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Optimisation of hydrolysis of purple sea urchin (Strongylocentrotus nudus) gonad by response surface methodology and evaluation of in vitro antioxidant activity of the hydrolysate

Authors

  • Dayong Zhou,

    1. School of Food Science and Technology, Dalian Polytechnic University, Engineering Research Center of Seafood of Ministry of Education, Dalian, 116034, P.R. China
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  • Lei Qin,

    1. School of Food Science and Technology, Dalian Polytechnic University, Engineering Research Center of Seafood of Ministry of Education, Dalian, 116034, P.R. China
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  • Beiwei Zhu,

    Corresponding author
    1. School of Food Science and Technology, Dalian Polytechnic University, Engineering Research Center of Seafood of Ministry of Education, Dalian, 116034, P.R. China
    • School of Food Science and Technology, Dalian Polytechnic University, Engineering Research Center of Seafood of Ministry of Education, Dalian, 116034, P.R. China.
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  • Dongmei Li,

    1. School of Food Science and Technology, Dalian Polytechnic University, Engineering Research Center of Seafood of Ministry of Education, Dalian, 116034, P.R. China
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  • Jingfeng Yang,

    1. School of Food Science and Technology, Dalian Polytechnic University, Engineering Research Center of Seafood of Ministry of Education, Dalian, 116034, P.R. China
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  • Xiuping Dong,

    1. School of Food Science and Technology, Dalian Polytechnic University, Engineering Research Center of Seafood of Ministry of Education, Dalian, 116034, P.R. China
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  • Yoshiyuki Murata

    1. Department of Biological Resources Chemistry, Faculty of Agriculture, Okayama University, Okayama 700-8530, Japan
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Abstract

BACKGROUND: Hydrolysates prepared from sea urchin (Strongylocentrotus nudus) gonad by enzymatic treatment showed strong 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and reducing power.

RESULTS: Hydrolysis of S. nudus gonad by the commercial protease papain was optimised for maximum degree of hydrolysis (DH) and trichloroacetic acid-soluble peptide index (TCA-SPI) using response surface methodology. Results showed that the optimal conditions were the following: temperature of 48.83 °C, pH of 6.92, enzyme-to-substrate ratio of 3143 U g−1, and substrate concentration of 83.5 g L−1. Under these conditions, a DH of 27.96 ± 0.54% and a TCA-SPI of 57.32 ± 0.63% were obtained. The hydrolysate prepared in the optimal conditions was fractionated by an ultra-filtration system and the resultant fraction below 10 kDa was found to effectively scavenge hydroxyl radical (EC50 = 13.29 ± 0.33 mg mL−1) and hydrogen peroxide (EC50 = 16.40 ± 0.37 mg mL−1), inhibit lipid peroxidation (EC50 = 11.05 ± 0.62 mg mL−1), chelate Fe2+ (EC50 = 7.26 ± 0.44 mg mL−1), and protect mice macrophages against death induced by tert-butyl hydroperoxide.

CONCLUSION: Hydrolysates prepared from S. nudus gonad have the potential to be applied as natural antioxidant agents. Copyright © 2012 Society of Chemical Industry

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