Qom University of Medical Sciences Journal

Background and Objectives: Todays, oxidative stress that leads to change in the quality of food and incidence of various diseases, such as cancer and other diseases in the human body, has drawn attention. In this study, antioxidant effects and profile of amino acid composition of products were investigated.

Methods: In this study, protein hydrolysate was produced from oyster (Saccostrea cucullata) by papain and trypsin enzymes. The antioxidant activity of the product was measured using free radical scavenging activity (DPPH), chelating activity, and iron reduction activity in two different concentrations of 0.5 and 1 mg/ml protein. Also, the amino acid composition of the products was assessed by high-performance liquid chromatography, and the chemical score was calculated.

Results: The highest DPPH free radical scavenging activity, chelating activity, and iron reduction power for papain products were respectively determined to be 67.66±0.31%, 88.34±0.12%, and 0.99±0.12 and for trypsin products were estimated 52.17±0.22%, 77.11±0.09%, and 0.65±0.02, respectively. The highest antioxidant activity was seen in the concentration of 1mg/ml (p<0.05). The highest percentage of the essential amino acids was for histidine, lysine, leucine, and methionine. The chemical index for histidine, lysine, and methionine was above 1 and for the other essential amino acids was determined below one.

Conclusion: According to the findings of this study, the protein hydrolysate produced from oyster by the papain and then trypsin enzymes, showed a good antioxidant activity, in which the appropriate hydrophobic amino acid composition involves. The products could be used for pharmaceutical exports after clinical trial.