Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein

doi:10.7506/spkx1002-6630-20200116-193

Abstract

Abstract: Papain was selected to hydrolyze three tilapia muscle proteins (sarcoplasmic, myofibrillar and stroma proteins) and the antioxidant activities of the resulting hydrolysates were investigated. The antioxidant peptides derived from tilapia sarcoplasmic protein were separated and purified by using ultrafiltration, gel filtration chromatography and reversed-phase high performance liquid chromatography (RP-HPLC), and their amino acid composition was determined. The results showed that the antioxidant activity of tilapia sarcoplasmic protein hydrolysates (TSPH) was higher than that of myofibrillar and stroma protein hydrolysates. The TSPH obtained by after 4 h of hydrolysis (6 mg/mL) exhibited the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate (84.61%), hydroxyl radical scavenging rate (50.01%) and reducing power (0.629) of the various hydrolysates tested. It was then separated by ultrafiltration, and the fraction with molecular masses of less than 5 kDa was found to possess high antioxidant activity. This fraction was further separated into four sub-fractions (E1–E4) by gel filtration chromatography. It was found that sub-fraction E3 (0.8–0.3 kDa) possessed the highest antioxidant activity, which was determined to be 83.61% and 0.953 in DPPH radical scavenging capacity and reducing power at a dose of 3 mg/mL. Finally, E3 was separated into nine fractions (F1–F9) by RP-HPLC, and F4 exhibited the highest DPPH radical scavenging activity with a half-maximal inhibitory concentration (IC50) of 0.78 mg/mL. Its amino acid composition was dominated by Trp, Gly and His, which accounted for 31.20%, 27.25% and 8.97% of the total amino acids, respectively.

Key words: tilapia; sarcoplasmic protein; antioxidant peptides; preparation; purification

CLC Number:

TS254.1

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.

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Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein

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