Inhibition of lipoxygenase and blood thinning effects of mackerel protein hydrolysate

Mackerel (Scomber australasicus) muscle was homogenized with deionized wate r at a ratio of 35: 70 (w/w) for 2 min, boiled for 10 min, and then cooled. Protease N was added to hydrolyze the homogenate at 50C for 2 h, then heat ed at 90C for 10 min to stop the reaction. The supernatant obtained after c entrifugation and filtration was the mackerel protein hydrolysate (MPH). It showed inhibitory effects on both lipoxygenase (LOX)-catalyzed and hemoglo bin (Hb)-catalyzed oxidation of arachidonic acid and linoleic acid. Similar inhibitory effects were found on LOX's of soybean, tilapia gill and grey m ullet gill. Blood thinning effects were observed in-vitro by mixing MPH with red blood cells. The addition of MPH resulted in a reduced fluid consistency from 0.0 3 to 0.02, and an increased flow behavior index from 0.67 to 0.87 indicativ e of a flow behavior becoming closer to Newtonian type and a thinning consi stency.