UM  > Institute of Chinese Medical Sciences
Identification and characterization of antioxidant peptides from hydrolysate of blue-spotted stingray and their stability against thermal, pH and simulated gastrointestinal digestion treatments
Wong, Fai-Chu1,2; Xiao, Jianbo3; Ong, Michelle G-Ling1; Pang, Mei-Jing1; Wong, Shao-Jun1; Teh, Lai-Kuan2,4; Chai, Tsun-Thai1,2
2019-01-15
Conference Name3rd International Symposium on Phytochemicals in Medicine and Food (ISPMF)
Source PublicationFOOD CHEMISTRY
Volume271
Pages614-622
Conference DateAUG 25-30, 2018
Conference PlaceKunming, PEOPLES R CHINA
Publication PlaceTHE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND
PublisherELSEVIER SCI LTD
Abstract

This study was conducted to identify and characterize antioxidant peptides from the alcalase hydrolysate of the blue-spotted stingray. Purification steps guided by ABTS cation radical (ABTS') scavenging assay and de novo peptide sequencing produced two peptides, WAFAPA (661.3224 Da) and MYPGLA (650.3098 Da). WAFAPA (ECa50 = 12.6 mu M) had stronger antioxidant activity than glutathione (EC50 = 13.7 mu M) and MYPGLA (EC50 = 19.8 mu M). Synergism between WAFAPA and MYPGLA was detected. WAFAPA and MYPGLA surpassed carnosine in their ability to suppress H2O2-induced lipid oxidation. The peptides protected plasmid DNA and proteins from Fenton's reagent-induced oxidative damage. Thermal (25-100 degrees C) and pH 3-11 treatments did not alter antioxidant activity of the peptides. MYPGLA maintained its antioxidant activity after simulated gastrointestinal digestion, whereas WAFAPA showed a partial loss. The two peptides may have potential applications as functional food ingredients or nutraceuticals, whether used singly or in combination.

KeywordAntioxidant Peptide Dna Oxidation Lipid Peroxidation Ph Stability Protein Oxidation Purification Simulated Gastrointestinal Digestion Thermal Treatment
DOI10.1016/j.foodchem.2018.07.206
URLView the original
Indexed BySCI ; CPCI
Language英语
WOS Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS SubjectChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000444967800078
The Source to ArticleWOS
Fulltext Access
Citation statistics
Cited Times [WOS]:16   [WOS Record]     [Related Records in WOS]
Document TypeConference paper
CollectionInstitute of Chinese Medical Sciences
Affiliation1.Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia
2.Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia
3.Institute of Chinese Medical Sciences, SKL of Quality Research in Chinese Medicine, University of Macau, Avenida da Universidade, Taipa, Macau
4.Department of Biomedical Science, Faculty of Science, Universiti Tunku Abdul Rahman, 31900 Kampar, Malaysia
Recommended Citation
GB/T 7714
Wong, Fai-Chu,Xiao, Jianbo,Ong, Michelle G-Ling,et al. Identification and characterization of antioxidant peptides from hydrolysate of blue-spotted stingray and their stability against thermal, pH and simulated gastrointestinal digestion treatments[C]. THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND:ELSEVIER SCI LTD,2019:614-622.
Files in This Item:
There are no files associated with this item.
Related Services
Recommend this item
Bookmark
Usage statistics
Export to Endnote
Google Scholar
Similar articles in Google Scholar
[Wong, Fai-Chu]'s Articles
[Xiao, Jianbo]'s Articles
[Ong, Michelle G-Ling]'s Articles
Baidu academic
Similar articles in Baidu academic
[Wong, Fai-Chu]'s Articles
[Xiao, Jianbo]'s Articles
[Ong, Michelle G-Ling]'s Articles
Bing Scholar
Similar articles in Bing Scholar
[Wong, Fai-Chu]'s Articles
[Xiao, Jianbo]'s Articles
[Ong, Michelle G-Ling]'s Articles
Terms of Use
No data!
Social Bookmark/Share
All comments (0)
No comment.
 

Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.