Study of antioxidant properties of peptides, isolated from cows colostrum

Purpose. Evaluation of the antioxidant activity of peptides isolated from trypsin hydrolysate of cow colostrum. Materials and Methods. Based on the data obtained, it is possible to consider the possibility of using this peptide in the development of functional food products. However, it should be borne in mind that biologically active peptides have a number of disadvantages, in particular, low stability in the gastrointestinal tract, and can react with other biologically active substances in the composition of a food product and in the human body. Results. The antioxidant activity of peptides was determined by the DPPH method. Solutions of Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) of known concentration were used as the standard solution. All spectrophotometric measurements were carried out using a CLARIOstar micro-tablet reader (BMG Labtech, Germany).Studies of the antioxidant activity of peptides with a known molecular weight and sequence of amino acids isolated from enzymatic hydrolysate of cow colostrum have been carried out. The functions of these peptides are not presented in the scientific and technical domestic and foreign literature. The antioxidant activity was determined by the DPPH method. It was found that the peptide with the amino acid sequence SQKKKNCPNGTRIRVPGPGP, consisting of 20 amino acids and having a molecular weight of 20 kDa, has an antioxidant activity of 0.128±0.008 mmol eq. Trolox/l, the antioxidant properties of the other peptides studied have not been established. It can be assumed that the antioxidant activity of peptides depends on the sequence and number of amino acids. Conclusion. Based on the data obtained, it is possible to consider the possibility of using this peptide in the development of functional food products. However, it should be borne in mind that biologically active peptides have a number of disadvantages, in particular, low stability in the gastrointestinal tract, and can react with other biologically active substances in the composition of a food product and in the human body.