Effect of Drying Time on the Antioxidant Activity of Dried Abalone Hydrolysate prepared by Simulated Digestion in Vitro

Abstract

Abstract: The antioxidant activity of drying time on dried abalone muscle simulated digests from dried abalone muscle in vitro was investigated in this study. The half maximal inhibitory concentration (IC50) values of hydroxyl (OH), N, N-dimethyl-p-phenylenediamine dihydrochloride (DMPD) and 1,1-diphenyl-2-phenylhydrazine (DPPH) radical scavenging abilities of abalone muscle digestion products (AMDP) were 3.04 mg/mL, 15.18 mg/mL and 21.12 mg/mL, respectively. The IC50 values for these radical scavenging abilities of AMDP decreased gradually with increasing the drying time of abalone muscle. After being fed with AMDP from abalone muscle dried for 120 d, the body length of Caenorhabditis elegans (C. elegans) increased from 768.90 μm to 1034.62 μm, the head oscillation frequency increased from 206 to 281 times/min, the lifespan was extended by 36.16% under normal conditions, by 59.41% in heat-stressed environment and by 38.48% in oxidative stress-induced conditions. Meanwhile, the antioxidant enzyme activity, glutathione (GSH) content, total antioxidant capacity and decrease the reactive oxygen species content in the C. elegans could be increased by feeding the AMDP prepared from abalone muscle by increasing the drying time. The antioxidant activities of AMDP could be improved by prolonging the drying time, or microwave treatment of abalone muscle during the drying process.

Key words: abalone muscle, drying time, microwave treatment, simulated digestion products in vitro, antioxidant activities

CLC Number:

TS254.4

Zhong-Yang Ren Wuyin Weng. Effect of Drying Time on the Antioxidant Activity of Dried Abalone Hydrolysate prepared by Simulated Digestion in Vitro[J]. FOOD SCIENCE, 0, (): 0-0.

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