Investigation on antioxidant, angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory activity of Bambara bean protein hydrolysates

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2018-06-01 DOI:10.1016/j.foodchem.2018.01.001

Martin Alain Mune Mune , Samuel René Minka , Thomas Henle

{"title":"Investigation on antioxidant, angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory activity of Bambara bean protein hydrolysates","authors":"Martin Alain Mune Mune , Samuel René Minka , Thomas Henle","doi":"10.1016/j.foodchem.2018.01.001","DOIUrl":null,"url":null,"abstract":"<div><p>Protein isolate was hydrolysed by Alcalase, thermolysin and trypsin. BBPH produced by Alcalase showed highest angiotensin-converting enzyme (ACE) inhibitory properties (IC<sub>50</sub>: 52 µg/mL). Hydrolysates produced by Alcalase and thermolysin exhibited similar dipeptidyl peptidase-IV (DPP-IV) inhibitory activity (IC<sub>50</sub>: 1.73 mg/mL), while low inhibitory activity was observed for hydrolysate produced by trypsin. BBPH also showed protective effect against oxidative stress with significant 2,2-diphenyl-1-picrylhydrazyl radical scavenging and ferrous chelating activity. Bioactive peptides of BBPH produced by thermolysin showed better resistance to simulated gastrointestinal digestion (SGID), while the DPP-IV and ACE inhibitory properties were significantly reduced. Molecular weight distribution showed significant reduction in peptides of the molecular weight range 200–400 Da in BBPH produced by Alcalase, after SGID. LC-ESI-TOF-MS and <em>in silico</em> analysis showed the presence of potential peptides with both ACE and DPP-IV inhibitory properties in BBPH produced by thermolysin.</p></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"250 ","pages":"Pages 162-169"},"PeriodicalIF":9.8000,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.foodchem.2018.01.001","citationCount":"58","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814618300013","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 58

Abstract

Protein isolate was hydrolysed by Alcalase, thermolysin and trypsin. BBPH produced by Alcalase showed highest angiotensin-converting enzyme (ACE) inhibitory properties (IC₅₀: 52 µg/mL). Hydrolysates produced by Alcalase and thermolysin exhibited similar dipeptidyl peptidase-IV (DPP-IV) inhibitory activity (IC₅₀: 1.73 mg/mL), while low inhibitory activity was observed for hydrolysate produced by trypsin. BBPH also showed protective effect against oxidative stress with significant 2,2-diphenyl-1-picrylhydrazyl radical scavenging and ferrous chelating activity. Bioactive peptides of BBPH produced by thermolysin showed better resistance to simulated gastrointestinal digestion (SGID), while the DPP-IV and ACE inhibitory properties were significantly reduced. Molecular weight distribution showed significant reduction in peptides of the molecular weight range 200–400 Da in BBPH produced by Alcalase, after SGID. LC-ESI-TOF-MS and in silico analysis showed the presence of potential peptides with both ACE and DPP-IV inhibitory properties in BBPH produced by thermolysin.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

班巴拉豆蛋白水解物抗氧化、血管紧张素转换酶和二肽基肽酶IV抑制活性的研究

分离蛋白经Alcalase、热溶酶和胰蛋白酶水解。Alcalase产生的BBPH具有最高的血管紧张素转换酶(ACE)抑制性能(IC50: 52 µg/mL)。Alcalase和thermolysin产生的水解液具有相似的二肽基肽酶- iv (DPP-IV)抑制活性(IC50: 1.73 mg/mL)，而胰蛋白酶产生的水解液抑制活性较低。BBPH还具有显著的2,2-二苯基-1-苦味酰肼自由基清除和铁螯合活性，对氧化应激具有保护作用。热溶素产生的BBPH生物活性肽对模拟胃肠消化(SGID)具有较好的抗性，而DPP-IV和ACE抑制性能显著降低。SGID后，Alcalase产生的BBPH中分子量在200-400 Da范围内的肽的分子量分布显著减少。LC-ESI-TOF-MS和硅质谱分析显示，热溶素产生的BBPH中存在具有ACE和DPP-IV抑制特性的潜在肽。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.