Your vote was cast
Thank you for your feedback
Thank you for your feedback
MetadataShow full item record
CitationFood Chem. 2014, 142:201-9 Food Chem
ÚtdrátturFish protein hydrolysates (FPH) have many desirable properties, however heating and shifts in pH can cause oxidation during enzymatic hydrolysis. The objective was to investigate oxidative processes during enzymatic hydrolysis of fish protein and the impact of oxidation on the antioxidant and immunomodulating ability of FPH. Protease P "Amano" 6 was used to hydrolyze cod protein in the presence and absence of pro-oxidants at pH 8 and 36°C to achieve 20% degree of hydrolysis. Results from thiobarbituric acid reactive substances (TBARS) and sensory analysis indicate that oxidation can develop rapidly during hydrolysis. A cellular antioxidant assay using a HepG2 cell model indicated a negative impact of oxidation products on antioxidant properties of the FPH while results obtained in chemical assays showed a negligible impact. Results from a dendritic cell model indicating that oxidation products may affect anti-inflammatory activity in the body. This study provides important information regarding bioactive FPH.
Lu00FDsingTo access publisher's full text version of this article click on the hyperlink at the bottom of the page
RightsArchived with thanks to Food chemistry
- The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein.
- Authors: Halldorsdottir SM, Kristinsson HG, Sveinsdottir H, Thorkelsson G, Hamaguchi PY
- Issue date: 2013 Nov 15
- Antioxidative and angiotensin-I-converting enzyme inhibitory potential of a Pacific Hake ( Merluccius productus ) fish protein hydrolysate subjected to simulated gastrointestinal digestion and Caco-2 cell permeation.
- Authors: Samaranayaka AG, Kitts DD, Li-Chan EC
- Issue date: 2010 Feb 10
- Radical scavenging and reducing ability of tilapia (Oreochromis niloticus) protein hydrolysates.
- Authors: Raghavan S, Kristinsson HG, Leeuwenburgh C
- Issue date: 2008 Nov 12
- Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in model systems.
- Authors: Kittiphattanabawon P, Benjakul S, Visessanguan W, Shahidi F
- Issue date: 2012 Dec 1
- Functional and antioxidative properties of protein hydrolysates from Cape hake by-products prepared by three different methodologies.
- Authors: Pires C, Clemente T, Batista I
- Issue date: 2013 Mar 15