Advertisement

Journal of Food Science and Technology

, Volume 52, Issue 10, pp 6194–6205 | Cite as

Preventive effect of Nile tilapia hydrolysate against oxidative damage of HepG2 cells and DNA mediated by H2O2 and AAPH

  • Suthasinee Yarnpakdee
  • Soottawat BenjakulEmail author
  • Hordur G. Kristinsson
  • Hilma Eiðsdóttir Bakken
Original Article

Abstract

Antioxidant activities of protein hydrolysate prepared from Nile tilapia protein isolate using Alcalase (HA), Alcalase followed by papain (HAPa) and their Sephadex G-25 fractions (FHA and FHAPa) were investigated in both chemical and cellular based models. Amongst all samples, FHAPa showed the highest chemical antioxidant activities, however it had no metal chelation activity. Cellular antioxidant ability of HA, HAPa and their fractions against H2O2 and AAPH induced oxidative damage of HepG2 cell and DNA were tested. When cells were pretreated with all hydrolysates or fractions at different concentrations (0.5–2 mg/mL) in the absence and presence of 50 μM Trolox, cell viability was in the range of 91.10–111.40 %. However, no difference in cell viability was observed among samples having various concentrations (P > 0.05). Cell reactive oxygen species (ROS) generation as mediated by H2O2 and AAPH decreased with treatment of hydrolysates or their fractions, especially in combination with 50 μM Trolox. FHAPa effectively inhibited H2O2 and peroxyl radical induced DNA scission in a dose dependent manner. Therefore, Nile tilapia protein hydrolysates could serve as a functional food ingredient.

Keywords

Nile tilapia protein hydrolysate Antioxidant activity HepG2 cell DNA damage H2O2 

Notes

Acknowledgments

This research was supported by the Thailand Research Fund under the Royal Golden Jubilee Ph.D. Programme to Suthasinee Yarnpakdee (PHD/0226/2552) and the Grant-in-Aid for dissertation from Graduate School, Prince of Songkla University, Thailand. Matis Ltd-Icelandic Food and Biotech R & D in Reykjavik and Matis-Biotechnology Centre in Saudarkrokur were also acknowledged for instrument support and their facilities. The TRF Distinguished Research Professor Grant was also acknowledged. 

References

  1. Benjakul S, Morrissey MT (1997) Protein hydrolysates from Pacific whiting solid wastes. J Agric Food Chem 45(9):3423–3430CrossRefGoogle Scholar
  2. Benzie IF, Strain J (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 239(1):70–76CrossRefGoogle Scholar
  3. Binsan W, Benjakul S, Visessanguan W, Roytrakul S, Tanaka M, Kishimura H (2008) Antioxidative activity of mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei). Food Chem 106(1):185–193CrossRefGoogle Scholar
  4. Chai HJ, Chan YL, Li TL, Shiau CY, Wu CJ (2013) Evaluation of lanternfish (Benthosema pterotum) hydrolysates as antioxidants against hydrogen peroxide induced oxidative injury. Food Res Int 54(1):1409–1418CrossRefGoogle Scholar
  5. Chandrasekara A, Shahidi F (2011) Inhibitory activities of soluble and bound millet seed phenolics on free radicals and reactive oxygen species. J Agric Food Chem 59(1):428–436CrossRefGoogle Scholar
  6. Chen HM, Muramoto K, Yamauchi F, Nokihara K (1996) Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. J Agric Food Chem 44(9):2619–2623CrossRefGoogle Scholar
  7. Choe E, Min DB (2005) Chemistry and reactions of reactive oxygen species in foods. J Food Sci 70(9):R142–R159CrossRefGoogle Scholar
  8. Elisia I, Kitts DD (2008) Anthocyanins inhibit peroxyl radical-induced apoptosis in Caco-2 cells. Mol Cell Biochem 312(1–2):139–145CrossRefGoogle Scholar
  9. García-Nebot MJ, Recio I, Hernández-Ledesma B (2014) Antioxidant activity and protective effects of peptide lunasin against oxidative stress in intestinal Caco-2 cells. Food Chem Toxicol 65:155–161CrossRefGoogle Scholar
  10. Guo H, Kouzuma Y, Yonekura M (2009) Structures and properties of antioxidative peptides derived from royal jelly protein. Food Chem 113(1):238–245CrossRefGoogle Scholar
  11. Halldorsdottir SM, Sveinsdottir H, Freysdottir J, Kristinsson HG (2014) Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability. Food Chem 142:201–209CrossRefGoogle Scholar
  12. Himaya S, Ryu B, Ngo DH, Kim SK (2012) Peptide Isolated from Japanese flounder skin gelatin protects against cellular oxidative damage. J Agric Food Chem 60(36):9112–9119CrossRefGoogle Scholar
  13. Je JY, Lee KH, Lee MH, Ahn CB (2009) Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Res Int 42(9):1266–1272CrossRefGoogle Scholar
  14. Je JY, Qian ZJ, Lee SH, Byun HG, Kim SK (2008) Purification and antioxidant properties of bigeye tuna (Thunnus obesus) dark muscle peptide on free radical-mediated oxidative systems. J Med Food 11(4):629–637CrossRefGoogle Scholar
  15. Kim GN, Kwon YI, Jang HD (2011) Protective mechanism of quercetin and rutin on 2,2′-azobis(2-amidinopropane)dihydrochloride or Cu2+-induced oxidative stress in HepG2 cells. Toxicol in Vitro 25(1):138–144CrossRefGoogle Scholar
  16. Kim SY, Je JY, Kim SK (2007) Purification and characterization of antioxidant peptide from hoki (Johnius belengerii) frame protein by gastrointestinal digestion. J Nutr Biochem 18(1):31–38CrossRefGoogle Scholar
  17. Kittiphattanabawon P, Benjakul S, Visessanguan W, Shahidi F (2012) Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: antioxidant activity and its potential in model systems. Food Chem 135(3):1118–1126CrossRefGoogle Scholar
  18. Kittiphattanabawon P, Benjakul S, Visessanguan W, Shahidi F (2013) Inhibition of angiotensin converting enzyme, human LDL cholesterol and DNA oxidation by hydrolysates from blacktip shark gelatin. LWT Food Sci Technol 51(1):177–182CrossRefGoogle Scholar
  19. Klompong V, Benjakul S, Yachai M, Visessanguan W, Shahidi F, Hayes KD (2009) Amino acid composition and antioxidative peptides from protein hydrolysates of yellow stripe trevally (Selaroides leptolepis). J Food Sci 74(6):C126–C133CrossRefGoogle Scholar
  20. Lima CF, Fernandes-Ferreira M, Pereira-Wilson C (2006) Phenolic compounds protect HepG2 cells from oxidative damage: relevance of glutathione levels. Life Sci 79(21):2056–2068CrossRefGoogle Scholar
  21. Mendis E, Rajapakse N, Byun HG, Kim SK (2005) Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects. Life Sci 77(17):2166–2178CrossRefGoogle Scholar
  22. Owuor ED, Kong ANT (2002) Antioxidants and oxidants regulated signal transduction pathways. Biochem Pharmacol 64(10):765–770CrossRefGoogle Scholar
  23. Poli G, Leonarduzzi G, Biasi F, Chiarpotto E (2004) Oxidative stress and cell signalling. Curr Med Chem 11(9):1163–1182CrossRefGoogle Scholar
  24. Qian ZJ, Jung WK, Kim SK (2008) Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana Catesbeiana Shaw. Bioresour Technol 99(6):1690–1698CrossRefGoogle Scholar
  25. Raghavan S, Kristinsson HG (2008) Antioxidative efficacy of alkali-treated tilapia protein hydrolysates: a comparative study of five enzymes. J Agric Food Chem 56(4):1434–1441CrossRefGoogle Scholar
  26. Ren J, Zhao M, Shi J, Wang J, Jiang Y, Cui C, Kakuda Y, Xue SJ (2008) Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chem 108(2):727–736CrossRefGoogle Scholar
  27. Robinson HW, Hogden CG (1940) The biuret reaction in the deter serum proteins. J Biol Chem 135(2):707–725Google Scholar
  28. Saiga A, Tanabe S, Nishimura T (2003) Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. J Agric Food Chem 51(12):3661–3667CrossRefGoogle Scholar
  29. Samaranayaka AG, Kitts DD, Li-Chan ECY (2010) Antioxidative and angiotensin-I-converting enzyme inhibitory potential of a Pacific hake (Merluccius productus) fish protein hydrolysate subjected to simulated gastrointestinal digestion and Caco-2 cell permeation. J Agric Food Chem 58(3):1535–1542CrossRefGoogle Scholar
  30. Samaranayaka AG, Li-Chan EC (2011) Food-derived peptidic antioxidants: a review of their production, assessment, and potential applications. J Funct Foods 3(4):229–254CrossRefGoogle Scholar
  31. Steel RGD, Torrie JH (1980) Principles and procedures of statistics: a biometrical approach. McGraw-Hill, New YorkGoogle Scholar
  32. Surguladze N, Thompson KM, Beard JL, Connor JR, Fried MG (2004) Interactions and reactions of ferritin with DNA. J Biol Chem 279(15):14694–14702CrossRefGoogle Scholar
  33. Theodore AE, Raghavan S, Kristinsson HG (2008) Antioxidative activity of protein hydrolysates prepared from alkaline-aided channel catfish protein isolates. J Agric Food Chem 56(16):7459–7466CrossRefGoogle Scholar
  34. Wang B, Gong YD, Li ZR, Yu D, Chi CF, Ma JY (2014) Isolation and characterisation of five novel antioxidant peptides from ethanol-soluble proteins hydrolysate of spotless smoothhound (Mustelus griseus) muscle. J Funct Foods 6:176–185CrossRefGoogle Scholar
  35. Wijeratne SS, Cuppett SL, Schlegel V (2005) Hydrogen peroxide induced oxidative stress damage and antioxidant enzyme response in Caco-2 human colon cells. J Agric Food Chem 53(22):8768–8774CrossRefGoogle Scholar
  36. Wiriyaphan C, Chitsomboon B, Yongsawadigul J (2012) Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts. Food Chem 132(1):104–111CrossRefGoogle Scholar
  37. Yarnpakdee S, Benjakul S, Kristinsson H, Kishimura H (2014) Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis. J Food Sci Technol. doi: 10.1007/s13197-014-1394-7 Google Scholar
  38. You L, Zhao M, Regenstein JM, Ren J (2011) In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion. Food Chem 124(1):188–194CrossRefGoogle Scholar
  39. Zhang QX, Ling YF, Sun Z, Zhang L, Yu HX, Kamau SM, Lu RR (2012) Protective effect of whey protein hydrolysates against hydrogen peroxide-induced oxidative stress on PC12 cells. Biotechnol Lett 34(11):2001–2006CrossRefGoogle Scholar
  40. Zhang SB, Wang Z, Xu SY (2008) Antioxidant and antithrombotic activities of rapeseed peptides. J Am Oil Chem Soc 85(6):521–527CrossRefGoogle Scholar
  41. Zhu L, Chen J, Tang X, Xiong YL (2008) Reducing, radical scavenging, and chelation properties of in vitro digests of Alcalase-treated zein hydrolysate. J Agric Food Chem 56(8):2714–2721CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2015

Authors and Affiliations

  • Suthasinee Yarnpakdee
    • 1
  • Soottawat Benjakul
    • 1
    Email author
  • Hordur G. Kristinsson
    • 2
    • 3
  • Hilma Eiðsdóttir Bakken
    • 4
  1. 1.Department of Food Technology, Faculty of Agro-IndustryPrince of Songkla UniversityHat YaiThailand
  2. 2.Division of Biotechnology and BiomoleculesMatis - Icelandic Food and Biotechnology R & DReykjavikIceland
  3. 3.Department of Food Science and Human NutritionUniversity of FloridaGainesvilleUSA
  4. 4.Division of Biotechnology and BiomoleculesMatis-Biotechnology CenterSaudarkrokurIceland

Personalised recommendations