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옥돔(Branchiostegus japonicus) 비늘 유래 젤라틴의 가수분해 및 가수분해물의 기능성

Processing and Biological Activity of Gelatin Hydrolysate from Branchiostegus japonicus Scales

고창익|이원우|이승홍|오명철|김동우|전유진|김수현|안긴내|안용석|오창경
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)|2009.10|한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)|제42권 제5호|pp. 417-425

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참고문헌

주제분류수산학

초록

Abstract

The potential utility of fish scales to the functional food industry has been investigated due to its antioxidant and antihypertensive characteristics. In this study, we report on the reactive oxygen species (ROS) scavenging and angiotensin I converting enzyme (ACE) inhibitory activities of gelatin hydrolysates processed from Branchiostegus japonicus scales, which are also high in protein content (about 46.1%). We prepared the enzymatic gelatin hydrolysates with four proteases (α-chymotrypsin, Alcalase, Neutrase and trypsin) from B. japonicus scale gelatin, which was prepared according to different reaction times, substrate/enzyme ratios and substrate concentrations. The enzymatic hydrolytic degrees of the gelatin increased time-dependently up to 6 hrs, while the Alcalase gelatin hydrolysates showed the highest hydrolysis degrees compared to the others. Furthermore, gelatin hydrolysates of Neutrase and α-chymotrypsin showed the highest DPPH radical and H2O2 scavenging activities (IC50value; 9.18 mg/mL and 9.74 mg/mL), respectively. However, the activities were not significant (P<0.05). We also observed that the four gelatin hydrolysates significantly increased ACE inhibitory activities from approximately 20% to 60% (P<0.05). Among them, the Alcalase gelatin hydrolysates showed the higher ACE inhibitory activity (IC50 value; 0.73 mg/mL) compared to the others. These results suggest that the enzymatic gelatin hydrolysates prepared from B. japonicus scales may possess a potentially useful function as an ACE inhibitory agent. As such, the utility of B. japonicus scales should be given due consideration for application in the functional food industry.

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