OPTIMUM METHOD FOR COMMON CARP ELASTIN EXTRACTION AND THE ANTI-OXIDANT ACTIVITY OF ELASTIN ENZYMATIC HYDROLYSATE
DOI:
https://doi.org/10.36103/qm1s6s79Keywords:
: DPPH ,, enzymic hydrolysate, , functional properties,, tropoelastinAbstract
This study aimed to compare five protocols to optimize elastin purification, where purification protocols for elastin generally result in greatly damaged elastin fibres and this likely influences the biological response. The optimal protocol for elastin purification from common Carp bulbus comprised 4 M of urea solution, pH 7.2 containing 1 % β-mercaptoethanol, washing with distilled water then autoclaving at 121 C° for 15 minutes depending on amino acid analysis, SDS-PAGE electrophoresis, scanning electron microscopy and sulfhydryl content. Then elastin hydrolysate was prepared using partially purified Catfish elastase and the degree of hydrolysis (DH %) and antioxidant activities were recorded, the degree of hydrolysis rapidly increased in the first three hours (reaching 50.43 %) then gradually increasing was shows to reach 65.53 % after 10 hours. Antioxidative properties of elastin hydrolysate were based on three different assays: radical scavenging activity of DPPH, reducing power activity and total antioxidant capacity. The antioxidant activity of elastin hydrolysate increased with increasing the degree of hydrolysis, Where the IC50 of radical scavenging activity of elastin and EC50 of reducing power and total antioxidant capacity reached 2.309, 2.734 and 0.158 mg respectively after 10 hours of hydrolysis.
Received: 14/11/2024
Accepted: 16/2/2025
Published: 30/5/2026
References
Abdel-Aty A. M., A. Z. Barakat, H. M. Abdel-Mageed & S. A. Mohamed. 2024. Development of bovine elastin/tannic acid bioactive conjugate: physicochemical, morphological and wound healing properties. Polymer Bulletin, 81(3): 2069–2089. https://doi.org/10.1007/s00289-023-04801-w.
Ahmad M., W. N. Baba, T. A. Wani, A. Gani, A. Gani, U. Shah, S. M. Wani & F. A. Masoodi. 2015. Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies. Journal of food Science and Technology, 52: 5799–5807. https://doi.org/10.1007/s13197-014-1701-3.
Ahmed A. R., J. M. Al-Zewar, N. A. M. Fawzi & A. A. Abulhasan 2020. Culture of common Carp (Cyprinus carpio L.) in Basrah Governorate, southern Iraq; Current status and suggestions for development. Ecology, Environment and Conservation, 26(2): 824–831.
AL-Ghanimi G. M. M. & A. S. AL-Rubeii. 2020. Effect of antioxidant potential of Astaxanthin and Allyl isothiocyanate in quality characteristics of raw ground beef meat during cold storage. Plant Arch, 20(1): 673-679.
Al-Salmany A. S. M. & A. M. S. AL-Rubeii. 2020. Effect of cinnamon and turmeric nanoparticles extract in quality characteristics of ground beef during freeze storage. Plant Arch, 20(1): 350-356.
Al-Zubaidi L. A., A. M. Al-Rubeii & A. S. Al-Salmany. 2021. Effect of cinnamon and turmeric nanoparticles extract on microorganisms of fresh ground beef during cold storage. IOP Conf. Ser.: Earth Environ. Sci. 910, 012058. https://doi.org/10.1088/1755-1315/910/1/012058.
Blanco M., J. A. Vázquez, R. I. Pérez-Martín & C. G. Sotelo. 2017. Hydrolysates of fish skin collagen: An opportunity for valorizing fish industry byproducts. Mar Drugs, 15(5): 131.
https://doi.org/10.3390/md15050131.
Cobb J. S., A. Engel, M. A. Seale & A. V. Janorkar. 2021. Machine learning to determine optimal conditions for controlling the size of elastin-based particles. Scientific Reports, 11(1): 6343.
https://doi.org/10.1038/s41598-021-85601-y.
Daamen W. F., J. H. Veerkamp, J. C. M. Van Hest & T. H. Van Kuppevelt. 2007. Elastin as a biomaterial for tissue engineering. Biomaterials, 28(30): 4378-4398. https://doi.org/10.1016/j.biomaterials.2007.06.025.
Daamen, W. F., T. Hafmans, J. H. Veerkamp & T. H. Van Kuppevelt. 2001. Comparison of five procedures for the purification of insoluble elastin. Biomaterials, 22(14): 1997-2005.
https://doi.org/10.1016/S0142-9612(00)00383-5.
FAO. 2013. Fishstate plus: Universal software for fishery statistical time series.
Gupta N., N. Srivastava & S. S. Bhagyawant. 2018. Vicilin—A major storage protein of mungbean exhibits antioxidative potential, antiproliferative effects and ACE inhibitory activity. PLoS One, 13(2): e0191265. https://doi.org/10.1371/journal.pone.0191265.
Halabi C. M. & R. P. Mecham. 2018. Elastin purification and solubilization. Methods In Cell Biology, 143: 207–222. https://doi.org/10.1016/bs.mcb.2017.08.012.
Hangun-Balkir Y. & M. L. McKenney. 2012. Determination of antioxidant activities of berries and resveratrol. Green Chem Lett Rev, 5(2): 147–153. https://doi.org/10.1080/17518253.2011.603756.
Hashmi M. A., T. Kausar, M. A. Khan & H. Younus. 2023. Assessing the inhibition of glycation of ζ-crystallin by thymoquinone: A mechanistic approach using experimental and computational methods. Journal of Molecular Liquids, 380, 121750. https://doi.org/10.1016/j.molliq.2023.121750.
Hernández-Ruiz K. L., J. López-Cervantes, D. I. Sánchez-Machado, M. D. R. Martínez-Macias, M. A. Correa-Murrieta & A. Sanches-Silva. 2022. Hydroxyapatite recovery from fish byproducts for biomedical applications. Sustain Chem Pharm, 28: 100726. https://doi.org/10.1016/j.scp.2022.100726.
Jenkins I. C., J. J. Milligan & A. Chilkoti. 2021. Genetically encoded elastin‐like polypeptides for drug delivery. Adv Healthc Mater, 10(13): 2100209. https://doi.org/10.1002/adhm.202100209.
Kadhim A. M. & K. A. Shakir. 2019. Prepration of sesame seed protein isolate and studying the effect of enzymtic hydrolysis in antioxidant activities. Iraqi Journal of Agricultural Sciences, 50(2): 713-720. https://doi.org/10.36103/ijas.v2i50.671.
Kadhim A. M. & K. A. Shakir. 2024. Extraction, purification and characterization of elastase from the digestive duct of catfish (Silurus triostegus). Iraqi Journal of Agricultural Sciences, 55 (Special Issue): 258-266. https://doi.org/10.36103/ijas.v55iSpecial.1904.
Kamaruzaman N. & S. M. Yusop. 2021. Determination of stability of cosmetic formulations incorporated with water-soluble elastin isolated from poultry. J King Saud Univ Sci, 33(6): 101519. https://doi.org/10.1016/j.jksus.2021.101519.
Kowalczyk T., K. Hnatuszko-Konka, A. Gerszberg & A. K. Kononowicz. 2014. Elastin-like polypeptides as a promising family of genetically-engineered protein based polymers. World J Microbiol Biotechnol, 30, 2141–2152.
https://doi.org/10.1007/s11274-014-1649-5.
Laohakunjit N., O. Kerdchoechuen, R. Kaprasob & F. B. Matta. 2017. Volatile flavor, antioxidant activity and physicochemical properties of enzymatic defatted sesame hydrolysate. J Food Process Preserv, 41(4): e 13075.
https://doi.org/10.1111/jfpp.13075.
Li J., W. Huang, H. He, S. Shi, X. Sun and J. Xiao 2023. Biocompatible and bioactive hydrogels of recombinant fusion elastin with low transition temperature for improved healing of UV-irradiated skin. Journal of Materials Chemistry B, 11(29): 6975-6982. https://doi.org/10.1039/D3TB00564J.
Louaileche H., D. Hammiche & F. Hamoudi. 2015. Total phenolic, flavonoid contents and in vitro antioxidant activity of Algerian date palm varieties: a comparative study. Am J Food Sci Health, 1(3): 63-68.
Mecham R. P., 2008. Methods in elastic tissue biology: elastin isolation and purification. Methods, 45(1): 32–41. https://doi.org/10.1016/j.ymeth.2008.01.007.
Nadalian M., N. Kamaruzaman, M. S. M. Yusop, A. S. Babji & S. M. Yusop. 2019. Isolation, purification and characterization of antioxidative bioactive elastin peptides from poultry skin. Food Sci Anim Resour, 39(6): 966-979. https://doi.org/10.5851%2Fkosfa.2019.e90.
Nadalian M., S. M. Yusop, W. A. W. Mustapha, M. A. Azman & A. S. Babji. 2013. Extraction and characterization of elastin from poultry skin. in AIP Conference proceedings, American Institute of Physics, 1571(1): 692–695.
https://doi.org/10.1063/1.4858735.
Nakaba M., K. Ogawa, M. Seiki & M. Kunimoto. 2006. Properties of soluble elastin peptide from bulbus arteriosus in fish species. Fisheries Science, 72: 1322-1324.
https://doi.org/10.1111/j.1444-2906.2006.01293.x.
Noel Z. A., J. Wang & M. I. Chilvers. 2018. Significant influence of EC50 estimation by model choice and EC50 type. Plant Dis, 102(4): 708–714.
https://doi.org/10.1094/PDIS-06-17-0873-SR.
Ozsvar J., C. Yang, S. A. Cain, C. Baldock, A. Tarakanova & A. S. Weiss. 2021. Tropoelastin and elastin assembly. Frontiers in Bioengineering and Biotechnology, 9, 643110. https://doi.org/10.3389/fbioe.2021.643110.
Rahman M. M., M. B. Islam, M. Biswas & A. H. M. Khurshid Alam. 2015. In vitro antioxidant and free radical scavenging activity of different parts of Tabebuia pallida growing in Bangladesh. BMC Res Notes, 8(1): 1–9.
https://doi.org/10.1186/s13104-015-1618-6.
Salazar C., J. M. Armenta & V. Shulaev. 2012. An UPLC-ESI-MS/MS assay using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate derivatization for targeted amino acid analysis: application to screening of Arabidopsis thaliana mutants. Metabolites, 2(3): 398-428. https://doi.org/10.3390/metabo2030398.
Sallam K. I., M. Ishioroshi & K. Samejima. 2004. Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT-Food Science and Technology, 37(8): 849-855. https://doi.org/10.1016/j.lwt.2004.04.001.
Sarangthem V., T. D. Singh & A. K. Dinda. 2021. Emerging role of elastin-like polypeptides in regenerative medicine. Adv Wound Care, 10(5): 257–269. https://doi.org/10.1089/wound.2019.1085.
Shigemura Y., M. Nakaba, E. Shiratsuchi, M. Suyama, M. Yamada, T. Kiyono, K. Fukamizu, E. Y. Park, Y. Nakamura & K. Sato. 2012. Identification of food-derived elastin peptide, prolyl-glycine (Pro-Gly), in human blood after ingestion of elastin hydrolysate. Journal of Agricultural and Food Chemistry, 60(20): 5128-5133. DOI: 10.1021/jf300497p.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 A. M. Kadhim, K. A. Shakir
This work is licensed under a Creative Commons Attribution 4.0 International License.
2.jpg)
