Angiotensin-I converting enzyme inhibitory and antioxidant activity of bioactive peptides produced by enzymatic hydrolysis of skin from grass carp (Ctenopharyngodon idella)

References

• China Statistical Yearbook. http://www.stats.gov.cn/tjsj/ndsj/2014/zk/html/Z1215e.htm (2014). Accessed March 04, 2016.
   Google Scholar
• Wasswa, J.; Tang, J.; Gu, X.; Yuan, X.-Q. Influence of the Extent of Enzymatic Hydrolysis on the Functional Properties of Protein Hydrolysate from Grass Carp (Ctenopharyngodon Idella) Skin. Food Chemistry 2007, 104(4), 1698–1704.
   Web of Science ®Google Scholar
• Gómez-Guillén, M.C.; Giménez, B.; López-Caballero, M.E.; Montero, M.P. Functional and Bioactive Properties of Collagen and Gelatin from Alternative Sources: A Review. Food Hydrocolloids 2011, 25, 1813–1827.
   Google Scholar
• Kasankala, L.M.; Xue, Y.; Weilong, Y.; Hong, S.D.; He, Q. Optimization of Gelatine Extraction from Grass Carp (Catenopharyngodon Idella) Fish Skin by Response Surface Methodology. Bioresource Technolology 2007, 98(17), 3338–3343.
   PubMed Web of Science ®Google Scholar
• Zhang, Y.; Liu, W.; Li, G.; Shi, B.; Miao, Y.; Wu, X. Isolation and Partial Characterization of Pepsin-Soluble Collagen from the Skin of Grass Carp (Ctenopharyngodon Idella). Food Chemistry 2007, 103(3), 906–912.
   Web of Science ®Google Scholar
• Wang, L.; Yang, B.; Wang, R.; Du, X. Extraction of Pepsin-Soluble Collagen from Grass Carp (Ctenopharyngodon Idella) Skin Using an Artificial Neural Network. Food Chemistry 2008, 111(3), 683–686.
   Web of Science ®Google Scholar
• Alemán, A.; Giménez, B.P.; Montero, P.; Gómez-Guillén, M.C. Antioxidant Activity of Several Marine Skin Gelatins. LWT–Food Science and Technology 2011, 44, 407–413.
   Web of Science ®Google Scholar
• Ngo, D.H.; Ryu, B.; Vo, T.S.; Himaya, S.W.; Wijesekara, I.; Kim, S.K. Free Radical Scavenging and Angiotensin-I Converting Enzyme Inhibitory Peptides from Pacific Cod (Gadus Macrocephalus) Skin Gelatin. International Journal of Biological Macromoles 2011, 49(5), 1110–1116.
   PubMed Web of Science ®Google Scholar
• Wilson, J.; Hayes, M.; Carney, B. Angiotensin-I-Converting Enzyme and Prolyl Endopeptidease Inhibitory Peptides from Natural Sources with a Focus on Marine Processing by-Products. Food Chemistry 2011, 129, 235–244.
   Web of Science ®Google Scholar
• Di Bernadini, R.; Harnedy, P.; Bolton, D.; Kerry, J.; O’Neill, E.; Mullen, A.M.; Hayes, M. Antioxidant and Antimicrobial Peptidic Hydrolysates from Muscle Protein Sources and by-Products. Food Chemistry 2011, 124, 1296–1307.
   Web of Science ®Google Scholar
• Suarez-Jimenez, G.-M.; Burgos-Hernandez, A.; Ezquerra-Brauer, J.-M. Bioactive Peptides and Depsipeptides with Anticancer Potential, Sources from Marine Animals. Marine Drugs 2012, 10, 963–986.
   PubMed Web of Science ®Google Scholar
• Mendis, E.; Rajapakse, N.; Kim, S.K. Antioxidant Properties of a Radical-Scavenging Peptide Purified from Enzymatically Prepared Fish Skin Gelatin Hydrolysate. Journal of Agricultural and Food Chemistry 2005, 53(3), 581–587.
   PubMed Web of Science ®Google Scholar
• Kittiphattanabawon, P.; Benjakul, S.; Visessanguan, W.; Shahidi, F. Gelatin Hydrolysate from Blacktip Shark Skin Prepared Using Papaya Latex Enzyme, Antioxidant Activity and Its Potential in Model Systems. Food Chemistry 2012, 135(3), 1118–1126.
   PubMed Web of Science ®Google Scholar
• Byun, H.G.; Kim, S.K. Purification and Characterization of Angiotensin I Converting Enzyme (ACE) Inhibitory Peptides from Alaska Pollack (Theragra Chalcogramma) Skin. Process Biochemistry 2001, 36, 1155–1162.
   Web of Science ®Google Scholar
• Mahmoodani, F.; Ghassem, M.; Babji, A.S.; Yusop, S.M. Bioactive Peptides Isolated from Enzymatic Hydrolysate of Catfish (Pangasius Sutchi) Skin Gelatin, Proceedings from the 58th International Congress of Meat Science and Technology, Montreal, Canada; NUTRIENTP-3, Aug 12–17, 2012.
   Google Scholar
• Pampanin, D.M.; Larssen, E.; Provan, F.; Sivertsvik, M.; Ruoff, P.; Sydnes, M.O. Detection of Small Bioactive Peptides from Atlantic Herring (Clupeaharengus L.). Peptides 2012, 34(2), 423–426.
   PubMed Web of Science ®Google Scholar
• Lee, J.K.; Jeon, J.-K.; Byun, H.-G. Antihypertensive Effect of Novel Angiotensin I Converting Enzyme Inhibitory Peptide from Chum Salmon (Oncorhyncus Keta) Skin in Spontaneously Hypertensive Rats. Journal of Functional Foods 2014, 7, 381–389.
   Web of Science ®Google Scholar
• Ren, J.; Zhao, M.; Shi, J.; Wang, J.; Jiang, Y.; Cui, C.; Kakuda, Y.; Xue, S.J. Purification and Identification of Antioxidant Peptides from Grass Carp Muscle Hydrolysates by Consecutive Chromatography and Electrospray Ionization-Mass Spectrometry. Food Chemistry 2008, 108, 727–736.
   PubMed Web of Science ®Google Scholar
• Cheung, I.W.Y.; Cheung, L.K.Y.; Tan, N.Y.; Li-Chan, C.Y. The Role of Molecular Size in Antioxidant Activity of Peptide Fractions from Pacific Hake (Merluccius Productus) Hydrolysates. Food Chemistry 2012, 134, 1297–1306.
   PubMed Web of Science ®Google Scholar
• Ryan, J.T.; Ross, R.P.; Bolton, D.; Fitzgerald, G.F.; Stanton, C. Bioactive Peptides from Muscle Sources, Meat and Fish. Nutrients 2011, 3, 765–791.
   PubMed Web of Science ®Google Scholar
• Samaranayaka, A.; Li-Chan, E. Food-Derived Peptidic Antioxidants: A Review of Their Production; Assessment; and Potential Applications. Journal of Functional Foods 2011, 3, 229–254.
   Web of Science ®Google Scholar
• Zhang, Y.; Olsen, K.; Grossi, A.; Otte, J. Effect of Pretreatment on Enzymatic Hydrolysis of Bovine Collagen and Formation of ACE-Inhibitory Peptides. Food Chemistry 2013, 141, 2343–2354.
   PubMed Web of Science ®Google Scholar
• Jridi, M.; Lassoued, I.; Nasri, R.; Ayadi, M.A.; Nasri, M.; Souissi, N. Characterisation and Potential Use of Cuttle Fish Skin Gelatin Hydrolysates Prepared by Different Microbial Proteases. BioMedical Research International Article ID 461728, 14 pages; doi:10.1155/2014/461728
   Google Scholar
• See, S.F.; Hoo, L.L.; Babji, A.S. Optimization of Enzymatic Hydrolysis of Salmon (Salmo Salar) Skin by Alcalase. International Food Research Journal 2011, 18(4), 1359–1365.
   Google Scholar
• De Gobba, C.; Tompa, G.; Otte, J. Bioactive Peptides from Caseins Released by Cold-Active Proteolytic Enzymes from Arsukibacterium Ikkense. Food Chemistry 2014, 165, 205–215.
   PubMed Web of Science ®Google Scholar
• Gómez-Guillén, M.C.; Perez-Mateos, M.; Gomez-Estaca, J.; López-Caballero, E.; Giménez, B.; Montero, P. Fish Gelatin, A Renewable Material for Developing Active Biodegradable Films. Trends Food Science and Technology 2009, 20, 3–16.
   Web of Science ®Google Scholar
• Kim, S.-K.; Byun, H.-G.; Park, P.-J.; Shahidi, F. (a). Angiotensin I Converting Enzyme Inhibitory Peptides Purified from Bovine Skin Gelatin Hydrolysate. Journal of Agricultural and Food Chemistry 2001, 49, 2992–2997.
   PubMed Web of Science ®Google Scholar
• Espejo-Carpio, F.J.; De Gobba, C.; Guadix, A.; Guadix, E.M.; Otte, J. Angiotensin I-Converting Enzyme Inhibitory Activity of Enzymatic Hydrolysates of Goat Milk Protein Fractions. International Dairy Journal 2013, 32, 175–183.
   Web of Science ®Google Scholar
• Zhang, F.; Wang, Z.; Xu, S. Macroporous Resin Purification of Grass Carp Fish (Ctenopharyngodon Idella) Scale Peptides with in Vitro Angiotensin-I Converting Enzyme (ACE) Inhibitory Ability. Food Chemistry 2009, 117(3), 387–392.
   Web of Science ®Google Scholar
• Fahmi, A.; Morimura, S.; Guo, H.C.; Shigematsu, T.; Kida, K.; Uemura, Y. Production of Angiotensin I Converting Enzyme Inhibitory Peptides from Sea Bream Scales. Process Biochemistry 2004, 39, 1195–1200.
   Web of Science ®Google Scholar
• Bougatef, A.; Nedjar-Arroume, N.; Ravallec-Plé, R.; Leroy, Y.; Guillochon, D.; Barkia, A.; Nasri, M. Angiotensin I-Converting Enzyme (ACE) Inhibitory Activities of Sardinelle (Sardinella Aurita) by-Products Protein Hydrolysates Obtained by Treatment with Microbial and Visceral Fish Serine Proteases. Food Chemistry 2008, 111, 350–356.
   Google Scholar
• Dragnes, B.T.; Stormo, S.K.; Larsen, R.; Ernstsen, H.H.; Elvevoll, E.O. Utilisation of Fish Industry Residuals, Screening the Taurine Concentration and Angiotensin Converting Enzyme Inhibition Potential in Cod and Salmon. Journal of Food Composition and Analysis 2009, 22(7–8), 714–717.
   Web of Science ®Google Scholar
• Abubakar, A.; Saito, T.; Kitazawa, H.; Kawai, Y.; Itoh, T. Structural Analysis of New Antihypertensive Peptides Derived from Cheese Whey Protein by Proteinase K Digestion. Journal of Dairy Science 1998, 81(12), 3131–3138.
   PubMed Web of Science ®Google Scholar
• Ghassem, M.; Arihara, K.; Babji, A.S.; Said, M.; Ibrahim, S. Purification and Identification of ACE Inhibitory Peptides from Haruan (Channa Striatus) Myofibrillar Protein Hydrolysate Using HPLC–ESI-TOF MS/MS. Food Chemistry 2011, 129(4), 1770–1777.
   Web of Science ®Google Scholar
• Fernández-Musoles, R.; Salom, J.B.; Martínez-Maqueda, D.; López-Díez, J.J.; Recio, I.; Manzanares, P. Antihypertensive Effects of Lactoferrin Hydrolyzates, Inhibition of Angiotensin- and Endothelin-Converting Enzymes. Food Chemistry 2012, 139, 994–1000.
   Web of Science ®Google Scholar
• Otte, J.; Shalaby, S.M.A.; Zakora, M.; Nielsen, M.S. Fractionation and Identification of ACE-Inhibitory Peptides from α-lactalbumin and β-Casein Produced by Thermolysin-Catalysed Hydrolysis. International Dairy Journal 2007, 17, 1460–1472.
   Web of Science ®Google Scholar
• Norris, R.; FitzGerald, R.J. Antihypertensive Peptides from Food Proteins, Chapter 3. In Bioactive Food Peptides in Health and Disease; Hernández-Ledesma. B; Hsieh C.-C; Eds.; InTech: Rijeka; Croatia, 2013 ( available online).
   Google Scholar
• Vermeirssen, V.; Van Camp, J.; Verstraete, W. Bioavailability of Angiotensin-I-Converting Enzyme Inhibitory Peptides. British Journal of Nutrition 2004, 92, 357–366.
   PubMed Web of Science ®Google Scholar
• Sai-Ut, S.; Benjakul, S.; Sumpavapol, P.; Kishimura, H. Antioxidant Activity of Gelatin Hydrolysate Produced from Fish Skin Gelatin Using Extracellular Protease from Bacillus Amyloliquefaciens H11. Journal Food Processing and Preservation 2014, doi: 10.1111/jfpp.12244
   PubMed Web of Science ®Google Scholar
• Yarnpakdee, S.; Benjakul, S.; Kristinsson, H.G.; Kishimura, H. Antioxidant and Sensory Properties of Protein Hydrolysates Derived from Nile Tilapia (Oreochromis Niloticus) by One- and Two-Step Hydrolysis. Journal of Food Science and Technology 2015, 52(6), 3336–3349.
   PubMed Web of Science ®Google Scholar
• Klompong, V.; Benjakul, S.; Kantachote, D.; Shahidi, F. Antioxidative Activity and Functional Properties of Protein Hydrolysate of Yellow Stripe Trevally (Selaroides Leptolepis) as Influenced by the Degree of Hydrolysis and Enzyme Type. Food Chemistry 2007, 102, 1317–1327.
   Web of Science ®Google Scholar
• Wiriyaphan, C.; Xiao, H.; Decker, E.; Yongsawatdigul, J. Chemical and Cellular Antioxidative Properties of Threadfin Bream (Nemipterus sp.) surimi Byproduct Hydrolysates Fractionated by Ultrafiltration. Food Chemistry 2015, 167, 7–15.
   Google Scholar
• Khantaphant, S.; Benjakul, S. Comparative Study on the Proteases from Fish Pyloric Caeca and the Use for Production of Gelatin Hydrolysate with Antioxidative Activity. Comparative Biochemistry and Physiology Part B. Biochemistry and Molecular Biology 2008, 151(4), 410–419.
   PubMed Web of Science ®Google Scholar
• Gómez-Guillén, M.C.; López-Caballero, M.E.; Alemán, A.; Lopez de Lacey, A.; Giménez, B.; Montero, P. Antioxidant and Antimicrobial Peptide Fractions from Squid and Tuna Skin Gelatin, Chapter 7. In Sea By-Products as Real Material, New Ways of Application; Le Bihan, E. Ed.; Transworld Research Network; Kerala, India, 2010.
   Google Scholar
• Skibsted, L.H. Antioxidant Evaluation Strategies, Chapter 10. In Lipid Oxidation Pathways; Vol 2; Kamal-Eldin, A.; Min, D.B.; Eds.; AOACS Press: Urbana, IL, 2008.
   Google Scholar
• Dong, S.; Zeng, M.; Wang, D.; Liu, Z.; Zhao, Y.; Yang, H. Antioxidant and Biochemical Properties of Protein Hydrolysates Prepared from Silver Carp (Hypophtalmichthys Molitrix). Food Chemistry 2008, 107, 1485–1493.
   Web of Science ®Google Scholar
• Doucet, D.; Otter, D.E.; Gauthier, S.F.; Foegeding, E.A. Enzyme-Induced Gelation of Extensively Hydrolysed Whey Proteins by Alcalase, Peptide Identification and Determination of Enzyme Specificity. Journal of Agricultural and Food Chemistry 2003, 51(21), 6300–6308.
   PubMed Web of Science ®Google Scholar
• Saiga, A.; Tanabe, S.; Nishimura, T. Antioxidant Activity of Peptides Obtained from Porcine Myofibrillar Proteins by Protease Treatment. Journal of Agricultural and Food Chemistry 2003, 51, 3661–3667.
   PubMed Web of Science ®Google Scholar
• Kim, S.-K.; Kim, Y.-T.; Byun, H.-G.; Nam, K.-S.; Joo, D.-S.; Shahidi, F. (b) Isolation and Characterization of Antioxidative Peptides from Gelatin Hydrolysate of Alaska Pollack Skin. Journal of Agricultural and Food Chemistry 2001, 49, 1984–1989.
   PubMed Web of Science ®Google Scholar
• Sathivel, S.; Bechtel, P.J.; Babbitt, J.; Smiley, S.; Crapo, C.; Reppond, K.D.; Prinyawiwatkul, W. Biochemical and Functional Properties of Herring (Clupea Harengus) Byproduct Hydrolysates. Journal of Food Science 2003, 68(7), 2196–2200.
   Web of Science ®Google Scholar
• Farvin, K.H.S.; Andersen, L.L.; Nielsen, H.H.; Jacobsen, C.; Jakobsen, G.; Johansson, I.; Jensen, F. Antioxidant Activity of Cod (Gadus Morhua) Protein Hydrolysates, in Vitro Assays and Evaluation in 5% Oil-in-Water Emulsion. Food Chemistry 2014, 149, 326–334.
   PubMed Web of Science ®Google Scholar
• Je, J.-Y.; Park, P.-J.; Kim, S.-K. Antioxidant Activity of a Peptide Isolated from Alaska Pollack (Theragra Chalcogramma) Frame Protein Hydrolysate. Food Research International 2005, 38, 45–50.
   Web of Science ®Google Scholar
• Yang, J.L.; Ho, H.Y.; Chu, Y.J.; Chow, C.J. Characteristic and Antioxidant Activity of Retorted Gelatin Hydrolysates from Cobia (Rachycentron Canadum) Skin. Food Chemistry 2008, 110, 128–136.
   PubMed Web of Science ®Google Scholar
• Wu, H.-C.; Chen, H.-M.; Shiau, C.-Y. Free Amino Acids and Peptides as Related to Antioxidant Properties in Protein Hydrolysates of Mackerel (Scomber Austriasicus). Food Research International 2003, 36, 949–957.
   Web of Science ®Google Scholar
• Rydlo, T.; Miltz, J.; Mor, A. Eukaryotic Antimicrobial Peptides, Promises and Premises in Food Safety. Journal of Food Science 2006, 71(9), R125–R135.
   Web of Science ®Google Scholar