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Structural and antioxidant analysis of Tartary buckwheat ( Fagopyrum tartaricum Gaertn.) 13S globulin
Author(s) -
Zhou Yiming,
Jiang Yue,
Shi Ronghua,
Chen Zhidong,
Li Zongjie,
Wei Yun,
Zhou Xiaoli
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10133
Subject(s) - chemistry , antioxidant , globulin , biochemistry , enzyme , food science , biology , immunology
BACKGROUND The main component of buckwheat seed storage proteins is 13S globulin. In this study, Tartary buckwheat 13S globulin was separated and its structural features were investigated using Edman sequencing and matrix‐assisted laser desorption / ionization time of flight mass spectrometry (MALDI‐TOF‐MS). The protective effect of its enzymatic hydrolysates against oxidative stress induced by H 2 O 2 was also evaluated to elucidate the antioxidant mechanism. RESULTS Results showed that the isolated Tartary buckwheat 13S globulin contained one acidic and one basic subunit, which were linked by a disulfide bond. Six Tartary buckwheat active peptides were obtained from the enzymatic hydrolysates of Tartary buckwheat 13S globulin acidic subunit with a molecular weight of 38 kDa, namely Pep‐1, Pep‐2, Pep‐3, Pep‐4, Pep‐5, and Pep‐6. Pre‐treatment of cells with Tartary buckwheat active peptides maintained the redox state balance of HepG 2 cells and protected the activity of antioxidant enzymes in HepG 2 cells. The Tartary buckwheat active peptides improved oxidative stress in HepG 2 cells via the PPAR‐ α /HO‐1 pathway. CONCLUSION These results provide an insight into the antioxidant mechanism of Tartary buckwheat 13S globulin and suggest that Tartary buckwheat active peptides can be used as a functional ingredient in the food industry. © 2019 Society of Chemical Industry