Jump to main content
Jump to site search
PLANNED MAINTENANCE Close the message box

Scheduled maintenance upgrade on Thursday 4th of May 2017 from 8.00am to 9.00am (BST).

During this time our websites will be offline temporarily. If you have any questions please use the feedback button on this page. We apologise for any inconvenience this might cause and thank you for your patience.



Identification of two novel antioxidant peptides from edible bird’s nest (Aerodramus fuciphagus) protein hydrolysate

Abstract

Edible bird’s nest (EBN) is widely consumed as a precious food and traditional medicine amongst Chinese. In present study, for the first time, the antioxidant properties of EBN pepsin-trypsin hydrolysate of swiftlet species Aerodramus fuciphagus and its ultrafiltration fractions were investigated. Thirteen peptides with molecular weights between 514.29 to 954.52 Da were identified in EBN fraction with the aim of mass spectrometry. Two novel pentapeptides Pro-Phe-His-Pro-Tyr and Leu-Leu-Gly-Asp-Pro, corresponding to f134-138 and f164-168 of cytochrome b of A.fuciphagus indicated the highest ORAC values of 14.95 and 14.32 µM of TE µM-1 peptide, respectively. Both purified peptides showed resistance against simulated gastrointestinal proteases. In addition, both peptides had no in vitro cytotoxicity in human lung MRC-5 cells and prevented human liver carcinoma HepG2 cellular damage caused by hydroxyl radicals. Therefore, it is suggested that EBN protein hydrolysates are good source of natural antioxidants and could be applied as nutraceutical compounds.

Back to tab navigation
Please wait while Download options loads

Publication details

The article was received on 02 Nov 2016, accepted on 17 Apr 2017 and first published on 18 Apr 2017


Article type: Paper
DOI: 10.1039/C6FO01615D
Citation: Food Funct., 2017, Accepted Manuscript
  •   Request permissions

    Identification of two novel antioxidant peptides from edible bird’s nest (Aerodramus fuciphagus) protein hydrolysate

    M. Ghassem, K. Arihara, S. Mohammadi, N. A. Sani and A. S. Babji, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C6FO01615D

Search articles by author