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


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.


Nile tilapia protein hydrolysate Antioxidant activity HepG2 cell DNA damage H2O2 



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. 


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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

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