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<p>This study investigated the changes in the antioxidant activities of jellyfish <i>Acromitus flagellatus</i> gelatin extracted via hot water method (JFG-HW) and via microwave extraction (JFG-MW) after in vitro gastrointestinal hydrolysis, compared to the gelatin from porcine skin (PG) and cold-water fish skin (FG). The results show that 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonate) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging capacities and ferric reducing antioxidant power (FRAP) of unhydrolyzed gelatin and oral, gastric, and intestinal hydrolysis stages varied significantly in different gelatin types and the hydrolysis stages (<i>p</i> &lt; 0.05). Overall, free radical scavenging and FRAP activities of oral, gastric and intestinal hydrolysis stages were noticeably higher (<i>p</i> &lt; 0.05) than unhydrolysed gelatins and increased with the progress of hydrolysis. When compared the two jellyfish gelatins, JFG-MW exhibited better antioxidant properties than JFG-HW. The study revealed that microwave-assisted extraction is a convenient way of producing gelatin with antioxidant properties from jellyfish.</p>

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The impact of in vitro gastrointestinal hydrolysis on the antioxidant activity of gelatin extracted from jellyfish Acromitus flagellatus

  • 期刊论文

  • 发表日期：

    2025年3月13日

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  • R. A. S. N. Ranasinghe,
  • W. L. I. Wijesekara,
  • S. A. Senanayake,
  • P. R. D. Perera,
  • M. M. Pathmalal,
  • R. A. U. J. Marapana

摘要

This study investigated the changes in the antioxidant activities of jellyfish Acromitus flagellatus gelatin extracted via hot water method (JFG-HW) and via microwave extraction (JFG-MW) after in vitro gastrointestinal hydrolysis, compared to the gelatin from porcine skin (PG) and cold-water fish skin (FG). The results show that 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonate) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging capacities and ferric reducing antioxidant power (FRAP) of unhydrolyzed gelatin and oral, gastric, and intestinal hydrolysis stages varied significantly in different gelatin types and the hydrolysis stages (p < 0.05). Overall, free radical scavenging and FRAP activities of oral, gastric and intestinal hydrolysis stages were noticeably higher (p < 0.05) than unhydrolysed gelatins and increased with the progress of hydrolysis. When compared the two jellyfish gelatins, JFG-MW exhibited better antioxidant properties than JFG-HW. The study revealed that microwave-assisted extraction is a convenient way of producing gelatin with antioxidant properties from jellyfish.