광어껍질을 활용한 펩신가수분해물 제조공정 최적화와 피부건강 기능성Optimal Processing for Peptic Hydrolysate from Flounder Skin and Its Skincare Function
- Other Titles
- Optimal Processing for Peptic Hydrolysate from Flounder Skin and Its Skincare Function
- 강유안; 최영준; 진상근; 고종현
- Issue Date
- flounder skin; peptic hydrolysate; optimal processing; anti-wrinkle
- Journal of Marine Bioscience and Biotechnology, v.14, no.1, pp.9 - 24
- Journal Title
- Journal of Marine Bioscience and Biotechnology
- Start Page
- End Page
- Low-molecular weight peptides derived from fish collagen exhibit several bioactivities, including antioxidant, antiwrinkle, antimicrobial, antidiabetic, and antihypertension effects. These peptides are also involved in triglyceride suppression and memory improvement.
This study aimed to investigate the optimal processing condition for preparing low-molecular weight peptides from flounder skin, and the properties of the hydrolysate. The optimal processing conditions for peptic hydrolysis were as follows: a ratio of pepsin to dried skin powder of 2% (w/w), pH of 2.0, and a temperature of 50°C. Peptic hydrolysate contains several low-molecular weight peptides below 300 Da. Gly–Pro–Hyp(GPHyp) peptide, a process control index, was detected only in peptic hydrolysate on matrix-assisted laser desorption/ionization-time-of-flight(MALDI-TOF) spectrum. 2,2’-azinobis-(3-3-ethylbenzothiazolline-6- sulfonic acid(ABTS) radical scavenging activity of the peptic hydrolysate was comparable to that of 1 mM ascorbic acid, which was used as a positive control at pH 5.5, whereas collagenase inhibition was five times higher with the peptic hydrolysate than with 1 mM ascorbic acid at pH 7.5. However, the tyrosinase inhibition ability of the peptic hydrolysate was lower than that of arbutin, which was used as a positive control. The antibacterial effect of the peptic hydrolysate against Propionibacterium acne was not observed. These results suggest that the peptic hydrolysate derived from a flounder skin is a promising antiwrinkle agent that can be used in various food and cosmetic products to prevent wrinkles caused by ultraviolet radiations.
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- 농업생명과학대학 > 축산과학부 > Journal Articles
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