Bordbar S et al. (2013), The improvement of the endogenous antioxidant p...

ECB-ART-42841

Biomed Res Int 2013 Jan 01;2013:849529. doi: 10.1155/2013/849529.

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The improvement of the endogenous antioxidant property of stone fish (Actinopyga lecanora) tissue using enzymatic proteolysis.

Bordbar S , Ebrahimpour A , Abdul Hamid A , Abdul Manap MY , Anwar F , Saari N .

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The stone fish (Actinopyga lecanora) ethanolic and methanolic tissue extracts were investigated for total phenolic contents (TPCs) as well as antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH(•)) radical scavenging activity and ferric reducing antioxidant power (FRAP) assays. Both extracts showed low amount of phenolics (20.33 to 17.03 mg of gallic acid equivalents/100 g dried sample) and moderate antioxidant activity (39% to 34% DPPH(•) radical scavenging activity and 23.95 to 22.30 mmol/100 mL FeSO4 FRAP value). Enzymatic proteolysis was carried out in order to improve the antioxidant activity using six commercially available proteases under their optimum conditions. The results revealed that the highest increase in antioxidant activity up to 85% was obtained for papain-generated proteolysate, followed by alcalase (77%), trypsin (75%), pepsin (68%), bromelain (68%), and flavourzyme (50%) as measured by DPPH(•) radical scavenging activity, whilst for the FRAP value, the highest increase in the antioxidant activity up to 39.2 mmol/100 mL FeSO4 was obtained for alcalase-generated proteolysate, followed by papain (29.5 mmol/100 mL FeSO4), trypsin (23.2 mmol/100 mL FeSO4), flavourzyme (24.7 mmol/100 mL FeSO4), bromelain (22.9 mmol/100 mL FeSO4), and pepsin (20.8 mmol/100 mL FeSO4). It is obvious that proteolysis of stone fish tissue by proteolytic enzymes can considerably enhance its antioxidant activity.

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Genes referenced: mtor

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References [+] :

Abdullah, Evaluation of Selected Culinary-Medicinal Mushrooms for Antioxidant and ACE Inhibitory Activities. 2012, Pubmed

	Figure 1. GC chromatogram of stone fish tissue extract. The detection limit for compounds identification is 10−9 g.
	Figure 2. Total phenolic content (TPC) (mg of gallic acid equivalent (GAE)/100 g dried sample), DPPH• radical scavenging activity (%), and ferric reducing antioxidant power (FRAP) assay (mmol/100 mL FeSO4) of ethanolic and methanolic extracts. Values were expressed as mean ± SD, n = 3. Mean value within each group with different letters (a, b) indicated significant difference at P ≤ 0.05.
	Figure 3. Proteolysis and peptide content (mmol/g dried sample) curves of stone fish proteolysates, generated by six enzymes under optimum conditions during 24 h of proteolysis. The OPA-peptide/protein complex absorbance was measured at 340 nm (mean ± SD, n = 3).
	Figure 4. DPPH• radical scavenging activity (%) of stone fish proteolysates derived from enzymatic digestion of stone fish tissue under optimum conditions for 24 h. Absorbance was measured at 517 nm (mean ± SD, n = 3).
	Figure 5. IC50 value of DPPH• radical scavenging activity for stone fish proteolysates (mg/mL). Glutathione was used as positive control. a, b, c, d, e, and f indicated significant differences at the confidence level of P ≤ 0.05 (mean ± SD, n = 3).
	Figure 6. Ferric reducing antioxidant power (FRAP) of stone fish proteolysates derived from enzymatic digestion of stone fish tissue under optimum conditions for 24 h. Absorbance was measured at 595 nm, (mean ± SD, n = 3).