Antioxidative Properties of Peptide prepared by Tuna Cooking Juice Hydrolyzates with Orientase (Bacillus subtilis)

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Title:	Antioxidative Properties of Peptide prepared by Tuna Cooking Juice Hydrolyzates with Orientase (Bacillus subtilis)
Authors:	Jao, Chia-Ling 饒家麟 (東方技術學院食品科技系)
Contributors:	東方技術學院食品科技系
Date:	2008-06-27
Issue Date:	2012-06-25 15:11:50 (UTC+8)
Publisher:	New Orleans, Louisiana(LA):New Orleans Morial Convention Center
Abstract:	In this study, we have described the isolation of antioxidative peptides from hydrolyzates of tuna cooking juice with orientase. The antioxidative properties of the hydrolyzates were measured using the antioxidant activity, scavenging effect on DPPH(2,2-diphenyl-1-picrylhydrazyl)radycial, and chelating effect on Fe ion. The results showed that, among the hydrolyzates obtained under different time of hydrolysis, the protein hydrolyzate showed the best antioxidative properties at 60 min. The protein hydrolyzate was subjected to a Sephadex G-25 gel filtration chromatography and five major fractions were obtained. When the solid concentration was 10 mg/mL, the fraction was composed of peptides ranging from 400 to 1,500 Da and showed high antioxidant activity, scavenging effect on DPPH, and chelating effect on Fe ion. Three different peptides showing strong antioxidant activity were isolated from the hydrolyzate using high-performance liquid chromatography on an RP-18(e) column. We thus conclude that the hydrolyzate from tuna cooking juice with orientase, and the fractions of the hydrolyzate, can be incorporated into lipid-containing foods as chian-breaking antioxidants to minimize free radical-mediated tissue damade. However, such uses must be adequately justified using animal and clinical studies, creating a need for further rescarch.
Relation:	IFT 2008 Annual Meeting + Food Expo 2008 IFT Annual Meeting technical program IFT Annual Meeting technical program
Appears in Collections:	[Department of Food Science and Technology] conference

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