Antioxidant Activity of Porcine Skin Gelatin Hydrolyzed by Pepsin and Pancreatin

作者：Chang Oun Ki; Ha Go Eun; Jeong Seok Geun; Seol Kuk Hwan; Oh Mi Hwa; Kim Dong Wook; Jang Aera; Kim Sae Hun; Park Beom Young; Ham Jun Sang^*

来源：Korean Journal for Food Science of Animal Resources, 2013, 33(4): 493-500.

DOI：10.5851/kosfa.2013.33.4.493

• antioxidant activity
• gelatin
• pepsin
• pancreatin
• hydrolysis

Gelatin is a collagen-containing thermohydrolytic substance commonly incorporated in cosmetic and pharmaceutical products. This study investigated the antioxidant activity of gelatin by using different reagents, such as 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ARTS), 2,2-di (4-tert-octylphenyl)-1-picrylhydrazyl (DPPH), and oxygen radical absorbance capacity-fluorescein (ORAC-FL) in a porcine gelatin hydrolysate obtained using gastrointestinal enzymes. Electrophoretic analysis of the gelatin hydrolysis products showed extensive degradation by pepsin and pancreatin, resulting in an increase in the peptide concentration (12.1 mg/mL). Antioxidant activity, as measured by ARTS, exhibited the highest values after 48-h incubation with pancreatin treatment after pepsin digestion. Similar effects were observed at 48 h incubation, that is, 61.5% for the DPPH assay and 69.3% for the ARTS assay. However, the gallic acid equivalent (GE) at 48 h was 87.8 mu M, whereas 14.5 mu M GE was obtained using the ARTS and DPPH assays, indicating about sixfold increase. In the ORAC-FL assay, antioxidant activity corresponding to 45.7 mu M of trolox equivalent was found in the gelatin hydrolysate after 24 h hydrolysis with pancreatin treatment after pepsin digestion, whereas this activity decreased at 48 h. These antioxidant assay results showed that digestion of gelatin by gastrointestinal enzymes prevents oxidative damage.

• 出版日期2013-8