Food-Derived Bioactive Peptides with Antioxidative Capacity, Xanthine Oxidase and Tyrosinase Inhibitory Activity

doi:10.3390/pr9050747

Chia Nan University of Pharmacy & Science Institutional Repository > 智慧生活學院 > 生活保健科技系 > 期刊論文 > Item 310902800/34431

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標題:	Food-Derived Bioactive Peptides with Antioxidative Capacity, Xanthine Oxidase and Tyrosinase Inhibitory Activity
作者:	Thaha, Anthony Wang, Bor-Sen Chang, Yu-Wei Hsia, Shih-Min Huang, Tsui-Chin Shiau, Chyuan-Yuan Hwang, Deng-Fwu Chen, Tai-Yuan
貢獻者:	Natl Taiwan Ocean Univ, Ctr Excellence Oceans, Dep Ftood Sci Chia Nan Univ Pharm & Sci, Dept Appl Life Sci & Hlth Natl Taiwan Ocean Univ, Inst Food Safety & Risk Management Taipei Med Univ, Coll Nutr, Sch Nutr & Hlth Sci Taipei Med Univ, Coll Med Sci & Technol, Grad Inst Canc Biol & Drug Discovery
關鍵字:	bioactive peptides antioxidant xanthine oxidase tyrosinase anti-browning enzyme kinetics
日期:	2021
上傳時間:	2023-11-11 11:52:25 (UTC+8)
出版者:	MDPI
摘要:	Bioactive peptides (BPs) released by proteases from different food protein sources are often served as antioxidants in food applications. This study aims to investigate 11 BPs derived from fish and egg white as potential natural antioxidants by antioxidant activity assays. The kinetic activity of the BPs against xanthine oxidase (XOD) and tyrosinase was also analyzed. The antioxidative capacity of the BPs indicated that VWWW (VW4, mackerel meat), followed by IRW (IW3, egg white) and VKAGFAWTANQQLS (VS14, tuna backbone protein), possessed the highest antioxidant activity in 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), 2,2 '-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and reducing power (RP) assays. Both the free-radical scavenging score predicted from the AnOxPePred algorithm and the DPPH, ABTS and RP results indicated that VW4 was the best antioxidant. Furthermore, the XOD and tyrosinase inhibition by three selected peptides exhibited competitive patterns of effective inhibition. The half maximal inhibitory concentrations (IC50) of the peptides for XOD inhibition were 5.310, 3.935, and 1.804 mM for VW4, IW3, and VS14, respectively, and they could serve as competitive natural XOD inhibitors. The IC50 of the peptides for tyrosinase inhibition were 1.254, 2.895, and 0.595 mM for VW4, IW3, and VS14, respectively. Overall, VW4, IW3, and VS14 are potential antioxidants and natural XOD inhibitors for preventing milk-fat oxidation, and anti-browning sources for inhibiting food-derived tyrosinase oxidation.
關聯:	PROCESSES, v.9, n.5
显示于类别:	[生活保健科技系] 期刊論文

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