Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate
By A. Alemán, B. Giménez, E. Pérez-Santín, M. C. Gómez‐Guillén, P. Montero. 2011
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Abstract Squid gelatin obtained from inner and outer tunics was hydrolysed with Alcalase to isolate antioxidant peptide sequences. The ACE-inhibitory activity of the isolated peptides was also evaluated. After fractionation by ultrafiltration and size-exclusion chromatography into four fractions, the antioxidant activity of the peptide fractions was determined by radical scavenging ability and ferric reducing power. Fraction FIII showed the highest antioxidant activity, although slight differences could be expected in the antioxidant activity of the different fractions based on the amino acid composition. FIII was subjected to liquid chromatography and tandem mass spectrometry (LC–MS/MS) and two major compounds were identified: the compound with m/z 952.42, which could be mostly comprised by the carbohydrate fucose, and the peptide with m/z 1410.63. Three possible sequences were proposed and synthesised for this peptide, and the contribution of Leu or Hyp residues to the antioxidant and ACE-inhibitory activities of the resulting sequence was evaluated. The presence of Leu residues in the peptide sequence in replacement of Hyp seems to play an important role in the antioxidant and ACE-inhibitory activity.
Subfields: Animal Science and Zoology, Insect Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/0fc671bf4a605391d60896dc072e5fc560981b18
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In Animal Science and Zoology
In Molecular Biology
Citations in the corpus
- Functional and bioactive properties of collagen and gelatin from alternative sources: A review (2011, background): “…sources such as fish skins (Byun & Kim, 2001; Park, Kim, Kang, Park & Kim, 2009; Nagai, Nagashima, Abe & Suzuki, 2006), fish cartilage (Nagai et al., 2006), scales (Fahmi, Morimura, Guo, Shigematsu, Kida & Uemura, 2004), squid tunics (Alemán et al., 2011b) and sea cucumbers (Zhao et al., 2007).”