Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties
There is emerging evidence on the importance of food-derived bioactive peptides to promote human health. Compared with animal derived proteins, plant proteins, in particular oilseed proteins, are considered as affordable and sustainable sources of bioactive peptides. Based on our previous bioinforma...
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| Format: | Article |
| Language: | English |
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Elsevier
2021-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927121000149 |
| _version_ | 1818352985445498880 |
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| author | Ruixian Han Alan J. Hernández Álvarez Joanne Maycock Brent S. Murray Christine Boesch |
| author_facet | Ruixian Han Alan J. Hernández Álvarez Joanne Maycock Brent S. Murray Christine Boesch |
| author_sort | Ruixian Han |
| collection | DOAJ |
| description | There is emerging evidence on the importance of food-derived bioactive peptides to promote human health. Compared with animal derived proteins, plant proteins, in particular oilseed proteins, are considered as affordable and sustainable sources of bioactive peptides. Based on our previous bioinformatic analysis, five oilseed proteins (flaxseed, rapeseed, sunflower, sesame and soybean) were enzymatically hydrolysed using alcalase and pepsin (pH 1.3 and pH 2.1). Further, low molecular weight (Mw < 3 kDa) fractions were generated using ultrafiltration. The protein hydrolysates and their low Mw fractions were evaluated for their in vitro antioxidant, antihypertensive and antidiabetic capabilities, in comparison with samples obtained from two dairy proteins (whey and casein). Apart from dipeptidyl-peptidase IV inhibition, significantly stronger bioactivities were detected for the low Mw fractions. In partial agreement with in silico predictions, most oilseed hydrolysates exerted comparable angiotensin-converting enzyme inhibitory capability to dairy proteins, whilst whey protein was the most promising source of dipeptidyl-peptidase IV inhibitors. Apart from alcalase-treated soybean, dairy proteins were more efficient in releasing antioxidant peptides as compared to oilseed proteins. On the other hand, soybean protein hydrolysates showed the highest α-glucosidase inhibitory activity amongst all protein sources. Overall, there was limited correlation between in silico predictions and in vitro experimental results. Nevertheless, our results indicate that oilseed proteins have potential as bioactive peptide sources, and they might therefore be suitable replacers for dairy proteins as well as good sources for development of functional foods. |
| first_indexed | 2024-12-13T19:02:20Z |
| format | Article |
| id | doaj.art-909aad08c6c64c1286f7fa7269a9716f |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-12-13T19:02:20Z |
| publishDate | 2021-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-909aad08c6c64c1286f7fa7269a9716f2022-12-21T23:34:39ZengElsevierCurrent Research in Food Science2665-92712021-01-014141149Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – Experimental validation of predicted antioxidant, antihypertensive and antidiabetic propertiesRuixian Han0Alan J. Hernández Álvarez1Joanne Maycock2Brent S. Murray3Christine Boesch4Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK; Food Colloids and Bioprocessing, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UKNutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UKNutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UKFood Colloids and Bioprocessing, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UKNutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, LS2 9JT, Leeds, UK; Corresponding author.There is emerging evidence on the importance of food-derived bioactive peptides to promote human health. Compared with animal derived proteins, plant proteins, in particular oilseed proteins, are considered as affordable and sustainable sources of bioactive peptides. Based on our previous bioinformatic analysis, five oilseed proteins (flaxseed, rapeseed, sunflower, sesame and soybean) were enzymatically hydrolysed using alcalase and pepsin (pH 1.3 and pH 2.1). Further, low molecular weight (Mw < 3 kDa) fractions were generated using ultrafiltration. The protein hydrolysates and their low Mw fractions were evaluated for their in vitro antioxidant, antihypertensive and antidiabetic capabilities, in comparison with samples obtained from two dairy proteins (whey and casein). Apart from dipeptidyl-peptidase IV inhibition, significantly stronger bioactivities were detected for the low Mw fractions. In partial agreement with in silico predictions, most oilseed hydrolysates exerted comparable angiotensin-converting enzyme inhibitory capability to dairy proteins, whilst whey protein was the most promising source of dipeptidyl-peptidase IV inhibitors. Apart from alcalase-treated soybean, dairy proteins were more efficient in releasing antioxidant peptides as compared to oilseed proteins. On the other hand, soybean protein hydrolysates showed the highest α-glucosidase inhibitory activity amongst all protein sources. Overall, there was limited correlation between in silico predictions and in vitro experimental results. Nevertheless, our results indicate that oilseed proteins have potential as bioactive peptide sources, and they might therefore be suitable replacers for dairy proteins as well as good sources for development of functional foods.http://www.sciencedirect.com/science/article/pii/S2665927121000149AntioxidantAntidiabeticAntihypertensiveAngiotensin converting enzymeDiabetesDipeptidyl peptidase IV |
| spellingShingle | Ruixian Han Alan J. Hernández Álvarez Joanne Maycock Brent S. Murray Christine Boesch Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties Current Research in Food Science Antioxidant Antidiabetic Antihypertensive Angiotensin converting enzyme Diabetes Dipeptidyl peptidase IV |
| title | Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties |
| title_full | Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties |
| title_fullStr | Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties |
| title_full_unstemmed | Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties |
| title_short | Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties |
| title_sort | comparison of alcalase and pepsin treated oilseed protein hydrolysates experimental validation of predicted antioxidant antihypertensive and antidiabetic properties |
| topic | Antioxidant Antidiabetic Antihypertensive Angiotensin converting enzyme Diabetes Dipeptidyl peptidase IV |
| url | http://www.sciencedirect.com/science/article/pii/S2665927121000149 |
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