Full Text:   <2063>

CLC number: S98; TS254

On-line Access: 

Received: 2009-03-17

Revision Accepted: 2009-06-30

Crosschecked: 2009-07-06

Cited: 30

Clicked: 4110

Citations:  Bibtex RefMan EndNote GB/T7714

-   Go to

Article info.
1. Reference List
Open peer comments

Journal of Zhejiang University SCIENCE B 2009 Vol.10 No.8 P.572~579


Optimization of antioxidant activity by response surface methodology in hydrolysates of jellyfish (Rhopilema esculentum) umbrella collagen

Author(s):  Yong-liang ZHUANG, Xue ZHAO, Ba-fang LI

Affiliation(s):  College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China

Corresponding email(s):   bfli@ouc.edu.cn

Key Words:  Jellyfish umbrella collagen, Hydrolysis, Antioxidant activity, Response surface methodology (RSM)

Yong-liang ZHUANG, Xue ZHAO, Ba-fang LI. Optimization of antioxidant activity by response surface methodology in hydrolysates of jellyfish (Rhopilema esculentum) umbrella collagen[J]. Journal of Zhejiang University Science B, 2009, 10(8): 572~579.

@article{title="Optimization of antioxidant activity by response surface methodology in hydrolysates of jellyfish (Rhopilema esculentum) umbrella collagen",
author="Yong-liang ZHUANG, Xue ZHAO, Ba-fang LI",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Optimization of antioxidant activity by response surface methodology in hydrolysates of jellyfish (Rhopilema esculentum) umbrella collagen
%A Yong-liang ZHUANG
%A Ba-fang LI
%J Journal of Zhejiang University SCIENCE B
%V 10
%N 8
%P 572~579
%@ 1673-1581
%D 2009
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B0920081

T1 - Optimization of antioxidant activity by response surface methodology in hydrolysates of jellyfish (Rhopilema esculentum) umbrella collagen
A1 - Yong-liang ZHUANG
A1 - Xue ZHAO
A1 - Ba-fang LI
J0 - Journal of Zhejiang University Science B
VL - 10
IS - 8
SP - 572
EP - 579
%@ 1673-1581
Y1 - 2009
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B0920081

To optimize the hydrolysis conditions to prepare hydrolysates of jellyfish umbrella collagen with the highest hydroxyl radical scavenging activity, collagen extracted from jellyfish umbrella was hydrolyzed with trypsin, and response surface methodology (RSM) was applied. The optimum conditions obtained from experiments were pH 7.75, temperature (T) 48.77 °C, and enzyme-to-substrate ratio ([E]/[S]) 3.50%. The analysis of variance in RSM showed that pH and [E]/[S] were important factors that significantly affected the process (P<0.05 and P<0.01, respectively). The hydrolysates of jellyfish umbrella collagen were fractionated by high performance liquid chromatography (HPLC), and three fractions (HF-1>3000 Da, 1000 Da<HF-2<3000 Da, and HF-3<1000 Da) were collected. The HF-2 fraction had the highest hydroxyl radical scavenging activity with the highest yield compared with the other two fractions. Furthermore, HF-2 also showed the strongest Cu2+-chelating ability and the best tyrosinase-inhibitory activity.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


[1] Box, G., Hunter, W.G., Hunter, J.S., 1978. Statistics for Experimenters. John Wiley and Sons Inc., New York.

[2] Chen, H.M., Muramoto, K., Yamauchi, F., 1995. Structural analysis of antioxidative peptides from soybean-conglycinin. Journal of Agricultural and Food Chemistry, 43(3):574-578.

[3] Curto, E.V., Kwong, C., Hermersdörfer, H., Glatt, H., Santis, C., Virador, V., 1999. Inhibitors of mammalian melanocyte tyrosinase: in vitro comparisons of alkyl esters of gentisic acid with other putative inhibitors. Biochemical Pharmacology, 57(6):663-672.

[4] Dong, S.Y., Zeng, M.Y., Wang, D.F., Liu, Z.Y., Zhao, Y.H., Yang, H.C., 2008. Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix). Food Chemistry, 107(4): 1485-1493.

[5] Guerard, F., Sumaya-Martinez, M.T., Laroque, D., Chabeaud, A., Dufosse, L., 2007. Optimization of free radical scavenging activity by response surface methodology in the hydrolysis of shrimp processing discards. Process Biochemistry, 42(11):1486-1491.

[6] Jun, S.Y., Park, P.J., Jung, W.K., Kim, S.K., 2004. Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellow fin sole (Limanda aspera) frame protein. European Food Research and Technology, 219(1):20-26.

[7] Kim, S.K., Kim, Y.T., Byun, H.G., Nam, K.S., Joo, D.S., Shahidi, F., 2001. Isolation and characterization of antioxidative peptides from gelatin hydrolysate of Alaska pollack skin. Journal of Agricultural and Food Chemistry, 49(4):1984-1989.

[8] Kim, Y.J., 2007. Anti-melanogenic and antioxidant properties of gallic acid. Biological & Pharmaceutical Bulletin, 30(6):1052-1055.

[9] Kim, Y.J., No, J.K., Lee, J.H., Chung, H.Y., 2005. 4,4′-Dihydroxybiphenyl as a new potent tyrosinase inhibitor. Biological & Pharmaceutical Bulletin, 28(2):323-327.

[10] Klompong, V., Benjakul, S., Kantachote, D., Shahidi, F., 2007. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry, 102(4):1317-1327.

[11] Kong, B.H., Xiong, Y.L., 2006. Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. Journal of Agricultural and Food Chemistry, 54(16):6059-6068.

[12] Li, Y.H., Jiang, B., Zhang, T., Mu, W.M., Liu, J., 2008. Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate. Food Chemistry, 106(2): 444-450.

[13] Lin, L., Li, B.F., 2006. Radical scavenging properties of protein hydrolysates from Jumbo flying squid (Dosidicus eschrichitii steenstrup) skin gelatin. Journal of the Science of Food and Agriculture, 86(14):2290-2295.

[14] Megías, C., Pedroche, J., Yust, M.M., Girón-Calle, J., Alaiz, M., Millán, F., Vioque, J., 2007. Affinity purification of copper chelating peptides from Chickpea protein hydrolysates. Journal of Agricultural and Food Chemistry, 55(10):3949-3954.

[15] Mendis, E., Rajapakse, N., Byun, H.G., Kim, S.K., 2005. Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects. Life Sciences, 77(17):2166-2178.

[16] Moure, A., Dominguez, H., Parajo, J.C., 2006. Antioxidant properties of ultrafiltration recovered soy protein fractions from industrial effluents and their hydrolysates. Process Biochemistry, 41(2):447-456.

[17] Nagai, T., Ogawa, T., Nakemura, T., Ito, T., Nakagawa, H., Fujiki, K., Nakao, M., Yano, T., 1999. Collagen of edible jellyfish exumbrella. Journal of the Science of Food and Agriculture, 79(6):855-858.

[18] Rajapakse, N., Mendis, E., Byun, H.G., Kim, S.K., 2005. Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems. Journal of Nutritional Biochemistry, 16(9): 562-569.

[19] Ren, J.Y., Zhao, M.M., Shi, J., Wang, J.S., JIang, Y.M., Cui, C., Kakuda, Y., Xue, S.J., 2008. Optimization of antioxidant peptide production from grass carp sarcoplasmic protein using response surface methodology. Food Science and Technology, 41(9):1624-1632.

[20] Saiga, A., Tanabe, S., Nishimura, T., 2003. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. Journal of Agricultural and Food Chemistry, 51(12):3661-3667.

[21] Sathivel, S., Bechtel, P.J., Babbitt, J., Smiley, S., Crapo, C., Reppond, K.D., 2003. Biochemical and functional properties of herring (Clupea harengus) byproduct hydrolysates. Journal of Food Science, 68(7):2196-2200.

[22] Schurink, M., Willem, J.H., Wichers, H.J., Boeriu, C.G., 2007. Novel peptides with tyrosinase inhibitory activity. Peptides, 28(3):485-495.

[23] Suetsuna, K., Ukeda, H., Ochi, H., 2000. Isolation and characterization of free radical scavenging activities peptides derived from casein. The journal of Nutritional Biochemistry, 11(3):128-131.

[24] Tamaru, S., Kurayama, T., Sakono, M., Fukuda, N., Nakamori, T., Furuta, H., Tanaka, K., Sugano, M., 2007. Effects of dietary soybean peptides on hepatic production of ketone bodies and secretion of triglyceride by perfused rat liver. Bioscience, Biotechnology, Biochemistry, 71(10):2451-2457.

[25] Wijewickreme, A.N., Kitts, D.D., 1997. Influence of reaction conditions on the oxidative behavior of model Maillard reaction products. Journal of Agricultural and Food Chemistry, 45(12):4571-4576.

[26] Wu, H.C., Chen, H.M., Shiau, C.Y., 2003. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Research International, 36(9-10):949-957.

[27] Wu, J.H., Wang, Z., Xu, S.Y., 2008. Enzymatic production of bioactive peptides from sericin recovered from silk industry wastewater. Process Biochemistry, 43(5):480-487.

[28] Xie, L.P., Chen, Q.X., Huang, H., Liu, X.D., Chen, H.T., Zhang, R.Q., 2003. Inhibitory effects of cupferron on the monophenolase and diphenolase activity of mushroom tyrosinase. The International Journal of Biochemistry & Cell Biology, 35(12):1658-1666.

[29] Yu, H.H., Liu, X.G., Xing, R.E., Liu, S., Guo, Z.Y., Wang, P.B., Li, P.C., 2006. In vitro determination of antioxidant activity of proteins from jellyfish Rhopilema esculentum. Food Chemistry, 95(1):123-130.

[30] Zhao, X., Xue, C.H., Li, Z.J., Cai, Y.P., Liu, H.Y., Qi, H.T., 2004. Antioxidant and hepato protective activities of low molecular weight sulfated polysaccharide from Laminaria japonica. Journal of Applied Physics, 16(2): 111-115.

[31] Zhou, J., Hu, N., Wu, Y. L., Pan, Y.J., Sun, C.R., 2008. Preliminary studies on the chemical characterization and antioxidant properties of acidic polysaccharides from Sargassum fusiforme. Journal of Zhejiang University SCIENCE B, 9(9):721-727.

[32] Zhu, K.X., Zhou, H.M., Qian, H.F., 2006. Antioxidant and free radical scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalase. Process Biochemistry, 41(6):1296-1302.

Open peer comments: Debate/Discuss/Question/Opinion


Please provide your name, email address and a comment

Journal of Zhejiang University-SCIENCE, 38 Zheda Road, Hangzhou 310027, China
Tel: +86-571-87952783; E-mail: cjzhang@zju.edu.cn
Copyright © 2000 - Journal of Zhejiang University-SCIENCE