Skip to main content
SpringerLink
Log in

Purification and identification of novel antioxidative peptide released from Black-bone silky fowl (Gallus gallus domesticus Brisson)

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Papain-treated Black-bone silky fowl (BSF) muscle hydrolysate was subjected to 6 kDa cutoff membrane ultrafiltration, and the resulting BSF peptides (<6 kDa) were purified by two-step reverse-phase high-performance liquid chromatography. The molecular weight (MW) distribution and amino acid composition were investigated for characterization of the BSF peptides. The results showed that the major amino acids of BSF peptides were Glu, Tyr, Lys, Asp, Leu, Ala, Thr and Pro, and the MW was from 281 to 7,982 Da. BSF peptides exhibited a strong antioxidant capacity. At 10 mg/mL, they displayed more powerful \( {\text{O}}_{2}^{ \cdot - } \), DPPH· and ABTS·+ scavenging activity and reducing power than carnosine. The peptide fraction 8 with more hydrophilicity revealed stronger \( {\text{O}}_{2}^{ \cdot - } \) and ABTS·+ scavenging activity and reducing power than BSF peptides and carnosine. Besides, a peptide, separated from fraction 8 and showed the strongest antioxidant capacity, was purified and identified by LC-ESI-MS/MS to be Glu-Pro-Asp-Arg-Tyr (678 Da).

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. Wiseman H, Halliwell B (1996) Damage to DNA by reactive oxygen and nitrogen species: role in inflammatory disease and progression to cancer. Biochem J 313:17–29

    CAS  Google Scholar 

  2. Halliwell B (1991) The biological toxicity of free radicals and other reactive oxygen species. In: Aruoma OI, Halliwell B (eds) Free radicals and food additives. Taylor & Francis Inc, London, pp 23–27

    Google Scholar 

  3. 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 18:31–38

    Article  CAS  Google Scholar 

  4. Yu LL, Haley S, Perret J, Harris M, Wilson J, Qian M (2002) Free radical scavenging properties of wheat extracts. J Agric Food Chem 50:1619–1624

    Article  CAS  Google Scholar 

  5. Kitts DD, Weiler K (2003) Bioactive proteins and peptides from food sources. Applications of bioprocesses used in isolation and recovery. Curr Pharm Des 9:1309–1323

    Article  CAS  Google Scholar 

  6. Korhonen H, Pihlanto A (2003) Food-derived bioactive peptides-opportunities for designing future foods. Curr Pharm Des 9:1297–1308

    Article  CAS  Google Scholar 

  7. Samaranayaka AGP, Li-Chan ECY (2011) Food-derived peptidic antioxidants: a review of their production, assessment, and potential applications. J Funct Foods 3:229–254

    Article  CAS  Google Scholar 

  8. Elias RJ, Kellerby SS, Decker EA (2008) Antioxidant activity of proteins and peptides. Crit Rev Food Sci Nutr 48:430–441

    Article  CAS  Google Scholar 

  9. Chen HM, Muramoto K, Yamauchi F, Fujimoto K, Nokihara K (1998) Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. J Agric Food Chem 46:49–53

    Article  CAS  Google Scholar 

  10. Ren JY, Zhao MM, Shi J, Wang JS, Jiang YM, 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 108:727–736

    Article  CAS  Google Scholar 

  11. Ngo DH, Qian ZJ, Ryu BM, Park JW, Kim SK (2010) In vitro antioxidant activity of a peptide isolated from Nile tilapia (Oreochromis niloticus) scale gelatin in free radical-mediated oxidative systems. J Funct Foods 2:107–117

    Article  CAS  Google Scholar 

  12. Memarpoor-Yazdi M, Asoodeh A, Chamani J (2012) A novel antioxidant and antimicrobial peptide from hen egg white lysozyme hydrolysates. J Funct Foods 4:278–286

    Article  CAS  Google Scholar 

  13. Sun LP, Zhang YF, Zhuang YL (in press) Antiphotoaging effect and purification of an antioxidant peptide from tilapia (Oreochromis niloticus) gelatin peptides. J Funct Foods http://dx.doi.org/10.1016/j.jff.2012.09.006

  14. Tang XY, He ZY, Dai YF, Xiong YL, Xie MY, Chen J (2009) Peptide fractionation and free radical scavenging activity of zein hydrolysate. J Agric Food Chem 58:587–593

    Article  Google Scholar 

  15. Suetsuna K, Ukeda H, Ochi H (2000) Isolation and characterization of free radical scavenging activities peptides derived from casein. J Nutr Biochem 11:128–131

    Article  CAS  Google Scholar 

  16. Tian YG, Xie MY, Wang WY, Wu HJ, Fu ZH, Lin L (2007) Determination of carnosine in Black-bone silky fowl (Gallus gallus domesticus Brisson) and common chicken by HPLC. Eur Food Res Technol 226:311–314

    Article  CAS  Google Scholar 

  17. Liu JH, Tian YG, Wang Y, Nie SP, Xie MY, Zhu S, Wang CY, Zhang P (2011) Characterization and in vitro antioxidation of papain hydrolysate from Black-bone silky fowl (Gallus gallus domesticus Brisson) muscle and its fractions. Food Res Int 44:133–138

    Article  CAS  Google Scholar 

  18. Sanger F (1945) The free amino groups of insulin. Biochem J 39:507–515

    CAS  Google Scholar 

  19. Marklund S, Marklund G (1974) Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47:469–474

    Article  CAS  Google Scholar 

  20. Chen Y, Xie MY, Nie SP, Li C, Wang YX (2008) Purification, composition analysis and antioxidant activity of a polysaccharide from the fruiting bodies of Ganoderma atrum. Food Chem 107:231–241

    Article  CAS  Google Scholar 

  21. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio Med 26:1231–1237

    Article  CAS  Google Scholar 

  22. Wu HC, Chen HM, Shiau CY (2003) Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res Int 36:949–957

    Article  CAS  Google Scholar 

  23. Wang LL, Xiong YL (2005) Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability. J Agric Food Chem 53:9186–9192

    Article  CAS  Google Scholar 

  24. Zhu LJ, Chen J, Tang XY, Xiong YL (2008) Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysates. J Agric Food Chem 56:2714–2721

    Article  CAS  Google Scholar 

  25. Arnao MB (2000) Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case. Trends Food Sci Technol 11:419–421

    Article  CAS  Google Scholar 

  26. Li YH, Jiang B, Zhang T, Mu WM, Liu J (2008) Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH). Food Chem 106:444–450

    Article  CAS  Google Scholar 

  27. Marcuse R (1960) Antioxidative effect of amino-acids. Nature 186:886–887

    Article  CAS  Google Scholar 

  28. Karel M, Tannenbaum SR, Wallace DH, Maloney H (1966) Autoxidation of methyl linoleate in freeze-dried model systems. III. Effects of added amino acids. J Food Sci 31:892–896

    Article  CAS  Google Scholar 

  29. Saiga A, Tanabe S, Nishimura T (2003) Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. J Agric Food Chem 51:3661–3667

    Article  CAS  Google Scholar 

  30. Je JY, Park PJ, Kim SK (2005) Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate. Food Res Int 38:45–50

    Article  CAS  Google Scholar 

  31. Pihlanto A (2006) Antioxidative peptides derived from milk proteins. Int Dairy J 16:1306–1314

    Article  CAS  Google Scholar 

  32. Hsu KC (2010) Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product. Food Chem 122:42–48

    Article  CAS  Google Scholar 

  33. Li B, Chen F, Wang X, Ji BP, Wu Y (2007) Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by consecutive chromatography and electrospray ionizationmass spectrometry. Food Chem 102:1135–1143

    Article  CAS  Google Scholar 

  34. Hernández-Ledesma B, Dávalos A, Bartolomé B, Amigo L (2005) Preparation of antioxidant enzymatic hydrolysates from R-lactalbumin and β-lactoglobulin. Identification of active peptides by HPLC-MS/MS. J Agric Food Chem 53:588–593

    Article  Google Scholar 

  35. Mendis E, Rajapaske N, Kim SK (2005) Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate. J Agric Food Chem 53:581–587

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This study was financially supported by the Open Project Program of State Key Laboratory of Food Science and Technology, Nanchang University (No. SKLF-KF-201206), the National Natural Science Foundation of China (No. 20862012), the Objective-Oriented Project of State Key Laboratory of Food Science and Technology (SKLF-MB-200806) and Cheung Kong Scholars Program and Innovative Research Team in University (No. IRT0540).

Conflict of interest

None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

Author information

Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, People’s Republic of China

    Yinggang Tian, Shaoping Nie, Jianhua Xie, Yong Wang & Mingyong Xie

  2. Department of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou, 310014, People’s Republic of China

    Jianhua Liu

  3. Analytical and Testing Center of Jiangxi Province, Nanchang, 330029, People’s Republic of China

    Yousheng Huang

Authors
  1. Jianhua Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yousheng Huang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Yinggang Tian
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Shaoping Nie
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Jianhua Xie
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Yong Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Mingyong Xie
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mingyong Xie.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOCX 51 kb)

Rights and permissions

Reprints and permissions

About this article

Cite this article

Liu, J., Huang, Y., Tian, Y. et al. Purification and identification of novel antioxidative peptide released from Black-bone silky fowl (Gallus gallus domesticus Brisson). Eur Food Res Technol 237, 253–263 (2013). https://doi.org/10.1007/s00217-013-1987-9

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-013-1987-9

Keywords

Search

Navigation