Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability

Sigrun M. Halldorsdottir; Holmfridur Sveinsdottir; Jona Freysdottir; Hordur G. Kristinsson

doi:10.1016/j.foodchem.2013.07.053

Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability

Sigrun M. Halldorsdottir, Holmfridur Sveinsdottir, Jona Freysdottir, Hordur G. Kristinsson

University of Iceland, Landspitali

Research output: Contribution to journal › Article › peer-review

Abstract

Fish protein hydrolysates (FPH) have many desirable properties, however heating and shifts in pH can cause oxidation during enzymatic hydrolysis. The objective was to investigate oxidative processes during enzymatic hydrolysis of fish protein and the impact of oxidation on the antioxidant and immunomodulating ability of FPH. Protease P "Amano" 6 was used to hydrolyze cod protein in the presence and absence of pro-oxidants at pH 8 and 36 °C to achieve 20% degree of hydrolysis. Results from thiobarbituric acid reactive substances (TBARS) and sensory analysis indicate that oxidation can develop rapidly during hydrolysis. A cellular antioxidant assay using a HepG2 cell model indicated a negative impact of oxidation products on antioxidant properties of the FPH while results obtained in chemical assays showed a negligible impact. Results from a dendritic cell model indicating that oxidation products may affect anti-inflammatory activity in the body. This study provides important information regarding bioactive FPH.

Original language	English
Pages (from-to)	201-209
Number of pages	9
Journal	Food Chemistry
Volume	142
DOIs	https://doi.org/10.1016/j.foodchem.2013.07.053
Publication status	Published - 1 Jan 2014

Bibliographical note

Funding Information: The authors would like to thank The Icelandic Research Fund for Graduate Students, Kazufumi Osako from Tokyo University of Marine Science and Technology, Amano Enzyme, Matis Biotechnology Centre in Saudarkrokur, Lysi, and Holar College University, for their support.

Other keywords

Animals
Antioxidant activity
Antioxidants/chemistry*
Antioxidants/pharmacology
Dendritic Cells/drug effects
Dendritic Cells/immunology
Enzymatic hydrolysis
Fish Proteins/chemistry*
Fish Proteins/pharmacology
Fish protein hydrolysates
Fiskur
Food Handling
Gadiformes
Hep G2 Cells
Hitastig
Hot Temperature
Humans
Hydrolysis
Immunologic Factors/chemistry*
Immunologic Factors/pharmacology
Immunomodulating ability
Lipid oxidation
Matvæli
Oxidation-Reduction
Oxun
Peptide Hydrolases/chemistry*
Protein Hydrolysates/chemistry
Protein Hydrolysates/pharmacology
Prótín
Taste
Þorskur

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10.1016/j.foodchem.2013.07.053

http://dx.doi.org/10.1016/j.foodchem.2013.07.053

Cite this

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title = "Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability",

abstract = "Fish protein hydrolysates (FPH) have many desirable properties, however heating and shifts in pH can cause oxidation during enzymatic hydrolysis. The objective was to investigate oxidative processes during enzymatic hydrolysis of fish protein and the impact of oxidation on the antioxidant and immunomodulating ability of FPH. Protease P {"}Amano{"} 6 was used to hydrolyze cod protein in the presence and absence of pro-oxidants at pH 8 and 36 °C to achieve 20\% degree of hydrolysis. Results from thiobarbituric acid reactive substances (TBARS) and sensory analysis indicate that oxidation can develop rapidly during hydrolysis. A cellular antioxidant assay using a HepG2 cell model indicated a negative impact of oxidation products on antioxidant properties of the FPH while results obtained in chemical assays showed a negligible impact. Results from a dendritic cell model indicating that oxidation products may affect anti-inflammatory activity in the body. This study provides important information regarding bioactive FPH.",

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author = "Halldorsdottir, \{Sigrun M.\} and Holmfridur Sveinsdottir and Jona Freysdottir and Kristinsson, \{Hordur G.\}",

note = "Funding Information: The authors would like to thank The Icelandic Research Fund for Graduate Students, Kazufumi Osako from Tokyo University of Marine Science and Technology, Amano Enzyme, Matis Biotechnology Centre in Saudarkrokur, Lysi, and Holar College University, for their support.",

year = "2014",

month = jan,

day = "1",

doi = "10.1016/j.foodchem.2013.07.053",

language = "English",

volume = "142",

pages = "201--209",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd.",

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T1 - Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability

AU - Halldorsdottir, Sigrun M.

AU - Sveinsdottir, Holmfridur

AU - Freysdottir, Jona

AU - Kristinsson, Hordur G.

N1 - Funding Information: The authors would like to thank The Icelandic Research Fund for Graduate Students, Kazufumi Osako from Tokyo University of Marine Science and Technology, Amano Enzyme, Matis Biotechnology Centre in Saudarkrokur, Lysi, and Holar College University, for their support.

PY - 2014/1/1

Y1 - 2014/1/1

N2 - Fish protein hydrolysates (FPH) have many desirable properties, however heating and shifts in pH can cause oxidation during enzymatic hydrolysis. The objective was to investigate oxidative processes during enzymatic hydrolysis of fish protein and the impact of oxidation on the antioxidant and immunomodulating ability of FPH. Protease P "Amano" 6 was used to hydrolyze cod protein in the presence and absence of pro-oxidants at pH 8 and 36 °C to achieve 20% degree of hydrolysis. Results from thiobarbituric acid reactive substances (TBARS) and sensory analysis indicate that oxidation can develop rapidly during hydrolysis. A cellular antioxidant assay using a HepG2 cell model indicated a negative impact of oxidation products on antioxidant properties of the FPH while results obtained in chemical assays showed a negligible impact. Results from a dendritic cell model indicating that oxidation products may affect anti-inflammatory activity in the body. This study provides important information regarding bioactive FPH.

AB - Fish protein hydrolysates (FPH) have many desirable properties, however heating and shifts in pH can cause oxidation during enzymatic hydrolysis. The objective was to investigate oxidative processes during enzymatic hydrolysis of fish protein and the impact of oxidation on the antioxidant and immunomodulating ability of FPH. Protease P "Amano" 6 was used to hydrolyze cod protein in the presence and absence of pro-oxidants at pH 8 and 36 °C to achieve 20% degree of hydrolysis. Results from thiobarbituric acid reactive substances (TBARS) and sensory analysis indicate that oxidation can develop rapidly during hydrolysis. A cellular antioxidant assay using a HepG2 cell model indicated a negative impact of oxidation products on antioxidant properties of the FPH while results obtained in chemical assays showed a negligible impact. Results from a dendritic cell model indicating that oxidation products may affect anti-inflammatory activity in the body. This study provides important information regarding bioactive FPH.

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U2 - 10.1016/j.foodchem.2013.07.053

DO - 10.1016/j.foodchem.2013.07.053

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SN - 0308-8146

VL - 142

SP - 201

EP - 209

JO - Food Chemistry

JF - Food Chemistry

ER -

Oxidative processes during enzymatic hydrolysis of cod protein and their influence on antioxidant and immunomodulating ability

Abstract

Bibliographical note

Other keywords

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