In collaboration with Payame Noor University and Iranian Society of Physiology and Pharmacology

Document Type : Article

Authors

1 Department of Fisheries,‎‏ ‏Qaemshahr Branch, Islamic Azad ‎University, Qaemshahr, Iran

2 Department of Fisheries,‎‏ ‏Natural Resources Faculty, University ‎of Kurdistan, Sanandaj, Kurdistan, Iran

Abstract

Todays, with the clarifying of the toxicity and side effects of synthetic preservatives, consumers are looking for natural compounds with anti-oxidant and antimicrobial effects. In the present study, lizardfish (Saurida tumbil) muscle was hydrolyzed by Alcalase at two concentrations of 2 and 4% and two times of 90 and 180 min. Then the antioxidant activity of fish protein hydrolysates (FPH) was evaluated by measuring DPPH, ABTS and OH free radical scavenging activity, and reducing power and ferrous ion-chelating assays. Antimicrobial activity was determined by disc diffusion and mic test. Alcalase enzymes hydrolyzed proteins showed remarkable activity in removing DPPH (37.92%), ABTS (77.34%) and hydroxyl (21.79%), as well as ferrous ion (26.95%) and poor activity in ion ferric degradation (Optical absorption of 0.001 ± 0.00 at a wavelength of 700). In the present study, the most inhibitory activity of DPPH and OH radicals was observed by hydrolyzed samples with 4% enzyme for 180 minutes. The most protein recovery yield was observed by the above sample. FPH showed no antibacterial activity against the studied bacterial strains. FPH of lizard fish with potential antioxidant activity can be recommended as an inexpensive antioxidant for use in the food industry, functional foods and animal feed.

Keywords

Alemán, A.; Giménez, B.; Pérez-Santin, E.; Gómez-Guillén, M.; Montero, P.; (2011a.). Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate. Journal of  Food Chemistry; 125: 334-341.
Alemán, A.; Pérez-Santín, E.; Bordenave-Juchereau, S.; Arnaudin, I.; Gómez-Guillén, M.; Montero, P.; (2011b). Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity. Food Research International; 44(4):1044-51.
Bamdad, F.; Wu, J.; Chen, L.; (2011). Effects of enzymatic hydrolysis on molecular structure and antioxidant activity of barley hordein. Journal of Cereal Science; 54(1):20-8.
Batista, I.; Ramos, C.; Coutinho, J.; Bandarra, NM.; Nunes ML.; (2010). Characterization of protein hydrolysates and lipids obtained from black scabbardfish (Aphanopus carbo) by-products and antioxidative activity of the hydrolysates produced. Journal of Process Biochemistry; 45: 18-24.
Chemists, AoOA.; Chemists, AoOA.; (1920). Official methods of analysis of the Association of Official Analytical Chemists: Association of Official Analytical Chemists.
Damgaard, TD.; Otte, JA.; Meinert, L.; Jensen, K.; Lametsch, R.; (2014). Antioxidant capacity of hydrolyzed porcine tissues. Journal of Food science and nutrition; 2(3):282-8.
Eskandari, G.; Koochaknejad, E.; Mayahi. Y.; Ansari, A.; (2016). Rate, ratio and amount of annual discards in commercial trawl net in northwestern part of the Persian Gulf (Khuzestan Coastal Waters). Journal of Marine Science and Technology; 15(1): 84-99.  (In Persian)
Giri, A.; Ohshima, T.; (2012). Bioactive marine peptides: Nutraceutical value and novel approaches. Advances in Food and Nutrition Research; 65: 73-105.
Harnedy, PA.; FitzGerald, RJ.; (2012). Bioactive peptides from marine processing waste and shellfish: A review. Journal of Functional Foods; 4(1):6-24.
James,CS.; (1995). Analytical Chemistry of Foods. Blackie Academic and Professional.
Jeevitha, K.; Mohana Priya, K.; Samanta, SK.; (2014). Antioxidant activity of Fish Protein Hydrolysates from Sardinellalongiceps. International Journal of Drug Development and Research; 6 (4): 137-145.
Ghelichi, S.; Shabanpour, B.; Pourashouri, P.; (2018). Proximate and amino acid composition, antioxidant properties ACE inhibitory effect and antibacterial power of protein hydrolysate of common carp roe by alcalase. Journal of Fisheries science and Technology; 7 (2);145-155. (In Persian)
Khezri Ahmadabad, M.; Rezaei, M.; Zolfaghari, M.; (2016). Studying the possibility of using the extract of Entromorpha intestinalis in order to control some food-borne pathogens. Food Science and Technology; 58(13):81-91. (In Persian)  
Kumar, LV.; (2013). Antimicrobial activity of biopeptides extracted from fish protein hydrolaysate. Thesis submitted in part fulfillment of the requirements for the Degree of Master of Fisheries Science in Fish Processing Technology to the Tamilnadu Veterinary and Animal Science University, Chennai. 79 pp.
Liu, Z.; Dong, S.; Xu, J.; Zeng, M.; Song, H.; Zhao, Y.; (2008). Production of cysteine-rich antimicrobialpeptide by digestion of oyster (Crassostrea gigas) with alcalase and bromelin. Journal of Food Control;19: 231-235.
Mehregan Nikoo, A.; Ghorbani, M.; Taheri, A.; Kamali, F.; (2014). Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius). Journal  of Research and Innovation in Food Science and Technology; 2(4):351-364. (In Persian)
Nikoo, M.; Rabiei, S.; Rezaei, M.; Khezri, M.; (2016). Antioxidant peptides from marine sources: Identification, purification and mechanism of their action. Aquatic Physiology and Biotechnology; 4(3): 99-122. (In Persian)
Ovissipour, M.; Taghiof, M.; Motamedzadegan, A.; Rasco, B.; EsmaeiliMolla, A.; (2009). Optimization of enzymatic hydrolysis of visceral waste proteins of beluga sturgeon Huso huso using Alcalase.  Journal of International Aquatic Research;1: 31-38.
Pezeshk, S.; Ojagh, SM.; Rezaei, M.; Shabanpour, B.; (2017a). Optimization of protein hydrolysates with antioxidant activity of viscera yellowfin tuna (Thunnus albacares) with the protomex enzyme. Iranian Journal of Nutrition Sciences and Food Technology;  12 (3): 99-108. (In Persian)
Pezeshk, S.; Ojagh, SM.; Rezaei, M.; Shabanpour, B.; (2017b). Antioxidant and Antibacterial Effect of Protein Hydrolysis of Yellowfin Tuna Waste on Flesh Quality Parameters of Minced Silver Carp. Journal of Genetic Resources; 3(2):103-112. (In Persian)
Rabiei, S.; Nikoo, M.; Rezaei, M.; Rafieian-Kopaei, M.; (2016). A review on therapeutic effects of marine bioactive peptides in animal models and human. Iranian Journal of Physiology and Pharmacology; 2 (2): 67-79. (In Persian)       
 Ramakrishnan, AA.; Ghaly, AE.; Brooks, MS.; Budge, SM.; (2013). Extraction of Proteins from Mackerel Fish Processing Waste Using Alcalase Enzyme. Journal of Bioprocessing & Biotechniques; 3 (2):1-9.
Shabanpour, B.; Kordjazi, M.; Nazari, KH.; (2015). Optimization of enzymatic hydrolysis of green tiger shrimp (Penaeus semisulcatus) head wastes protein with ResponseSurface methodology;4(3);29-50. (In Persian)
Sila, A.; Nedjar-Arroume, N.; Hedhili, K.; Chataigné, G.; Balti, R.; Nasri, M.; (2014). Antibacterial peptides from barbelmuscle protein hydrolysates: Activity against somepathogenic bacteria. Food Science and Technology; 55(1): 183-8.
Theodore, A.; Raghavan, S.; Kristinsson, H.; (2008). Antioxidative activity of protein hydrolysates prepared from alkaline-aided channel catfish protein isolates. Journal of Agricultural and Food Chemistry; 56(1):7459–66.
Wikarata, J.; Kim, SM.; (2011). Antioxidant and Anticancer Activities of Enzymatic Hydrolysates of Solitary Tunicate (Styela clava). Journal of Food Science and Biotechnol; 20(4): 1075-1085.
Wisuthiphaet, N.; Klinchan, S.; Kongruang, S.; (2016). Fish Protein Hydrolysate Production by Acid and Enzymatic Hydrolysis. KMUTNB Int J Appl Sci Techno; 9 (4): 261-270.
Wu, HC.; Chen, HM.; Shiau, CY.; (2003). Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomberaustriasicus). Journal of Food Research International; 36: 949–957.
Yasemi, M.; Ghomi Marzdashti, MR.; Darnahal, T.; Mohammadzadeh, B.; Amini, H.; (2013). Yelid of protein recovery and degree of hydrolysis associated protein hydrolysates from Bighead Carp (Aristichthys nobilis) by using enzymes. 2013. Iranian Scientific Fisheries Journal; 22(1):149-156. (In Persian)
Zhang, L.; Liu, Y.; Tian, X.; Tian, Z.; (2015). Antimicrobial capacity and antioxidant activity  of enzaymatic hydrolysates of protein from rushan bay oyster (Crassostrea gigas). Food Processing and Preservation;39:404-412.
Zhu, L.; Chen, J.; Tang, X.; Xiong, YL., (2008). Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate. Journal of Agricultural and Food Chemistry; 56(8):2714-21.