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:: 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
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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
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Volume 17, Issue 3 (Autumn 2022) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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