Determination of antioxidant and antimicrobial activity of fish collagen

Abstract

Collagen is the most abundant structural protein in the extracellular matrix of connective tissues such as bone, tendon, cartilage, blood vessels, skin, teeth and muscle. It plays important role in performing physiological functions such as supporting the structural integrity of the extracellular matrix by fixing cells in the matrix and increasing tissue elasticity and resistance. In recent years, it has been widely used in the pharmaceutical industry, various biomedical applications, tissue engineering, food processing and cosmetics. There are many studies collagen obtained from different sources such as bovine, fish, chicken, fish, pig is used in the synthesis of functional polymers and nanoparticles together with different agents such as chitosan and alginate. The aim of this study was to evaluate the antioxidant and antimicrobial properties of commercial collagen obtained from fish. The antioxidant activity was investigated by DPPH free radical scavenging and metal ion chelation methods. The antimicrobial activity of collagen was determined by the minimum inhibitory concentration (MIC) method. The activity of collagen prepared at concentrations of 2000-4 µg/ml by serial dilution method in 96-well microplate was investigated on Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 25922). As a result of the study, the DPPH scavenging capacity of the collagen used was found to be between 5-18% and the iron chelating capacity was found to be between 10-48%. The antimicrobial activity was expressed as S. aureus (500 µg/ml) and E. coli (2000 µg/ml). It is believed that fish collagen can be used as a potential antioxidant and antibacterial polymer.