In vitro antioxidant activity of a peptide isolated from Nile tilapia (Oreochromis niloticus) scale gelatin in free radical-mediated oxidative systems

Dai Hung Ngo, Zhong Ji Qian, BoMi Ryu, Jae W. Park, Se Kwon Kim

Research output: Contribution to journalArticle

108 Citations (Scopus)

Abstract

In the present study, a peptide possessing antioxidant properties was isolated from Nile tilapia (Oreochromis niloticus) scale gelatin. Gelatin protein was hydrolyzed using alcalase, pronase E, trypsin and pepsin. Antioxidant efficacy of respective hydrolysates were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical and superoxide radical anion scavenging activities. Moreover, protective effect on DNA damage caused by hydroxyl radicals generated was determined. Further, the level of reactive oxygen species (ROS) was determined using a fluorescence probe, 2',7'-dichlorofluorescin diacetate (DCFH-DA), which could be converted to highly fluorescent dichlorofluorescein (DCF) with the presence of intracellular ROS on mouse macrophages, RAW 264.7 cells. Among hydrolysates, alcalase-derived hydrolysate exhibited the highest antioxidant activity compared to other enzymatic hydrolysates. Therefore, it was further analyzed and the sequence of an active peptide present in it was identified as Asp-Pro-Ala-Leu-Ala-Thr-Glu-Pro-Asp-Pro-Met-Pro-Phe (1382.57Da). This peptide showed no cytotoxic effect on mouse macrophages (RAW 264.7) and human lung fibroblasts (MRC-5). In addition, it scavenged hydroxyl, DPPH and superoxide radicals at the IC50 values of 7.56, 8.82 and 17.83μM, respectively. These results suggest that the peptide derived from Nile tilapia (O. niloticus) scale gelatin acts as a candidate against oxidative stress and could be used as a potential functional food ingredient.

Original languageEnglish
Pages (from-to)107-117
Number of pages11
JournalJournal of Functional Foods
Volume2
Issue number2
DOIs
Publication statusPublished - 2010 Apr 1
Externally publishedYes

Fingerprint

Cichlids
Gelatin
Oreochromis niloticus
gelatin
hydrolysates
Free Radicals
Antioxidants
antioxidant activity
Superoxides
Hydroxyl Radical
peptides
Subtilisins
Peptides
subtilisin
hydroxyl radicals
superoxide anion
reactive oxygen species
Reactive Oxygen Species
macrophages
Macrophages

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

In vitro antioxidant activity of a peptide isolated from Nile tilapia (Oreochromis niloticus) scale gelatin in free radical-mediated oxidative systems. / Ngo, Dai Hung; Qian, Zhong Ji; Ryu, BoMi; Park, Jae W.; Kim, Se Kwon.

In: Journal of Functional Foods, Vol. 2, No. 2, 01.04.2010, p. 107-117.

Research output: Contribution to journalArticle

Ngo, Dai Hung ; Qian, Zhong Ji ; Ryu, BoMi ; Park, Jae W. ; Kim, Se Kwon. / In vitro antioxidant activity of a peptide isolated from Nile tilapia (Oreochromis niloticus) scale gelatin in free radical-mediated oxidative systems. In: Journal of Functional Foods. 2010 ; Vol. 2, No. 2. pp. 107-117.
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