Salma Mohamad Yusop

Effects of Enzymatic Hydrolysis on the Antioxidative and Antihypertensive Activities from Red Tilapia Fish Protein

In this research, activities of antioxidative and antihypertensive peptides, derived from Red Tilapia meat protein (Oreochromis niloticus) by alcalase and thermolysin enzymes were evaluated. The hydrolysis process was performed from 0 - 4 hours at 37°C, pH 7.4. Two hours of hydrolysis with thermolysin and alcalase resulted in degree of hydrolysis of 76.29% and 63.49%, respectively. Hydrolysates obtained after 1 hour and 2 hours hydrolysis were chosen for further study on the bioactive activities. Results showed that thermolysin enzyme yielded higher antioxidant activities than alcalase enzyme based on ABTS and reducing power assays, before and after ultrafiltration for concentrated cut-off interval of hydrolysates. For antihypertensive assay, thermolysin enzyme yielded higher inhibition of ACE enzyme activities after 1 hour hydrolysis while alcalase enzyme yielded higher inhibition activities after 2 hours hydrolysis. Chosen cut-off interval of hydrolysates showed that, thermolysin hydrolysates have a strong inhibition effects towards ACE enzyme than alcalase hydrolysates. Based on SDS-PAGE test, the hydrolysates obtained by alcalase appeared as a smear and have concentrated the most with molecular weight within range ≤14 kDa. Hydrolysates obtained by thermolysin appeared as a band and have concentrated the most with molecular weight of 14 kDa and 3 kDa. Hydrolysates from Red Tilapia may contribute as a health promoting ingredient, to improve shelf-life of functional food and as an ingredient which have the antihypertensive effects towards mild hypertension patients, in functional foods.

Characteristics of cinnamaldehyde nanoemulsion prepared using APV-high pressure homogenizer and ultra turrax

This work aims at determining the optimized parameter to prepare cinnamaldehyde nanoemulsion by using high pressure homogenizer (2 passes at 900 bar) and ultra turrax T25 (12000 rpm for 5 min). Thirteen formulation of cinnamaldehyde nanoemulsion obtained by Design Expert software were prepared at a range of oil and surfactant concentration between of 5% and 10% (v/v). Commercial cinnamaldehyde was blended with deionized water and Tween 80 (emulsifier). The responses used in obtaining the optimized condition were droplet size, polydispersity index (PDI) and emulsion stability (ζ-potential). Result showed that nanoemulsion prepared using 5% (v/v) cinnamaldehyde and 5% (v/v) Tween 80 and homogenized using high pressure homogenizer (APV, Germany) has the smallest size of droplet. The response surface plots for droplet size showed that droplet size (diameter, nm) decreased as the concentration of cinnamaldehyde oil and Tween 80 decreased. However ζ-potential value (mV) showed an increment as the cinnamaldehyde...

Antioxidant activities of red tilapia (Oreochromis niloticus) protein hydrolysates as influenced by thermolysin and alcalase

The hydrolysis process was performed on fish meat from Red Tilapia (Oreochromis niloticus) by enzymes thermolysin and alcalase under optimum conditions. The hydrolysis was performed from 0 – 4 hours at 37°C. Hydrolysates after 2 hours incubation with thermolysin and alcalase had degree of hydrolysis of 76.29 % and 63.49 %, respectively. The freeze dried protein hydrolysate was tested for peptide content and characterized with respect to amino acid composition. The result of increased peptide content in Red Tilapia (O. Niloticus) hydrolysates obtained was directly proportional to the increase activities of different proteolytic enzymes. The result of amino acid composition showed that the sample used contained abundant Gly, Ala, Asp, Glu, Lys and Leu in residues or peptide sequences. Both enzymatic hydrolysates were tested for anti-oxidant activity with DPPH and ABTS assay. Alcalase yielded higher anti-oxidative activity than Thermolysin hydrolysates after 1 hour incubation, but both enzymes hydrolysates showed a significant decrease of anti-oxidant activity after 2 hours of incubation. Hydrolysates from Red Tilapia may contribute as a health promoting ingredient in functional foods to reduce oxidation stress caused by accumulated free radicals.

Extraction and characterization of elastin from poultry skin

Poultry by-products have a great economic potential that need to be exploited. Poultry skin could be utilized to produce elastin, which is often incorporated in the production of functional food or medicine due to its antioxidative properties. This study was conducted to determine the physicochemical and microstructural characteristics of elastins isolated from broiler and spent hen skin. Analyses including proximate and amino acid composition along with transmission electron microscopy (TEM) were carried out. In this study, elastin was successfully extracted from broiler and spent hen skin using three successive solvents extract of NaCl, acetone and NaOH respectively. It was apparent that the fat content of extracted elastin from broiler skin was higher (P < 0.05) than spent hen’s, with both samples recording less than 1% fat. Moreover, broiler skin elastin also had a higher protein content (68.3%) than spent hen’s (67.8%). Both skin sources contained glycine as the major amino acid (19–20%), followed by glutamic acid, proline, alanine and arginine. The results of TEM indicated that the use of collagenase enzyme or further purification efforts should be incorporated along with the extraction methods used because of the presence of collagen and other debris in the resultant elastin.Poultry by-products have a great economic potential that need to be exploited. Poultry skin could be utilized to produce elastin, which is often incorporated in the production of functional food or medicine due to its antioxidative properties. This study was conducted to determine the physicochemical and microstructural characteristics of elastins isolated from broiler and spent hen skin. Analyses including proximate and amino acid composition along with transmission electron microscopy (TEM) were carried out. In this study, elastin was successfully extracted from broiler and spent hen skin using three successive solvents extract of NaCl, acetone and NaOH respectively. It was apparent that the fat content of extracted elastin from broiler skin was higher (P < 0.05) than spent hen’s, with both samples recording less than 1% fat. Moreover, broiler skin elastin also had a higher protein content (68.3%) than spent hen’s (67.8%). Both skin sources contained glycine as the major amino acid (19–20%), followed by...

Production of enzymatic protein hydrolysates from freshwater catfish (Clarias batrachus)

Fish protein hydrolysate (FPH) was prepared from freshwater catfish (Clarias batrachus) by using Alcalase® 2.4L and Papain. The effect of hydrolysis time (30, 60, 120, 180 min) with enzyme concentration of 1% (v/w substrate); pH = 8.0, 7.0 was studied to determine the degree of hydrolysis (DH), peptide content, proximate composition and amino acid profile. Results showed that the highest DH of Alcalase and Papain FPH were 58.79% and 53.48% after 180 min at 55°C incubation respectively. The peptide content of both FPH increased as hydrolysis time increases. FPH showed higher crude protein content and lower fat, moisture and ash content compared to raw catfish. The major amino acids of both hydrolysates were Glu, Lys and Asp. Content of essential amino acids of Alcalase and Papain hydrolysates were 44.05% and 43.31% respectively.