Iron-Binding Capacity and Antidiabetic Activity of Baby Clam ( Corbiculidae  sp.) Meat Protein Hydrolysate

Tam Dinh Le Vo; Thu Huynh; Thuy Thi Le; An Thi Tuong Tran; Bao Chi Vo

doi:10.22146/ijc.98947

Iron-Binding Capacity and Antidiabetic Activity of Baby Clam (Corbiculidae sp.) Meat Protein Hydrolysate

https://doi.org/10.22146/ijc.98947

Tam Dinh Le Vo^(1*), Thu Huynh⁽²⁾, Thuy Thi Le⁽³⁾, An Thi Tuong Tran⁽⁴⁾, Bao Chi Vo⁽⁵⁾

(1) Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, Vietnam; Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh City 700000, Vietnam
(2) Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh City 700000, Vietnam; Department of Biotechnology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, Vietnam
(3) Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, Vietnam; Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh City 700000, Vietnam
(4) Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, Vietnam; Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh City 700000, Vietnam
(5) Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, Vietnam; Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh City 700000, Vietnam
(*) Corresponding Author

Abstract

Baby clam (Corbiculidae sp.) meat is served as a traditional dish in Vietnam, and the antioxidant activity of its protein extract has been discovered. This study evaluates baby clam meat protein hydrolysate's iron-binding capacity (IBC) and antidiabetic activity. Initially, an analysis of the basic chemical composition of the meat was conducted. Subsequently, Alcalase was employed for hydrolysis. The highest IBC and α-amylase inhibition activity were targets for obtaining the best hydrolysis condition, including the clam meat-to-water ratio, enzyme-to-substrate (E:S) ratio, and time. Under the best condition, the hydrolysates demonstrated the IBC of 1246.20 ± 44.00 µg Fe²⁺/g protein and α-amylase inhibition activity of 48.33 ± 1.44%, approaching three-quarters of the activity of ethylenediaminetetraacetic acid (EDTA) sodium salt and acarbose, respectively. These results served as preliminary data for the development of the protein hydrolysates as a natural iron chelator or α-amylase inhibitor, which could support the treatment of iron deficiency and diabetes.

Keywords

baby clam meat; iron-binding capacity; α-amylase inhibitory activity; protein hydrolysate

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DOI: https://doi.org/10.22146/ijc.98947