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

doi:10.1016/j.foodchem.2016.02.145

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 journal › Journal article › Research › peer-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 language	English
Journal	Food Chemistry
Volume	204
Pages (from-to)	409-419
Number of pages	11
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2016.02.145
Publication status	Published - 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

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10.1016/j.foodchem.2016.02.145

Bismi food chem revised 14 12 2015 chja sfa JOAccepted author manuscript, 1.95 MBLicence: CC BY-NC-ND

Cite this

Farvin Habebullah, S., Andersen, L. L., Otte, J., Nielsen, H. H., Jessen, F., & Jacobsen, C. (2016). Antioxidant activity of cod (Gadus morhua) protein hydrolysates: Fractionation and characterisation of peptide fractions. Food Chemistry, 204, 409-419. https://doi.org/10.1016/j.foodchem.2016.02.145

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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 journal › Journal article › Research › peer-review

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

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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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