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Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability.

dc.contributor.authorHalldorsdottir, Sigrun M
dc.contributor.authorSveinsdottir, Holmfridur
dc.contributor.authorFreysdottir, Jona
dc.contributor.authorKristinsson, Hordur G
dc.date.accessioned2014-08-27T11:35:28Z
dc.date.available2014-08-27T11:35:28Z
dc.date.issued2014-01-01
dc.date.submitted2014
dc.identifier.citationFood Chem. 2014, 142:201-9 Food Chemen
dc.identifier.issn0308-8146
dc.identifier.pmid24001832
dc.identifier.doi10.1016/j.foodchem.2013.07.053
dc.identifier.urihttp://hdl.handle.net/2336/325481
dc.descriptionTo access publisher's full text version of this article click on the hyperlink at the bottom of the pageen
dc.description.abstractFish 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.
dc.description.sponsorshipIcelandic Research Fund for Graduate Studentsen
dc.language.isoenen
dc.publisherElsevier Science Ltd.en
dc.relation.urlhttp://dx.doi.org/10.1016/j.foodchem.2013.07.053en
dc.rightsArchived with thanks to Food chemistryen
dc.subjectFiskuren
dc.subjectÞorskuren
dc.subjectPrótínen
dc.subjectMatvælien
dc.subjectOxunen
dc.subjectHitastigen
dc.subject.meshAnimalsen
dc.subject.meshAntioxidants/chemistry*en
dc.subject.meshDendritic Cells/drug effectsen
dc.subject.meshFish Proteins/chemistry*en
dc.subject.meshFood Handlingen
dc.subject.meshGadiformesen
dc.subject.meshHep G2 Cellsen
dc.subject.meshHot Temperatureen
dc.subject.meshHumansen
dc.subject.meshHydrolysisen
dc.subject.meshImmunologic Factors/chemistry*en
dc.subject.meshOxidation-Reductionen
dc.subject.meshPeptide Hydrolases/chemistry*en
dc.subject.meshProtein Hydrolysates/chemistryen
dc.subject.meshTasteen
dc.subject.meshAntioxidants/pharmacologyen
dc.subject.meshDendritic Cells/immunologyen
dc.subject.meshFish Proteins/pharmacologyen
dc.subject.meshImmunologic Factors/pharmacologyen
dc.subject.meshProtein Hydrolysates/pharmacologyen
dc.titleOxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability.en
dc.typeArticleen
dc.contributor.departmentMatis Ohf, IS-113 Reykjavik, Iceland, Univ Iceland, Sch Hlth Sci, Fac Food Sci & Nutr, IS-101 Reykjavik, Iceland, Landspitali Natl Univ Hosp Iceland, Dept Immunol, IS-101 Reykjavik, Iceland, Natl Univ Ireland Univ Coll Cork, Ctr Rheumatol Res, IS-101 Reykjavik, Iceland, Univ Iceland, Biomed Ctr, Fac Med, IS-101 Reykjavik, Iceland, Univ Florida, Dept Food Sci & Human Nutr, Lab Aquat Food Biomol Res, Gainesville, FL 32611 USAen
dc.identifier.journalFood chemistryen
dc.rights.accessNational Consortium - Landsaðganguren
html.description.abstractFish 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.


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