TY - JOUR ID - 83644 TI - Enzymatic Hydrolysis of Whitefish Viscera of Caspian Sea (Caspian kutum) and Evaluation of Antioxidant Properties of hydrolyzed protein JO - Iranian Journal of Biosystems Engineering JA - IJBSE LA - en SN - 2008-4803 AU - azizi, mona AU - sharifan, anoushe AU - hoseini, ebrahim AU - ghavami, abdollah AD - department of agriculture science &amp; food industry. islamic azad university.Science and Research branch. Tehran. iran AD - Department of Agriculture Science &amp; Food Industry, Islamic Azad University ,Science and Research Branch , Tehran, Iran. AD - b Department of Agriculture Science &amp; Food Industry, Islamic Azad University ,Science and Research Branch , Tehran, Iran. AD - School of Human Sciences, London Metropolitan University, London, UK Y1 - 2021 PY - 2021 VL - 52 IS - 3 SP - 379 EP - 390 KW - Enzymatic hydrolysis KW - Whitefish KW - Bioactive peptide KW - antioxidant properties DO - 10.22059/ijbse.2020.300852.665303 N2 - ABSTRACT: In this study, the extraction and purification of bioactive peptides and evaluation of antioxidant and anticancer properties of the hydrolyzed protein of whitefish viscera of Caspian Sea through enzymatic hydrolysis with alcalase and flavourzyme were investigated. Antioxidant activity of the hydrolyzed protein was evaluated by DPPH- free radical scavenging activity, ferric reducing power, and metal chelating activity of Fe2+. Results showed that the hydrolyzed protein had antioxidant activity and the alcalase had the potential of production of protein powder with a higher hydrolysis degree (20.5 ±1.2) in comparison with flavourzyme. DPPH-free radical scavenging and metal chelating activities of the protein hydrolyzed by alcalase was significantly higher than that by flavourzyme (p < 0.05). The results of cell culture and MCF-7 cell line indicated that the concentration of 500 mg/L of the hydrolyzed protein by alcalase with molecular weight of less than 3 kDa completely inhibited the growth of breast cancer cells and its inhibitory effect was higher than Lynparza (p < 0.05). The results showed that obtained peptides from whitefish with strong antioxidant and anti-cancer effects have the potential to be used as a natural antioxidant in the food industry and pharmacy. UR - https://ijbse.ut.ac.ir/article_83644.html L1 - https://ijbse.ut.ac.ir/article_83644_b089ef12db3613d7c3c0cd0d9b075308.pdf ER -