Antioxidant and anticancer activities of enzymatic hydrolysates of solitary tunicate (Styela clava)

Wang L, Tu YC, Lian TW, Hung JT, Yen JH, Wu MJ. Distinctive antioxidant and antiinflammatory effects of flavonols. J. Agr. Food Chem. 54: 9798–9804 (2006)

Prasad KN, Xie H, Hao J, Yang B, Qiu S, Wei X, Chen F, Jiang Y. Antioxidant and anticancer activities of 8-hydroxypsoralen isolated from wampee [Clausena lansium (Lour.) Skeels] peel. Food Chem. 118: 62–66 (2010)

Valko M, Izakovic M, Mazur M, Rhodes CJ, Telser J. Role of oxygen radicals in DNA damage and cancer incidence. Mol. Cell. Biochem. 266: 37–56 (2004)

Sheih I, Fang TJ, Wu T, Lin P. Anticancer and antioxidant activities of the peptide fraction from algae protein waste. J. Agr. Food Chem. 58: 1202–1207 (2010)

Wu J, Wu Y, Yang BB. Anticancer activity of Hemsleya amabilis extract. Life Sci. 71: 2161–2170 (2002)

Chinery R, Brockman JA, Peeler MO, Shyr Y, Beauchamp RD, Coffey RJ. Antioxidants enhance the cytotoxicity of chemotherapeutic agents in colorectal cancer-a p53-independent induction of p21 (WAF1/CIP1) via c/ebp-β. Nat. Med. 3: 1233–1241 (1997)

Matsui T, Yukiyoshi A, Doi S, Sugimoto H, Yamada H, Matsumoto K. Gastrointestinal enzyme production of bioactive peptides from royal jelly protein and their antihypertensive ability in SHR. J. Nutr. Biochem. 13: 80–86 (2002)

Kristinsson HG, Rasco BA. Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle hydrolyzed with various alkaline proteases. J. Agr. Food Chem. 48: 657–666 (2000)

Kim JM, Jeon GI, Lee SC, Park E. Antitumorigenic activity of Styela clava on DMH-induced colon carcinogenesis in male SD rat. Planta Med. 74: 331–338 (2008)

Kim SJ, Kim SH, Park HR, Lee SC. Antioxidant and anticancer activities of extract from Styela clava according to the processing methods and solvents. J. Korean Soc. Food Sci. Nutr. 35: 278–283 (2006)

Lee IH, Cho Y, Lehrer RI. Styelins, broad-spectrum antimicrobial peptides from the solitary tunicate, Styela clava. Comp. Biochem. Physiol. 118: 515–521 (1997)

Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. Protein measurement with Folin phenol reagent. J. Biol. Chem. 193: 256–257 (1951)

Thitilertdecha N, Teerawutgulrag A, Rakariyatham N. Antioxidant and antibacterial activities of Nephalium lappaceum L. extract. LWT- Food Sci. Technol. 41: 2029–2035 (2008)

Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Evan CR. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 16: 1231–1237 (1999)

Heo SJ, Park EJ, Lee KW, Jeon YJ. Antioxidant activities of enzymatic extracts from brown seaweeds. Bioresource Technol. 96: 1613–1623 (2005)

Ren J, Zhao M, Shi J, Wang J, Jiang Y, Cui C, Kakuda Y, Xue SJ. Purification and identification of antioxidant peptide from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chem. 108: 727–736 (2008)

Lotufo LVC, Khan MTH, Ather A, Wilke DV, Jimenez PC, Pessoa C, Moraes MEA, Moraes MO. Studies of the anticancer potential of plants used in Bangladeshi folk medicine. J. Ethnopharmacol. 99: 21–30 (2005)

Liu Q, Kong B, Xiong YL, Xia X. Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis. Food Chem. 118: 403–410 (2010)

Peng X, Xiong YL, Kong B. Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance. Food Chem. 113: 196–201 (2009)

Dong S, Zeng M, Wang D, Liu Z, Zhao Y, Yang H. Antioxidant and biochemical properties of protein hydrolysates prepared from silver carp (Hypophthalmichthys molitrix). Food Chem. 107: 1485–1493 (2008)

Moosman B, Behl C. Secretory peptide hormones are biochemical antioxidants: Structure-activity relationship. Mol. Pharmacol. 61: 260–268 (2002)

Wu HC, Chen HM, Shiau CY. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res. Int. 36: 949–957 (2003)

Saito K, Jin DH, Ogawa T, Muramoto K, Hatakeyama E, Yasuhaya T, Nokihara K. Antioxidant properties of tripeptide libraries prepared by the combinatorial chemistry. J. Agr. Food Chem. 51: 3668–3674 (2003)

Qian ZJ, Jung WK, Kim SK. Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw. Bioresource Technol. 99: 1690–1698 (2008)

Klompong V, Benjakul S, Yachai M, Visessanguan W, Shahidi F, Hayes KD. Amino acid composition and antioxidative peptides from protein hydrolysates of yellow stripe trevally (Selaroides leptolepis). J. Food Sci. 74: 126–133 (2009)

Tang CH, Wang XS, Yang XQ. Enzymatic hydrolysis of hemp (Cannabis sativa L) protein isolate by various proteases and antioxidant properties of the resulting hydrolysates. Food Chem. 114: 1484–1490 (2009)

Li Y, Jiang B, Zhang T, Mu W, Liu J. Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH). Food Chem. 106: 444–450 (2008)

Wang LL, Xiong YL. Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability. J. Agr. Food Chem. 53: 9186–9192 (2005)

Je J, Lee K, Lee MH, Ahn C. Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Res. Int. 42: 1266–1272 (2009)

Xie Z, Huang J, Xu X, Jin Z. Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate. Food Chem. 111: 370–376 (2008)

Picot L, Bordenave S, Didelot S, Arnaudin IF, Sannier F, Thorkelsson G, Berge JP, Guerard F, Chabeaud A, Piot JM. Antiproliferative activity of fish protein hydrolysates on human breast cancer cell lines. Process Biochem. 41: 1217–1222 (2006)

Kannan A, Hettiarachchy N, Johnson MG, Nannapaneni R. Human colon and liver cancer cell proliferation inhibition by peptide hydrolysates derived from heat-stabilized defatted rice bran. J. Agr. Food Chem. 56: 11643–11647 (2008)