Abstract
Antioxidant properties and angiotensin-converting enzyme (ACE) inhibitory activities of protein hydrolysates from goby (Zosterisessor ophiocephalus) muscle, with different degrees of hydrolysis (DH) from 5 to 25 %, prepared by treatment with crude proteases extract from smooth hound intestines, were investigated. Goby protein hydrolysates (GPHs) are rich in Gly and Thr, which accounted for 14.1–15 % and 11.6–13.2 % of the total amino acids, respectively. The antioxidant activities of GPHs were investigated by using several in vitro assay systems. All GPHs exhibited significant metal chelating activity and DPPH free radical-scavenging activity, and inhibited linoleic acid peroxidation. For the ACE-inhibitory activity, as the DH increased, the activity of GPHs increased. The obtained results revealed that antioxidant and ACE-inhibitory activities of GPHs were influenced by the degree of hydrolysis. A medium degree of enzymatic hydrolysis was appropriate to obtain GPHs with good antioxidant activity, while small peptides were essential to obtain high ACE inhibitory activity.
Similar content being viewed by others
References
Nasri, R., Ben Amor, I., Bougatef, A., Nedjar-Arroume, N., Dhulster, P., Gargouri, J., Karra-Châabouni, M., & Nasri, M. (2012). Food Chemistry, 133, 835–841.
Klompong, V., Benjakul, S., Kantachote, D., & Shahidi, F. (2007). Food Chemistry, 102, 1317–1327.
Nasri, R., Chataigne, G., Bougatef, A., Karra-Châabouni, M., Dhulster, P., Nasri, M., & Nedjar-Arroume, N. (2013). Journal of Proteomics, 91, 444–452.
He, H. L., Liu, D., & Ma, C. B. (2013). Applied Biochemistry and Biotechnology, 169, 738–749.
Ben Khaled, H., Ghlissi, Z., Chtourou, Y., Hakim, A., Ktari, N., Makni-Ayedi, F., Barkia, A., Sahnoun, Z., & Nasri, M. (2012). Food Research International, 45, 60–68.
Clare, D. A., & Swaisgood, H. E. (2000). Journal of Dairy Science, 83, 1187–1195.
Korhonen, H., & Pihlanto, A. (2006). International Dairy Journal, 16, 945–960.
Agyei, D., & Danquah, M. K. (2011). Biotechnology Advance, 29, 272–277.
Simpson, B. K., Nayeri, G., Yaylayan, V., & Ashie, I. N. A. (1998). Food Chemistry, 61, 131–138.
Lin, C. C., & Liang, J. H. Journal of Food Science, 67, 530–533.
Diaz, M. N., Frei, B., Vita, J. A., & Keaney, J. F. (1997). England Journal of Medicine, 337, 408–416.
Halliwell, B., Murcia, M. A., Chirico, S., & Aruoma, O. I. (1995). Critical Reviews in Food Science and Nutrition, 35, 7–20.
Löliger, J. (1991). (Eds.), by Aruoma OI and Halliwell B, London, pp. 121–150.
Ito, N., Hirose, M., Fukushima, S., Tsuda, H., Shirai, T., & Tatematsu, M. (1986). Food Chemistry and Toxicology, 24, 1071–1082.
Botterweck, A. A. M., Verhagen, H., Goldbohm, R. A., Kleinjans, J., & Van den Brandt, P. A. (2000). Food Chemistry and Toxicology, 38, 599–605.
Ktari, N., Jridi, M., Bkhairia, I., Sayari, N., Ben Salah, R., Ben Salah, R., & Nasri, M. (2012). Food Research International, 49, 747–756.
Dong, S. Y., Zhao, Y. H., Xu, D. X., Liu, Z. Y., & Zeng, M. Y. (2013). Journal of Aquatic Food Product Technology, 22, 573–583.
Ahna, C. B., Kim, J. G., & Je, J. Y. (2014). Food Chemistry, 147, 78–83.
Wang, B., Wang, Y. M., Chi, C. F., Luo, H. Y., Deng, S. G., & Ma, J. Y. (2013). Marine Drugs, 11, 4641–4661.
Harris, T., Cook, E. F., Kannel, W., Schatzkin, A., & Goldman, L. (1985). Hypertension, 7, 118–124.
Lavoie, J. L., & Sigmund, C. D. (2003). Endocrinology, 144, 2179–2183.
Ondetti, M. A., & Cusham, D. W. (1977). Science, 96, 441–444.
Acharya, K. R., Sturrock, E. D., Riordan, J. F., & Ehlers, M. R. W. (2003). Nature Reviews Drug Discovery, 2, 891–902.
Megias, C., Pedroche, J., Yust, M. M., Alaiz, M., Giron-Calle, J., Millan, F., & Vioque, J. (2009). LWT-Food Science and Technology, 42, 228–232.
Escudero, E., Mora, L., Fraser, P. D., Aristory, M. C., Arihara, K., & Toldra, F. (2013). Journal of Proteomics, 78, 499–507.
F.A.O. Food and Agriculture Organisation. Fishery Statistics, Rome, Italy, 2004.
Kembhavi, A. A., Kulkarni, A., & Pant, A. (1993). Applied Biochemistry and Biotechnology, 38, 83–92.
Adler-Nissen, J. (1986). Elsevier, Copenhagen
AOAC. Official methods of analysis. Arlington, VA Secs. 930.15–942.05, 2000.
Bersuder, P., Hole, M., & Smith, G. (1998). Journal of the American Oil Chemists’ Socity, 75, 181–187.
Yildirim, A., Mavi, A., & Kara, A. A. (2001). Journal of Agriculture and Food Chemistry, 49, 4083–4089.
Koleva, I. I., van Beek, T. A., Linssen, J. P. H., de Groot, A., & Evstatieva, L. N. (2002). Phytochemistry Analysis, 13, 8–17.
Decker, E. A., Welch, B. Journal of Agriculture and Food Chemistry, 38, 674–677
Nakamura, Y., Yamamoto, N., Sakai, K., Okubo, A., Yamazaki, S., & Takano, T. (1995). Journal of Dairy Science, 8, 777–783.
Chen, H. N., Muramoto, K., & Yamauchi, F. (1995). Journal of Agriculture and Food Chemistry, 1995(43), 574–578.
Van Der Ven, C., Gruppen, H., de Bont, D. B. A., & Voragen, A. G. (2002). International Dairy Journal, 12, 813–820.
Gbogouri, G. A., Linder, M., Fanni, J., & Parmentier, M. (2004). Journal of Food Science, 69, 615–622.
Hmidet, N., Balti, R., Nasri, R., Sila, A., Bougatef, A., & Nasri, M. (2011). Food Research International, 44, 2703–2711.
Liceaga-Gesualdo, A. M., & Li-Chan, E. C. Y. (1999). Journal of Food Science, 64, 1000–1004.
Kristinsson, H. G., & Rasco, B. A. (2000). Journal of Food Biochemistry, 24, 177–87.
Chen, H. M., Muramoto, K., Yamauchi, F., & Nokihara, K. (1996). Journal of Agriculture and Food Chemistry, 44, 2619–2623.
Je, Y. J., Park, P. J., & Kim, S. K. (2005). Food Research International, 38, 45–50.
Gobbetti, M., Ferranti, P., Smacchi, E., Goffredi, F., & Addeo, F. (2000). Applied Environmental Microbiology, 9, 3898–3904.
Chen, H. M., Muramoto, K., Yamauchi, F., Fujimoto, K., & Nokihara, K. (1998). Journal of Agriculture and Food Chemistry, 46, 49–53.
You, L., Zhao, M., Cui, C., Zhao, H., & Yang, B. (2009). Innovative Food Science and Emerging Technology, 10, 235–240.
Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181(4617), 1199–1200. doi:10.1038/1811199a0#blank.
Khantaphant, S., & Benjakul, S. (2008). Comparative Biochemistry and Physiology, 151, 410–419.
Duh, P. D., Du, P. C., & Yen, G. C. (1999). Food Chemistry and Toxichology, 37, 1055–1061.
Kumazawa, S., Taniguchi, M., Suzuki, Y., Shimura, M., Kwon, M. S., & Nakayama, T. (2002). Journal of Agriculture and Food Chemistry, 50, 373–377.
Thiansilakul, Y., Benjakul, S., & Shahidi, F. (2007). Food Chemistry, 10, 1385–1394.
Saiga, A., Tanabe, S., & Nishimura, T. (2003). Journal of Agriculture and Food Chemistry, 51, 3661–3667.
Nalinanon, S., Benjakul, S., Kishimura, H., & Shahidi, F. (2011). Food Chemistry, 124, 1354–1362.
Sherwin, E. R. (1990). Food additives (pp. 139–193). New York: Marcel Dekker.
Cai, L., Xiao, L., Liu, C., & Ying, T. (2013). Food and Bioprocess Technology, 6, 2109–2117.
Barbana, C., & Boye, J. I. (2010). Food Research International, 43, 1642–1649.
Acknowledgments
This work was funded by the Ministry of Higher Education and Scientific Research, Tunisia.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Nasri, R., Jridi, M., Lassoued, I. et al. The Influence of the Extent of Enzymatic Hydrolysis on Antioxidative Properties and ACE-Inhibitory Activities of Protein Hydrolysates from Goby (Zosterisessor ophiocephalus) Muscle. Appl Biochem Biotechnol 173, 1121–1134 (2014). https://doi.org/10.1007/s12010-014-0905-3
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12010-014-0905-3