Antioxidant and antibactrial properties of protein hydrolysate from Persian Gulf Crab  (Grapsus albacarinous) as affected by progress of hydrolysis

Mina Emadi Shaibani; Behrooz Heidari; Saber Khodabandeh; Shirin Shahangian; Saeed Mirdamadi; Mahta Mirzaei

Authors

Mina Emadi Shaibani Department of Biology, Faculty of Science, University of Guilan, Rasht, Iran.
Behrooz Heidari
[email protected]
Department of Biology, Faculty of Science, University of Guilan, Rasht, Iran. http://orcid.org/0000-0003-0703-6666
Saber Khodabandeh Department of Marine Biology, Faculty of Marine Science, Tarbiat Modares University, Noor, Iran.
Shirin Shahangian Department of Biology, Faculty of Science, University of Guilan, Rasht, Iran.
Saeed Mirdamadi Department of Biotechnology, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran.
Mahta Mirzaei Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

Vol. 8 No. 3 (2020): June

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June 25, 2020

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Antibacterial and antioxidant activity of the rocky shore crab, Grapsus albolineathus, protein hydrolysate (CPH), with different degree of hydrolysis (DH) prepared using alcalase was investigated. The results showed that by increasing DH with reaction time up to 90 min, the DPPH radical scavenging activity of the hydrolysates raise, followed by a decrease in the next stages from 90 to 180 min.Interestingly, ABTS radical scavenging of the hydrolysates increase up to 120 min, and CPH₁₂₀ show the highest activity with no significant difference with CPH₉₀ and CPH₁₈₀. The degree of hydrolysis applied a significant influence on the antibacterial activity of crab hydrolysates against gram-positive bacteria, with a significant increase up to 90 min. The maximum zone of inhibitions was recorded against Listeria monocytogene for CPH₉₀:14.55 mm. The results suggest that the alcalase hydrolysis of rocky shore crab can produce bioactive peptides with potent antioxidant and antibacterial activities as affected by the degree of hydrolysis up to a certain level.

Emadi Shaibani, M., Heidari, B., Khodabandeh, S., Shahangian, S., Mirdamadi, S., & Mirzaei, M. (2020). Antioxidant and antibactrial properties of protein hydrolysate from Persian Gulf Crab (Grapsus albacarinous) as affected by progress of hydrolysis. International Journal of Aquatic Biology, 8(3), 184–193. Retrieved from http://ij-aquaticbiology.com/index.php/ijab/article/view/639

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