Partial Purification and Characterization of Bioactive Peptides from Cooked New Zealand Green-Lipped Mussel (<i>Perna canaliculus)</i> Protein Hydrolyzates
Proteins from fresh New Zealand green-lipped mussels were hydrolyzed for 240 min using pepsin and alcalase. The extent of the hydrolysis, antioxidant, antimicrobial, and angiotensin-converting enzyme (ACE) inhibitory activities of each protein hydrolysate were investigated. Peptides obtained from pe...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/7/879 |
| _version_ | 1797416932691935232 |
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| author | Ramya Jayaprakash Conrad O. Perera |
| author_facet | Ramya Jayaprakash Conrad O. Perera |
| author_sort | Ramya Jayaprakash |
| collection | DOAJ |
| description | Proteins from fresh New Zealand green-lipped mussels were hydrolyzed for 240 min using pepsin and alcalase. The extent of the hydrolysis, antioxidant, antimicrobial, and angiotensin-converting enzyme (ACE) inhibitory activities of each protein hydrolysate were investigated. Peptides obtained from pepsin hydrolysis after 30 min, named GPH, exhibited the highest antioxidant and ACE inhibitory activity, but no antimicrobial activity. Purification of the GPH using gel-filtration chromatography revealed that the protein fraction (GPH-IV*) containing peptides with a molecular weight (MW) below 5 kDa had the strongest antioxidant and ACE inhibitory activities. Further purification was done using reverse-phase HPLC (RP-HPLC) and the only major peak obtained (GPH-IV*-P2) had the highest antioxidant and ACE inhibitory activity. From this fraction, several bioactive peptides with an MW ≈ 5 kDa were identified using LC-MS and in silico analyses. This research highlights that green-lipped mussel protein hydrolysates could be used as a good source of bioactive peptides with potential therapeutic applications. |
| first_indexed | 2024-03-09T06:11:31Z |
| format | Article |
| id | doaj.art-5aab74aea1f64359b8e5d89c42f11689 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T06:11:31Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5aab74aea1f64359b8e5d89c42f116892023-12-03T11:57:43ZengMDPI AGFoods2304-81582020-07-019787910.3390/foods9070879Partial Purification and Characterization of Bioactive Peptides from Cooked New Zealand Green-Lipped Mussel (<i>Perna canaliculus)</i> Protein HydrolyzatesRamya Jayaprakash0Conrad O. Perera1School of Chemical Sciences, The University of Auckland, Auckland 1010, New ZealandSchool of Chemical Sciences, The University of Auckland, Auckland 1010, New ZealandProteins from fresh New Zealand green-lipped mussels were hydrolyzed for 240 min using pepsin and alcalase. The extent of the hydrolysis, antioxidant, antimicrobial, and angiotensin-converting enzyme (ACE) inhibitory activities of each protein hydrolysate were investigated. Peptides obtained from pepsin hydrolysis after 30 min, named GPH, exhibited the highest antioxidant and ACE inhibitory activity, but no antimicrobial activity. Purification of the GPH using gel-filtration chromatography revealed that the protein fraction (GPH-IV*) containing peptides with a molecular weight (MW) below 5 kDa had the strongest antioxidant and ACE inhibitory activities. Further purification was done using reverse-phase HPLC (RP-HPLC) and the only major peak obtained (GPH-IV*-P2) had the highest antioxidant and ACE inhibitory activity. From this fraction, several bioactive peptides with an MW ≈ 5 kDa were identified using LC-MS and in silico analyses. This research highlights that green-lipped mussel protein hydrolysates could be used as a good source of bioactive peptides with potential therapeutic applications.https://www.mdpi.com/2304-8158/9/7/879green-lipped mussel proteinenzyme hydrolysisbioactive peptides ACE inhibitorsIn-silico analysis |
| spellingShingle | Ramya Jayaprakash Conrad O. Perera Partial Purification and Characterization of Bioactive Peptides from Cooked New Zealand Green-Lipped Mussel (<i>Perna canaliculus)</i> Protein Hydrolyzates Foods green-lipped mussel protein enzyme hydrolysis bioactive peptides ACE inhibitors In-silico analysis |
| title | Partial Purification and Characterization of Bioactive Peptides from Cooked New Zealand Green-Lipped Mussel (<i>Perna canaliculus)</i> Protein Hydrolyzates |
| title_full | Partial Purification and Characterization of Bioactive Peptides from Cooked New Zealand Green-Lipped Mussel (<i>Perna canaliculus)</i> Protein Hydrolyzates |
| title_fullStr | Partial Purification and Characterization of Bioactive Peptides from Cooked New Zealand Green-Lipped Mussel (<i>Perna canaliculus)</i> Protein Hydrolyzates |
| title_full_unstemmed | Partial Purification and Characterization of Bioactive Peptides from Cooked New Zealand Green-Lipped Mussel (<i>Perna canaliculus)</i> Protein Hydrolyzates |
| title_short | Partial Purification and Characterization of Bioactive Peptides from Cooked New Zealand Green-Lipped Mussel (<i>Perna canaliculus)</i> Protein Hydrolyzates |
| title_sort | partial purification and characterization of bioactive peptides from cooked new zealand green lipped mussel i perna canaliculus i protein hydrolyzates |
| topic | green-lipped mussel protein enzyme hydrolysis bioactive peptides ACE inhibitors In-silico analysis |
| url | https://www.mdpi.com/2304-8158/9/7/879 |
| work_keys_str_mv | AT ramyajayaprakash partialpurificationandcharacterizationofbioactivepeptidesfromcookednewzealandgreenlippedmusselipernacanaliculusiproteinhydrolyzates AT conradoperera partialpurificationandcharacterizationofbioactivepeptidesfromcookednewzealandgreenlippedmusselipernacanaliculusiproteinhydrolyzates |