In vitro antioxidant activity and in vivo anti-fatigue effect of loach ( Misgurnus anguillicaudatus) peptides prepared by papain digestion

• Published in: Food chemistry 2011, Vol.124 (1), p.188-194
• Main Authors: You, Lijun, Zhao, Mouming, Regenstein, Joe M., Ren, Jiaoyan
• Format: Article
• Language: English
• Subjects: animal models; animal tissue extracts; Anti-fatigue effect; Antioxidant activity; Blood glucose; catalase; chelating agents; free radical scavengers; Free radicals; freshwater fish; glutathione peroxidase; glycogen; in vitro studies; inhibitory concentration 50; lactic acid; lipid peroxidation; liver; Loach peptide; mice; Misgurnus anguillicaudatus; muscle fatigue; Oriental traditional medicine; papain; peptides; superoxide dismutase
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2010.06.007

The in vitro antioxidant activity and in vivo anti-fatigue activity of loach peptide (LP) were determined. Results showed that LP contained the amino acids, which were expected to contribute to its antioxidant and anti-fatigue activities. LP could scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) (IC 50 17.0 ± 0.54 mg/ml) and hydroxyl radicals (IC 50 2.64 ± 0.29 mg/ml). It could chelate cupric ion and inhibit the lipid peroxidation in a linoleic acid emulsion system. It also prolonged the swimming time to exhaustion of mice by 20–28% compared to the control. It increased the levels of blood glucose (28–42% increase) and liver glycogen (2.3–3.0-fold increase). It decreased the levels of lactic acid and blood urea nitrogen by 10.9–27.5% and 8.6–17.5%, respectively. It also improved the endogenous cellular antioxidant enzymes in mice by increasing the activities of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px). Therefore, LP can increase an endurance capacity and facilitate recovery from fatigue.