<i>In vitro</i> antioxidant, antimutagenic and antiproliferative activities of collagen hydrolysates of jumbo squid (<i>Dosidicus gigas</i>) byproducts

Suárez-Jiménez, Guadalupe Miroslava; Robles-Sánches, Rosario Maribel; Yépiz-Plascencia, Glória; Burgos-Hernández, Armando; Ezquerra-Brauer, Josafat Marina

doi:10.1590/1678-457X.6658

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Research Paper • Food Sci. Technol (Campinas) 35 (3) • Jul-Sep 2015 • https://doi.org/10.1590/1678-457X.6658 copy

In vitro antioxidant, antimutagenic and antiproliferative activities of collagen hydrolysates of jumbo squid (Dosidicus gigas) byproducts

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Hydrolysates from two different jumbo squid byproducts (fins and arms), produced by trypsin and protease type XIV were compared on the basis of their antioxidant (DPPH and ABTS radical scavenging assays), antimutagenic (Ames test) and antiproliferative (Transformation cell proliferation in M12.C3F6 murine cells) activities. Jumbo squid arms had higher content of collagen than fins, and their hydrolysates had the highest antioxidant activity. Also, jumbo squid arm-derived collagen hydrolyzed with protease XIV showed the highest antimutagenic activity. The four hydrolysates obtained showed low antiproliferative activity, however they are susceptible for further studies to be applied as food additives.

Keywords:
jumbo squid by-products; collagen hydrolysates; antioxidant activity; antimutagenic activity; antiproliferative activity

Amino acid	CF	HFT	HFP	CA	HAT	HAP
Asp	32.74	23.45	15.08	38.44	8.43	18.82
Glu	57.74	38.55	25.24	69.65	12.06	31.50
Lys	34.59	18.94	10.77	40.82	11.27	16.21
Arg	47.10	26.26	16.48	57.35	14.08	18.40
His	11.72	2.98	2.67	14.02	2.02	3.89
Ser	1.52	8.50	5.92	2.81	0.44	1.87
Thr	5.86	9.21	5.30	8.93	0.00	4.25
Met	10.73	5.91	3.61	12.69	2.81	5.10
Gly	44.58	29.47	22.65	52.40	12.60	20.21
Ala	28.10	5.88	2.69	33.18	2.33	3.75
Val	19.94	7.39	5.49	22.95	5.14	7.68
Ile	19.05	8.71	4.47	22.03	4.78	6.73
Leu	30.47	17.05	10.46	37.03	9.33	13.67
Tyr	7.52	15.02	10.05	10.44	7.77	11.30
Phe	16.09	7.25	3.59	8.02	3.92	5.72
Pro	58.36	16.26	12.29	64.38	15.80	12.34
Hyp	8.29	7.77	6.09	10.65	7.83	nd
– Charged	90.48	62.00	40.32	108.09	20.49	50.32
+ Charged	93.41	48.18	29.92	112.19	27.37	38.50
Polar without charge	62.69	53.09	37.48	76.83	15.85	31.43
No Polar	97.56	39.03	23.11	115.19	21.58	31.83
Aromatics	23.61	22.27	13.64	18.46	11.69	17.02
Pro + Hyp	66.65	24.03	18.38	75.03	23.63	12.34

	Hydrolysate¹ 1) CF: collagen from fins, HFT: hydrolysate obtained from collagen fins with trypsin, HFP: hydrolysate obtained from collagen fins with protease type XIV, CA: collagen from arms, HAT: hydrolysate obtained from collagen arms with trypsin, HAP: hydrolysate obtained from collagen arms with protease type XIV. )	Dose (mg/plate)	Revertants/plate² 2) Data presented are the mean±SD of three plates. )	% Inhibition
TA98	HFT	5	184.3±18.1	54.09
	HFT	0.5	209.0±16.6	47.92
	HFP	5	385.3±47.0	4.00
	HFP	0.5	195.3±15.3	51.32
	HAT	5	217.3±20.5	45.84
	HAT	0.5	340.0±14.0	15.28
	HAP	5	168.8±30.2	57.95
	HAP	0.5	216.0±33.9	46.17
	Negative control		57.7±12.9
	AFB1		401.3±17.0
TA100	HFT	5	191.0±36.0	76.1
	HFT	0.5	240.8±62.0	69.9
	HFP	5	340±36.4	57.5
	HFP	0.5	257.7±22.7	67.8
	HAT	5	224.0±1.4	72.0
	HAT	0.5	206.5±6.4	74.2
	HAP	5	242.5±54.4	69.7
	HAP	0.5	256.3±45.3	68.0
	Negative control		159.3±12.6
	AFB1		800.0±8.9

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: ezquerra@guayacan.uson.mx