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Anti-inflammatory, Antioxidant Activities and Fatty Acid Profile of Three Hydrolysates from Liza aurata By-product Influenced by Hydrolysis Degree

Intidhar Bkhairia, Rihab Ben Abdallah Kolsi, Sofiane Ghorbel, Samia Azzabou, Naourez Ktariand, Moncef Nasri

The chemical composition, functional properties, antioxidant activity (reducing power, DPPH•, DNA nicking test, ferrous chelating and ß-carotene bleaching assays) and anti-inflammatory (anti-5-lipoxygenase (5-LOX)) activities comparison between undigested Liza aurata head protein (ULAHP) and its protein hydrolysates (LAHPHs), prepared by Neutrase, testing three degrees of hydrolysis (DH), was evaluated. This study was designed to examine how the increase of degree of hydrolysis was effective for destroying protein-lipid complexes LAHPHs. Results showed that fatty acids and lipid content were distributed unequally between the fractions and the distribution was affected by the DH. Oleic acid is the most abundant in the hydrolysate fraction. The percentage of oleic acid in the LAHPHs range between 34.6% and 36.6%. The protein content of LAHPHs ranged from 61.72% to 63.44%, and the highest value was obtained in DH1. In terms of antioxidant activities, it was found that DH3 exhibited better capacities (DPPH: 72.03%, ferrous chelating: 97.14%, reducing power: 1.621 and β-carotene bleaching inhibition: 58.33%) and the activity increased as the DH increased. However, the interfacial activities and the DH are inversely proportional. Moreover, LAHPHs showed powerful inhibitory activity towards the enzyme 5-LOX.
Overall, these results indicated that proteins hydrolysates from L. aurata by-product are valuable source of bioactive peptides and show promise as functional foods ingredients and biotechnological application.