Antioxidant Potential of Mung Bean (Vigna radiata) Albumin Peptides Produced by Enzymatic Hydrolysis Analyzed by Biochemical and In Silico Methods

Abstract

The objective of this study was to investigate the biochemical antioxidant potential of peptides derived from enzymatically hydrolyzed mung bean (Vigna radiata) albumins using an 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assay, a ferrous ion chelating assay and an oxygen radical absorbance capacity (ORAC) assay. Peeled raw mung bean was ground into flour and mixed with buffer (pH 8.3, 1:20 w/v ratio) before being stirred, then filtered using 3 kDa and 30 kDa molecular weight cut-off (MWCO) centrifugal filters to obtain albumin fraction. The albumin fraction then underwent enzymatic hydrolysis using either gastrointestinal enzymes (pepsin and pancreatin) or thermolysin. Peptides in the hydrolysates were sequenced. The peptides showed low ABTS radical-scavenging activity (90–100 μg ascorbic acid equivalent/mL) but high ferrous ion chelating activity (1400–1500 μg EDTA equivalent/mL) and ORAC values (>120 μM Trolox equivalent). The ferrous ion chelating activity was enzyme- and hydrolysis time-dependent. For thermolysin hydrolysis, there was a drastic increase in ferrous ion chelating activity from t = 0 (886.9 μg EDTA equivalent/mL) to t = 5 min (1559.1 μg EDTA equivalent/mL) before plateauing. For pepsin–pancreatin hydrolysis, there was a drastic decrease from t = 0 (878.3 μg EDTA equivalent/mL) to t = 15 (138.0 μg EDTA equivalent/mL) after pepsin was added, but this increased from t = 0 (131.1 μg EDTA equivalent/mL) to t = 15 (1439.2 μg EDTA equivalent/mL) after pancreatin was added. There was no significant change in ABTS radical scavenging activity or ORAC values throughout different hydrolysis times for either the thermolysin or pepsin–pancreatin hydrolysis. Overall, mung bean hydrolysates produced peptides with high potential antioxidant capacity, being particularly effective ferrous ion chelators. Other antioxidant assays that use cellular lines should be performed to measure antioxidant capacity before animal and human studies.

Fabrication of Functional Bioelastomer for Food Packaging from Aronia (Aronia melanocarpa) Juice Processing By-Products

“…Even the same bioelastomers had different radical scavenging activity (%) between DPPH and ABTS assays. This is because the DPPH assay is suitable for measuring the antioxidant activity of lipophilic compounds, whereas the ABTS assay is appropriate for hydrophilic and lipophilic compounds [49]. In summary, as the powder content increased, both the content of phenolic compounds and the radical scavenging activity increased.…”

Albumin from Erythrina edulis (Pajuro) as a Promising Source of Multifunctional Peptides

“…The highest values corresponded to albumin and globulin-derived hydrolyzates content in antioxidant amino acids (Tyr, Phe, Pro, Ala, His, Asp, Leu and Met), which are capable of acting as effective proton/hydrogen donors [ 42 ] representing 47% of TAA, suggesting the potential contribution of these residues on the antioxidant activity shown by the hydrolyzates. Albumin hydrolyzates from mung bean ( Vigna radiata ) have also been recently reported as a potent source of antioxidant peptides [ 43 ].…”

The Effects of Mung Bean Peptide and Its’ Complexes on the Treatment of Lead Poisoning

“…Mung beans are rich in protein, starch, minerals, vitamins, and essential amino acids, among which the protein content is 19.5% to 33.1% [9,10]. In the past 20 years, researchers have found that the peptides from food-derived proteins have a wide range of biologically active functions, such as antioxidation, lowering blood pressure, lowering cholesterol, and improving the body's immunity [11][12][13][14][15][16][17]. In recent years, more and more attention has been paid to the studies on the health mechanism of mung bean peptides (MBPs), especially the neuroprotective mechanism.…”

“…In recent years, more and more attention has been paid to the studies on the health mechanism of mung bean peptides (MBPs), especially the neuroprotective mechanism. However, there is no report on repairing nerve injury caused by lead poisoning with MBPs [16].…”