The purpose of this study was to investigate the antioxidant effects of loach muscle protein. Loach muscle proteins were prepared by 4 different methods: alkaline and enzymatic hydrolysis group (MAE), enzymatic hydrolysis group (ME), boiled and enzymatic hydrolysis group (BME), boiled group (BM). Al...
The purpose of this study was to investigate the antioxidant effects of loach muscle protein. Loach muscle proteins were prepared by 4 different methods: alkaline and enzymatic hydrolysis group (MAE), enzymatic hydrolysis group (ME), boiled and enzymatic hydrolysis group (BME), boiled group (BM). All the four loach muscle protein preparations showed concentration-dependent DPPH radical scavenging activity and superoxide radical scavenging activity. DPPH radical scavenging activity of BM group was higher than the other groups at low concentrations. Superoxide radical scavenging activity was found with MAE and ME groups, however BM and BME groups were almost ineffective in this activity. The molecular weight of the hydrolysates was roughly determined with SDS-PAGE: molecular weights of MAE and BME were 26.2, 33.8, 60.1 kDa, ME was 25.1, 26.2, 33.8, 46.6, 60.1 kDa respectively. Experimental animals (ICR mouse) were divided into 4 groups with 20 mice in each group and test substances were fed for 4 weeks: control; alkali-and enzyme-hydrolysis muscle at 10% (MAE 10%); MAE 5%; boiled muscle at 10% (BM 10%). For each group, half of the mice were treated with single injection of 15% CCl4 (0.1ml/30g B.W., i.p.) and sacrificed 24hr later. Body weight was not different between each groups. Liver weight of CCl4-treated groups was higher than those CCl4-untreated groups, but was not different between control and MAE 10%, MAE 5% and BM 10% groups. Lipid peroxide concentration was not different between each group. Serum GOT and GPT levels of CCl4-treated groups were higher but no effect was found with MAE 10%, MAE 5% and BM 10%. Serum total antioxidant level was higher in CCl4-treated groups and MAE 10%, MAE 5%, BM 10% did not influence on this level. Collectively antioxidant effect was not observed in the mouse experiment. However antioxidant effects were obviously found in in vitro experiment. It needs to be clarified why antioxidant activity of loach protein hydrolysates were not evident in vivo.
The purpose of this study was to investigate the antioxidant effects of loach muscle protein. Loach muscle proteins were prepared by 4 different methods: alkaline and enzymatic hydrolysis group (MAE), enzymatic hydrolysis group (ME), boiled and enzymatic hydrolysis group (BME), boiled group (BM). All the four loach muscle protein preparations showed concentration-dependent DPPH radical scavenging activity and superoxide radical scavenging activity. DPPH radical scavenging activity of BM group was higher than the other groups at low concentrations. Superoxide radical scavenging activity was found with MAE and ME groups, however BM and BME groups were almost ineffective in this activity. The molecular weight of the hydrolysates was roughly determined with SDS-PAGE: molecular weights of MAE and BME were 26.2, 33.8, 60.1 kDa, ME was 25.1, 26.2, 33.8, 46.6, 60.1 kDa respectively. Experimental animals (ICR mouse) were divided into 4 groups with 20 mice in each group and test substances were fed for 4 weeks: control; alkali-and enzyme-hydrolysis muscle at 10% (MAE 10%); MAE 5%; boiled muscle at 10% (BM 10%). For each group, half of the mice were treated with single injection of 15% CCl4 (0.1ml/30g B.W., i.p.) and sacrificed 24hr later. Body weight was not different between each groups. Liver weight of CCl4-treated groups was higher than those CCl4-untreated groups, but was not different between control and MAE 10%, MAE 5% and BM 10% groups. Lipid peroxide concentration was not different between each group. Serum GOT and GPT levels of CCl4-treated groups were higher but no effect was found with MAE 10%, MAE 5% and BM 10%. Serum total antioxidant level was higher in CCl4-treated groups and MAE 10%, MAE 5%, BM 10% did not influence on this level. Collectively antioxidant effect was not observed in the mouse experiment. However antioxidant effects were obviously found in in vitro experiment. It needs to be clarified why antioxidant activity of loach protein hydrolysates were not evident in vivo.
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