Biomaterials, Biodegradables and Biomimetics Research Group

Papers in Scientific Journals

Effects of ion concentrations on the hydroxyl radical scavenging rate and reducing power of fish collagen peptides

Abstract

Empirical evidence proves that the antioxidant property plays a main role in the biological activities of biomaterials, which is influenced by several factors. In order to explore in‐depth, the influence of ionic systems on the antioxidant activity of collagen peptides was studied. Type‐I‐collagen peptides (GBB‐10SP and TYPE‐S) contained a high amount of hydrophobic amino acids and possessed good antioxidant activity at high concentrations in water. On the other hand, increasing [H+] and [Na+] concentrations (0.1 M to 0.5 M) decreased the reducing power of GBB‐10SP and TYPE‐S; however, [Ca2+] had no effect on the reducing power. Interestingly, the hydroxyl radical scavenging rate of these two peptides was increased by [Na+], decreased by [H+], and [Ca2+] had no effect. In general, TYPE‐S showed better antioxidant properties than GBB‐10SP. Overall, the above results confirmed that the antioxidant capacity of collagen peptides was affected by [H+] and [Na+] and not by [Ca2+].

Journal
Journal Of Food Biochemistry
Volume
43
Issue
4
Pagination
e12789
Publisher
Wiley
ISSN
1745-4514
URL
https://onlinelibrary.wiley.com/doi/10.1111/jfbc.12789
Keywords
amino acid content, fish collagen peptides, hydroxyl radical scavenging rate, ions, reducing power
Rights
Restricted Access (1 Year)
Peer Reviewed
Yes
Status
published
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