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Anti-fatigue and anti-oxidant activities of oyster (Ostrea rivularis) hydrolysate Prepared by compound protease

Abstract

Oyster, which is rich in protein and widely used as marine traditional Chinese medicine, was believed to have good curative effects in health care and chronic diseases. This study was designed to evaluate the anti-fatigue and anti-oxidant effects of oyster hydrolysate. Oyster meat (OM) was hydrolyzed with complex protease, and oyster hydrolysate (OH) was separated by 6kDa ultrafiltration membrane into two fractions, OH-I (< 6 kDa) and OH-II (≥ 6 kDa). The anti-fatigue effects of OM, OH, OH-I and OH-II groups were firstly investigated, then the antioxidant activity of OH-I and OH-II were further analyzed. Anti-fatigue experimental results showed that OH-I displayed the strongest activity among the four groups. Compared to control group, OH-I significantly prolonged swimming time (67.79%), increased the content of muscle glycogen (45.65%) and liver glycogen (49.01%), and reduced the content of blood urea nitrogen (BUN) (18.44%) (P < 0.05). Meanwhile, OH-I showed excellent chemical and cellular antioxidant activity, especially when the concentration increased, its antioxidant activity was significantly better than OH-II (P < 0.05). Results of amino acid analysis showed that OH-I was rich in branched-chain amino acids (10.84 g/100 g), Glu (8.63 g/100 g), Tau (1.68 g/100 g), Asp (5.02 g/100 g) and Arg (3.61 g/100 g), which were expected to contribute to its antioxidant and anti-fatigue activities.

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Publication details

The article was received on 26 Sep 2018, accepted on 29 Oct 2018 and first published on 06 Nov 2018


Article type: Paper
DOI: 10.1039/C8FO01879K
Citation: Food Funct., 2018, Accepted Manuscript
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    Anti-fatigue and anti-oxidant activities of oyster (Ostrea rivularis) hydrolysate Prepared by compound protease

    J. Miao, W. Liao, M. Kang, Y. Jia, Q. Wang, S. Duan, S. Xiao, Y. Cao and H. Ji, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C8FO01879K

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