Antioxidant activities of a peptide derived from chicken dark meat

Antioxidant activities against hypochlorite ions and peroxyl radicals of a chicken dark meat hydrolysate digested with pepsin were examined with the myoglobin method based on the structure change of myoglobin due to redox reaction with reactive oxygen species (ROS). A peptide that showed strong anti...

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Bibliographic Details
Published in:Journal of food science and technology 2016-05, Vol.53 (5), p.2476-2481
Main Authors: Fukada, Yoko, Mizutani, Saki, Nomura, Sarika, Hara, Wakana, Matsui, Riko, Nagai, Kumiko, Murakami, Yuki, Washio, Nanami, Ikemoto, Narumi, Terashima, Masaaki
Format: Article
Language:English
Subjects:
Alzheimer's disease
Amino acids
Analysis
Antioxidants
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chickens
Food
Food Science
Hemodialysis
Liquid chromatography
Meat
Meat products
Myoglobins
Nutrition
Original
Original Article
Oxidative stress
Peptides
Poultry
Redox reactions
Studies
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Summary:Antioxidant activities against hypochlorite ions and peroxyl radicals of a chicken dark meat hydrolysate digested with pepsin were examined with the myoglobin method based on the structure change of myoglobin due to redox reaction with reactive oxygen species (ROS). A peptide that showed strong antioxidant activity against the peroxyl radical was isolated from the hydrolysate using HPLC equipped with a hydrophobic-interacting column. The sequence of the first five amino acid residues of the peptide was determined as YASGR (Tyr-Ala-Ser-Gly-Arg), and this sequence matched with the amino acid residues 143–147 of chicken β-actin (GenBank: CAA25004.1). The synthetic peptide YASGR showed very high antioxidant activity against the peroxyl radical. Antioxidant activities of the free amino acids, confirmed that the tyrosine residue of this peptide was possibly responsible for antioxidant activity.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-016-2233-9