Upata Maytamart, Siriwoharn Thanyaporn, Makkhun Sakunkhun, Yarnpakdee Suthasinee, Regenstein Joe M, Wangtueai Sutee
Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
Faculty of Agriculture and Natural Resources, University of Phayao, Phayao 56000, Thailand.
Foods. 2022 Feb 21;11(4):615. doi: 10.3390/foods11040615.
The optimization of antioxidant and anti-tyrosinase activity during jellyfish hydrolysate preparation was studied using a response surface methodology (RSM) with a face-centered composite design. The influence of the hydrolysis duration and the enzyme concentration on the IC of the DPPH and ABTS radical scavenging activity, ferric-reducing antioxidant power (FRAP), the degree of hydrolysis (DH), yield, and the IC value of tyrosinase inhibitory activity were determined. The optimum conditions for the production of jellyfish hydrolysate using alcalase (JFAH), flavourzyme (JFFH), or papain (JFPH) were achieved at hydrolysis times of 360, 345, or 360 min, respectively, and at an enzyme concentration of 5.0%. JFFH had the highest antioxidant and tyrosinase inhibitory activity. JFAH, JFFH, and JFPH concentrations of 2.5 mg/mL resulted in HaCaT cells (IC) having a survival rate of 80%. The amino acid profile of JFFH contained about 43% hydrophobic and 57% hydrophilic amino acids, comprising Gly, Cys, Glx, Asx, which were dominant. The isolation of a peptide fraction from JFFH was carried out using ultrafiltration membranes (10, 3, and 1 kDa) and gel filtration chromatography. Fraction-III (1-3 kDa) showed the highest antioxidative and tyrosinase inhibitory activity.
采用响应面法（RSM）和中心复合设计，研究了海蜇水解物制备过程中抗氧化和抗酪氨酸酶活性的优化。测定了水解时间和酶浓度对DPPH和ABTS自由基清除活性、铁还原抗氧化能力（FRAP）、水解度（DH）、产率以及酪氨酸酶抑制活性IC值的影响。使用碱性蛋白酶（JFAH）、风味酶（JFFH）或木瓜蛋白酶（JFPH）制备海蜇水解物的最佳条件分别为水解时间360、345或360分钟，酶浓度为5.0%。JFFH具有最高的抗氧化和酪氨酸酶抑制活性。JFAH、JFFH和JFPH浓度为2.5 mg/mL时，HaCaT细胞（IC）的存活率为80%。JFFH的氨基酸谱包含约43%的疏水氨基酸和57%的亲水氨基酸，其中Gly、Cys、Glx、Asx占主导。使用超滤膜（10、3和1 kDa）和凝胶过滤色谱从JFFH中分离出一个肽段。Ⅲ级分（1-3 kDa）表现出最高的抗氧化和酪氨酸酶抑制活性。
