PURIFICATION AND CHARACTERIZATION OF ANTIOXIDATIVE PEPTIDES FROM SALMON PROTAMINE HYDROLYSATE

• Published in: Journal of food biochemistry 2008-10, Vol.32 (5), p.654-671
• Main Authors: WANG, YONGGANG, ZHU, FENGRONG, HAN, FUSEN, WANG, HEYAO
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Fish and seafood industries; Food industries; Fundamental and applied biological sciences. Psychology
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/j.1745-4514.2008.00190.x

Protamine, derived from fish milt, which is normally discarded as an industrial by-product in the process of fish plant, was hydrolyzed with pancreatin. Salmon protamine hydrolysate was found to possess antioxidative activity against hydroxyl, 2,2-diphenyl-1-picrylhydrazyl and superoxide anion radicals. Through consecutive chromatographic methods including size exclusion, ion exchange chromatography and reverse-phase high performance liquid chromatography (HPLC), a series of peptide fractions with high antioxidative activities were obtained. Peptide with highest antioxidative activity was identified to be Pro-Arg matching 1-2 and 16-17 residues of the salmon protamine by electrospray ionization mass spectrometry and database search. These results provided sufficient and scientific information for the marketing of health food supplemented with protamine hydrolysate and added further support for the wide applications of fish milt. Protamine could be used to produce protamine hydrolysate with antioxidative activity. There are few reports on protamine hydrolysate as natural health food, especially its bioactive fraction. This work reports isolation and characterization of antioxidative peptides from protamine hydrolysate, which was derived from salmon milt. It is beneficial to utilize fish milt, which is readily available in large quantities and at low prices. Furthermore, the use of protamine hydrolysate in health food is gaining much more interest.