Antioxidative activities of some peptides isolated from hydrolyzed potato protein extract
Three peptides (5A, 5C and 6C), purified from potato protein hydrolysate fractions, possessed antioxidative activities. Isolation and purification were carried out using gel permeation chromatography and successive reverse-phase HPLC. These three peptide fractions were sequenced and identified as Ph...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2009-04-01
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| Series: | Journal of Functional Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464609000073 |
| _version_ | 1819060741365301248 |
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| author | Katsuhiro Kudo Shuichi Onodera Yasuyuki Takeda Noureddine Benkeblia Norio Shiomi |
| author_facet | Katsuhiro Kudo Shuichi Onodera Yasuyuki Takeda Noureddine Benkeblia Norio Shiomi |
| author_sort | Katsuhiro Kudo |
| collection | DOAJ |
| description | Three peptides (5A, 5C and 6C), purified from potato protein hydrolysate fractions, possessed antioxidative activities. Isolation and purification were carried out using gel permeation chromatography and successive reverse-phase HPLC. These three peptide fractions were sequenced and identified as Phe-Gly-Glu-Arg, Phe-Asp-Arg-Arg and Phe-Gly-Glu-Arg-Arg, respectively. The fractions 5A, 5C and 6C inhibited linoleic acid oxidation by 55.3%, 58.5% and 61.7% using β-carotene decolorization assay system, while the inhibition ratio was 32.1%, 93.0% and 93.4% in the ferric thiocyanate assay system, respectively. The peptide fractions 5A, 5C and 6C also repressed lipid oxidation by 24.2%, 14.7% and 26.4% in the erythrocyte membrane ghost assay system, respectively. Oral administration of 100 mg/kg of body weight of the chemically synthesized peptides, 5A, 5C and 6C to rats (male Wistar) 30 min prior to ethanol injection reduced ethanol-induced gastric mucosal damage by 67.9%, 57.0% and 60.3%, respectively. Conclusively, these peptides have shown real potent antioxidative activities and could further be investigated for potential use as food additives. |
| first_indexed | 2024-12-21T14:31:49Z |
| format | Article |
| id | doaj.art-e9eae68cd4af462488ff64c1a650a85c |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-21T14:31:49Z |
| publishDate | 2009-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-e9eae68cd4af462488ff64c1a650a85c2022-12-21T19:00:29ZengElsevierJournal of Functional Foods1756-46462009-04-0112170176Antioxidative activities of some peptides isolated from hydrolyzed potato protein extractKatsuhiro Kudo0Shuichi Onodera1Yasuyuki Takeda2Noureddine Benkeblia3Norio Shiomi4Department of Bioresources Engineering, Okinawa National College of Technology, 905 Henoko, Nago, Okinawa 905-2192, JapanDepartment of Food Science, Faculty of Dairy Science Rakuno Gakuen University, Ebetsu 069-8501, JapanDepartment of Food Science, Faculty of Dairy Science Rakuno Gakuen University, Ebetsu 069-8501, JapanDepartment of Life Sciences, The University of the West Indies, Mona Campus, Kingston 7, Jamaica; Corresponding author: Tel.: +1 876 927 1202; fax: +1 876 977 1075.Department of Food Science, Faculty of Dairy Science Rakuno Gakuen University, Ebetsu 069-8501, JapanThree peptides (5A, 5C and 6C), purified from potato protein hydrolysate fractions, possessed antioxidative activities. Isolation and purification were carried out using gel permeation chromatography and successive reverse-phase HPLC. These three peptide fractions were sequenced and identified as Phe-Gly-Glu-Arg, Phe-Asp-Arg-Arg and Phe-Gly-Glu-Arg-Arg, respectively. The fractions 5A, 5C and 6C inhibited linoleic acid oxidation by 55.3%, 58.5% and 61.7% using β-carotene decolorization assay system, while the inhibition ratio was 32.1%, 93.0% and 93.4% in the ferric thiocyanate assay system, respectively. The peptide fractions 5A, 5C and 6C also repressed lipid oxidation by 24.2%, 14.7% and 26.4% in the erythrocyte membrane ghost assay system, respectively. Oral administration of 100 mg/kg of body weight of the chemically synthesized peptides, 5A, 5C and 6C to rats (male Wistar) 30 min prior to ethanol injection reduced ethanol-induced gastric mucosal damage by 67.9%, 57.0% and 60.3%, respectively. Conclusively, these peptides have shown real potent antioxidative activities and could further be investigated for potential use as food additives.http://www.sciencedirect.com/science/article/pii/S1756464609000073Antioxidative activitiesGastric damagePeptidesPotato hydrolysate |
| spellingShingle | Katsuhiro Kudo Shuichi Onodera Yasuyuki Takeda Noureddine Benkeblia Norio Shiomi Antioxidative activities of some peptides isolated from hydrolyzed potato protein extract Journal of Functional Foods Antioxidative activities Gastric damage Peptides Potato hydrolysate |
| title | Antioxidative activities of some peptides isolated from hydrolyzed potato protein extract |
| title_full | Antioxidative activities of some peptides isolated from hydrolyzed potato protein extract |
| title_fullStr | Antioxidative activities of some peptides isolated from hydrolyzed potato protein extract |
| title_full_unstemmed | Antioxidative activities of some peptides isolated from hydrolyzed potato protein extract |
| title_short | Antioxidative activities of some peptides isolated from hydrolyzed potato protein extract |
| title_sort | antioxidative activities of some peptides isolated from hydrolyzed potato protein extract |
| topic | Antioxidative activities Gastric damage Peptides Potato hydrolysate |
| url | http://www.sciencedirect.com/science/article/pii/S1756464609000073 |
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