Glutelin fraction from cocoa almond was hydrolyzed with alcalase for the production of hydrolysates. These were then fractionated by ultrafiltration to obtain peptides with a molecular weight (M W ) lower than 3000 Da. The antioxidant activity (AOX) of the hydrolysates and peptides was assessed using 1,1diphenyl-2-picrylhydrazyl (DPPH • ), 2,2´-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS •+ ), and oxygen radical absorbance capacity (ORAC) assays. Ultrafiltered peptide fraction with the highest AOX was purified by size exclusion chromatography, by which four main peaks were identified with a M W between 535 and 2959 Da. The peptide fraction P1 (M W = 2959 Da) showed the highest capacity to scavenge DPPH • and ABTS •+ radicals with radical scavenging activity DPPH • and ABTS •+ with EC 50 values of 237.48 and 19.29 µg/mL, respectively, which were similar to those obtained with glutathione. These results show that enzymatic treatment of cocoa glutelin comprises an attractive bioprocess for the production of peptide fractions with AOX, which could be included in the design of functional foods; moreover, they show an alternative use of cocoa.Actividad antioxidante de hidrolizados y fracciones peptídicas de glutelina de la semilla de cacao (Theobroma cacao L.) RESUMENLa fracción de glutelina de la almendra de cacao se hidrolizó con alcalasa para la producción de hidrolizados, los cuales se fraccionaron por ultrafiltración para obtener péptidos con un peso molecular (M W ) menor a 3000 Da. La actividad antioxidante (AOX) de los hidrolizados y péptidos se evaluó mediante los ensayos de 1,1-diphenyl-2-picrylhydrazyl (DPPH • ), 2,2´-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS •+ ) y capacidad de absorción del radical oxígeno (ORAC). La fracción peptídica obtenida por ultrafiltración con la mayor AOX se purificó por cromatografía de exclusión molecular, mediante la cual se identificaron cuatro principales picos con un M W entre 535 y 2959 Da. La fracción peptídica P1 (M W = 2959 Da) mostró la mayor actividad reductora de radicales DPPH • y ABTS •+ con valores EC 50 de 237.48 y 19.29 µg/mL, respectivamente, los cuales fueron similares a los obtenidos con glutatión. Estos resultados muestran que el tratamiento enzimático de glutelina de cacao es un bioproceso atractivo para la producción de fracciones peptídicas con AOX, que podrían incluirse en el diseño de alimentos funcionales. Además, proporcionaría un uso alternativo del cacao.
Amaranth (Amaranthus spp.) is one of the few plant species where both leaves and grains can be consumed. Among the main species used as producers of edible grains are Amaranthus hypochondriacus, A. cruentus, A. caudatus, and A. mantegazzianus. The grains of these species are characterized by their protein content (13-18%), which has high nutritional value. Additionally, the different protein fractions of the amaranth grain have been shown to contain sequences of biologically active peptides (BAPs) with multiple beneficial bio-functionalities for health. Among these, we can highlight antihypertensive, antioxidant, antitumor, antidiabetic, antithrombotic, anticholesterolemic and immunomodulatory activities. The aim of this chapter is to describe the different biological functionalities of BAPs obtained from the proteins of the amaranth grain, which can be considered a promising natural source of therapeutic agents with potential use in the prevention and treatment of various chronic diseases.
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