Free radical scavenging activity of type II collagen peptides and chondroitin sulfate oligosaccharides from by-products of mottled skate processing

Li, Wen; Kobayashi, Taishi; Meng, DaWei; Miyamoto, Nobuyuki; Tsutsumi, Naonobu; Ura, Kazuhiro; Takagi, Yasuaki

Free radical scavenging activity of type II collagen peptides and chondroitin sulfate oligosaccharides from by-products of mottled skate processing

Li, Wen; Kobayashi, Taishi; Meng, DaWei et al.

Food Bioscience, 2021, 41, 100991

Permalink : https://hdl.handle.net/2115/86115

このアイテムのアクセス数:308件（2026-01-13 08:33 集計）

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論文情報

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アクセス権	open access
URI	https://hdl.handle.net/2115/86115
タイトル	Free radical scavenging activity of type II collagen peptides and chondroitin sulfate oligosaccharides from by-products of mottled skate processing
著者	Li, Wen ; Kobayashi, Taishi ; Meng, DaWei ; Miyamoto, Nobuyuki ; Tsutsumi, Naonobu ; Ura, Kazuhiro ; Takagi, Yasuaki
著者名 Li, Wen
著者名 Kobayashi, Taishi
著者名 Meng, DaWei
著者名 Miyamoto, Nobuyuki
著者名 Tsutsumi, Naonobu
e-Rad_Researcher 90360940 著者名 Ura, Kazuhiro
e-Rad_Researcher 10212002 著者名 Takagi, Yasuaki
言語	英語
キーワード	skate by-product
	Raja pulchra
	type II collagen peptides
	chondroitin sulfate oligosaccharides
	antioxidant activity
	non-enzymatic browning products
発行日	2021-06
出版者	Elsevier
収録物名	Food Bioscience
巻(号)	41
ページ	100991
抄録	The by-products of the skate processing industry have bioactive properties but are mostly discarded. In the present study, the properties of skate cartilage, a major by-product of skate processing that is rich in chondroitin sulfate (CS) and type II collagen were investigated. Enzymatically-hydrolyzed type II collagen peptides (CP) and thermally hydrolyzed CS oligosaccharides (CSo) from skate cartilage were prepared and their antioxidant activities were studied. High free radical scavenging activity was observed in the <3 kDa MW fraction of the papain hydrolyzed CP (Pa-CP). CSo also had high free radical scavenging activity, but the activity was mainly due to the intermediate and final products of the non-enzymatic browning reaction resulting from high-temperature hydrolysis. These products may have included flavonoid-like compounds. Furthermore, Pa-CP and CSo were not cytotoxic. Thus, Pa-CP and CSo derived from skate by-products may be beneficial antioxidant ingredients. The present study may contribute to the development of functional health foods and achieving zero-waste skate processing.
資源タイプ	学術雑誌論文
出版タイプ	Accepted Manuscript
権利情報	Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
権利情報	© 2021. This manuscript version is made available under the CC-BY-NC-ND 4.0 license https://creativecommons.org/licenses/by-nc-nd/4.0/
PISSN	2212-4292
関連情報 (isVersionOf)	出版社版DOI https://doi.org/10.1016/j.fbio.2021.100991