Hydrolysis conditions for antioxidant peptides derived from enzymatic hydrolysates of sandfish (Arctoscopus japonicus).

Sandfish (Arctoscopus japonicus) meat and roe were used as natural materials for the preparation of antioxidant peptides using enzymatic hydrolysis. Meat and roe were hydrolyzed using Alcalase 2.4 L and Collupulin MG, respectively. Optimal hydrolysis conditions were determined through the effects of pH, temperature, enzyme concentration, and hydrolysis time on the radical scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH). The optimal hydrolysis conditions for meat hydrolysate (MHA) obtained via Alcalase 2.4 L treatment were a pH of 6.0, temperature of 70 °C, enzyme concentration of 5% (w/w), and a hydrolysis time of 3 h. The optimal hydrolysis conditions for roe hydrolysate (RHC) obtained via Collupulin MG treatment were pH 9.0, 60 °C temperature, 5% (w/w) enzyme concentration, and 1 h hydrolysis time. Under the optimal conditions, the DPPH radical scavenging activities of MHA and RHC were 60.04 and 79.65%, respectively. These results provide fundamental data for the production of antioxidant peptides derived from sandfish hydrolysates.

Comparison of antioxidant activity in wild plant (Adenophora triphylla) leaves and roots as a potential source of functional foods.

Adenophora triphylla is commonly used in food materials and oriental medicine as an analgesic, anti-inflammatory, and antitussive. In the present study, the leaves and roots of A. triphylla were extracted with water and ethanol, respectively, to examine the extracts' in vitro antioxidant activities and total phenolic contents, as well as A. triphylla's potential as a new functional food source and safe and inexpensive supply of antioxidants. Different antioxidant tests were employed and the results were compared with ascorbic acid as a standard antioxidant. The total extractable contents of phenolic compounds and flavonoids, which relate to antioxidant activity in medicinal plants, were also measured. The leaf extracts had notable levels of total phenolics and flavonoids and showed high radical and nitrite scavenging activities as well as inhibition activity against enzymes that induce oxidation. These results suggest that A. triphylla leaves are a potential ingredient for food supplements and a natural source of antioxidants.

Antioxidant activity, anti-inflammatory activity, and whitening effects of extracts of Elaeagnus multiflora Thunb.

In the present study, we analyzed the antioxidant, antiplatelet aggregation, anti-inflammatory, and tyrosinase inhibitory activities of a variety of solvent extracts of Elaeagnus multiflora Thunb. (Family Elaeagnaceae). Among the solvent extracts of E. multiflora, the ethyl acetate extract (EE) exhibited the highest 1,1-diphenyl-2-picrylhydrazyl radical and xanthine oxidase inhibition activity, as well as the greatest tyrosinase inhibition activity. Only the chloroform extract (CE) inhibited platelet aggregation, and that was a weak effect with 19.29% inhibition at 250 microg/mL, as compared to controls. The CE was also the most potent inhibitor of nitric oxide production among the tested fractions, with almost 100% inhibition at 500 microg/mL. We also detected 2,4-bis(1,1-dimethylethyl)phenol in the CE and EE, via a gas chromatography-mass spectrometry assay. In conclusion, we found that E. multiflora Thunb. has antioxidant and antiplatelet aggregation effects to some extent, and its CE and EE possess potent inhibitory effects on nitric oxide production and tyrosinase activity.