Antioxidation activities of low-molecular-weight gelatin hydrolysate isolated from the sea cucumber <Emphasis Type="Italic">Stichopus japonicus</Emphasis> |
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| Authors: | Jingfeng Wang Yuming Wang Qingjuan Tang Yi Wang Yaoguang Chang Qin Zhao Changhu Xue |
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| Institution: | College of Food Science and Engineering, Ocean University of China, Qingdao 266003, P.R. China |
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| Abstract: | Gelatin extracted from the body wall of the sea cucumber (Stichopus japonicus) was hydrolyzed with flavourzyme. Low-molecular-weight gelatin hydrolysate (LMW-GH) of 700–1700 Da was produced using an
ultrafiltration membrane bioreactor system. Chemiluminescence analysis revealed that LMW-GH scavenges high free radicals in
a concentration-dependent manner; IC50 value for superoxide and hydroxyl radicals was 442 and 285 μg mL?1, respectively. LMW-GH exhibited excellent inhibitory characteristics against melanin synthesis and tyrosinase activity in
B16 cells. Furthermore, LMW-GH notably increased intracellular glutathione (GSH), which in turn suppressed melanogenesis.
LMW-GH performs antioxidation activity, holding the potential of being used as a valuable ingredient in function foods, cosmetics
and pharmaceuticals or nutriceuticals. |
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| Keywords: | sea cucumber low-molecular-weight gelatin hydrolysate antioxidation activity antimelanogenesis tyrosinase reduced glutathione |
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