Preparation of peptides from oyster shells and investigation of their in vitro antioxidant activities

Detalhes bibliográficos
Autor(a) principal: WANG,Chengcheng
Data de Publicação: 2022
Outros Autores: CHEN,Yiping
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101239
Resumo: Abstract Oysters are the important marine biological resources available to human beings. The oyster shells contain important organic matters, such as amino acids, proteins and peptides. In the present study, the oyster shell peptides (OSP) were prepared, and the in vitro antioxidant activities of OSP were investigated. OSP were obtained by water refluxing extraction, followed by anion-exchange chromatography and reverse-phase C8 column chromatography. Using vitamin C as control, the capacity of OSP in scavenging 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), superoxide anion, hydroxyl and 1,1-diphenyl-2-picrylhydrazine (DPPH) radicals was determined. In addition, using disodium ethylenediamine tetraacetate as control, the capacity of OSP in chelating Fe2+ was determined. Results showed that, OSP had the capacity of scavenging ABTS, superoxide anion, hydroxyl and DPPH radicals and chelating Fe2+. In conclusion, OSP have the antioxidant activities, and can be further developed into functional health food or medicine with related activities.
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spelling Preparation of peptides from oyster shells and investigation of their in vitro antioxidant activitiesoyster shellspeptidespreparationantioxidantAbstract Oysters are the important marine biological resources available to human beings. The oyster shells contain important organic matters, such as amino acids, proteins and peptides. In the present study, the oyster shell peptides (OSP) were prepared, and the in vitro antioxidant activities of OSP were investigated. OSP were obtained by water refluxing extraction, followed by anion-exchange chromatography and reverse-phase C8 column chromatography. Using vitamin C as control, the capacity of OSP in scavenging 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), superoxide anion, hydroxyl and 1,1-diphenyl-2-picrylhydrazine (DPPH) radicals was determined. In addition, using disodium ethylenediamine tetraacetate as control, the capacity of OSP in chelating Fe2+ was determined. Results showed that, OSP had the capacity of scavenging ABTS, superoxide anion, hydroxyl and DPPH radicals and chelating Fe2+. In conclusion, OSP have the antioxidant activities, and can be further developed into functional health food or medicine with related activities.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101239Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.51522info:eu-repo/semantics/openAccessWANG,ChengchengCHEN,Yipingeng2022-07-11T00:00:00Zoai:scielo:S0101-20612022000101239Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-07-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Preparation of peptides from oyster shells and investigation of their in vitro antioxidant activities
title Preparation of peptides from oyster shells and investigation of their in vitro antioxidant activities
spellingShingle Preparation of peptides from oyster shells and investigation of their in vitro antioxidant activities
WANG,Chengcheng
oyster shells
peptides
preparation
antioxidant
title_short Preparation of peptides from oyster shells and investigation of their in vitro antioxidant activities
title_full Preparation of peptides from oyster shells and investigation of their in vitro antioxidant activities
title_fullStr Preparation of peptides from oyster shells and investigation of their in vitro antioxidant activities
title_full_unstemmed Preparation of peptides from oyster shells and investigation of their in vitro antioxidant activities
title_sort Preparation of peptides from oyster shells and investigation of their in vitro antioxidant activities
author WANG,Chengcheng
author_facet WANG,Chengcheng
CHEN,Yiping
author_role author
author2 CHEN,Yiping
author2_role author
dc.contributor.author.fl_str_mv WANG,Chengcheng
CHEN,Yiping
dc.subject.por.fl_str_mv oyster shells
peptides
preparation
antioxidant
topic oyster shells
peptides
preparation
antioxidant
description Abstract Oysters are the important marine biological resources available to human beings. The oyster shells contain important organic matters, such as amino acids, proteins and peptides. In the present study, the oyster shell peptides (OSP) were prepared, and the in vitro antioxidant activities of OSP were investigated. OSP were obtained by water refluxing extraction, followed by anion-exchange chromatography and reverse-phase C8 column chromatography. Using vitamin C as control, the capacity of OSP in scavenging 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), superoxide anion, hydroxyl and 1,1-diphenyl-2-picrylhydrazine (DPPH) radicals was determined. In addition, using disodium ethylenediamine tetraacetate as control, the capacity of OSP in chelating Fe2+ was determined. Results showed that, OSP had the capacity of scavenging ABTS, superoxide anion, hydroxyl and DPPH radicals and chelating Fe2+. In conclusion, OSP have the antioxidant activities, and can be further developed into functional health food or medicine with related activities.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101239
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101239
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.51522
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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