[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 17, Issue 3 (Autumn 2022) ::
Iranian J Nutr Sci Food Technol 2022, 17(3): 45-56 Back to browse issues page
Assessment of ACE-inhibitory and Antioxidant Activities of the Peptide Fragments from Pumpkin Seeds
AR Sadeghi Mahoonak * , Sh Kaveh
professor, Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran , sadeghiaz@yahoo.com
Abstract:   (367 Views)
Background and Objectives: Bioactive peptides include several biological (anti-hypertensive, antioxidant and anti-cancer) characteristics affected by their amino acid composition and molecular weight. The aim of this study was to assess amino acid profile of the pumpkin seed protein hydrolysate and investigation of the effects of molecular weight on radical scavenging of ABTS, nitric oxide and ACE enzyme inhibition of the hydrolysate fragments.
 Materials & Methods: Pumpkin seed protein hydrolysate was prepared under optimal conditions based on previous studies. Then, the hydrolysate amino acid profile was assessed and effects of the peptide molecular weight distribution on bioactive characteristics of the fractions were studied after separation and purification steps using size exclusion chromatography (SEC) and high-pressure reverse-phase liquid chromatography (RP-HPLC).
Results: Size exclusion chromatography results showed that the major molecular weight of peptides was in the range of 6.5–13 kDa. The fraction numbers of 47–63, 46–52 and 47–59 showed the highest inhibitory capacity of ACE enzyme, radical scavenging of nitric oxide and ABTS, respectively. Further purification of the fractions using RP-HPC demonstrated that further hydrophobic peptides were further capable of inhibiting ACE and ABTS radicals.
Conclusion: Peptide components of the pumpkin seed protein hydrolysate with antioxidant and ACE inhibitory characteristics can be used as a natural preservative in food formulations, functional products and blood pressure control drugs.
Keywords: Bioactive peptides, Chromatography, Blood pressure, Antioxidant, Pumpkin seeds
Full-Text [PDF 788 kb]   (93 Downloads)    
Article type: Research | Subject: Food Science
Received: 2021/09/11 | Accepted: 2022/05/29 | Published: 2022/10/8
1. Kaveh S, Mahoonak AS, Ghorbani M, Jafari SM. Fenugreek seed (Trigonella foenum graecum) protein hydrolysate loaded in nanosized liposomes: Characteristic, storage stability, controlled release and retention of antioxidant activity. Industrial Crops and Products. 2022 Aug 1;182:114908. [DOI:10.1016/j.indcrop.2022.114908]
2. Lee SJ, Kim EK, Kim YS, Hwang JW, Lee KH, Choi DK, Kang H, Moon SH, Jeon BT, Park PJ. Purification and characterization of a nitric oxide inhibitory peptide from Ruditapes philippinarum. Food and Chemical Toxicology. 2012 May 1;50(5):1660-6. [DOI:10.1016/j.fct.2012.02.021]
3. McCann KB, Shiell BJ, Michalski WP, Lee A, Wan J, Roginski H, Coventry MJ. Isolation and characterisation of a novel antibacterial peptide from bovine αS1-casein. International Dairy Journal. 2006 Apr 1;16(4):316-23. [DOI:10.1016/j.idairyj.2005.05.005]
4. Jia J, Ma H, Zhao W, Wang Z, Tian W, Luo L, He R. The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein. Food Chemistry. 2010 Mar 1;119(1):336-42. [DOI:10.1016/j.foodchem.2009.06.036]
5. Meisel H, FitzGerald RJ. Biofunctional peptides from milk proteins: mineral binding and cytomodulatory effects. Current pharmaceutical design. 2003 Jan 1;9(16):1289-96. [DOI:10.2174/1381612033454847]
6. Gauthier SF, Pouliot Y, Saint-Sauveur D. Immunomodulatory peptides obtained by the enzymatic hydrolysis of whey proteins. International dairy journal. 2006 Nov 1;16(11):1315-23. [DOI:10.1016/j.idairyj.2006.06.014]
7. Kaveh S, Sadeghi MA, Ghorbani M, Jafari M, Sarabandi K. Optimization of factors affecting the antioxidant activity of fenugreek seed's protein hydrolysate by response surface methodology. Iranian Journal of Nutrition Sciences & Food Technology. 2019;14(1):77-88.
8. Torruco-Uco J, Chel-Guerrero L, Mart nez-Ayala A. D vila-Ort z G. and Betancur-Ancona D. LWT-Food Sci. Technol. 2009;42(10):1597-604. [DOI:10.1016/j.lwt.2009.06.006]
9. Li GH, Qu MR, Wan JZ, You JM. Antihypertensive effect of rice protein hydrolysate with in vitro angiotensin I-converting enzyme inhibitory activity in spontaneously hypertensive rats. Asia Pacific Journal of Clinical Nutrition. 2007 Apr 1;16(S1):275-80.
10. Maqsoudlou A, Mahoonak AS, Mora L, Mohebodini H, Toldrá F, Ghorbani M. Peptide identification in alcalase hydrolysated pollen and comparison of its bioactivity with royal jelly. Food Research International. 2019 Feb 1;116:905-15. [DOI:10.1016/j.foodres.2018.09.027]
11. Honikel KO. The use and control of nitrate and nitrite for the processing of meat products. Meat science. 2008 Jan 1;78(1-2):68-76. [DOI:10.1016/j.meatsci.2007.05.030]
12. Torruco-Uco J, Chel-Guerrero L, Mart nez-Ayala A. D vila-Ort z G. and Betancur-Ancona D. LWT-Food Sci. Technol. 2009;42(10):1597-604. [DOI:10.1016/j.lwt.2009.06.006]
13. Moayedi A, Mora L, Aristoy MC, Hashemi M, Safari M, Toldrá F. ACE-inhibitory and antioxidant activities of peptide fragments obtained from tomato processing by-products fermented using Bacillus subtilis: effect of amino acid composition and peptides molecular mass distribution. Applied biochemistry and biotechnology. 2017 Jan 1;181(1):48-64. [DOI:10.1007/s12010-016-2198-1]
14. Mazloomi SN, Mora L, Aristoy M, Mahoonak AS, Ghorbani M, Houshmand G, Toldrá F. Impact of Simulated Gastrointestinal Digestion on the Biological Activity of an Alcalase Hydrolysate of Orange Seed (Siavaraze, Citrus sinensis) by-Products. Foods. 2020 Sep;9(9):1217. [DOI:10.3390/foods9091217]
15. Živanović I, Vaštag Z, Popović S, Popović L, Peričin D. Hydrolysis of hullless pumpkin oil cake protein isolate by pepsin. International Journal of Biological Life. 2011.
16. Noor Mohammadi, A., Sadeghi Mahonak, A.R., Alami, M., Ghorbani, M., Sadeghi, M. Optimization of hydrolysis of pumpkin seed meal protein using alcalase enzyme to achieve maximum antioxidant properties. Journal of Food Processing and Preservation. 2017. 1 (9), 1-12. [in Persian]
17. Escudero E, Aristoy MC, Nishimura H, Arihara K, Toldrá F. Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham. Meat Science. 2012 Jul 1;91(3):306-11. [DOI:10.1016/j.meatsci.2012.02.008]
18. Sentandreu MÁ, Toldrá F. A rapid, simple and sensitive fluorescence method for the assay of angiotensin-I converting enzyme. Food chemistry. 2006 Aug 1;97(3):546-54. [DOI:10.1016/j.foodchem.2005.06.006]
19. Tsai PJ, Tsai TH, Yu CH, Ho SC. Comparison of NO-scavenging and NO-suppressing activities of different herbal teas with those of green tea. Food chemistry. 2007 Jan 1;103(1):181-7. [DOI:10.1016/j.foodchem.2006.08.013]
20. You L, Zhao M, Regenstein JM, Ren J. Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion. Food Chemistry. 2010 Jun 1;120(3):810-6. [DOI:10.1016/j.foodchem.2009.11.018]
21. Lassoued I, Mora L, Nasri R, Jridi M, Toldrá F, Aristoy MC, Barkia A, Nasri M. Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates. Journal of Functional Foods. 2015 Mar 1;13:225-38. [DOI:10.1016/j.jff.2014.12.042]
22. Chalamaiah M, Jyothirmayi T, Bhaskarachary K, Vajreswari A, Hemalatha R, Kumar BD. Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo rohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases. Food research international. 2013 Jun 1;52(1):221-9. [DOI:10.1016/j.foodres.2013.03.020]
23. Salampessy J, Reddy N, Phillips M, Kailasapathy K. Isolation and characterization of nutraceutically potential ACE-Inhibitory peptides from leatherjacket (Meuchenia sp.) protein hydrolysates. LWT. 2017 Jul 1;80:430-6. [DOI:10.1016/j.lwt.2017.03.004]
24. Toopcham T, Mes JJ, Wichers HJ, Roytrakul S, Yongsawatdigul J. Bioavailability of angiotensin I-converting enzyme (ACE) inhibitory peptides derived from Virgibacillus halodenitrificans SK1-3-7 proteinases hydrolyzed tilapia muscle proteins. Food chemistry. 2017 Apr 1;220:190-7. [DOI:10.1016/j.foodchem.2016.09.183]
25. Fritz M, Vecchi B, Rinaldi G, Añón MC. Amaranth seed protein hydrolysates have in vivo and in vitro antihypertensive activity. Food Chemistry. 2011 Jun 1;126(3):878-84. [DOI:10.1016/j.foodchem.2010.11.065]
26. Karamać M, Flaczyk E, Janitha PK, Wanasundara PD, Amarowicz R. Angiotensin I-converting enzyme (ACE) inhibitory activity of hydrolysates obtained from muscle food industry by-products-a short report. Pol J Food Nutr Sci. 2005;14:133-7.
27. Erdmann K, Cheung BW, Schröder H. The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease. The Journal of nutritional biochemistry. 2008 Oct 1;19(10):643-54. [DOI:10.1016/j.jnutbio.2007.11.010]
28. Shrikant S, Raghvendar S, Shashank R. Bioactive peptides: a review. Int J Bio Aut. 2011;15(4):223-50.
29. Ahn CB, Je JY, Cho YS. Antioxidant and anti-inflammatory peptide fraction from salmon byproduct protein hydrolysates by peptic hydrolysis. Food Research International. 2012 Nov 1;49(1):92-8. [DOI:10.1016/j.foodres.2012.08.002]
30. Saiga AI, Tanabe S, Nishimura T. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. Journal of agricultural and food chemistry. 2003 Jun 4;51(12):3661-7. [DOI:10.1021/jf021156g]
31. Zhu L, Chen J, Tang X, Xiong YL. Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate. Journal of Agricultural and Food Chemistry. 2008 Apr 23;56(8):2714-21. [DOI:10.1021/jf703697e]
32. Liang LL, Cai SY, Gao M, Chu XM, Pan XY, Gong KK, Xiao CW, Chen Y, Zhao YQ, Wang B, Sun KL. Purification of antioxidant peptides of Moringa oleifera seeds and their protective effects on H2O2 oxidative damaged Chang liver cells. Journal of Functional Foods. 2020 Jan 1;64:103698. [DOI:10.1016/j.jff.2019.103698]
33. Phongthai S, Rawdkuen S. Fractionation and characterization of antioxidant peptides from rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion. Cereal Chemistry. 2020 Mar;97(2):316-25. [DOI:10.1002/cche.10247]
Send email to the article author

Add your comments about this article
Your username or Email:


XML   Persian Abstract   Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Sadeghi Mahoonak A, Kaveh S. Assessment of ACE-inhibitory and Antioxidant Activities of the Peptide Fragments from Pumpkin Seeds. Iranian J Nutr Sci Food Technol 2022; 17 (3) :45-56
URL: http://nsft.sbmu.ac.ir/article-1-3373-en.html

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 17, Issue 3 (Autumn 2022) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.04 seconds with 30 queries by YEKTAWEB 4533