Purification and characterisation of an antioxidative peptide from enzymatic hydrolysates of duck processing by-products

Seung Jae Lee; Eun Kyung Kim; Jin Woo Hwang; Hyun Jung Oh; Sun Hee Cheong; Sang Ho Moon; Byong Tae Jeon; Sang Moo Lee; Pyo Jam Park

doi:10.1016/j.foodchem.2010.04.001

Purification and characterisation of an antioxidative peptide from enzymatic hydrolysates of duck processing by-products

Seung Jae Lee, Eun Kyung Kim, Jin Woo Hwang, Hyun Jung Oh, Sun Hee Cheong, Sang Ho Moon, Byong Tae Jeon, Sang Moo Lee, Pyo Jam Park

Konkuk University

Research output: Contribution to journal › Article › peer-review

60 Scopus citations

Abstract

Duck processing by-products were hydrolysed using eight proteases to produce an antioxidative peptide. Of the various hydrolysates produced, the pepsin extract exhibited the highest hydroxyl radical scavenging activity. The derived peptide was purified using high-performance liquid chromatography (HPLC) to identify any potent radical scavenging activity. The sequence of the antioxidative peptide obtained was identified as Asp-Val-Cys-Gly-Arg-Asp-Val-Asn-Gly-Tyr, with a molecular weight of 1096 Da. The IC₅₀ value of purified peptide for hydroxyl radical scavenging activity was 75 μg/ml as the measurement by an electron spin resonance (ESR) spectrometer. In addition, the purified peptide exhibited a protective effect on H₂O₂-induced DNA damage. These results indicate that the purified peptide possesses a potent antioxidative activity and protective effect of DNA against H₂O₂-induced oxidative damage. Crown

Original language	English
Pages (from-to)	216-220
Number of pages	5
Journal	Food Chemistry
Volume	123
Issue number	2
DOIs	https://doi.org/10.1016/j.foodchem.2010.04.001
State	Published - 15 Nov 2010

Keywords

Antioxidative peptide
Duck processing by-product
Enzymatic hydrolysis
Hydroxyl radical

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title = "Purification and characterisation of an antioxidative peptide from enzymatic hydrolysates of duck processing by-products",

abstract = "Duck processing by-products were hydrolysed using eight proteases to produce an antioxidative peptide. Of the various hydrolysates produced, the pepsin extract exhibited the highest hydroxyl radical scavenging activity. The derived peptide was purified using high-performance liquid chromatography (HPLC) to identify any potent radical scavenging activity. The sequence of the antioxidative peptide obtained was identified as Asp-Val-Cys-Gly-Arg-Asp-Val-Asn-Gly-Tyr, with a molecular weight of 1096 Da. The IC50 value of purified peptide for hydroxyl radical scavenging activity was 75 μg/ml as the measurement by an electron spin resonance (ESR) spectrometer. In addition, the purified peptide exhibited a protective effect on H2O2-induced DNA damage. These results indicate that the purified peptide possesses a potent antioxidative activity and protective effect of DNA against H2O2-induced oxidative damage. Crown",

keywords = "Antioxidative peptide, Duck processing by-product, Enzymatic hydrolysis, Hydroxyl radical",

author = "Lee, {Seung Jae} and Kim, {Eun Kyung} and Hwang, {Jin Woo} and Oh, {Hyun Jung} and Cheong, {Sun Hee} and Moon, {Sang Ho} and Jeon, {Byong Tae} and Lee, {Sang Moo} and Park, {Pyo Jam}",

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doi = "10.1016/j.foodchem.2010.04.001",

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AU - Lee, Seung Jae

AU - Kim, Eun Kyung

AU - Hwang, Jin Woo

AU - Oh, Hyun Jung

AU - Cheong, Sun Hee

AU - Moon, Sang Ho

AU - Jeon, Byong Tae

AU - Lee, Sang Moo

AU - Park, Pyo Jam

PY - 2010/11/15

Y1 - 2010/11/15

N2 - Duck processing by-products were hydrolysed using eight proteases to produce an antioxidative peptide. Of the various hydrolysates produced, the pepsin extract exhibited the highest hydroxyl radical scavenging activity. The derived peptide was purified using high-performance liquid chromatography (HPLC) to identify any potent radical scavenging activity. The sequence of the antioxidative peptide obtained was identified as Asp-Val-Cys-Gly-Arg-Asp-Val-Asn-Gly-Tyr, with a molecular weight of 1096 Da. The IC50 value of purified peptide for hydroxyl radical scavenging activity was 75 μg/ml as the measurement by an electron spin resonance (ESR) spectrometer. In addition, the purified peptide exhibited a protective effect on H2O2-induced DNA damage. These results indicate that the purified peptide possesses a potent antioxidative activity and protective effect of DNA against H2O2-induced oxidative damage. Crown

AB - Duck processing by-products were hydrolysed using eight proteases to produce an antioxidative peptide. Of the various hydrolysates produced, the pepsin extract exhibited the highest hydroxyl radical scavenging activity. The derived peptide was purified using high-performance liquid chromatography (HPLC) to identify any potent radical scavenging activity. The sequence of the antioxidative peptide obtained was identified as Asp-Val-Cys-Gly-Arg-Asp-Val-Asn-Gly-Tyr, with a molecular weight of 1096 Da. The IC50 value of purified peptide for hydroxyl radical scavenging activity was 75 μg/ml as the measurement by an electron spin resonance (ESR) spectrometer. In addition, the purified peptide exhibited a protective effect on H2O2-induced DNA damage. These results indicate that the purified peptide possesses a potent antioxidative activity and protective effect of DNA against H2O2-induced oxidative damage. Crown

KW - Antioxidative peptide

KW - Duck processing by-product

KW - Enzymatic hydrolysis

KW - Hydroxyl radical

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SN - 0308-8146

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SP - 216

EP - 220

JO - Food Chemistry

JF - Food Chemistry

IS - 2

ER -

Purification and characterisation of an antioxidative peptide from enzymatic hydrolysates of duck processing by-products

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Keywords

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