Preparation of Tilapia (Oreochromis niloticus) Protein Hydrolysate and Analysis of Its Antioxidant Activity in vitro and in vivo

doi:10.7506/spkx1002-6630-201405039

Abstract

Abstract:

Tilapia (Oreochromis niloticus) protein hydrolysate was prepared with papain. Its antioxidant activitiesat different doses were evaluated in vitro and in vivo using reducing power, 1,1-diphenyl-2-picrylhydrazyl radical2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl (DPPH), hydroxyl and superoxide anion radical scavenging assaysand D-galactose-induced mouse aging model. The reducing power of the hydrolysate was high. The EC50 valuesin the DPPH radical, hydroxyl and superoxide anion radical scavenging assays were 1.57, 1.68 and 2.76 mg/mL,respectively. The hydrolysate could significantly increase the activities of superoxide dismutase (SOD) andglutathione peroxidase (GSH-Px) and total antioxidative capacity (T-AOC) in the serum and liver of aging mice(P ＜ 0.05). Furthermore, the content of malondialdehyde (MDA) in serum and liver displayed a reducing trend (P ＜ 0.05).In conclusion, the tilapia protein hydrolysate has a good antioxidant effect in vitro and vivo as expected.

Key words: tilapia, hydrolysate, antioxidant activity in vivo, D-galactose-induced mouse aging model

WANG Qiang, LI Gui-jie, ZHAO Xin, REN Yan-rong. Preparation of Tilapia (Oreochromis niloticus) Protein Hydrolysate and Analysis of Its Antioxidant Activity in vitro and in vivo[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201405039.

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Preparation of Tilapia (Oreochromis niloticus) Protein Hydrolysate and Analysis of Its Antioxidant Activity in vitro and in vivo

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