Effect of ultrasound pretreatment on the antioxidant capacity and antihypertensive activity of bioactive peptides obtained from the protein hydrolysates of Erythrina edulis

Abstract

The aim of this research was to evaluate the effect of ultrasound pretreatment on enzymatic hydrolysis with Flavourzyme® and Alcalase® enzymes and the ACE-inhibitory activity and the antioxidant capacity of protein hydrolysates of Erythrina edulis. A protein concentration of 78.8% was obtained after sonicating the protein solutions (10%, w/v) for 10 min at 80 kHz and 100% amplitude. The ultrasonic pretreatment (UP) increased the degree of hydrolysis (47.7%) up to 70 min, the IC50 values in both samples [with (UP) and without pretreatment (WP)] were 100 μg/mL, and the UP samples presented the highest percentage of inhibition at 57.3%. The UP hydrolysates showed the highest (p < 0.05) antioxidant (ABTS*) and radical (DPPH*) - scavenging activities, with IC50 values ranging from 64.52 to 77.62 μg/mL and from 151.13 to 173.22 μg/mL, respectively. In SDS-PAGE, the hydrolysates UP exhibited low molecular weight bands (8 - 20 kDa). The results of both, antioxidants and antihypertensive activities obtained in vitro, showed a higher percentage of activity for the peptides obtained after pretreatment with ultrasound than for those obtained without the use of ultrasound prior to enzymatic hydrolysis.

Effect of sonication pretreatment on physicochemical, surface, thermal, and functional properties of fibro‐proteic extracts from male date palm flowers

“…On the contrary, the proteins were widely used in food technology thanks to their important techno‐functional properties; their amphiphilic character, their gelling aptitude, and their capacity to form interfacial films and to create stabilizing systems, such as emulsions and foams. Thus, it seems preferable to link the interesting properties of proteins to a useful tool like sonication in order to study and evaluate the behavior of these biomolecules (Guerra‐Almonacid et al., 2019).…”

Structural characterization and angiotensin-converting enzyme (ACE) inhibitory mechanism of Stropharia rugosoannulata mushroom peptides prepared by ultrasound

“…Many studies have shown that ultrasonic treatment can significantly increase the ACE inhibitory activity of protein hydrolysates [29] , [30] , [31] . Ultrasonic treatment can also increase the proportion of hydrophobic amino acids in the released peptide [32] .…”

Antioxidant peptides: Overview of production, properties, and applications in food systems

“…Previous studies have reported the positive effects of this type of pretreatment on the antioxidant activities of the hydrolysates. (Guerra-Almonacid et al, 2019;Ulug et al, 2021;Wen et al, 2018). Guerra-Almonacid et al ( 2019) reported that ultrasonic pretreatment enhanced the degree of hydrolysis during enzymatic hydrolysis of Erythrina edulis proteins.…”