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KMID : 1024620130330020258
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Food Science of Animal Resources
2013 Volume.33 No. 2 p.258 ~ p.267
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Anti-oxidative and Neuroprotective Activities of Pig Skin Gelatin Hydrolysates
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Kim Dong-Wook
Park Ki-Moon
Ha Go-eun
Jung Ju-Ri
Chang Oun-ki
Ham Jun-Sang
Jung Seok-Geun
Park Beom-Young
Song Jin
Im Sung-Guk
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Abstract
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This study was conducted to determine the antioxidative and neuroprotective effect of pig skin extracts (PS) and pig skin gelatin hydrolysates (LPS) using a human neuroblastoma cell line (SH-SY5Y). The extraction yield of PS was 3 fold higher than that of LPS. The protein content of PS was about 10 fold higher than that of LPS (p<0.05). Also LPS increased antioxidative activity dose dependently, and the activity was significantly higher than PS at all concentration (p<0.05). DPPH radical scavenging activity of LPS at 50 mg/mL was 92.97%, which was similar to 1μM vitamin C as a positive control. ABTS radical scavenging activity of LPS (20 mg/mL) was 89.83% and oxygen radical absorbance capacity of LPS at 1 mg/mL was 141.39μM Trolox Equvalent/g. No significant change of human neuroblastoma cells was determined by MTT test. Cell death by oxidative stress induced by H₂O₂ and amyloid beta 1-42 (Aβ_{1-42}) was protected by LPS rather than PS. Acetylcholine esterase was significantly inhibited, by up to 33.62% by LPS at 10 mg/mL. Therefore, these results suggest that pig skin gelatin hydrolysates below 3 kDa have potential to be used as anti-oxidative and neuroprotective functional additives in the food industry, while further animal test should be determined in the future.
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KEYWORD
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gelatin hydrolysates, collagen, neuroblastoma cell, acetylcholine esterase, pig skin
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