Journal of Food, Agriculture and Environment




Vol 10, Issue 3&4,2012
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Biochemical and physiological characterization of collagen from the skin of bighead carp (Aristichthys nobilis)


Author(s):

Pan Yao 1, Haibo Wang 1*, Haiyin Wang 2, Yunyan Li 1, Min Wang 1, Hanjun Zhang 1

Recieved Date: 2012-07-11, Accepted Date: 2012-09-16

Abstract:

Bighead carp (Aristichthys nobilis) is one of the most common freshwater fish in China. In this study, the compositions and some properties including enzymatic sensitivity and in vitro cytotoxicity of acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) from bighead carp were investigated. ASC and PSC were extracted with the yield of 20.6% and 30.0% on the basis of dry weight, from bighead carp skin, respectively. Both collagens comprised two different α chains (α1 and α2) and were classified as type I collagen. ASC and PSC were similar in amino compositions, protein patterns, ultraviolet spectra and Fourier transform infrared spectra, but they were different from those of pig skin collagen (PPSC). Both of ASC and PSC had a lower denaturation temperature (43.9°C and 40.9°C) than PPSC rehydrated in water (50.9°C), but they were higher than that of other freshwater fish. ASC and PSC showed a maximum solubility at pH 5. No changes in solubility of ASC and PSC were observed in the presence of NaCl up to 3% (w/v). However, a sharp decrease in solubility was found with NaCl above 3% (w/v). ASC and PSC revealed only partial degradation in collagenase solution and ASC showed more resistive to collagenase, compared to PSC (p<0.05). Both of ASC and PSC did not induce a significant cytotoxic effect according to the results of in vitro cytotoxicity test (p>0.05). Results of this study showed that collagens extracted from bighead carp skin could be an alternative source of collagen for further applications. 

Keywords:

Collagen, skin, bighead carp, characterization


Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 3&4
Category: Food and Health
Pages: 92-98


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