%0 Journal Article
%T Comparative Study on Biochemical Properties and Antioxidative Activity of Cuttlefish (Sepia officinalis) Protein Hydrolysates Produced by Alcalase and Bacillus licheniformis NH1 Proteases
%A Rafik Balti
%A Ali Bougatef
%A Nedra El Hadj Ali
%A Naourez Ktari
%A Kemel Jellouli
%A Naima Nedjar-Arroume
%A Pascal Dhulster
%A Moncef Nasri
%J Journal of Amino Acids
%D 2011
%I Hindawi Publishing Corporation
%R 10.4061/2011/107179
%X Antioxidative activities and biochemical properties of protein hydrolysates prepared from cuttlefish (Sepia officinalis) using Alcalase 2.4£¿L and Bacillus licheniformis NH1 proteases with different degrees of hydrolysis (DH) were determined. For the biochemical properties, hydrolysis by both enzymes increased protein solubility to above 75% over a wide pH range. The antioxidant activities of cuttlefish protein hydrolysates (CPHs) increase with increasing DH. In addition, all CPHs exhibited antioxidative activity in a concentration-dependent manner. NH1-CPHs generally showed greater antioxidative activity than Alcalase protein hydrolysates ( ) as indicated by the higher 1,1-diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity and ferrous chelating activity. Both Alcalase and NH1 protein hydrolysates were able to retard lipid peroxidation and -carotene-linoleic acid oxidation. Alcalase-CPH (DH = 12.5%) and NH1-CPH (DH = 15%) contained 75.36% and 80.11% protein, respectively, with histidine and arginine as the major amino acids, followed by glutamic acid/glutamine, serine, lysine, and leucine. In addition, CPHs have a high percentage of essential amino acids made up 48.85% and 50.04%. Cuttlefish muscle protein hydrolysates had a high nutritional value and could be used as supplement to poorly balanced dietary proteins. 1. Introduction Free radical-mediated lipid peroxidation and antioxidants are attracting considerable research interest in many areas. Lipid oxidation is one of the major deteriorative processes in many types of foods, leading to the changes in food quality and nutritional value. Additionally, potentially toxic reaction products can be produced [1]. In particular, investigators report that free radicals, generated by oxidation, play a critical role in a variety of health disorders, including the processes of ageing, cancer, diabetes mellitus, inflammation, coronary heart, and neurological disorders, such as Alzheimer¡¯s disease [2]. Therefore, it is important to inhibit the oxidation and formation of free radicals occurring in the living body and foodstuffs [3]. Some synthetic antioxidative agents, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and propyl gallate, are commonly used as free radical scavengers in food and biological systems. Although, these synthetic antioxidants show stronger antioxidant activity than those of natural antioxidants such as ¦Á-tocopherol and ascorbic acid, the use of these chemical compounds has begun to be restricted because of their induction of DNA damage and their toxicity [4].
%U http://www.hindawi.com/journals/jaa/2011/107179/