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Novel antioxidant peptides obtained by alcalase hydrolysis of Erythrina edulis (pajuro) protein
Author(s) -
Intiquilla Arturo,
JiménezAliaga Karim,
Guzmán Fanny,
Alvarez Claudio A,
Zavaleta Amparo I,
Izaguirre Víctor,
HernándezLedesma Blanca
Publication year - 2018
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.9449
Subject(s) - oxygen radical absorbance capacity , chemistry , antioxidant , abts , nutraceutical , trolox equivalent antioxidant capacity , trolox , biochemistry , peptide , functional food , hydrolysis , oxidative stress , dpph , oxidative phosphorylation , food science
BACKGROUND Oxidative reactions are responsible for the changes in quality during food processing and storage. Oxidative stress is also involved in multiple chronic diseases, such as cardiovascular and neurodegenerative disorders, diabetes, cancer, and aging. The consumption of dietary antioxidants has been demonstrated to help to reduce the oxidative damage in both the human body and food systems. In this study, the potential of Erythrina edulis (pajuro) protein as source of antioxidant peptides was evaluated. RESULTS Pajuro protein concentrate hydrolyzed by alcalase for 120 min showed potent ABTS ·+ and peroxyl radical scavenging activity with Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) values of 1.37 ± 0.09 µmol TE mg −1 peptide and 2.83 ± 0.07 µmol TE mg −1 peptide, respectively. Fractionation of the hydrolyzate to small peptides resulted in increased antioxidant activity. De novo sequencing of most active fractions collected by chromatographic analysis enabled 30 novel peptides to be identified. Of these, ten were synthesized and their radical activity evaluated, demonstrating their relevant contribution to the antioxidant effects observed for pajuro protein hydrolyzate. CONCLUSIONS The sequences identified represent an important advance in the molecular characterization of the pajuro protein, demonstrating its potential as a source of antioxidant peptides for food and nutraceutical applications. © 2018 Society of Chemical Industry