Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential
Joint Authors
Wang, Jinlin
Bai, Fan
Shen, Yang
Gao, Ruichang
Shu, Wanghui
Jin, Wengang
Yuan, Li
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-05-29
Country of Publication
Egypt
No. of Pages
12
Abstract EN
The objective of this study was to investigate the effects of different enzymolysis conditions on the NO inhibition rate and DH (degree of hydrolysis) of sturgeon hydrolysates (SH) prepared by Alcalase.
The NO inhibition rate of 60.23% was attained under the optimum enzymolysis conditions as follows: pH 9.0, enzymolysis time of 4.92 h, enzymolysis temperature of 55°C, solid/liquid ratio of 1 : 20, and enzyme additive amount of 7674.22 U/g protein, which was well matched with the predicted value 61.44% of the Box–Behnken design model.
After the ultrafiltration of SH, SH-3 (SH < 3 kDa) could significantly decrease the levels of NO and proinflammatory cytokine level IL-6.
Also, we found that the obtained SH-3 contained good properties of emulsification and possessed good WHC and OHC.
SH-3 demonstrated appreciable antioxidant potential on DPPH and ABTS radical scavenging activities.
These results suggested that SH-3 derived from sturgeon muscles could potentially be used as a promising ingredient against inflammatory and oxidative stress-associated diseases.
American Psychological Association (APA)
Gao, Ruichang& Shen, Yang& Shu, Wanghui& Bai, Fan& Jin, Wengang& Wang, Jinlin…[et al.]. 2020. Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-12.
https://search.emarefa.net/detail/BIM-1185051
Modern Language Association (MLA)
Gao, Ruichang…[et al.]. Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential. Journal of Food Quality No. 2020 (2020), pp.1-12.
https://search.emarefa.net/detail/BIM-1185051
American Medical Association (AMA)
Gao, Ruichang& Shen, Yang& Shu, Wanghui& Bai, Fan& Jin, Wengang& Wang, Jinlin…[et al.]. Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-12.
https://search.emarefa.net/detail/BIM-1185051
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185051