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Enhancing the Antioxidant Activity of Fish Scale Collagen Hydrolysates Through Plastein Reaction

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Abstract

An important area of focus for developing antioxidant collagen hydrolysates (peptides) involves enhancing the antioxidant properties of collagen hydrolysates. In this study, fish scale collagen hydrolysate (FH) was used as the raw material for plastein reaction. Various enzymes, including papain, alcalase, flavourzyme, and the combination of alcalase and flavourzyme, were employed for this purpose. The plastein reaction significantly improved the thermal stability, chemical antioxidant activity, and capacity to scavenge cellular reactive oxygen species of FH. Notably, the plastein reaction catalyzed by alcalase exhibited the most significant improvement, increasing the hydroxyl radical scavenging rate from 72.3 to 93.4% and restoring the viability of the oxidative stress-induced HepG2 cell model from 50.8 ± 1.7 to 74.9 ± 1.7%. During the plastein reaction, condensation and hydrolysis reactions occurred simultaneously, with condensation being the dominant process. These reactions, along with physical aggregation, facilitated the formation of larger yet more concentrated collagen peptide aggregates, leading to increased exposure of hydrophobic groups. This enhanced the uptake of collagen hydrolysates by the cells and contributed to the enhancement of their antioxidant properties. Thus, the plastein reaction is an effective method for enhancing the antioxidant properties of collagen hydrolysates, with its simplicity of operation and promising application potential.

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Acknowledgements

The authors would like to thank all the reviewers who participated in the review.

Funding

This research was supported by the National Natural Science Foundation of China (No. 22178277, 22378320) and the Knowledge Innovation Program of Wuhan-Basi Research (No. 2023020201010148).

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Authors and Affiliations

  1. School of Chemistry and Environmental Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China

    Chengzhi Xu, Sheng Li, Juntao Zhang & Benmei Wei

  2. School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China

    Chaonan Cai, Tianyi Liu & Jizhen Kang

  3. College of Life Science and Technology, Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables, Hubei Engineering University, Xiaogan, Hubei, China

    Haibo Wang

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  1. Chengzhi Xu
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Contributions

CX, CC, and BW wrote the main manuscript text. JK and SL prepared Figs. 2, 3, and 4. JZ, TL, and HW prepared Fig. 1, Fig. 5, and Tables. All authors reviewed the manuscript.

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Correspondence to Haibo Wang.

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Xu, C., Cai, C., Liu, T. et al. Enhancing the Antioxidant Activity of Fish Scale Collagen Hydrolysates Through Plastein Reaction. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03329-9

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