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Purification of antioxidative peptide from peptic hydrolysates of Mideodeok (Styela clava) flesh tissue
- Authors
- Kang, Nalae; Ko, Seok-Chun; Samarakoon, Kalpa; Kim, Eun-A; Kang, Min-Cheol; Lee, Seung-Cheol; Kim, Jaeil; Kim, Yong-Tae; Kim, Jin-Soo; Kim, Hyeran; Jeon, You-Jin
- Issue Date
- Apr-2013
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- antioxidative peptide; mideodeok (Styela clava) flesh tissue; enzymatic hydrolysis; pepsin; peroxyl radical
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.22, no.2, pp 541 - 547
- Pages
- 7
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 22
- Number
- 2
- Start Page
- 541
- End Page
- 547
- ISSN
- 1226-7708
2092-6456
- Abstract
- In this study, an antioxidative peptide was obtained by hydrolyzation of mideodeok (Styela clava) flesh tissue with various proteases and purified through gel filtration chromatography and reverse phage-HPLC (RPHPLC), and then antioxidant activity was investigated using electron spin resonance (ESR) spectrometer. Among the enzymatic hydrolysates, the peptic hydrolysate exhibited the highest antioxidant activity, and a strong antioxidant peptide was purified from the hydrolysate. The peptide sequence, Leu-Trp-His-Thr-His (692.2 Da), was identified by quardruple time-of-flight electrospray ionization (QTOF ESI)-MS. This antioxidative peptide strongly scavenged peroxyl radical with the IC50 value of 39.4 mu M.
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