Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential
The objective of this study was to investigate the effects of different enzymolysis conditions on the NO inhibition rate and DH (degree of hydrolysis) of sturgeon hydrolysates (SH) prepared by Alcalase. The NO inhibition rate of 60.23% was attained under the optimum enzymolysis conditions as follows...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/9698134 |
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| author | Ruichang Gao Yang Shen Wanghui Shu Fan Bai Wengang Jin Jinlin Wang Li Yuan |
| author_facet | Ruichang Gao Yang Shen Wanghui Shu Fan Bai Wengang Jin Jinlin Wang Li Yuan |
| author_sort | Ruichang Gao |
| collection | DOAJ |
| description | The objective of this study was to investigate the effects of different enzymolysis conditions on the NO inhibition rate and DH (degree of hydrolysis) of sturgeon hydrolysates (SH) prepared by Alcalase. The NO inhibition rate of 60.23% was attained under the optimum enzymolysis conditions as follows: pH 9.0, enzymolysis time of 4.92 h, enzymolysis temperature of 55°C, solid/liquid ratio of 1 : 20, and enzyme additive amount of 7674.22 U/g protein, which was well matched with the predicted value 61.44% of the Box–Behnken design model. After the ultrafiltration of SH, SH-3 (SH < 3 kDa) could significantly decrease the levels of NO and proinflammatory cytokine level IL-6. Also, we found that the obtained SH-3 contained good properties of emulsification and possessed good WHC and OHC. SH-3 demonstrated appreciable antioxidant potential on DPPH and ABTS radical scavenging activities. These results suggested that SH-3 derived from sturgeon muscles could potentially be used as a promising ingredient against inflammatory and oxidative stress-associated diseases. |
| format | Article |
| id | doaj-art-2dcec41d0a244ba1a3bc7aae9561518f |
| institution | DOAJ |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-2dcec41d0a244ba1a3bc7aae9561518f2025-08-20T03:20:26ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/96981349698134Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory PotentialRuichang Gao0Yang Shen1Wanghui Shu2Fan Bai3Wengang Jin4Jinlin Wang5Li Yuan6School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaQuzhou Xunlong Aquatic Products Sci-Tech Development Co., Ltd., Quzhou 324000, ChinaBio-Resources Key Laboratory of Shaanxi Province, School of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong 723001, ChinaQuzhou Xunlong Aquatic Products Sci-Tech Development Co., Ltd., Quzhou 324000, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaThe objective of this study was to investigate the effects of different enzymolysis conditions on the NO inhibition rate and DH (degree of hydrolysis) of sturgeon hydrolysates (SH) prepared by Alcalase. The NO inhibition rate of 60.23% was attained under the optimum enzymolysis conditions as follows: pH 9.0, enzymolysis time of 4.92 h, enzymolysis temperature of 55°C, solid/liquid ratio of 1 : 20, and enzyme additive amount of 7674.22 U/g protein, which was well matched with the predicted value 61.44% of the Box–Behnken design model. After the ultrafiltration of SH, SH-3 (SH < 3 kDa) could significantly decrease the levels of NO and proinflammatory cytokine level IL-6. Also, we found that the obtained SH-3 contained good properties of emulsification and possessed good WHC and OHC. SH-3 demonstrated appreciable antioxidant potential on DPPH and ABTS radical scavenging activities. These results suggested that SH-3 derived from sturgeon muscles could potentially be used as a promising ingredient against inflammatory and oxidative stress-associated diseases.http://dx.doi.org/10.1155/2020/9698134 |
| spellingShingle | Ruichang Gao Yang Shen Wanghui Shu Fan Bai Wengang Jin Jinlin Wang Li Yuan Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential Journal of Food Quality |
| title | Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential |
| title_full | Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential |
| title_fullStr | Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential |
| title_full_unstemmed | Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential |
| title_short | Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential |
| title_sort | optimization of enzymatic conditions of sturgeon muscles and their anti inflammatory potential |
| url | http://dx.doi.org/10.1155/2020/9698134 |
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