ACE inhibitory and antioxidative activities of Goby (Zosterissessor ophiocephalus) fish protein hydrolysates: Effect on meat lipid oxidation

• Published in: Food research international 2013-11, Vol.54 (1), p.552-561
• Main Authors: Nasri, Rim, Younes, Islem, Jridi, Mourad, Trigui, Mariem, Bougatef, Ali, Nedjar-Arroume, Naïma, Dhulster, Pascal, Nasri, Moncef, Karra-Châabouni, Maha
• Format: Article
• Language: English
• Subjects: ACE inhibition activity; Antioxidant activity; Antioxidants; beta-carotene; Biological and medical sciences; bleaching; cattle; Converting; Degree of hydrolysis; Fish; fish protein hydrolysate; Fish protein hydrolysates; Food industries; Foods; Fundamental and applied biological sciences. Psychology; Gastrointestinal model system; gastrointestinal system; Hydrolysates; Lipid oxidation; lipid peroxidation; Lipids; Meat; mullet; Mustelus mustelus; peptides; Proteins; sausages; trypsin; turkey meat; Turkey meat sausage; turkeys; Zosterissessor ophiocephalus
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2013.07.001

The incorporation of protein hydrolysates is of increasing commercial interest. The present study investigated the angiotensin-I converting enzyme (ACE) inhibitory activities and antioxidant properties of goby protein hydrolysates (GPHs) obtained by treatment with various gastrointestinal fish proteases. All hydrolysates displayed ACE-inhibitory activity. The hydrolysate generated by the grey triggerfish proteases (GPH-TF) displayed the highest ACE-inhibitory activity (99±1.4%, at 1.5mg/ml) followed by that obtained by smooth hound proteases (GPH-SH) (87.5±0.7%). Additionally, results indicated that GPHs showed varying degrees of antioxidant activities, evaluated by using various antioxidant assays. Hydrolysate obtained by treatment with crude protease from golden mullet (GPH-GM) showed the most pronounced DPPH-radical scavenging effect, followed by bovine trypsin hydrolysate (GPH-T), while that obtained by triggerfish proteases (GPH-TF) displayed the highest β-carotene bleaching inhibitory effects. Moreover, all hydrolysates, except GPH-SH, showed high chelating effect and lipid peroxidation inhibition, even at low concentrations. Further, addition of GPH-TF in turkey meat sausage resulted in products with improved antioxidant activity. The results suggested that GPHs are good source of natural ACE-inhibitory and antioxidant peptides. •Goby protein hydrolysates (GPHs) were produced using gastrointestinal proteases.•GPHs showed excellent antioxidant activities using different in vitro assays.•GPH with low molecular weight peptides exhibited the highest anti-ACE activity.•GPH efficiently inhibited lipid peroxidation in turkey meat sausage.