Bioactive properties of enzymatic hydrolysates from abdominal skin gelatin of yellowfin tuna (Thunnus albacares). (20th July 2015)

• Record Type: Journal Article
• Authors: Han, Yuna; Byun, Sang‐Hun; Park, Joung‐Hyun; Kim, Seon‐Bong
• Is Part Of: International journal of food science & technology. Volume 50:Number 9(2015:Sep.)
• Page Start: 1996
• Page End: 2003
• Publication Date: 2015-07-20
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12890
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12890-abs-0001"> <title>Summary</title> <p>Gelatin (90.6 ± 0.1%) was optimally prepared by response surface methodology from yellowfin tuna (<italic>Thunnus albacares</italic>, YT) abdominal skin. To investigate bioactive properties of enzymatic hydrolysates from the abdominal skin gelatin (ASG), ASG was hydrolysed with alcalase, protamex, neutrase and flavourzyme as affected by hydrolysis time. Antioxidant, nitrite scavenging and angiotensin‐I converting enzyme (ACE) inhibitory activities of the hydrolysates were determined. Antioxidant activities of the hydrolysates were found through linoleic acid peroxidation inhibitory effects. Alcalase‐derived hydrolysates (AHs) were more effective than others in metal ions chelating, superoxide anion scavenging and hydroxyl radical scavenging activities (<italic>P</italic> &lt; 0.05). AHs showed significantly stronger nitrite scavenging activities (44.4–60.7%) than others (<italic>P</italic> &lt; 0.05). Fraction A from AH showed strong ACE inhibitory activity (IC₅₀ of 0.75 mg mL⁻¹). These results suggest that YT ASG and its enzymatic hydrolysates could be functional food and/or pharmaceutical ingredients with potent antioxidant, anticarcinogenic and antihypertensive benefits.</p> </abstract>