Abstract
In this study, rainbow trout skin (Oncorhynchus mykiss) was hydrolyzed using Alcalase (HA) and Flavourzyme (HF) enzymes and bioactive peptides separated by membrane ultrafiltration method (< 3, 3–30 and > 30 kDa). The antioxidant properties of the protein hydrolyzed (non-fractionated) and anti-cancer (peptide fractions) were evaluated. The results showed that DPPH radical inhibitory power and ferric reducing antioxidant power in hydrolyzed skin protein by Flavourzyme were significantly higher than Alcalase hydrolyzed protein (p < 0.05). By increasing protein concentrations, the antioxidant property of the hydrolyzed protein increased. To evaluate anti-cancer activity, MTT assay and HCT-116 cell line were used. Hydrolyzed skin protein with molecular weight less than 3 kDa had the highest inhibitory concentration (IC50). The results proved rainbow trout skin protein hydrolysate showed antioxidant properties and could be used as an antioxidant in food. The isolated fractions on HCT-116 cancer cells have cytotoxic properties and inhibit the growth of these cells in vitro. In order to achieve more accurate results, evaluation of properties is recommended in in vivo conditions.
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Acknowledgements
We appreciate the sincere collaboration of the Microbiology Department, Ayatollah Amoli branch of Islamic Azad University for assistance in conduct of the study.
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This study was supported by the Ayatollah Amoli Branch, Islamic Azad University, Amol, Mazandaran province, Iran. The funding body had no role in the design of the study and collection, analysis, and interpretation of data and in writing the manuscript.
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Yaghoubzadeh, Z., Peyravii Ghadikolaii, F., Kaboosi, H. et al. Antioxidant Activity and Anticancer Effect of Bioactive Peptides from Rainbow Trout (Oncorhynchus mykiss) Skin Hydrolysate. Int J Pept Res Ther 26, 625–632 (2020). https://doi.org/10.1007/s10989-019-09869-5
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DOI: https://doi.org/10.1007/s10989-019-09869-5