Department of Biochemistry and Biomolecular, Faculty of Medicine, Brawijaya University, Malang, 65145, Indonesia.
Department of Biological Sciences, Faculty of Sciences and Technology, State Islamic University of Sunan Kalijaga, Yogyakarta, 55281, Indonesia.
F1000Res. 2021 Aug 11;10:789. doi: 10.12688/f1000research.55307.3. eCollection 2021.
This study aimed to determine the potential anti-aging effects of sea grapes and tempe (fermented soybeans) collagen particle size, by measuring the activities of anti-glycation, antioxidant, and tyrosinase inhibitors. : Collagen was isolated from freeze-dried sea grapes and tempe powder and treated with different NaOH concentrations (0.10 M; 0.20 M; 0.30 M), and CH COOH 1 M solution, separately. The collagen particle size was adjusted by stirring at 1000 rpm for 5 and 10 hours. 2,2-diphenyl-1-picrylhydrazyl (DPPH) was used to measure the antioxidant activity, and L-tyrosine and L-DOPA (l-3,4-dihydroxyphenylalanine) was used as a marker of tyrosine inhibition. The collagen treated with 0.10 M NaOH produced the highest collagen yield (11.65%), and the largest particle size (2455 nm). Additionally, this collagen, when treated for 5 hours, exhibited 24.70% antioxidant activity, 62.60% anti-glycation, 8.97% L-tyrosine, and 26.77% L-Dopa inhibition activities. Meanwhile, the collagen treated for 10 hours had a 9.98% antioxidant activity, 41.48% anti-glycation, 7.89% L-tyrosine, and 2.67% L-Dopa inhibition activity. Sea grapes and tempe collagen powder treated with 0.10 M NaOH and stirred for 5 hours, possess the best potential anti-aging properties as a functional food.
本研究旨在通过测定抗糖化、抗氧化和酪氨酸酶抑制剂的活性，来确定海葡萄和豆豉（发酵大豆）胶原蛋白颗粒大小的潜在抗衰老作用。将胶原蛋白从冻干的海葡萄和豆豉粉末中分离出来，并分别用不同浓度的 NaOH（0.10 M；0.20 M；0.30 M）和 1 M CH3COOH 处理。通过在 1000 rpm 下搅拌 5 和 10 小时来调节胶原蛋白颗粒大小。使用 2,2-二苯基-1-苦基肼（DPPH）来测量抗氧化活性，并用 L-酪氨酸和 L-DOPA（L-3,4-二羟基苯丙氨酸）作为酪氨酸抑制的标记物。用 0.10 M NaOH 处理的胶原蛋白产生了最高的胶原蛋白收率（11.65%）和最大的颗粒大小（2455 nm）。此外，这种胶原蛋白在处理 5 小时时表现出 24.70%的抗氧化活性、62.60%的抗糖化作用、8.97%的 L-酪氨酸和 26.77%的 L-DOPA 抑制活性。同时，处理 10 小时的胶原蛋白具有 9.98%的抗氧化活性、41.48%的抗糖化作用、7.89%的 L-酪氨酸和 2.67%的 L-DOPA 抑制活性。用 0.10 M NaOH 处理并搅拌 5 小时的海葡萄和豆豉胶原蛋白粉，作为功能性食品具有最佳的潜在抗衰老特性。
