Antioxidative properties of enzymatic hydrolysates from Mussel (Mytilus coruscus)

In this study Mytilus coruscus was hydrolyzed by nine proteinases such as flavourzyme, neutrase, Protamex, alcalase, PP-trypsin (trypsin from porcine pancreas], papain, pepsin, α-chymotrpsin and BP-trypsin [trypsin from bovine pancreas) [1]. Enzymatic extracts of Mytilus coruscus effectively reduced all of the radical intensities. PP-trypsin extracts had the highest scavenging activity in the DPPH assay; the IC₅₀ value being 162.49µg/ml. The hydroxyl radical scavenging activity of Mytilus coruscus was the highest for the of BP-trypsin extract, the IC₅₀ value being 532.44µg/ml. The PP-trypsin extract from Mytilus coruscus showed the highest alkyl radical scavenging activity, with an IC₅₀ value of 496.76µg/ml. In addition, the BP-trypsin extracts of Mytilus coruscus showed protective effect on H₂O₂-induced DNA and cell damage. These results indicate that enzymatic extracts of Mytilus coruscus possess antioxidative activity.

Acknowledgements: This work was supported by Korea institude of marine science & technology promotion.

References: 1. Park, P.J. et al. (2005). J. Agric. Food Chem 53:6666–6672.