Low molecular weight hydrolysates from donkey bone extracts (LHDB) was prepared with different food enzymes, and its antioxidative, elastase and collagenase inhibitory, and fibroblast cell protection effects against photoaging were evaluated. Gelatin from donkey bone was extracted three times at 121℃ for 1 h and was lyophilized. The lyophilized powder (5 g) was dissolved in 95 mL distilled water with 1% FoodPro alkaline protease (A), 1% Protease P (P), 1% Protease M (M) and a 0.3% A + 0.3% P + 0.3% M (APM) mixture and was hydrolyzed for 3 h at 45℃. After enzyme inactivation at 90℃ for 10 min, the LHDBs hydrolyzed by A, P, M, and APM were separated by centrifugal filtration and were lyophilized and marked as LHDB-A, LHDB-P, LHDB-M, LHDB-APM. The LHDB-M showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline–6- sulphonic acid (ABTS) radical scavenging activity, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) than the other treatments (p<0.05). The elastase inhibition effect (37.49%) of LHDB-M were significantly higher than those of the other treatments (9.97-34.18%). The viability of human fibroblast cells (Hs68) after UVB irradiation was significantly increased by LHDB-M, indicating that it can be used as an antioxidant or as a UVB stress protector. However, further in vivo studies should precede its usage in the bioactive compound industry.

The objectives of the present study were to examine the antioxidant activity of fractions with different isoelectric points from salmon enzymatic hydrolysates and obtain peptide fractions of sufficient amounts with higher antioxidant peptide fraction, which could be applied to the food and animal model systems. The salmon enzymatic hydrolysates were fractionated on the basis of the amphoteric nature of sample peptides by preparative isoelectric focusing without toxic solvents and reagents, which is termed autofocusing. Acidic and basic fractions showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than the other fractions. The basic fractions showed higher hydroxyl (OH) radical scavenging activity. The weak acidic and weak basic fractions showed higher oxygen radical absorbance capacity (ORAC) values than the acidic and basic fractions. The acidic fraction showed higher metal chelating activity than other fractions. The acidic fraction suppressed lipid oxidation in the cooked patties to a greater extent than other fractions. These results suggest that peptides fractions from salmon enzymatic hydrolysate are effective antioxidant, and that autofocusing could be useful to increase antioxidant activity for application to food and animal model systems.

In a previous study, it was reported that enzymatic hydrolysis under pressurization could be a new method which could produce arginine dipeptide and free amino acid in anchovy hydrolysate as salty enhancer at optimal condition. Powder is more efficient than liquid in terms of transport and storage stability. For the purpose of producing spray dried powder of various salt contents was investigated the effect of different salt concentration of anchovy hydrolysate on spray dried powder properties. The anchovy hydrolysate of various salt contents(in the range of approximately 0.7- 19.8% w/w) prepared adding the fish sauce (Dae-Young fish market) at inlet drying air temperatures of 120°C and 140°C. The process yield and physicochemical properties such as moisture content, bulk density, hygroscopicity and the morphology (EDS, XPS, XRD) of the anchovy hydrolysate powder was measured. The glass transition temperatures (Tg) of the powders equilibrated under various water activities were determined using a differential scanning calorimeter (DSC). Different drying conditions and salt concentration could generate anchovy hydrolysate powders with different process yield, bulk density and moisture content. The spray-dried anchovy hydrolysate powder was confirmed by XRD to be a mixture of an amorphous substances and crystalline salts. The energy dispersive X-ray spectrometer (EDS) and X-Ray Photoelectron Spectroscopy (XPS) analysis demonstrated that the surface NaCl concentration of the powders increased with an increasing drying air temperature. Increasing moisture adsorption of the anchovy hydrolysate powders resulted in a Tg reduction. It is suggested that producing spray dried anchovy hydrolysate for the industrial use is the use of the feed salt concentration of not lower than % w/w and inlet air temperature at 120°C, 140°C

Alcoholic steatosis is a fundamental metabolic disorder and may precede the onset of more severe forms of alcoholic liver disease. In this study, we isolated enzymatichydrolysate from Semisulcospira libertine by alcalase hydrolysis and investigated the protective effect of Semisulcospira libertine hydrolysate on liver injury induced by alcohol in the mouse model of chronic and binge ethanol feeding (NIAAA). In an in vitro study, the hydrolysate protects HepG2 cells from ethanol toxicity. Liver damage was assessed by histopathological examination, as well as by quantitating activities of serum aspartate aminotransferase (AST), alanine aminotransferase (ALT), and alkaline phosphatase (ALP). After the administration of S. libertina hydrolysate, fat accumulation and infiltration of inflammatory cells in liver tissues were significantly decreased in the NIAAA mouse model. The elevated levels of serum AST, ALT, and ALP activities, along with the lipid contents of a damaged liver, were recovered in experimental mice administrated with S. libertina hydrolysate, suggesting its role in blood enzyme activation and lipid content restoration within damaged liver tissues. Moreover, treatment with S. libertine hydrolysate reduced the expression rate of cyclooxygenase (COX-2), interleukin (IL)-1β, and IL-6, which accelerate inflammation and induces tissue damage. All data showed that S. libertine hydrolysate has a preventive role against alcohol-induced liver damages by improving the activities of blood enzymes and modulating the expression of inflammation factor, suggesting S. libertine hydrolysate could be a commercially potential material for the restoration of hepatotoxicity.

식물 및 동물성 유래 펩타이드 형태의 단백질 가수분해물은 항산화, 고혈압 완화, 면역조절, 진통완화 및 항균작용 등 생리활성이 있는 것으로 알려져 왔다. 본 연구는 연산 오계의 날개육 단백질 로부터 bromelain 프로티아제를 이용하여 펩타이드 형태의 단백질 가수분해 최적공정을 수행하고 생성 물의 특성을 분석하였다. 최적공정은 표면반응 분석법을 이용하여 수행을 하였고 공정의 범위는 반응온 도 40-60oC, 반응 pH 6-8, 효소의 농도 1-3%(w/v)이었다. 오계 날개육의 단백질 최적 효소가수분해 공정조건은 효소 반응온도 48–50oC, 반응 pH 7.0–7.2, 효소의 양은 3%(w/v)에서 결정 되었다. 이때 단 백질 가수분해 수율은 68-69%에 도달하였다. 생산된 대부분 가수분해물의 분자량들은 전형적인 펩타이 드인 분자량 500-1,200 Da로 분포되었다. 생산된 펩타이드 중에 항산화 기능을 보여주는 소수성 아미 노산들 histidine, proline, methionine, cystein, tyrosine, tryptophan, phenylalanine 들이 43.07%을 차 지하였다. 또한 구성아미노산의 함량 glutamic acid가 전체 구성아미노산의 13.6%로 가장 많은 함량을 차지하여 건강 기능 식품소재로서 활용할 가치가 높을 것으로 기대를 한다.

Sea cucumber (SC) or Stichopus japonicas is widely used in East Asia as a traditional medical component for the treatment of asthma, arthritis, and sinus congestion. The hydrolysate of SC (HSC) after treatment with a protease is also widely used as an ingredient for processed food application such as noodles. Tensile force and deformation are important texture properties of noodle. The peptides prepared by hydrolyzing SC could affect the tensile properties of noodle, as well as DPPH radical scavenging. The objectives of this study were to characterize the tensile properties, the texture properties, color, and DPPH radical scavenging of noodle with HSC and to determine an optimum formulation of dough with HSC for noodle. The HSC was prepared by hydrolyzing dried SC powder with distilled water (DW) and a protease, Protamex (Novozyme Nordisk, Bagsvaerd, Danmark). The tensile properties and antioxidant activity were used as major constraint functions for the optimization. The optimum ratio was determined as flour:water:HSC=69.27:22.48:7.05 (w/w). Increasing the amount of HSC in the formulation increased the tensile force but no significant difference was observed in the deformation.

Some bioactive peptides have been identified by activity-guided fractionation. However, it is difficult to prepare or synthesize enough amounts of active peptides for food ingredients and for animal or human trials. The objective of the present study was to prepare peptide fractions of sufficient amounts with high antioxidant activity which could be applied to the food and animal model. Oyster hydrolysate was fractionated the basis of the amphoteric nature of sample peptides by preparative isoelectric focusing (autofocusing). To monitor the fractionation of peptides by autofocusing, amino acid analysis of the autofocusing fractions was performed. Each autofocusing fraction was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl (OH) radical scavenging activities, oxygen radical absorbance capacity (ORAC), and Fe 2+ chelatingassays. More than 40% of the peptides were distributed between Fr. 4 and 7 (pH<5.0). Approximately 16% of the peptides were recovered in basic fractions (pH>10.0; Fr. 9-10). 11 % of peptides were recovered in the neutral fraction (6.0<pH<7.0; Fr. 8). The peptides in the acidic and basic fractions are characterized by a higher content of acidic and basic amino acids, respectively. Acidic fraction showed higher ORAC values than crude oyster hydrolysate. Also, the acidic fraction showed high DPPH and OH radical scavenging activity. On the other hand, basic fraction showed higher chelating ability than crude oyster hydrolysate. In the present study, oyster peptide fractions of large-scale with high antioxidant activity were successfully fractionated by autofocusing for food additives and animal trials.