Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions

Sabeena Farvin Habebullah, Lisa Lystbæk Andersen, Jeanette Otte, Henrik Hauch Nielsen, Flemming Jessen, Charlotte Jacobsen

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

This study aimed to characterise peptide fractions (>5 kDa, 3–5 kDa and <3 kDa) with antioxidative activity obtained from a cod protein hydrolysate. The free amino acids in all fractions were dominated by Ala, Gly, Glu and Ser. The total amino acid composition had high proportions of Lys, Ala and Glu. The 3–5 kDa and <3 kDa fractions were further fractionated by size exclusion chromatography. All sub-fractions showed high Fe2+ chelating activity. The DPPH radical-scavenging activity of the 3–5 kDa fraction was exerted mainly by one sub-fraction dominated by peptides with masses below 600 Da. The DPPH radical-scavenging activity of the <3 kDa fraction was exerted by sub-fractions with low molecular weight. The highest reducing power was found in a sub-fraction containing peptides rich in Arg, Tyr and Phe. Both free amino acids and low molecular weight peptides thus seemed to contribute to the antioxidative activity of the peptide fractions, and Tyr seemed to play a major role in the antioxidant activity.
Original languageEnglish
JournalFood Chemistry
Volume204
Pages (from-to)409-419
Number of pages11
ISSN0308-8146
DOIs
Publication statusPublished - 2016

Keywords

  • Amino acids
  • Antioxidant
  • Cod protein hydrolysates
  • LC–MS/MS characterisation
  • Peptides
  • Food Science
  • Analytical Chemistry
  • LC-MS/MS characterisation
  • Free radicals
  • Hydrolysis
  • Molecular weight
  • Proteins
  • Size exclusion chromatography
  • Anti oxidative activity
  • Anti-oxidant activities
  • Chelating activity
  • DPPH radical scavenging activities
  • LC-MS/MS
  • Low molecular weight
  • Low-molecular-weight peptides
  • Protein hydrolysate
  • Antioxidants

Cite this

Farvin Habebullah, Sabeena ; Andersen, Lisa Lystbæk ; Otte, Jeanette ; Nielsen, Henrik Hauch ; Jessen, Flemming ; Jacobsen, Charlotte. / Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions. In: Food Chemistry. 2016 ; Vol. 204. pp. 409-419.
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abstract = "This study aimed to characterise peptide fractions (>5 kDa, 3–5 kDa and <3 kDa) with antioxidative activity obtained from a cod protein hydrolysate. The free amino acids in all fractions were dominated by Ala, Gly, Glu and Ser. The total amino acid composition had high proportions of Lys, Ala and Glu. The 3–5 kDa and <3 kDa fractions were further fractionated by size exclusion chromatography. All sub-fractions showed high Fe2+ chelating activity. The DPPH radical-scavenging activity of the 3–5 kDa fraction was exerted mainly by one sub-fraction dominated by peptides with masses below 600 Da. The DPPH radical-scavenging activity of the <3 kDa fraction was exerted by sub-fractions with low molecular weight. The highest reducing power was found in a sub-fraction containing peptides rich in Arg, Tyr and Phe. Both free amino acids and low molecular weight peptides thus seemed to contribute to the antioxidative activity of the peptide fractions, and Tyr seemed to play a major role in the antioxidant activity.",
keywords = "Amino acids, Antioxidant, Cod protein hydrolysates, LC–MS/MS characterisation, Peptides, Food Science, Analytical Chemistry, LC-MS/MS characterisation, Free radicals, Hydrolysis, Molecular weight, Proteins, Size exclusion chromatography, Anti oxidative activity, Anti-oxidant activities, Chelating activity, DPPH radical scavenging activities, LC-MS/MS, Low molecular weight, Low-molecular-weight peptides, Protein hydrolysate, Antioxidants",
author = "{Farvin Habebullah}, Sabeena and Andersen, {Lisa Lystb{\ae}k} and Jeanette Otte and Nielsen, {Henrik Hauch} and Flemming Jessen and Charlotte Jacobsen",
year = "2016",
doi = "10.1016/j.foodchem.2016.02.145",
language = "English",
volume = "204",
pages = "409--419",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

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Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions. / Farvin Habebullah, Sabeena; Andersen, Lisa Lystbæk; Otte, Jeanette; Nielsen, Henrik Hauch; Jessen, Flemming; Jacobsen, Charlotte.

In: Food Chemistry, Vol. 204, 2016, p. 409-419.

Research output: Contribution to journalJournal articleResearchpeer-review

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T1 - Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions

AU - Farvin Habebullah, Sabeena

AU - Andersen, Lisa Lystbæk

AU - Otte, Jeanette

AU - Nielsen, Henrik Hauch

AU - Jessen, Flemming

AU - Jacobsen, Charlotte

PY - 2016

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N2 - This study aimed to characterise peptide fractions (>5 kDa, 3–5 kDa and <3 kDa) with antioxidative activity obtained from a cod protein hydrolysate. The free amino acids in all fractions were dominated by Ala, Gly, Glu and Ser. The total amino acid composition had high proportions of Lys, Ala and Glu. The 3–5 kDa and <3 kDa fractions were further fractionated by size exclusion chromatography. All sub-fractions showed high Fe2+ chelating activity. The DPPH radical-scavenging activity of the 3–5 kDa fraction was exerted mainly by one sub-fraction dominated by peptides with masses below 600 Da. The DPPH radical-scavenging activity of the <3 kDa fraction was exerted by sub-fractions with low molecular weight. The highest reducing power was found in a sub-fraction containing peptides rich in Arg, Tyr and Phe. Both free amino acids and low molecular weight peptides thus seemed to contribute to the antioxidative activity of the peptide fractions, and Tyr seemed to play a major role in the antioxidant activity.

AB - This study aimed to characterise peptide fractions (>5 kDa, 3–5 kDa and <3 kDa) with antioxidative activity obtained from a cod protein hydrolysate. The free amino acids in all fractions were dominated by Ala, Gly, Glu and Ser. The total amino acid composition had high proportions of Lys, Ala and Glu. The 3–5 kDa and <3 kDa fractions were further fractionated by size exclusion chromatography. All sub-fractions showed high Fe2+ chelating activity. The DPPH radical-scavenging activity of the 3–5 kDa fraction was exerted mainly by one sub-fraction dominated by peptides with masses below 600 Da. The DPPH radical-scavenging activity of the <3 kDa fraction was exerted by sub-fractions with low molecular weight. The highest reducing power was found in a sub-fraction containing peptides rich in Arg, Tyr and Phe. Both free amino acids and low molecular weight peptides thus seemed to contribute to the antioxidative activity of the peptide fractions, and Tyr seemed to play a major role in the antioxidant activity.

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KW - Analytical Chemistry

KW - LC-MS/MS characterisation

KW - Free radicals

KW - Hydrolysis

KW - Molecular weight

KW - Proteins

KW - Size exclusion chromatography

KW - Anti oxidative activity

KW - Anti-oxidant activities

KW - Chelating activity

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KW - Low molecular weight

KW - Low-molecular-weight peptides

KW - Protein hydrolysate

KW - Antioxidants

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DO - 10.1016/j.foodchem.2016.02.145

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VL - 204

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JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

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