Free Radical‐scavenging Activity of Marine Proteins and Peptides - Marine Proteins and Peptides - Wiley Online Library

Free Radical-scavenging Activity of Marine Proteins and Peptides

Dai-Nghiep Ngo,

Dai-Nghiep Ngo

Department of Biochemistry, Faculty of Biology, University of Science, VNU-HCM Ho Chi Minh City, Vietnam

Search for more papers by this author

Dai-Nghiep Ngo,

Dai-Nghiep Ngo

Department of Biochemistry, Faculty of Biology, University of Science, VNU-HCM Ho Chi Minh City, Vietnam

Search for more papers by this author

Book Editor(s):Se-Kwon Kim,

Se-Kwon Kim

Marine Bioprocess Research Center, Pukyong National University, Busan, Republic of Korea

Department of Chemistry, Pukyoung National University, Nam-Gu, Busan, Republic of Korea

Search for more papers by this author

First published: 27 March 2013

https://doi.org/10.1002/9781118375082.ch24

Citations: 4

Summary

This chapter focuses on the free-radical activities of proteins and peptides extracted from marine sources, as well as on some methods for assaying antioxidant activities. Protein hydrolysate is produced by breaking down enzyme proteins into peptides, peptones and amino acids. Bioactive peptides isolated from various fish-protein hydrolysates have shown numerous bioactivities and the antioxidant peptides derived from marine sources have been determined to have antioxidant activity by various in vitro methods, including stable 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, alkyl and superoxide anion-radical scavenging effects, which have been detected by chemical or ESR spectroscopy and intracellular free radical-scavenging assays. The beneficial effects of antioxidant marine bioactive peptides are well known in scavenging of reactive oxygen species (ROS) and reactive nitrogen species (RNS) and in preventing oxidative damage by interrupting the radical chain reaction of lipid peroxidation.

References

Alemán, A., Giménez, B., Pérez-Santin, E., Gómez-Guillén, M. C., Montero, P. (2011). Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate. Food Chem., 125, 334–341.
10.1016/j.foodchem.2010.08.058
CAS Web of Science® Google Scholar
Amarowicz, R., Shahidi, F. (1997). Antioxidant activity of peptide fractions of capelin protein hydrolysates. Food Chem., 4, 355–359.
10.1016/S0308-8146(96)00229-4
Web of Science® Google Scholar
Betoret, E., Betoret, N., Vidal, D., Fito, P. (2011). Functional foods development: trends and technologies. Trends Food Sci. Tech., 22, 498–508.
10.1016/j.tifs.2011.05.004
CAS Web of Science® Google Scholar
Blunt, J. W., Copp, B. R., Munro, M. H. G., Northcote, P. T., Prinsep, M. R. (2006). Marine natural products. Nat. Prod. Rep., 23, 26–78.
10.1039/b502792f
CAS PubMed Web of Science® Google Scholar
Bougatef, A., Nedjar-Arroume, N., Manni, L., Ravallec, R., Barkia, A., Guillochon, D., Nasri, M. (2010). Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins. Food Chem., 118, 559–565.
10.1016/j.foodchem.2009.05.021
CAS Web of Science® Google Scholar
Branen A. L. (1975). Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J Am Oil Chem Soc., 52, 59–63.
10.1007/BF02901825
CAS PubMed Web of Science® Google Scholar
Byun, H. G., Lee, J. K., Park, H. G., Jeon, J. K., Kim, S. K. (2009). Antioxidant peptides isolated from the marine rotifer, Brachionus rotundiformis. Process Biochem., 44, 842–846.
10.1016/j.procbio.2009.04.003
CAS Web of Science® Google Scholar
Calabrese, V., Lodi, R., Tonon, C., D'Agata, V., Sapienza, M., Scapagnini, G., Mangiameli, A., Pennisi, G., Giuffrida Stella, A. M., Butterfield, D. A. (2005). Oxidative stress, mitochondrial dysfunction and cellular stress response in Friedreich's ataxia. J. Neuro. Sci., 233, 145–162.
10.1016/j.jns.2005.03.012
CAS PubMed Web of Science® Google Scholar
Chen, H. M., Muramoto, K., Yamauchi, F., Fujimoto, K., Nokihara, K. (1998). Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. J. Agric. Food Chem., 46, 49–53.
10.1021/jf970649w
CAS PubMed Web of Science® Google Scholar
Chen, H. M., Muramoto, K., Yamauchi, F., Nokihara, K. (1996). Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. J. Agric. Food Chem., 44, 2619–2623.
10.1021/jf950833m
Web of Science® Google Scholar
Choi, S. S., Regenstein, J. M. (2000). Physicochemical and sensory characteristics of fish gelatin. J. Food Sci., 65, 194–199.
10.1111/j.1365-2621.2000.tb15978.x
CAS Web of Science® Google Scholar
Dávalos, A., Miguel, M., Bartolomé, B., López-Fandino, R. (2004). Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. J. Food Protec., 67, 1939–1944.
10.4315/0362-028X-67.9.1939
CAS PubMed Web of Science® Google Scholar
Dröge, W. (2002). Free radicals in the physiological control of cell function. Physiol. Rev., 82, 47–95.
10.1152/physrev.00018.2001
CAS PubMed Web of Science® Google Scholar
Elias, R. J., Kellerby, S. S., Decker, E. A. (2008). Antioxidant activity of proteins and peptides. Crit. Rev. Food Sci. Nutr., 48, 430–441.
10.1080/10408390701425615
CAS PubMed Web of Science® Google Scholar
Erdmann, K., Cheung, B. W. Y., Schroder, H. (2008). The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease. J. Nutr. Biochem., 19, 643–654.
10.1016/j.jnutbio.2007.11.010
CAS PubMed Web of Science® Google Scholar
Fleurence, J. (1999). Seaweed proteins: biochemical, nutritional aspects and potential uses. Trends Food Sci. Technol., 10, 25–28.
10.1016/S0924-2244(99)00015-1
CAS Web of Science® Google Scholar
Galland-Irmouli, A. V., Fleurence, J., Lamghari, R., Luçon, M., Rouxel, C., Barbaroux, O., Bronowicki, J. P., Villaume, C., Guéant, J. L. (1999). Nutritional value of proteins from edible seaweed palmaria palmata (dulse). J. Nutr. Biochem., 10, 353–359.
10.1016/S0955-2863(99)00014-5
CAS PubMed Web of Science® Google Scholar
Gómez-Guillén, M. C., Turnay, J., Fernández-Diaz, M. D., Ulmo, N., Lizarbe, M. A., Montero, P. (2002). Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocoll., 16, 25–34.
10.1016/S0268-005X(01)00035-2
CAS Web of Science® Google Scholar
Grabmann, J. (2005). Terpenoids as plant antioxidants. Vitam and Horm., 72, 505–535.
10.1016/S0083-6729(05)72015-X
CAS PubMed Web of Science® Google Scholar
Guo, Q., Zhao, B., Shen, S., Hou, J., Hu, J., Xin, W. (1999). ESR study on the structure antioxidant activity relationship of tea catechins and their epimers. Acta Biochim Biophys Sin., 1427, 13–23.
10.1016/S0304-4165(98)00168-8
CAS PubMed Web of Science® Google Scholar
Hernandez-Ledesma, B., Davalos, A., Bartolome, B., Amigo, L. (2005). Preparation of antioxidant enzymatic hydrolysates from c-lactalbumin and a-lactoglobulin, identification of active peptides by HPLC–MS/MS. J. Agric. Food Chem., 53, 588–593.
10.1021/jf048626m
CAS PubMed Web of Science® Google Scholar
Hiramoto, K., Johkoh, H., Sako, K. I., Kikugawa, K. (1993). DNA breaking activity of the carbon-centered radical generated from 2,2′-azobis(2-amidinopropane) hydrochloride (AAPH). Free Radic. Res. Commun., 19, 323–332.
10.3109/10715769309056521
CAS PubMed Web of Science® Google Scholar
Je, J. Y., Park, P. J., Kim, S. K. (2004). Free radical scavenging properties of hetero- chitooligosaccharides using an ESR spectroscopy. Food Chem. Toxicol., 42, 381–387.
10.1016/j.fct.2003.10.001
CAS PubMed Web of Science® Google Scholar
Je, J. Y., Park, P. J., Kim, S. K. (2005). Antioxidant activity of a peptide isolated from Alaska pollak (Theragra chalcogramma) frame protein hydrolysate. Food Res. Int., 38, 45–50.
10.1016/j.foodres.2004.07.005
CAS Web of Science® Google Scholar
Je, J. Y., Qian, Z. J., Byun, H. G., Kim, S. K. (2007). Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis. Proc. Biochem., 42, 840–846.
10.1016/j.procbio.2007.02.006
CAS Web of Science® Google Scholar
Jun, S. Y., Park, P. J., Jung, W. K., Kim, S. K. (2004). Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. Eur. Food Res. Technol., 219, 20–26.
10.1007/s00217-004-0882-9
CAS Web of Science® Google Scholar
Jung, W. K., Rajapakse, N., Kim, S. K. (2005). Antioxidative activity of a low molecular weight peptide derived from the sauce of fermented blue mussel, Mytillus edulis. Eur. Food Res. Technol., 220, 535–539.
10.1007/s00217-004-1074-3
CAS PubMed Web of Science® Google Scholar
Kang, K. B., Lee, K. H., Chae, S. W., Zhang, R., Jung, M. S., Lee, Y. K., Kim, S. Y., Kim, H. S., Joo, H. G., Park, J. W., Ham, Y. M., Lee, N. H., Hyun, J. W. (2005). Eckol isolated from Ecklonia cava attenuates oxidative stress induced cell damage in lung fibroblast cells. FEBS letters. 579, 6295–6304.
10.1016/j.febslet.2005.10.008
CAS PubMed Web of Science® Google Scholar
Kim, S. K., Kim, Y. T., Byun, H. G., Nam, K. S., Joo, D. S., Shashidi, F. (2001). Isolation and characterization of antioxidative peptides from gelatin hydrolysate of Alaska Pollack skin. J. Agric. Food Chem., 49, 1984–1989.
10.1021/jf000494j
CAS PubMed Web of Science® Google Scholar
Kim, S. K., Mendis, E. (2006). Bioactive compounds from marine processing byproducts: a review. Food Res. Int., 39, 383–393.
10.1016/j.foodres.2005.10.010
CAS Web of Science® Google Scholar
Kim, S. Y., Je, J. Y., Kim, S. K. (2007). Purification and characterization of antioxidant peptide from hoki (Johnius belengerii) frame protein by gastrointestinal digestion. J. Nutr. Biochem., 18, 31–38.
10.1016/j.jnutbio.2006.02.006
CAS PubMed Web of Science® Google Scholar
Kim, S. K., Wijesekara, I. (2010). Development and biological activities of marine derived bioactive peptides: a review. J. Funct. Foods, 2, 1–9.
10.1016/j.jff.2010.01.003
CAS Web of Science® Google Scholar
Li, B., Chen, F., Wang, X., Ji, B. P., Wu, Y. (2007). Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chem., 102, 1135–1143.
10.1016/j.foodchem.2006.07.002
CAS Web of Science® Google Scholar
Mendis, E., Rajapakse, N., Byun, H. G., Kim, S. K. (2005). Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects. Life Sci., 77, 2166–2178.
10.1016/j.lfs.2005.03.016
CAS PubMed Web of Science® Google Scholar
Nanjo, F., Goto, K., Seto, R., Suzuki, M., Sakai, M., Hara, Y. (1996). Scavenging effects of tea catechins and their derivatives on 1,1-diphenyl-2-picrylhydrazyl radical. Free Radic Biol. Med., 21, 895–902.
10.1016/0891-5849(96)00237-7
CAS PubMed Web of Science® Google Scholar
Ngo D. N., Kim, M. M., Qian, Z. J., Jung, W. K., Lee, S. H., Kim, S. K. (2010a). Free radical scavenging activities of low molecular weight chitin oligosaccharides lead to antioxidant effect in live cells. J. Food Biochem., 34, 161–177.
10.1111/j.1745-4514.2009.00321.x
Web of Science® Google Scholar
Ngo, D. H., Qian, Z. J, Ryu, B. M., Park, J. W., Kim, S. K. (2010b). In vitro antioxidant activity of a peptide isolated from Nile tilapia (Oreochromis niloticus) scale gelatin in free radical-mediated oxidative systems. J. Funct. Foods, 2, 107–117.
10.1016/j.jff.2010.02.001
CAS Web of Science® Google Scholar
Ngo, D. H., Ngo, D. N., Vo, T. S., Ryu, B. M., Ta, Q. V., Kim, S. K. (2012). Protective effects of aminoethyl-chitooligosaccharides against oxidative stress and inflammation in murine microglial BV-2 cells. Carbohydr. Polym., 88, 743–747.
10.1016/j.carbpol.2012.01.037
CAS Web of Science® Google Scholar
Ngo, D. H., Wijesekara, I, Vo, T. S., Ta, Q. V., Kim, S. K. (2011). Marine food-derived functional ingredients as potential antioxidants in the food industry: an overview. Food Res. Int., 44, 523–529.
10.1016/j.foodres.2010.12.030
CAS Web of Science® Google Scholar
Ngo, D. N., Kim, M. M., Kim, S. K. (2008). Chitin oligosaccharides inhibit oxidative stress in live cells. Carbohydr. Polym., 74, 228–234.
10.1016/j.carbpol.2008.02.005
CAS Web of Science® Google Scholar
Park, P. J., Je, J. Y., Kim, S. K. (2004). Free radical scavenging activities of differently deacetylated chitosans using an ESR spectrometer. Carbohydr. Polym., 55, 17–22.
10.1016/j.carbpol.2003.05.002
CAS Web of Science® Google Scholar
Perry, G., Raina, A. K., Nonomura, A., Wataya, T., Sayre, L. M., Smith, M. A. (2000). How important is oxidative damage? Lessons from Alzheimer's disease. Free Rad. Biol. Med., 28, 831–834.
10.1016/S0891-5849(00)00158-1
CAS PubMed Web of Science® Google Scholar
Pihlanto-Leppälä, A. (2000). Bioactive peptides derived from bovine whey proteins: opioid and ace-inhibitory peptides. Trends Food Sci. Technol., 11, 347–356.
10.1016/S0924-2244(01)00003-6
CAS Web of Science® Google Scholar
Plaza, M., Herrero, M., Cifuentes, A., Ibáñez, E. (2009). Innovative natural functional ingredients from microalgae. J. Agric. Food Chem., 57, 7159–7170.
10.1021/jf901070g
CAS PubMed Web of Science® Google Scholar
Qian, Z. J., Jung, W. K., Byun, H. G., Kim, S. K. (2008). Protective effect of an antioxidative peptide purified from gastrointestinal digests of oyster, Crassostrea gigas against free radical induced DNA damage. Bioresour. Technol., 99, 3365–3371.
10.1016/j.biortech.2007.08.018
CAS PubMed Web of Science® Google Scholar
Qian, Z. J., Jung, W. K., Kim, S. K. (2008). Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw. Bioresour. Technol., 99, 1690–1698.
10.1016/j.biortech.2007.04.005
CAS PubMed Web of Science® Google Scholar
Rajanbabu, V., Chen, J. Y. (2011). Antiviral function of tilapia hepcidin 1–5 and its modulation of immune-related gene expressions against infectious pancreatic necrosis virus (IPNV) in Chinook salmon embryo (CHSE)-214 cells. Fish Shellfish Immun., 30, 39–44.
10.1016/j.fsi.2010.09.005
CAS PubMed Web of Science® Google Scholar
Rajapakse, N., Mendis, E., Byun, H. G., Kim, S. K. (2005a). Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems. J. Nutr. Biochem., 16, 562–569.
10.1016/j.jnutbio.2005.02.005
CAS PubMed Web of Science® Google Scholar
Rajapakse, N., Mendis, E., Jung, W. K., Je, J. Y., Kim, S. K. (2005b). Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Res. Int., 38, 175–182.
10.1016/j.foodres.2004.10.002
CAS Web of Science® Google Scholar
Ranathunga, S., Rajapakse, N., Kim, S. K. (2006). Purification and characterization of antioxidantative peptide derived from muscle of conger eel (Conger myriaster). Eur. Food Res. Technol., 222, 310–315.
10.1007/s00217-005-0079-x
CAS Web of Science® Google Scholar
Rasmussen, R. S., Morrissey, M. T. (2007). Marine biotechnology for production of food ingredients. Adv. Food Nutr. Res., 52, 237–292.
10.1016/S1043-4526(06)52005-4
CAS PubMed Web of Science® Google Scholar
Ryu, B. M., Himaya, S. W. A., Qian, Z. J., Lee, S. H., Kim, S. K. (2011). Prevention of hydrogen peroxide-induced oxidative stress in HDF cells by peptides derived from seaweed pipefish, Syngnathus schlegeli. Peptides, 32, 639–647.
10.1016/j.peptides.2011.01.009
CAS PubMed Web of Science® Google Scholar
Sampath Kumar, N. S., Nazeer, R. A., Jaiganesh, R. (2012). Purification and identification of antioxidant peptides from the skin protein hydrolysate of two marine fishes, horse mackerel (Magalaspis cordyla) and croaker (Otolithes ruber). Amino Acids, 42, 1641–1649.
10.1007/s00726-011-0858-6
CAS PubMed Web of Science® Google Scholar
Shahidi, F., Janak Kamil, Y. V. A. (2001). Enzymes from fish and aquatic invertebrates and their application in the food industry. Trends Food Sci. Tech., 12, 435–464.
10.1016/S0924-2244(02)00021-3
Web of Science® Google Scholar
Shahidi, F., Han, X. Q., Synowiecki, J. (1995). Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem., 53, 285–293.
10.1016/0308-8146(95)93934-J
CAS Web of Science® Google Scholar
Sheih, I. C., Wu, T. K., Fang, T. J. (2009). Antioxidant properties of a new antioxidative peptide from algae protein hydrolysate in different oxidation systems. Bioresour. Technol., 100, 3419–3425.
10.1016/j.biortech.2009.02.014
CAS PubMed Web of Science® Google Scholar
Shimada, K., Fujikawa, K., Yahara, K., Nakamura, T. (1992). Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem., 40, 945–948.
10.1021/jf00018a005
CAS Web of Science® Google Scholar
Shu, C. H., Lung, M. Y. (2008). Effect of culture pH on the antioxidant properties of Antrodia Camphorata in submerged culture. J. Chin. Inst. Chem. Eng., 39, 11–18.
10.1016/j.jcice.2007.04.010
Web of Science® Google Scholar
Singh, N., Rajini, P. S. (2004). Free radical scavenging activity of an aqueous extract of potato peel. Food Chem., 85, 611–616.
10.1016/j.foodchem.2003.07.003
CAS Web of Science® Google Scholar
Slizyte, R., Mozuraityte, R., Martinez-Alvarez, O., Falch, E., Fouchereau-Peron, M., Rustad, T. (2009). Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones. Proc. Biochem., 44, 668–677.
10.1016/j.procbio.2009.02.010
CAS Web of Science® Google Scholar
Suetsuna, K. (2000). Antioxidant peptides from the protease digest of prawn (Penaeus japonicus) muscle. Mar. Biotechnol., 2, 5–10.
10.1007/s101269900002
CAS PubMed Web of Science® Google Scholar
Taboada, C., Millán, R., Míguez, I. (2010). Composition, nutritional aspects and effect on serum parameters of marine algae ulva rigida. J. Sci. Food Agric., 90, 445–449.
10.1002/jsfa.3836
CAS PubMed Web of Science® Google Scholar
Valko, M., Leibfritz, D., Moncol, J., Cronin, M. T. D., Mazur, M., Telser, J. (2007). Free radicals and antioxidants in normal physiological functions and human disease. The Int. J. Biochem. Cell Bio., 39, 44–84.
10.1016/j.biocel.2006.07.001
CAS PubMed Web of Science® Google Scholar
Vo, T. S., Kim, S. K. (2010). Potential anti-HIV agents from marine resources: an overview. Mar. Drugs., 8, 2871–2892.
10.3390/md8122871
CAS PubMed Web of Science® Google Scholar
Wu, H. C., Chen, H. M., Shiau, C. Y. (2003). Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res. Int., 10, 949–957.
10.1016/S0963-9969(03)00104-2
CAS Web of Science® Google Scholar
Xie, Z., Huang, J., Xu, X., Jin, Z. (2008). Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate. Food Chem., 111, 370–376.
10.1016/j.foodchem.2008.03.078
CAS PubMed Web of Science® Google Scholar
Xing, R., Liu, S., Guo, Z., Yu, H., Wang, P., Li, C., Li, Z., Li, P. (2005). Relevance of molecular weight of chitosan and its derivatives and their antioxidant activities in vitro. Bioorg. Med. Chem., 13, 1573–1577.
10.1016/j.bmc.2004.12.022
CAS PubMed Web of Science® Google Scholar
Yen, G. C., Chen, H. Y. (1995). Antioxidant activity of various teas extracts in relation to their antimutagenicity. J. Agric. Food Chem., 43, 27–32.
10.1021/jf00049a007
CAS Web of Science® Google Scholar
T. Yoshikawa, S. Toyokuni, Y. Yamamoto, Y. Naito, eds. (2000). Free Radicals in Chemistry, Biology and Medicine. OICA International: London.
Google Scholar
Yuan, H. M., Song, J. M., Zhang, W. W., Li, X. G., Li, N., Gao, X. L. (2006). Antioxidant activity and cytoprotective effect of κ-carrageenan oligosaccharides and their different derivatives. Bioorg. Med. Chem. Lett., 16, 1329–1334.
10.1016/j.bmcl.2005.11.057
CAS PubMed Web of Science® Google Scholar

Citing Literature

Marine Proteins and Peptides: Biological Activities and Applications