In Vitro Antioxidant Activity of Peptides from Simulated Gastro-Intestinal Digestion Products of Cyprinus carpio haematopterus Scale Gelatin
1
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
2
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, CAFS, Guangzhou 510300, China
*
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 618; https://doi.org/10.3390/foods8120618
Received: 24 October 2019 / Revised: 20 November 2019 / Accepted: 22 November 2019 / Published: 25 November 2019
A two-stage simulated gastro-intestinal (GI) digestion model (2 h pepsin treatment and subsequent 2 h pancreatin treatment at 37 °C) was used to explore the antioxidant activity of the digested products of Cyprinus carpio haematopterus scale gelatin with different molecular weights (MW). From the gastric phase to the intestinal phase, the hydrolysis degree of the products increased from 2.6 ± 0.4% to 16.9 ± 0.7%. The fraction of 0–1 kDa (JCP3) exhibited the best antioxidant activities in hydroxyl radical scavenging, reducing power, and metal chelating activity. The fraction of 1–3 kDa (JCP2) exhibited the best 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. However, the fractions of 0–1 kDa (JCP3) and 1–3 kDa (JCP2) showed similar inhibitory activity of lipid peroxidation. The results indicated that Cyprinus carpio haematopterus scale gelatin can be digested in the gastrointestinal tract. Furthermore, the digested products had antioxidant activity.
Keywords:
antioxidant; simulated gastro-intestinal digestion; Cyprinus carpio haematopterus scale; gelatin
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MDPI and ACS Style
Xiao, F.; Chen, S.; Li, L.; He, J.; Cheng, W.; Ren, G. In Vitro Antioxidant Activity of Peptides from Simulated Gastro-Intestinal Digestion Products of Cyprinus carpio haematopterus Scale Gelatin. Foods 2019, 8, 618.
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