antioxidant and antiproliferative activities of heated sterilized pepsin hydrolysate derived from half-fin anchovy (setipinna taty)抗氧化和抗增殖活动加热消毒胃蛋白酶水解物来自half-fin鳀鱼(setipinna taty).pdfVIP

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antioxidant and antiproliferative activities of heated sterilized pepsin hydrolysate derived from half-fin anchovy (setipinna taty)抗氧化和抗增殖活动加热消毒胃蛋白酶水解物来自half-fin鳀鱼(setipinna taty).pdf

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antioxidant and antiproliferative activities of heated sterilized pepsin hydrolysate derived from half-fin anchovy (setipinna taty)抗氧化和抗增殖活动加热消毒胃蛋白酶水解物来自half-fin鳀鱼(setipinna taty)

Mar. Drugs 2011, 9, 1142-1156; doi:10.3390/md9061142 OPEN ACCESS Marine Drugs ISSN 1660-3397 /journal/marinedrugs Article Antioxidant and Antiproliferative Activities of Heated Sterilized Pepsin Hydrolysate Derived from Half-Fin Anchovy (Setipinna taty) Ru Song 1,2,*, Rongbian Wei 3, Bin Zhang 1, Zuisu Yang 1 and Dongfeng Wang 2 1 College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China; E-Mails: zhangbin_ouc@ (B.Z.); susan_70@ (Z.Y.) 2 College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; E-Mail: wangdf@ 3 College of Marine Science, Zhejiang Ocean University, Zhoushan 316000, China; E-Mail: windswingcn@ * Author to whom correspondence should be addressed; E-Mail: happysong545@; Tel./Fax : +86-580-2554781. Received: 9 May 2011; in revised form: 14 June 2011 / Accepted: 15 June 2011 / Published: 23 June 2011 Abstract: In this paper we studied the antioxidant and antiproliferative activities of the heated pepsin hydrolysate from a marine fish half-fin anchovy (HAHp-H). Furthermore, we compared the chemical profiles including the amino acid composition, the browning intensity, the IR and UV-visible spectra, and the molecular weight distribution between the half-fin anchovy pepsin hydrolysate (HAHp) and HAHp-H. Results showed that heat sterilization on HAHp improved the 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical-scavenging activity and reducing power. In addition, the antiproliferative activities were all i