Preparation of potent antioxidant peptide from edible part of shortclub cuttlefish against radical mediated lipid and DNA damage
Tài liệu tham khảo
AOAC Association of Official Analytical Chemists, 1995
Balti, 2011, Comparative study on biochemical properties and antioxidative activity of cuttlefish (Sepia officinalis) protein hydrolysates produced by alcalase and Bacillus licheniformis NH1 proteases, Amino Acids, 10.4061/2011/107179
Bligh, 1959, Rapid method of total lipid extraction and purification, Canadian Journal of Biochemistry and Physiology, 37, 911, 10.1139/o59-099
Byun, 2009, Antioxidant peptides isolated from the marine rotifer, Brachionus rotundiformis, Process Biochemistry, 44, 842, 10.1016/j.procbio.2009.04.003
Chen, 1998, Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein, Journal of Agricultural and Food Chemistry, 46, 49, 10.1021/jf970649w
Chi, 2015, Isolation and characterization of three antioxidant peptides from protein hydrolysate of bluefin leatherjacket (Navodon septentrionalis) heads, Journal of Functional Foods, 12, 1, 10.1016/j.jff.2014.10.027
Choonpicharn, 2014, Antioxidant and antihypertensive activity of gelatin hydrolysate from Nile tilapia skin, Journal of Food Science and Technology
Decker, 1990, Role of ferritin as a lipid oxidation catalyst in muscle food, Journal of Agricultural and Food Chemistry, 38, 674, 10.1021/jf00093a019
FAO, 2004, 153
Foh, 2010, Functionality and AntioxidantProperties of Tilapia (Oreochromis niloticus) as influenced by the degree of hydrolysis, International Journal of Molecular Science, 11, 1851, 10.3390/ijms11041851
Fujita, 1999, LKPNM: a prodrug-type ACEinhibitory peptide derived from fish protein, Immunopharmacology, 44, 123, 10.1016/S0162-3109(99)00118-6
Furukawa, 2012, Cyclic dipeptides exhibit potency for scavenging radicals, Bioorganic & Medicinal Chemistry, 20, 2002, 10.1016/j.bmc.2012.01.050
Groupy, 1999, Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compound, Journal of the Science of Food and Agriculture, 79, 1625, 10.1002/(SICI)1097-0010(199909)79:12<1625::AID-JSFA411>3.0.CO;2-8
He, 2013, Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions, Journal of Functional Foods, 5, 219, 10.1016/j.jff.2012.10.008
Je, 2005, Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate, Food Research International, 38, 45, 10.1016/j.foodres.2004.07.005
Je, 2007, Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis, Process Biochemistry, 42, 840, 10.1016/j.procbio.2007.02.006
Jian, 2012, Purification and identification of antioxidant peptides from enzymatic hydrolysates of Tilapia (Oreochromis niloticus) Frame Protein, Molecules, 17, 12836, 10.3390/molecules171112836
Jing, 1995, The improved pyrogallol method by using termination agent for superoxide dismutase measurement, Progress in Biochemistry and Biophysics, 22, 84
Kim, 2013, Purification and characterization of a novel anticancer peptide derived from Ruditapes philippinarum, Process Biochemistry, 48, 1086, 10.1016/j.procbio.2013.05.004
Ko, 2013, Purification and determination of two novel antioxidant peptides from flounder fish (Paralichthys olivaceus) using proteases, Food and Chemical Toxicology, 52, 113, 10.1016/j.fct.2012.10.058
Liceaga-Gesualdo, 1999, Functional properties of fish protein hydrolysate from herring (Clupea harengus), Journal of Food Science and Technology, 64, 1000
Mannheim, 1990, Continuous hydrolysis of milk protein in a membrane reactor, Journal of Food Science, 55, 381, 10.1111/j.1365-2621.1990.tb06769.x
Mendis, 2005, Antioxidant properties of a radicals scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate, Journal of Agricultural and Food Chemistry, 53, 581, 10.1021/jf048877v
Mitsuda, 1996, Antioxidation action of indole compounds during the autoxidation of linoleic acid, Japan Society of Nutrition and Food Science, 19, 210
Mosmann, 1983, Rapid colorimetric assay for cellular growth and survival: application to proliferation and cytotoxicity assays, Journal of Immunological Methods, 65, 55, 10.1016/0022-1759(83)90303-4
Ngo, 2010, In vitro antioxidant activity of a peptide isolated from Nile tilapia (Oreochromis niloticus) scale gelatin in free radical-mediated oxidative systems, Journal of Functional Foods, 2, 107, 10.1016/j.jff.2010.02.001
Oommen, 1977, Two octopods new to Arabian Sea, Indian Journal of Fisheries, 24, 25
Osawa, 1985, Natural antioxidants isolated from eucalyptus leaf waxes, Journal of Agricultural and Food Chemistry, 33, 777, 10.1021/jf00065a001
Oyaizu, 1988, Antioxidative activities of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography, Journal of Japanese Society for Food Science and Technology, 35, 771, 10.3136/nskkk1962.35.11_771
Ozogul, 2008, Seasonal effects in the nutritional quality of the body structural tissue of cephalopods, Food Chemistry, 108, 847, 10.1016/j.foodchem.2007.11.048
Park, 2001, Purification and characterization of antioxidative peptides from lecithin-free egg yolk, Journal of the American Oil Chemists' Society, 78, 651, 10.1007/s11746-001-0321-0
Prieto, 1999, Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E, Analytical Biochemistry, 269, 337, 10.1006/abio.1999.4019
Qian, 2008, Protective effect of an antioxidative peptide purified from gastrointestinal digests of oyster, Crassostrea gigas against free radical induced DNA damage, Bioresource Technology, 99, 3365, 10.1016/j.biortech.2007.08.018
Rajapakse, 2005, Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems, Journal of Nutritional Biochemistry, 16, 562, 10.1016/j.jnutbio.2005.02.005
Ranathunga, 2006, Purification and characterization of antioxidative peptide derived from muscle of conger eel (Conger myriaster), European Food Research and Technology, 222, 310, 10.1007/s00217-005-0079-x
Re, 1999, Antioxidant activity applying an improved ABTS radical cation decolorization assay, Free Radical Biology and Medicine, 26, 1231, 10.1016/S0891-5849(98)00315-3
Sampath Kumar, 2012, Purification and identification of antioxidant peptide from the skin protein hydrolysate of two marine fishes horse mackerel (Magalaspis cordyla) and croaker (Otolithes ruber), Amino Acids, 42, 1641, 10.1007/s00726-011-0858-6
Schagger, 1987, Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa, Analytical Biochemistry, 166, 368, 10.1016/0003-2697(87)90587-2
Shahidi, 2010, Novel antioxidants in food quality preservation and health promotion, European Journal of Lipid Science and Technology, 112, 930, 10.1002/ejlt.201000044
Skanderby, 1994, Protein hydrolysates: their functionality and applications, European Food Technology International, 10, 141
Souissi, 2007, Biochemical and functional properties of Sardinella (Sardinella aurita) byproduct hydrolysates, Food Technology and Biotechnology, 45, 187
Sudhakar, 2015, Structural characterization of an Indian squid antioxidant peptide and its protective effect against cellular reactive oxygen species, Journal of Functional Foods, 14, 502, 10.1016/j.jff.2015.02.028
Venkatesan, 2014, Antioxidant activity of purified protein hydrolysates from northern whiting fish (Sillago sihama) muscle, International Journal of Peptide Research and Therapeutics, 20, 209, 10.1007/s10989-013-9384-6
Wanasundara, 2002, Preparation and characterization of hydrolyzed proteins from defibrinated bovine plasma, Journal of Food Science and Technology, 67, 623
Wang, 2014, Purification and evaluation of a novel antioxidant peptide from corn protein hydrolysate, Process Biochemistry, 49, 1562, 10.1016/j.procbio.2014.05.014
Yanhong, 2008, Antioxidant and free radical scavenging activities of chickpea protein hydrolysate (CPH), Food Chemistry, 106, 444, 10.1016/j.foodchem.2007.04.067
Yeung, 2002, Scavenging property of three cresol isomers against H2O2, hypochlorite, superoxide and hydroxyl radicals, Food and Chemical Toxicology, 40, 1403, 10.1016/S0278-6915(02)00102-3