Characteristics of pressurized hot water extract from abalone muscle and the antioxidant ability during simulated digest
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ORIGINAL ARTICLE
Characteristics of pressurized hot water extract from abalone muscle and the antioxidant ability during simulated digestion in vitro Peixiao Wei1 • Wuyin Weng1,2,3
Revised: 25 February 2020 / Accepted: 8 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The physicochemical properties of pressurized hot-water extract (PHE) from abalone muscle and the antioxidant activities of its digestive products were investigated in this study. The PHE contained protein of 49.58% and carbohydrate of 41.95%. After ethanol graded precipitation, most of carbohydrate and protein in PHE were successively remained in 40% ethanol precipitate (EP40) and 80% ethanol precipitate (EP80), respectively. High proportions of Glu and Gly were found in the PHE, EP40 and EP80, but the proportion of Ala in ethanol soluble extract (ESE) reached up to 46.00%. Both PHE and EP40 were rich in glucose, while galactose and glucose were main monosaccharides in the EP80 and ESE. Based on the results of SDS-PAGE and HPLC, high molecular weight components from PHE were precipitated in the EP40, but oligopeptides and free amino acids were fractionated in EP80 and ESE. Among the PHE and the digestive products, the highest antioxidant ability was found to be EP80 hydrolysate, the IC50 values of which for scavenging activity on hydroxyl radical, DMPD radical and ABTS radical were 1.05 mg/mL, 1.40 mg/mL and 0.56 mg/mL, respectively. It is concluded that carbohydrate of abalone muscle was dissolved more easily into hot water than protein, and protein hydrolysate of PHE might play an
& Wuyin Weng [email protected] 1
College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
2
Engineering Research Center of the Modern Technology for Eel Industry, Ministry of Education, Xiamen 361021, China
3
Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
important role in antioxidant activity of gastrointestinal digestion. Keywords Abalone muscle Pressurized hot water extract Protein Polysaccharide In vitro digestion Antioxidant activity
Introduction Abalone is one of the most valuable seafood in East Asia since it contains high quality of protein, carbohydrate and minerals (Li et al. 2013). Especially in China and Japan, abalone has been used as a health functional food, medicine and tonics, and it had certain physiological benefits in terms of fatigue recovery and detoxification (Lee et al. 2008). In traditional Chinese cooking, nutritious soup is usually prepared by boiling, stewing and simmering. Among them, stewed soup is the most nutritious since nutrients can be easily dissolved into soup by stewing. The hot water extract of leather carp (Cyprinus carpio nudus) could improve physical exercise performance and prevent oxidative stress caused by exhaustive workouts, and thus could be used as a nourishing tonic soup and as an aid for recovery from physical fatigue (Lee et al. 2015). Based on the result of animal experiments, it was suggested that the hot water extr
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