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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 493 - 500 (8page)
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초록· 키워드
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Gelatin is a collagen-containing thermohydrolytic substance commonly incorporated in cosmetic and pharmaceutical products. This study investigated the antioxidant activity of gelatin by using different reagents, such as 2,2-azinobis-(3-ethylbenzothiazoline- 6-sulfonic acid) (ABTS), 2,2-di (4-tert-octylphenyl)-1-picrylhydrazyl (DPPH), and oxygen radical absorbance capacity-fluorescein (ORAC-FL) in a porcine gelatin hydrolysate obtained using gastrointestinal enzymes. Electrophoretic analysis of the gelatin hydrolysis products showed extensive degradation by pepsin and pancreatin, resulting in an increase in the peptide concentration (12.1 mg/mL). Antioxidant activity, as measured by ABTS, exhibited the highest values after 48-h incubation with pancreatin treatment after pepsin digestion. Similar effects were observed at 48 h incubation, that is, 61.5% for the DPPH assay and 69.3% for the ABTS assay. However, the gallic acid equivalent (GE) at 48 h was $87.8{\mu}M$, whereas $14.5{\mu}M$ GE was obtained using the ABTS and DPPH assays, indicating about sixfold increase. In the ORACFL assay, antioxidant activity corresponding to $45.7{\mu}M$ of trolox equivalent was found in the gelatin hydrolysate after 24 h hydrolysis with pancreatin treatment after pepsin digestion, whereas this activity decreased at 48 h. These antioxidant assay results showed that digestion of gelatin by gastrointestinal enzymes prevents oxidative damage.
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참고문헌 (42)
참고문헌 신청
Ao, J. / 2012 / Amino acid composition and antioxidant activities of hydrolysates and peptide fractions from porcine collagen / Food Sci. Technol. Int 18:425~434
Becker, G. L. / 1993 / Preserving food and health: Antioxidants make functional, nutritious preservatives / Food Processing 12:54~56
Calabrese, V. / 2005 / Oxidative stress, mitochondrial dysfunction and cellular stress response in Friedrich’s ataxia / J. Neurological Sci 233:145~162
O. K. Chang / 2006 / Characterization of Equine Milk and Cheese Making / 한국축산식품학회지 26(3):368~374
Chang, O. K. / 2012 / Release of the cell-envelope protease PrtS in the growth medium of Streptococcus thermophilus 4F44 / Int. Dairy J 23:91~98
Becker, G. L. / 1993 / Preserving food and health: Antioxidants make functional, nutritious preservatives / Food Processing 12:54~56
Calabrese, V. / 2005 / Oxidative stress, mitochondrial dysfunction and cellular stress response in Friedrich’s ataxia / J. Neurological Sci 233:145~162
O. K. Chang / 2006 / Characterization of Equine Milk and Cheese Making / 한국축산식품학회지 26(3):368~374
Chang, O. K. / 2012 / Release of the cell-envelope protease PrtS in the growth medium of Streptococcus thermophilus 4F44 / Int. Dairy J 23:91~98
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