In vitro determination of antioxidant activity of proteins from jellyfish Rhopilema esculentum

doi:10.1016/j.foodchem.2004.12.025

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	In vitro determination of antioxidant activity of proteins from jellyfish Rhopilema esculentum
	Yu, HH; Liu, XG ; Xing, RE; Liu, S ; Guo, ZY ; Wang, PB ; Li, CP ; Li, PC
刊名	FOOD CHEMISTRY
	2006-03-01
卷号	95 期号:1 页码:123-130
关键词	Antioxidant Activity Jellyfish Protein Rhopilema Escultntian Kishinouye
ISSN号	0308-8146
DOI	10.1016/j.foodchem.2004.12.025
文献子类	Article
英文摘要	In this study, the antioxidant activity of proteins isolated from jellyfish, Rhopilema esculentum Kishinouye (R. esculentum), was determined by various antioxidant assays, including superoxide anion radical-scavenging, hydroxyl radical-scavenging, total antioxidant activity, reducing power and metal chelating activity. Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), alpha-tocopherol, vitamin C and mannitol were used as standards in those various antioxidant activities. The crude protein (CP) and the protein fractions isolated by Sephadex chromatography, first peak (FP) and second peak (SP), had very low reductive power and metal chelating abilities compared to EDTA, but they showed strong scavenging effects on the superoxide anion radical, hydroxyl radical and varying total antioxidant activity. FP and SP exhibited stronger scavenging effects on the superoxide anion radical than BHA, BHT or a-tocopherol. The EC50 values of FP and SP were 6.12 and 0.88 mu g/ml, respectively, while values EC50 of BHA, BHT and alpha-tocopherol were 31, 61 and 88 mu g/ml, respectively. CP, FP and SP showed far higher hydroxyl radical-scavenging activities than did vitamin C or mannitol. The EC50 values of CP, FP and SP were 48.76, 45.42 and 1.52 mu g/ml, but EC50 values of vitamin C and mannitol were 1907 and 4536 mu g/ml, respectively. In a beta-carotene-linoleate system, SP and CP showed antioxidant activity, but lower than BHA. Of the three samples, SP had the strongest antioxidant activity. So, SP may have a use as a possible supplement in the food and pharmaceutical industries. (c) 2005 Elsevier Ltd. All rights reserved.; In this study, the antioxidant activity of proteins isolated from jellyfish, Rhopilema esculentum Kishinouye (R. esculentum), was determined by various antioxidant assays, including superoxide anion radical-scavenging, hydroxyl radical-scavenging, total antioxidant activity, reducing power and metal chelating activity. Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), alpha-tocopherol, vitamin C and mannitol were used as standards in those various antioxidant activities. The crude protein (CP) and the protein fractions isolated by Sephadex chromatography, first peak (FP) and second peak (SP), had very low reductive power and metal chelating abilities compared to EDTA, but they showed strong scavenging effects on the superoxide anion radical, hydroxyl radical and varying total antioxidant activity. FP and SP exhibited stronger scavenging effects on the superoxide anion radical than BHA, BHT or a-tocopherol. The EC50 values of FP and SP were 6.12 and 0.88 mu g/ml, respectively, while values EC50 of BHA, BHT and alpha-tocopherol were 31, 61 and 88 mu g/ml, respectively. CP, FP and SP showed far higher hydroxyl radical-scavenging activities than did vitamin C or mannitol. The EC50 values of CP, FP and SP were 48.76, 45.42 and 1.52 mu g/ml, but EC50 values of vitamin C and mannitol were 1907 and 4536 mu g/ml, respectively. In a beta-carotene-linoleate system, SP and CP showed antioxidant activity, but lower than BHA. Of the three samples, SP had the strongest antioxidant activity. So, SP may have a use as a possible supplement in the food and pharmaceutical industries. (c) 2005 Elsevier Ltd. All rights reserved.
学科主题	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
URL标识	查看原文
语种	英语
WOS记录号	WOS:000232762000017
公开日期	2010-12-24
内容类型	期刊论文
源URL	[http://ir.qdio.ac.cn/handle/337002/5493]
专题	海洋研究所_海洋生态与环境科学重点实验室海洋研究所_海洋生物技术研发中心海洋研究所_海洋环境工程技术研究发展中心
作者单位	1.Chinese Acad Sci, Inst Oceanol, Qingdao 266071, Peoples R China 2.Chinese Acad Sci, Grad Sch, Beijing 100039, Peoples R China 3.Laiyang Agr Coll, Laiyang 265200, Peoples R China
推荐引用方式 GB/T 7714	Yu, HH,Liu, XG,Xing, RE,et al. In vitro determination of antioxidant activity of proteins from jellyfish Rhopilema esculentum[J]. FOOD CHEMISTRY,2006,95(1):123-130.
APA	Yu, HH.,Liu, XG.,Xing, RE.,Liu, S.,Guo, ZY.,...&Li, PC.(2006).In vitro determination of antioxidant activity of proteins from jellyfish Rhopilema esculentum.FOOD CHEMISTRY,95(1),123-130.
MLA	Yu, HH,et al."In vitro determination of antioxidant activity of proteins from jellyfish Rhopilema esculentum".FOOD CHEMISTRY 95.1(2006):123-130.