%0 Journal Article
%T Preparation of Antioxidant Peptide by Microwave- Assisted Hydrolysis of Collagen and Its Protective Effect Against H2O2-Induced Damage of RAW264.7 Cells
%J Marine Drugs | An Open Access Journal from MDPI
%D 2019
%R https://doi.org/10.3390/md17110642
%X Antioxidant peptides have elicited interest for the versatility of their use in the food and pharmaceutical industry. In the current study, antioxidant peptides were prepared by microwave-assisted alkaline protease hydrolysis of collagen from sea cucumber ( Acaudina molpadioides). The results showed that microwave irradiation significantly improved the degree of hydrolysis of collagen and the hydroxyl radical (OH£¿) scavenging activity of hydrolysate. The content and OH£¿ scavenging activity of collagen peptides with molecular weight ¡Ü 1 kDa (CP S) in the hydrolysate obtained at 250 W increased significantly compared with the non-microwave-assisted control. CP S could scavenge OH£¿ and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical in a dose-dependent manner. The scavenging activity of OH£¿ and DPPH radical was 93.1% and 41.2%, respectively, at CP S concentration of 1 mg/mL. CP S could significantly promote RAW264.7 cell proliferation and reduce the Reactive Oxygen Species (ROS) level of H 2O 2-induced damage in RAW264.7 cells in a dose-dependent manner. Furthermore, all CP S-treated groups exhibited an increase in superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) and a decrease in malondialdehyde (MDA) level compared with the control. These results showed that CP S could effectively protect RAW264.7 cells from H 2O 2-induced damage, implying the potential utilization of CP S as a natural antioxidant for food and pharmaceutical applications. View Full-Tex
%U https://www.mdpi.com/1660-3397/17/11/642