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DOI 10.1007/s00217-004-0882-9
ORIGINAL PAPER
Abstract In order to utilize yellowfin sole (Limanda levels in an oxidative sequence. This can be illustrated by
aspera) frame protein (YFP), which is normally discarded considering one of the many mechanisms by which oxi-
as industrial waste in the process of fish manufacture, dative stress can cause damage by stimulating the free
yellowfin sole frame protein hydrolysates (YFPHs) were radical chain reaction of lipid peroxidation. Free radical
fractionated using an ultrafiltration (UF) membrane sys- chain reactions within a material can be inhibited either
tem following hydrolysis with pepsin and mackerel in- by adding chemicals that retard the formation of free
testines crude enzyme (MICE). The YFPHs were sepa- radicals or by introducing substances that compete with
rated into five major types, YFPH-I (3010 kDa), YFPH- the existing radicals and remove them from the reaction
II (105 kDa), YFPH-III (53 kDa), YFPH-IV (31 kDa), medium.
and YFPH-V (below 1 kDa) by using UF membranes with Lipid oxidation is of great concern to the food industry
molecular weight cut-offs of 30, 10, 5, 3, and 1 kDa, and consumers, since it leads to the development of un-
respectively. The antioxidative activity of the YFPHs was desirable off-flavors and potentially toxic reaction prod-
investigated and compared with that of a natural antiox- ucts [1]. Antioxidants are used to preserve food products
idant, a-tocopherol, used as a reference. Furthermore, the by retarding discoloration and deterioration as a result of
fraction showing strong antioxidative activity was iso- oxidation. Therefore, antioxidants are increasingly used
lated from the YFPHs using consecutive chromatographic as a means of enhancing shelf-life and to improve the
methods on an SP-Sephadex C-25 column, on a Sephadex stability of lipid and lipid-containing foods. Synthetic
G-75 column, and high-performance liquid chromatog- antioxidants such as butylated hydroxyanisole (BHA),
raphy (HPLC) on an octadecylsilane column. The mo- butylated hydroxytoluene (BHT), tertiary butylhydro-
lecular mass of the antioxidant was identified as 13 kDa quinone, and propyl gallate are added to food products to
using HPLC on a gel permeation chromatography (GPC) retard lipid oxidation [2]. However, use of synthetic an-
column, and the antioxidative peptide was composed of tioxidants in food products is under strict regulation, be-
10 N-terminal amino acid residues, RPDFDLEPPY. cause of their potential health hazards [3]. In addition,
free radical-mediated modification of DNA, proteins, li-
Keywords Antioxidative peptide Hydrolysate pids, and small cellular molecules is associated with a
Yellowfin sole Characterization number of pathological processes, including atheroscle-
rosis, arthritis, diabetes, cataractogenesis, muscular dys-
trophy, pulmonary dysfunction, inflammatory disorders,
Introduction ischemia-reperfusion tissue damage, and neurological dis-
orders such as Alzheimers disease [4]. Therefore, the
An antioxidant is defined as any substance that signifi- search for natural antioxidants as alternatives to synthetic
cantly delays or inhibits oxidation of a substrate when ones is of great interest among researchers. Several
present at low concentrations compared to that of an studies have described the antioxidative activity of pro-
oxidizable substrate. Antioxidants can act at different teins such as milk casein [5], soy protein [6], bovine se-
rum albumin [7], oil seed protein [8], wheat gliadin [9],
S.-Y. Jun P.-J. Park W.-K. Jung S.-K. Kim ()) beach pea [10], evening primrose [11], maize zein [12],
Department of Chemistry, egg yolk protein [13], Pollack skin gelatin [14], chitosan
Pukyong National University, [15], tomato products [16], and pork protein [17]. Amino
Busan 608737, Korea acids have also been reported to exhibit antioxidant
e-mail: sknkim@mail.pknu.ac.kr properties against linoleic acid oxidation in the freeze-
Tel.: +82-51-620 6375 dried emulsion condition [18]. However, little is known
Fax: +82-51-628 8147
21
about the structure of antioxidative peptides from various were those which passed through the 1 kDa membrane. All the
food proteins. YFPHs recovered were lyophilized on a freeze-drier for 5 days.
In this study, we purified an antioxidative peptide
derived from enzymatic hydrolysate of yellowfin sole Measurement of antioxidative activity
frame protein (YFP), which is normally discarded as in-
dustrial waste in the process of fish manufacture, and The antioxidative activity of the YFPHs was measured in a linoleic
acid model system according to the methods of Osawa et al. [20]. A
determined the amino acid sequence. sample (1.3 mg) was dissolved in10 ml of 50 mM phosphate buffer
(pH 7.0) and added to a solution of 0.13 ml of linoleic acid and
10 ml of 99.5% ethanol. Then the total volume was adjusted to
Materials and methods 25 ml with distilled water. The solution was incubated in a conical
flask with a screw cap at 401 C in a dark room, and the degree of
oxidation was evaluated by measuring the TBA and ferric thiocy-
Materials
anate values. The TBA value was measured using a modified
version of the method of Ohkawa et al. [21]. The reaction mixture
Fresh samples of yellowfin sole frame (moisture, 79%) were do-
(50 ml) was added to a mixture of 0.8 ml distilled water, 0.2 ml of
nated by Daerim Co. (Busan, Korea), and stored at 20 C until
8.1% sodium dodecyl sulfate, and 1.5 ml of 0.8% TBA solution.
use. Mackerel intestine was obtained from a local fish market and
The mixture was incubated at 5 C for 1 h, and then heated at 95 C
stored at 20 C until use. Alcalase 0.6 L (0.6 AU/g) and Neutrase
for 1 h in the dark. The TBA value was measured by reading the
0.5 L (0.5 AU/g) were acquired from Novo Co. (Novo Nordisk,
absorbance at 532 nm. The ferric thiocyanate value was measured
Bagsvaerd, Denmark), and papain from papaya latex (type IV),
according to the method of Mitsuda et al. [22]. The reaction solu-
pepsin from porcine stomach mucosa, trypsin from bovine pancreas
tion (100 ml) incubated in the linoleic acid model system described
(type II), a-chymotrypsin from bovine pancreas (type II), pronase E
above [20] was mixed with 4.7 ml of 75% ethanol, 0.1 ml of 30%
from Streptomyces griseus (type XIV), 2-thiobarbituric acid (TBA),
ammonium thiocyanate, and 0.1 ml of 210-2 M ferrous chloride
ammonium thiocyanate, linoleic acid, a-tocopherol. SP-Sephadex
solution in 3.5% HCl. After 3 min, the PV was measured by reading
C-25, and Sephadex G-75 were purchased from Sigma Chemical
the absorbance at 500 nm following color development with FeCl2
Co. (St. Louis, MO., USA). The ultrafiltration membrane (UF)
and thiocyanate at different intervals during the incubation period
reactor (Minitan) system and membranes for the fractionations of
at 401 C . All analyses were run in triplicate and averaged.
yellowfin sole hydrolysate, based on molecular weights, were from
Millipore Co. (Bedford, USA). All other reagents were of the
highest grade available commercially.
Molecular weight distribution profile
The pepsin hydrolysate showed the highest antioxidative the protein through five UF membranes with molecular
activity compared to those of other enzymatic hy- weight cut-offs (MWCO) of 30, 10, 5, 3, and 1 kDa. The
drolysates. However, the degree of hydrolysis of YFP by YFPHs were named as YFPH-I, which passed through the
pepsin was the lowest. Therefore, we combined MICE, 30 kDa membrane but not through the 10 kDa membrane;
which showed the highest degree of hydrolysis of YFP, YFPH-II, which passed through the 10 kDa membrane
with pepsin, which exhibited the highest antioxidative but not through 5 kDa; YFPH-III, which passed through
activity. The YFPH was prepared with MICE for 3 h at the 5 kDa membrane but not through 3 kDa; YFPH-IV,
pH 10.0 and 50C, and subsequently hydrolyzed with which passed through the 3 kDa membrane but not
pepsin for 3 h at pH 2.0 and 37C after the pH of the passed through1 kDa, and YFPH-V, which passed
solution had been adjusted to 2.0 with HCl. The antiox- through 1 kDa. The molecular weight distributions varied
idative activity of the YFPH derived from the MICE and according to the MWCO size of the membrane used
pepsin combination was similar to or slightly higher than (Fig. 2). YFPH-I had a size distribution of 23 to 10 kDa,
that of pepsin hydrolysate (data not shown). To isolate an and the main peaks were located at 9 and 7 kDa. The
antioxidative peptide from YFP with the MICE and molecular weight distribution of YFPH-II was between 13
pepsin combination, five different kinds of YFPHs were and 6 kDa, and the major peaks were at 9 and 7 kDa.
prepared by a batch system, and fractionated by passing YFPH-III showed a major peak at 5 kDa. The molecular
23
HPLC pattern on a Primesphere 10 C18 column of fraction III-1 fraction III-11 reversed phase HPLC. Elution profiles (lower
from Fig. 4B was eluted on the gel chromatography (lower panel) panel) and antioxidative activities of the fractions (upper panel)
and antioxidative activities of the fractions (upper panel) measured measured by the TBA method after 6 days. The HPLC operation
by the TBA method after 6 days. HPLC operation was carried out was carried out with 30% acetonitrile as mobile phase at a flow rate
with 50% acetonitrile as mobile phase at a flow rate of 2 ml/min of 2 mL/min using a UV detector at 215 nm
using an UV detector at 215 nm. (D) Further separation of sub-
26
result, antioxidative activity of peptide is thought to be 15. Park PJ, Je JY, Kim SK (2003) J Agric Food Chem 51:4624
related to their molecular weight and amino acid se- 4627
16. Podsedek, A, sosnowska D, Anders B (2003) Eur Food Res
quence. Technol 217:296300
17. Carlsen CU, Rasmussen KT, Kjeldsen KK, Westergaard P,
Acknowledgments This work was supported by the MOST, Busan Skibsted LH (2003) Eur Food Res Technol 217:195200
Metropolitan City, and Daerim Co. in Korea. 18. Gopala KAG, Prabhakar JV (1994) J Am Oil Chem Soc
71:645647
19. Kim SK, Park PJ, Byun HG, Je JY, Moon SH (2003) J Food
Biochem 27:255-266
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