Antioxidant and antibacterial activities of collagen peptide chelated zinc from tilapia scales
GUO Honghui, CHEN Hui, ZHAO Xue, FANG Hua, HONG Zhuan*
(Technology Innovation Center for Exploitation of Marine Biological Resources, Third Institute of Oceanography,Ministry of Natural Resources, Xiamen 361005, China)
Abstract: Collagen peptide and collagen peptide chelated zinc were prepared from tilapia scales and evaluated in terms of their in vitro antioxidant and antibacterial activities. The matrix assisted laser desorption ionization time-of-flight mass spectra confirmed the generation of collagen peptide chelated zinc. Amino acid analysis indicated that the collagen peptide was rich in hydroxyproline, glycine and aspartic acid. After chelation with zinc ions, the amino acid composition and proportion were significantly changed. Especially, the proportion of aspartic acid and glutamic acid in total amino acids increased from 19.72% and 8.79% to 22.73% and 9.71%, respectively. In vitro antioxidant results showed that the IC50 values of collagen peptide chelated zinc were 3.69 and 6.59 g/L for DPPH and ·OH free radical scavenging ability, respectively. Furthermore, collagen peptide chelated zinc displayed strong ferric iron reducing power. The antioxidant activity of collagen peptide chelated zinc was superior to that of collagen peptide. Although collagen peptide from tilapia scales showed no antibacterial activity, collagen peptide chelated zinc exhibited significant antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Candida albicans. Therefore, collagen peptide chelated zinc from tilapia scales could be used as a potential antioxidant and antibacterial agent.
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2021, Vol. 47 
