Antihypertensive and antioxidant properties of five different protein hydrolysates produced from Indian white Shrimp (Penaeus indicus) by-products

Subject Areas : Journal of Comparative Pathobiology

علی طاهری ¹ , سمیرا جلالی نژاد ² , سیدامیرعلی انوار ³

1 - ندارد
2 - ندارد
3 - ندارد

Received: 2011-12-31 Accepted : 2012-05-22 Published : 2012-05-21

Keywords: Indian white Shrimp, Alcalase, α-Chimotrypcin, Angiotensin, antioxidant, Hydrolysate,

Abstract :

In these days press of hypertension and free radicals is the cause of disease in industrialcountries. Medicines by antihypertensive and antioxidant properties could inhibit these diseases.In this study Shrimp byproducts were hydrolyzed with 5 different enzymes: Alcalase, Pepsin, α-Chimotrypcin, Neutras and Flavourzyme. Angiotensin-I converting enzyme (ACE-Iinhibitoryactivity), DPPH free radical scavenging activity (antioxidant properties) and amino acidcomposition measured in the hydrolysates. With Alcalase ,the highest degree of hydrolysis (DH)and nitrogen recovery was 64.2±1.4% and 75±1.6%, respectively. Antioxidant activity was47.1±1.2% with Alcalase and 45.1±0.3% with α-Chimotrypcin. The maximum ACE-I inhibitoryactivity was seen in the Alcalase hydrolysates and α-Chimotrypcin hydrolysates byIC50=0.85±0.02 mg/ml and 0.9±0.04 mg/ml, respectively. ACE-Inhibition activity ofhydrolysates after ingestion by all enzymes was stable. Amino acid composition showed highhydrophobic residues content. In conclusion, Shrimp by-products Protein hydrolysates producedby Alcalase and α-Chimotrypcin have good ACE-Iinhibitory activity and antioxidant propertiesand could be used in human nutrition as bioactive peptide.