Pubblicazione scientifica

Identification of Antioxidant Peptides in Enzymatic Hydrolysates of Carp (Cyprinus Carpio) Skin Gelatin

FILONE TECNOLOGICO	TEMA
produzione e raccolta
trasformazione e commercializzazione

RIASSUNTO

The protein by-products from carp (Cyprinus carpio) are normally discarded as industrial waste during fish processing. The objective of this study was to identify and characterise the peptides with a potential antioxidant activity that are released from carp skin proteins during hydrolysis by the Protamex enzyme mixture. This study shows that a hydrolysate of carp skin gelatin and its reversed-phase chromatography fractions have strong in vitro antioxidant properties. Among these fractions, the alanine-tyrosine (Ala-Tyr) dipeptide was identified as the major compound with high antioxidant potential. The peptide has good stability during in vitro enzymatic digestion assay and can inhibit the angiotensin-converting enzyme (ACE). In conclusion, our study proves that both the unfractionated hydrolysate of carp skin gelatin and the above-mentioned Ala-Tyr dipeptide represents attractive novel compounds for the formulation of antioxidant foods.

DATA

Data di pubblicazione: 28/12/2018

AUTORI

TKACZEWSKA JOANNA
BUKOWSKI MICHAL
MAK PAWEŁ

ENTE DI AFFERENZA

Małopolska Centre for Biotechnology Jagiellonian University Gronostajowa 7A Street 30-387 Kraków Poland
DEPT ANIMAL PROD TECH FACULTY OF FOOD TECH UNIV AGRICULTURE IN CRACOW BALICKA
DEPT ANALYTICAL BIOCHEMISTRY FACULTY OF BIOCHEMISTRY BIOPHYSICS & BIOTECHNOLOGY JAGIELLONIAN UNIV GRONOSTAJOWA

RIVISTA

Molecules, 24(1), 97

IMPACT FACTOR

3,010

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