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Mar. Drugs 2011, 9(6), 1142-1156; doi:10.3390/md9061142
Article

Antioxidant and Antiproliferative Activities of Heated Sterilized Pepsin Hydrolysate Derived from Half-Fin Anchovy (Setipinna taty)

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Received: 9 May 2011; in revised form: 14 June 2011 / Accepted: 15 June 2011 / Published: 23 June 2011
(This article belongs to the Special Issue Marine Functional Food)
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Abstract: In this paper we studied the antioxidant and antiproliferative activities of the heated pepsin hydrolysate from a marine fish half-fin anchovy (HAHp-H). Furthermore, we compared the chemical profiles including the amino acid composition, the browning intensity, the IR and UV-visible spectra, and the molecular weight distribution between the half-fin anchovy pepsin hydrolysate (HAHp) and HAHp-H. Results showed that heat sterilization on HAHp improved the 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical-scavenging activity and reducing power. In addition, the antiproliferative activities were all increased for HAHp-H on DU-145 human prostate cancer cell line, 1299 human lung cancer cell line and 109 human esophagus cancer cell line. The contents of free amino acid and reducing sugar of HAHp-H were decreased (P < 0.05). However, hydrophobic amino acid residues and the browning intensity of HAHp-H were increased. FT-IR spectroscopy indicated that amide I and amide III bands of HAHp-H were slightly modified, whereas band intensity of amide II was reduced dramatically. Thermal sterilization resulted in the increased fractions of HAHp-H with molecular weight of 3000–5000 Da and below 500 Da. The enhanced antioxidant and antiproliferative activities of HAHp-H might be attributed to the Maillard reaction.
Keywords: half-fin anchovy pepsin hydrolysate; heated sterilization; antioxidant activity; antiproliferative activity; chemical profile half-fin anchovy pepsin hydrolysate; heated sterilization; antioxidant activity; antiproliferative activity; chemical profile
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Song, R.; Wei, R.; Zhang, B.; Yang, Z.; Wang, D. Antioxidant and Antiproliferative Activities of Heated Sterilized Pepsin Hydrolysate Derived from Half-Fin Anchovy (Setipinna taty). Mar. Drugs 2011, 9, 1142-1156.

AMA Style

Song R, Wei R, Zhang B, Yang Z, Wang D. Antioxidant and Antiproliferative Activities of Heated Sterilized Pepsin Hydrolysate Derived from Half-Fin Anchovy (Setipinna taty). Marine Drugs. 2011; 9(6):1142-1156.

Chicago/Turabian Style

Song, Ru; Wei, Rongbian; Zhang, Bin; Yang, Zuisu; Wang, Dongfeng. 2011. "Antioxidant and Antiproliferative Activities of Heated Sterilized Pepsin Hydrolysate Derived from Half-Fin Anchovy (Setipinna taty)." Mar. Drugs 9, no. 6: 1142-1156.



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