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INHIBITION OF LIPOXYGENASE AND BLOOD THINNING EFFECTS OF MACKEREL PROTEIN HYDROLYSATE
Author(s) -
CHUANG WHAEUNG,
PAN BONNIE SUN,
TSAI JENNSHOU
Publication year - 2000
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2000.tb00704.x
Subject(s) - mackerel , chemistry , food science , chromatography , hydrolysate , centrifugation , biochemistry , biology , fishery , fish <actinopterygii> , hydrolysis
Mackerel (Scomber australasicus) muscle was homogenized with deionized water at a ratio of 35:70 (w/w) for 2 min, boiled for 10 mm, and then cooled. Protease N was added to hydrofyze the homogenate at 50C for 2 h, then heated at 90C for 10 mm to stop the reaction. The supernatant obtained after centrifugation and filtration was the mackerel protein hydrolysate (MPH), It showed inhibitory effects on both lipoxygenase (LOX)‐catalyzed ami hemoglobin (Hb)‐catalyzed oxidation of arachidonic acid and linoleic add. Similar inhibitory effects were found on LOX's of soybean, tilapia gill and grey mullet gill . Blood thinning effects were observed in‐vitro by mixing MPH with red blood cells. The addition of MPH resulted in a reduced fluid consistency from 0.03 to 0.02, and an increased flow behavior index from 0.67 to 0.87 indicative of a flow behavior becoming closer to Newtonian type and a thinning consistency .