Abstract:

Two-step enzymolysis using papain and protamex followed by protein removal using NaOH solution was adopted to prepare melanin from black-bone silky fowl meat. The effects of various NaOH solution treatment conditions on protein removal rate were studied by single-factor method. Subsequently, different doses (500, 250 and 100 mg/kg bw) of the melanin were administered by gavage to mouse models of oxidative injury induced by D-galactose to evaluate its antioxidant activity in vivo. The results showed that the optimal conditions for protein removal were as follows: ratio of material to liquid 1:10, pH 10.0, temperature 60 ℃, treatment time 1.5 h, and treatment number 4 times; a significant increase of GSH-Px activity and decrease of MDA content in blood and liver were found in melanin-treated groups in comparison with the model control group, indicating that melanin from black-bone silky fowl meat has significantly antioxidant activity.

Key words: melanin from black-bone silky fowl meat, extraction, antioxidation