PURIFICATION AND IDENTIFICATION OF ANTIOXIDANT PEPTIDES FROM THE SKIN PROTEIN HYDROLYSATE OF MARINE FISH (AURIGEQUULA FASCIATA)

Hebsibah Elsie B.*, G. Subashini, G. Nithya and K. Shoba

ABSTRACT

Marine bio resources produce a great variety of specific and potent bioactive molecules including natural organic compounds such as fatty acids, polysaccharides, polyether, peptides, proteins, enzymes and lectins. Proteins from marine sources show as functional ingredients in foods because they possess numerous important and unique properties such as film and foaming capacity,[1] Bioactive peptides usually contain 3–20 amino acid residues and their activities are based on their amino acid composition and sequence. These peptides are reported to be involved in various biological functions such as anti hypertension, immune modulatory, antithrombotic, antioxidant, anticancer and antimicrobial activities, in addition to nutrient utilization. Peptides originating from various fish and shellfish have also exhibited good antioxidant activitie in different oxidative. Jellyfish collagen peptides ranging from have displayed high superoxide. In the current study, to evaluate the antioxidant active-ties of the peptides from freshwater clam, the enzymatic hydrolysates was prepared from the hot water extract of freshwater clam, and the corresponding antioxidant activities were evaluated varies methods.

Keywords: Jelly fish, Collagen, hydrolysates, freshwater clam, shellfish.