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Optimisation of hydrolysis of purple sea urchin ( Strongylocentrotus nudus ) gonad by response surface methodology and evaluation of in vitro antioxidant activity of the hydrolysate
Author(s) -
Zhou Dayong,
Qin Lei,
Zhu Beiwei,
Li Dongmei,
Yang Jingfeng,
Dong Xiuping,
Murata Yoshiyuki
Publication year - 2012
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.5534
Subject(s) - hydrolysate , antioxidant , chemistry , hydrolysis , papain , sea urchin , hydrogen peroxide , enzymatic hydrolysis , food science , lipid peroxidation , response surface methodology , substrate (aquarium) , chromatography , biochemistry , enzyme , biology , ecology , paleontology
Abstract BACKGROUND: Hydrolysates prepared from sea urchin ( Strongylocentrotus nudus ) gonad by enzymatic treatment showed strong 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity and reducing power. RESULTS: Hydrolysis of S. nudus gonad by the commercial protease papain was optimised for maximum degree of hydrolysis (DH) and trichloroacetic acid‐soluble peptide index (TCA‐SPI) using response surface methodology. Results showed that the optimal conditions were the following: temperature of 48.83 °C, pH of 6.92, enzyme‐to‐substrate ratio of 3143 U g −1 , and substrate concentration of 83.5 g L −1 . Under these conditions, a DH of 27.96 ± 0.54% and a TCA‐SPI of 57.32 ± 0.63% were obtained. The hydrolysate prepared in the optimal conditions was fractionated by an ultra‐filtration system and the resultant fraction below 10 kDa was found to effectively scavenge hydroxyl radical (EC 50 = 13.29 ± 0.33 mg mL −1 ) and hydrogen peroxide (EC 50 = 16.40 ± 0.37 mg mL −1 ), inhibit lipid peroxidation (EC 50 = 11.05 ± 0.62 mg mL −1 ), chelate Fe 2+ (EC 50 = 7.26 ± 0.44 mg mL −1 ), and protect mice macrophages against death induced by tert ‐butyl hydroperoxide. CONCLUSION: Hydrolysates prepared from S. nudus gonad have the potential to be applied as natural antioxidant agents. Copyright © 2012 Society of Chemical Industry