Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal protein

https://doi.org/10.17221/145/2018-CJFSCitation:Park B.Y., Yoon K.Y. (2019): Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal protein. Czech J. Food Sci., 37: 180-185.
download PDF

The Perilla seed meal (PSM) protein was hydrolyzed with Flavourzyme; the hydrolysate was fractionated by an ultrafiltration and its physiological activity was measured. Peptides with low molecular weights exhibited higher antioxidant activity, except for the Fe2+ chelating activity, compared to peptides with a high molecular weight. The IC50 values of the α-amylase inhibitory activity ranged from 727.89 µg/ml to 757.18 µg/ml, the α-glucosidase inhibitory activity was highest in the < 1 kDa fraction. The < 1 kDa fraction exhibited the strongest angiotensin I-converting enzyme inhibitory activity. As a result, the peptides from PSM protein hydrolysates, particularly peptides < 1 kDa, exhibited excellent antioxidant, antidiabetic, and antihypertensive activities and thus were highly likely to be developed as a functional food material.

References:
Agrawal Himani, Joshi Robin, Gupta Mahesh (2017): Isolation and characterisation of enzymatic hydrolysed peptides with antioxidant activities from green tender sorghum. LWT, 84, 608-616 https://doi.org/10.1016/j.lwt.2017.06.036
 
Andrade Cetto Adolfo, Wiedenfeld Helmut, Revilla Ma Cristina, Sergio Islas A (2000): Hypoglycemic effect of Equisetum myriochaetum aerial parts on streptozotocin diabetic rats. Journal of Ethnopharmacology, 72, 129-133 https://doi.org/10.1016/S0378-8741(00)00218-X
 
Chi Chang-Feng, Cao Zi-Hao, Wang Bin, Hu Fa-Yuan, Li Zhong-Rui, Zhang Bin (2014): Antioxidant and Functional Properties of Collagen Hydrolysates from Spanish Mackerel Skin as Influenced by Average Molecular Weight. Molecules, 19, 11211-11230 https://doi.org/10.3390/molecules190811211
 
Cushman D.W., Cheung H.S. (1971): Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochemical Pharmacology, 20, 1637-1648 https://doi.org/10.1016/0006-2952(71)90292-9
 
Daskaya-Dikmen Ceren, Yucetepe Aysun, Karbancioglu-Guler Funda, Daskaya Hayrettin, Ozcelik Beraat (2017): Angiotensin-I-Converting Enzyme (ACE)-Inhibitory Peptides from Plants. Nutrients, 9, 316- https://doi.org/10.3390/nu9040316
 
Halim N.R.A., Yusof H.M., Sarbon N.M. (2016): Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review. Trends in Food Science & Technology, 51, 24-33 https://doi.org/10.1016/j.tifs.2016.02.007
 
He Rong, Girgih Abraham T., Malomo Sunday A., Ju Xingrong, Aluko Rotimi E. (2013): Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions. Journal of Functional Foods, 5, 219-227 https://doi.org/10.1016/j.jff.2012.10.008
 
Im H.J., Yoon K.Y. (2016): Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls. Czech Journal of Food Sciences, 33, 449-457 https://doi.org/10.17221/200/2015-CJFS
 
Jamdar S.N., Rajalakshmi V., Pednekar M.D., Juan F., Yardi V., Sharma Arun (2010): Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate. Food Chemistry, 121, 178-184 https://doi.org/10.1016/j.foodchem.2009.12.027
 
Jang Hye Lim, Liceaga Andrea M., Yoon Kyung Young (2016): Purification, characterisation and stability of an antioxidant peptide derived from sandfish ( Arctoscopus japonicus ) protein hydrolysates. Journal of Functional Foods, 20, 433-442 https://doi.org/10.1016/j.jff.2015.11.020
 
Jang Hye Lim, Liceaga Andrea M., Yoon Kyung Young (2017): Isolation and Characteristics of Anti-Inflammatory Peptides from Enzymatic Hydrolysates of Sandfish ( Arctoscopus japonicus ) Protein. Journal of Aquatic Food Product Technology, 26, 234-244 https://doi.org/10.1080/10498850.2016.1221015
 
Jang Hye Lim, Shin Seung Ryeul, Yoon Kyung Young (2017): Hydrolysis conditions for antioxidant peptides derived from enzymatic hydrolysates of sandfish (Arctoscopus japonicus). Food Science and Biotechnology, 26, 1191-1197 https://doi.org/10.1007/s10068-017-0178-z
 
Jung Mee Jung, Heo Seong-Il, Wang Myeong-Hyeon (2008): Free radical scavenging and total phenolic contents from methanolic extracts of Ulmus davidiana. Food Chemistry, 108, 482-487 https://doi.org/10.1016/j.foodchem.2007.10.081
 
Kang Min-Gu, Yi Sung-Hun, Lee Jong-Soo (2018): Production and Characterization of a New α-Glucosidase Inhibitory Peptide from Aspergillus oryzae N159-1. Mycobiology, 41, 149-154 https://doi.org/10.5941/MYCO.2013.41.3.149
 
Korhonen Hannu, Pihlanto Anne (2006): Bioactive peptides: Production and functionality. International Dairy Journal, 16, 945-960 https://doi.org/10.1016/j.idairyj.2005.10.012
 
Lin Songyi, Jin Yan, Liu Mingyuan, Yang Yi, Zhang Meishuo, Guo Yang, Jones Gregory, Liu Jingbo, Yin Yongguang (2013): Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field. Food Chemistry, 139, 300-306 https://doi.org/10.1016/j.foodchem.2013.01.048
 
Mane Sushma, Jamdar S.N. (2017): Purification and identification of Ace-inhibitory peptides from poultry viscera protein hydrolysate. Journal of Food Biochemistry, 41, e12275- https://doi.org/10.1111/jfbc.12275
 
Meng Linghua, Lozano Yves, Bombarda Isabelle, Gaydou Emile M., Li Bin (2009): Polyphenol extraction from eight Perilla frutescens cultivars. Comptes Rendus Chimie, 12, 602-611 https://doi.org/10.1016/j.crci.2008.04.011
 
Miller G. L. (1959): Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar. Analytical Chemistry, 31, 426-428 https://doi.org/10.1021/ac60147a030
 
Ngo Dai-Hung, Vo Thanh-Sang, Ryu BoMi, Kim Se-Kwon (2016): Angiotensin- I- converting enzyme (ACE) inhibitory peptides from Pacific cod skin gelatin using ultrafiltration membranes. Process Biochemistry, 51, 1622-1628 https://doi.org/10.1016/j.procbio.2016.07.006
 
Nimalaratne Chamila, Bandara Nandika, Wu Jianping (2015): Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white. Food Chemistry, 188, 467-472 https://doi.org/10.1016/j.foodchem.2015.05.014
 
Oh Min, Yoon Kyung (2018): Comparison of the Biological Activity of Crude Polysaccharide Fractions Obtained from Cedrela sinensis Using Different Extraction Methods. Polish Journal of Food and Nutrition Sciences, 68, 327-334 https://doi.org/10.1515/pjfns-2018-0007
 
Park Bo Yeon, Yoon Kyung Young (2019): Functional Properties of Enzymatic Hydrolysate and Peptide Fractions from Perilla Seed Meal Protein. Polish Journal of Food and Nutrition Sciences, 69, 119-127 https://doi.org/10.31883/pjfns-2019-0011
 
Ramadhan Abuubakar Hassan, Nawas Tazbidul, Zhang Xiaowei, Pembe Warda Mwinyi, Xia Wenshui, Xu Yanshun (2018): Purification and identification of a novel antidiabetic peptide from Chinese giant salamander ( Andrias davidianus ) protein hydrolysate against α-amylase and α-glucosidase. International Journal of Food Properties, 20, S3360-S3372 https://doi.org/10.1080/10942912.2017.1354885
 
Saidi Sami, Deratani André, Belleville Marie-Pierre, Ben Amar Raja (2014): Antioxidant properties of peptide fractions from tuna dark muscle protein by-product hydrolysate produced by membrane fractionation process. Food Research International, 65, 329-336 https://doi.org/10.1016/j.foodres.2014.09.023
 
Sun Qian, Shen Huixing, Luo Yongkang (2011): Antioxidant activity of hydrolysates and peptide fractions derived from porcine hemoglobin. Journal of Food Science and Technology, 48, 53-60 https://doi.org/10.1007/s13197-010-0115-0
 
Tang Chuan-He, Wang Xian-Sheng, Yang Xiao-Quan (2009): Enzymatic hydrolysis of hemp (Cannabis sativa L.) protein isolate by various proteases and antioxidant properties of the resulting hydrolysates. Food Chemistry, 114, 1484-1490 https://doi.org/10.1016/j.foodchem.2008.11.049
 
Valko M., Rhodes C.J., Moncol J., Izakovic M., Mazur M. (2006): Free radicals, metals and antioxidants in oxidative stress-induced cancer. Chemico-Biological Interactions, 160, 1-40 https://doi.org/10.1016/j.cbi.2005.12.009
 
Zhang Miao, Mu Tai-Hua, Sun Min-Jie (2014): Purification and identification of antioxidant peptides from sweet potato protein hydrolysates by Alcalase. Journal of Functional Foods, 7, 191-200 https://doi.org/10.1016/j.jff.2014.02.012
 
Zou Tang-Bin, He Tai-Ping, Li Hua-Bin, Tang Huan-Wen, Xia En-Qin (2016): The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins. Molecules, 21, 72- https://doi.org/10.3390/molecules21010072
 
download PDF

© 2019 Czech Academy of Agricultural Sciences