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In vitro characterization of fluted pumpkin Leaf protein hydrolysates and ultrafiltration of peptide fractions: antioxidant and enzyme-inhibitory properties

100%

Famuwagun A. A., Alashi A. M., Gbadamosi S. O., Taiwo K. A., Oyedele D. J., Adobooye O. C., Aluko R. E.

Polish Journal of Food and Nutrition Sciences

2020

tom 70

nr 4

Hydrolysates were produced using Alcalase (AH), chymotrypsin (CH), pepsin (PH), and trypsin (TH), and also fluted pumpkin leaf protein isolate (FLI) as a substrate. AH had the lowest degree of hydrolysis (16.37%) but exhibited overall superior antioxidant and enzyme inhibitory properties. Therefore, it was fractionated by membrane ultrafiltration to give <1, 1–3, 3–5, 5–10, and >10 kDa peptide fractions. Gel permeation chromatography showed that the molecular weight of the FLI was 19.77 kDa and that of the hydrolysates was below 7.5 kDa. The hydrolysate peptides had a high content of hydrophobic amino acids but low levels of sulfur-containing amino acids, when compared to protein of FLI. Peptide sequence analysis showed that the hydrolysates consisted of dipeptides, tripeptides, and tetrapeptides with molecular weights below 500 Da. The hydrolysates were also stronger inhibitors of linoleic acid oxidation, α-amylase, α-glucosidase, and angiotensin converting enzyme (ACE) than FLI. Among the fractions, the <1 and 1–3 kDa were the most effective free radical scavengers and metal chelators in addition to their strong inhibitory activities against α-amylase, α-glucosidase, and ACE. We conclude that the AH and low molecular weight peptide fraction (<3 kDa) could find applications in formulating foods with various bioactive properties.

Proximate composition, mineral profi le and trypsin-inhibitory activity of West African leafy vegetables: infl uence of urea micro-dosing and harvest time

84%

Moussa M. I. D., Alashi A. M., Sossa-Vihotogbe C. N. A., Akponikpe P. B. I., Baco M. N., Djenontin A. J., Aluko R. E., Akissoe N. H.

Polish Journal of Food and Nutrition Sciences

2020

tom 70

nr 2

In order to ensure the nutritional quality of leafy vegetables produced under intensive cultivation systems, the proximate composition, mineral profile, and trypsin-inhibitory activity of three priority West African vegetable species (Amaranthus cruentus, Ocimum gratissimum, and Solanum macrocarpon) produced with urea micro-doses (20, 40, and 60 kg/ha) were compared with control leaves raised without urea. Plants were harvested three consecutive times to determine effects on nutrient and trypsin-inhibitory activity. Proximate and mineral compositions were mainly species-dependent (p<0.05) though the 60 kg/ha urea dose produced the significantly (p<0.05) highest moisture content in leaves. Calcium, copper, iron, and zinc contents were significantly (p<0.05) influenced by harvest time and its interaction with vegetable species. Furthermore, trypsin inhibition was significantly (p<0.05) higher for the second and third leaf harvests, which suggests that initial wounding from the first harvest enhanced synthesis of the inhibitor protein molecules.

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

2 Alashi A. M.

2 Aluko R. E.

1 Adobooye O. C.

1 Akissoe N. H.

1 Akponikpe P. B. I.

1 Baco M. N.

1 Djenontin A. J.

1 Famuwagun A. A.

1 Gbadamosi S. O.

1 Moussa M. I. D.

1 Oyedele D. J.

1 Sossa-Vihotogbe C. N. A.

1 Taiwo K. A.

2 2020

Wyniki wyszukiwania

In vitro characterization of fluted pumpkin Leaf protein hydrolysates and ultrafiltration of peptide fractions: antioxidant and enzyme-inhibitory properties

Proximate composition, mineral profi le and trypsin-inhibitory activity of West African leafy vegetables: infl uence of urea micro-dosing and harvest time