Low-molecular-weight Peptides as Related to Antioxidant Properties of Chicken Essence
HUI-CHUN WU1, BONNIE SUN PAN1, CHE-LANG CHANG2 AND CHYUAN-YUAN SHIAU1*
1. Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Rd., Keelung City 202, Taiwan, R.O.C.
2. Research and Development Center for Life Science, Great Wall Enterprise Co., Ltd., 222, Sec. 3, Ta-Tung Rd., Hsichih City, Taipei County 221, Taiwan, R.O.C.
(Received: October 22, 2004; Accepted: March 8, 2005)
ABSTRACT
Different antioxidant measurements, including the inhibition of linoleic acid autoxidation, scavenging effect on α,α-diphenyl-β- picrylhydrazyl free radical, reducing power, and chelating abilities of metal ions Cu2+ and Fe2+, showed that the extract of chicken essence possessed antioxidant activities. The antioxidant activity increased with increasing concentration. Chicken essence contained a considerable amount of free amino acids, of which taurine was the predominant compound. Low-molecular-weight peptides were also present in a large quantity. An extraordinary feature was that the product contained high levels of potent antioxidants, anserine and carnosine. Three antioxidant peptide fractions of chicken essence were separated by size exclusion chromatography. The peptide with molecular weight of approximately 1400 Da possessed the strongest antioxidant activity, followed by peptides with 900 and 500 Da. Two antioxidant peptides were further isolated and identified, and their amino acid sequences were His-Val-Thr-Glu-Glu and Pro-Val-Pro-Ala-Glu-Gly-Val, respectively.
Key words: chicken essence, antioxidant activity, peptide, anserine, carnosine