Study on antioxidation properties of hydrolysates from the scallop skirt in vivo and in vitro[J]. Science and Technology of Food Industry, 2013, (08): 290-294. DOI: 10.13386/j.issn1002-0306.2013.08.009
Citation: Study on antioxidation properties of hydrolysates from the scallop skirt in vivo and in vitro[J]. Science and Technology of Food Industry, 2013, (08): 290-294. DOI: 10.13386/j.issn1002-0306.2013.08.009

Study on antioxidation properties of hydrolysates from the scallop skirt in vivo and in vitro

  • Employing the portamex, the antioxidative hydrolysates were successfully produced by the hydrolysis method under the condition of pH7.5, 50℃ and 3h. The obtained hydrolysates showed high antioxidative ability in vitro, which clearance rate of DPPH radical was 93.14%. The IC50 values of hydrolysates for superoxide anion and DPPH radical were 7.97mg/mL and 2.89mg/mL, respectively. According to the animal experiments, the results showed that the hydrolysates could decrease the content of MDA by 57.4% and increase the activities of CAT and SOD by 20.1% and 4.2%, respectively. As a result, the conclusion can be drawn that the hydrolysates obtained possessed high antioxidative ability both in vivo and in vitro.
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