Fractionation and identification of antioxidant peptides from an enzymatically hydrolysed Palmaria palmata protein isolate

Abstract

Proteins derived from the macroalgal species Palmaria palmata have emerged as potential substrates for the generation of bioactive peptides. The aim of this study was to fractionate, identify and characterize antioxidant peptides from a P. palmata protein hydrolysate. The P. palmata protein hydrolysate generated with the food-grade proteolytic enzyme Corolase PP was sequentially fractionated using solid phase extraction and semi-preparative (SP) RP-HPLC. The most active SP-RP-HPLC peptide fraction (SP-RP-HPLC-30-F26) was analysed by ESI-MS/MS. Seventeen novel peptide sequences were identified in this fraction. Of the peptides selected for synthesis, Ser-Asp-Ile-Thr-Arg-Pro-Gly-Gly-Asn-Met, showed the highest oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) activity with values of 152.43±2.73 and 21.23±0.90nmolTE/μmol peptide, respectively. The results presented herein indicate that P. palmata derived peptides may have potential applications as health enhancing ingredients and as food preservatives due to their antioxidant activity.

Structural and functional properties of food protein-derived antioxidant peptides

“…Given the growing interest in using underutilized foods as inexpensive sources for the production of bioactive peptides, there has been an upsurge in the number of studies examining the antioxidant properties of peptides generated from hitherto conventionally inedible or non‐conventional foods in recent years. These include hydrolyzates and peptides from the red alga Palmaria palmata (Harnedy et al, ), processed fish wash water (Zhou et al, ), chicken blood cells (Zheng, Si, Ahmad, Li, & Zhang, ), squid pen chitosan (Shavandi et al, ), abalone viscera (Je, Park, Hwang, & Ahn, ), pearl oysters (Ma, Wu, & Li, ), rice bran (Phongthai et al, ), mulberry leaf (Sun et al, ), and silkworm (Liu, Wan, Liu, Zou, & Liao, ). Others include microorganisms and single cell organisms (Alzahrani, Perera, & Hemar, ), blood clam (Chi, Hu, Wang, Li, & Ding, ), and echinoderm byproducts (Mamelona, Saint‐Louis, & Pelletier, ).…”

“…When produced in the normal course of everyday physiological processes, ROS such as hydroxyl radicals, singlet oxygen, superoxide anions, and hydrogen peroxide can be efficiently neutralized and eliminated by living (aerobic) organisms. This is because these organisms have been adequately equipped by evolution with highly advanced endogenous antioxidant defense systems (Harnedy, O'Keeffe, & Fitzgerald, ; Wu et al, ). These defense systems include enzymatic (glutathione peroxidase, catalase, and superoxide dismutase) and non‐enzymatic (glutathione, tocopherol, ascorbic acid, melatonin) antioxidants (Görlach et al, ; Lobo, Patil, Phatak, & Chandra, ; Wu et al, ).…”

Mung Bean Protein Hydrolysates Protect Mouse Liver Cell Line Nctc-1469 Cell from Hydrogen Peroxide-Induced Cell Injury

“…However, tissues, organs, and some of the biological macromolecules will also be damaged by oxidative stress when ROS excesses the receptivity of the human body [3]. Some serious diseases, such as diabetes [4], neurodegenerative disease [5], cancers [6], and other cardiovascular diseases [7] were related to excessive oxidative stress reaction on the human body induced by ROS.…”

Antioxidant activity of proteins extracted from red alga dulse harvested in Japan

“…In recent years, the social interest in a source of natural antioxidants has been increased in human health and welfare. Although the most of antioxidant activity was detected in carotenoids, vitamins, flavonoids, and phenolic acids, antioxidant activity from proteins and their hydrolysates has been detected, for example, fish muscle (Yarnpakdee, Benjakul, Kristinsson, & Kishimura, ), fish gelatin (Sai‐Ut, Benjakul, Sumpavapol, & Kishimura, ), soy protein (Moure, Dominguez, & Parajo, ), gluten (Li, Han, & Chen, ), wheat germ protein (Zhu, Zhou, & Qian, ), alfalfa leaf protein (Xie, Huang, Xu, & Jin, ), and algal protein (Athukorala et al, ; Harnedy, O'Keeffe, & FitzGerald, ; Sheih, Wu, & Fang, ).…”

“…antioxidant activity, chromophores, cytoprotective effect, dulse, phycoerythrin, red alga has been detected, for example, fish muscle (Yarnpakdee, Benjakul, Kristinsson, & Kishimura, 2015), fish gelatin (Sai-Ut, Benjakul, Sumpavapol, & Kishimura, 2015), soy protein (Moure, Dominguez, & Parajo, 2006), gluten (Li, Han, & Chen, 2008), wheat germ protein (Zhu, Zhou, & Qian, 2006), alfalfa leaf protein (Xie, Huang, Xu, & Jin, 2008), and algal protein (Athukorala et al, 2003;Harnedy, O'Keeffe, & FitzGerald, 2017;Sheih, Wu, & Fang, 2009). Antioxidant activity has also been found in photosynthesis protein.…”