Sequential Extraction of Protein Fractions from Chinese Soft-shelled Turtle (Pelodiscus sinensis) and Their Antioxidant Activities

doi:10.7506/spkx1002-6630-201021018

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 81-84.doi: 10.7506/spkx1002-6630-201021018

• Basic Research • Previous Articles Next Articles

Sequential Extraction of Protein Fractions from Chinese Soft-shelled Turtle (Pelodiscus sinensis) and Their Antioxidant Activities

LIU Yan1，LIU Cheng-chu1,*，YANG Jing-ya1，LIU Qi-gen2，LI Ying-sen2，LI Jia-le2,3

1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China；
2. Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Ministry of Education, Shanghai Ocean University,
Shanghai 201306, China；3. Aquaculture Division, E-Institute of Shanghai Universities, Shanghai 201306, China

Received:2010-06-29 Online:2010-11-15 Published:2010-12-29
Contact: LIU Cheng-chu E-mail:ccliu@shou.edu.cn

Abstract

Abstract:

Protein fractions were separated and purifies from wild Chinese soft-shelled turtles using sequential extraction procedures and their antioxidant activities were investigated by DPPH free radical scavenging and reducing power assays. It was found that the glycoprotein and water-soluble protein fractions had higher antioxidant effect in a positive concentrationdependent fashion, with half maximal inhibitory concentrations (IC50) of 0.21 mg/mL and 1.94 mg/mL, respectively. These results suggest that the protein fractions from Chinese soft-shelled turtle possess strong antioxidant activities and have a great potential to be developed as a healthcare food or a nutriceutical.

Key words: Chinese soft-shelled turtle (Pelodiscus sinensis), sequential extraction, purification, amino acids, antioxidant capability

CLC Number:

TQ93

LIU Yan1，LIU Cheng-chu1,*，YANG Jing-ya1，LIU Qi-gen2，LI Ying-sen2，LI Jia-le2,3. Sequential Extraction of Protein Fractions from Chinese Soft-shelled Turtle (Pelodiscus sinensis) and Their Antioxidant Activities[J]. FOOD SCIENCE, 2010, 31(21): 81-84.

[1]	DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,. Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates [J]. FOOD SCIENCE, 2021, 42(8): 179-185.
[2]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[3]	WANG Wei, LI Jinjin, CHI Hai. Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030 [J]. FOOD SCIENCE, 2021, 42(7): 29-34.
[4]	CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang. Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu [J]. FOOD SCIENCE, 2021, 42(6): 118-125.
[5]	WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides [J]. FOOD SCIENCE, 2021, 42(4): 227-232.
[6]	HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling. Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein [J]. FOOD SCIENCE, 2021, 42(3): 63-70.
[7]	YANG Qile, DING Yifeng, ZHANG Yu, NIE Ruonan, LI Yameng, WANG Jia, WANG Xiaohong. Sequence Analysis and Binding Activity of Salmonella Phage LPST144 Tail Fiber gp38 [J]. FOOD SCIENCE, 2021, 42(2): 66-73.
[8]	GAO Zhaojian, WANG Qiufen, DING Feihong, XU Xiang, ZHAO Yifeng, JIAO Wei, CHEN Teng. Screening and Mutagenesis of Broad-Spectrum Antagonistic Bacillus licheniformis and Purification and Identification of Antimicrobial Substances Produced by Its Mutant [J]. FOOD SCIENCE, 2021, 42(2): 143-150.
[9]	HUANG Xiaolan, HE Xufeng, YANG Qin, GU Wenchao, ZHOU Xiangde, ZHANG Hua, ZHOU Nong. Determination of 17 Amino Acids in the Dried Rhizome of Lycopus lucidus Turcz. var. hirtus Regel from Different Habitats [J]. FOOD SCIENCE, 2021, 42(2): 255-261.
[10]	PAN Xiaohua, PAN Lilong, SUN Jia. Recent Progress on Nutritional Regulation of Metabolic Reprogramming in Immune Cells [J]. FOOD SCIENCE, 2021, 42(15): 220-230.
[11]	LI Yujing, SUN Liping, ZHUANG Yongliang. Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels [J]. FOOD SCIENCE, 2021, 42(15): 44-49.
[12]	GAO Zhaojian, DING Feihong, CHEN Huan, GENG Yunlong, ZHAO Yifeng. Purification and Characterization of Antifungal Chitinase from Penicillium chrysogenum [J]. FOOD SCIENCE, 2021, 42(14): 129-136.
[13]	WANG Peng, WANG Wenping, XU Dandan, ZHANG Xin, GAO Hang, ZHANG Jian, SUN Yong, WANG Fenghuan. Analysis of Taste Compounds in Red Sufu during Fermentation and Discrimination with Electronic Tongue [J]. FOOD SCIENCE, 2021, 42(14): 170-179.
[14]	HUANG Qinqin, FAN Fengjiao, LI Peng, FAN Yan, ZOU Yanyu, FANG Yong. Analysis of Alkylresorcinol Homologues in Wheat Flour by GC-MS and LC-MS/MS [J]. FOOD SCIENCE, 2021, 42(14): 187-194.
[15]	LIU Meng, CHEN Song, ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, ZHOU Huimin, QIAO Xiaoling, ZANG Mingwu, LI Su, ZHU Ning, WU Qianrong. Effect of Light Fermentation on the Flavor of Beef Jerky [J]. FOOD SCIENCE, 2021, 42(14): 232-239.

Sequential Extraction of Protein Fractions from Chinese Soft-shelled Turtle (Pelodiscus sinensis) and Their Antioxidant Activities

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments