Erythrina Edulis (Pajuro) Seed Protein: A New Source of Antioxidant Peptides

Abstract

Erythrina edulis Triana ex Micheli is a protein-enriched legume traditionally used for both dietary and medicinal purposes. In this paper, protein concentrate was obtained from the seed flour. SDS-PAGE analysis revealed a high number and intensity of bands in the range between 10 and 90 kDa. Neutrase ® , Flavourzyme ® , and Alcalase ® were used to hydrolyze the protein concentrate at different times. By SDS-PAGE, the lower resistance of proteins to Alcalase ® action was observed, providing hydrolyzates with higher radical scavenging activity. The 120 min-hydrolyzate showed ORAC and TEAC values of 2.51 and 0.91 mol Trolox equivalents/mg of protein, respectively. A fraction lower than 3 kDa and rich in hydrophobic and aromatic amino acids was demonstrated to be mainly responsible for the observed activity. E. edulis could be a new alternative in the formulation of functional foods not only for its high protein content but also for the potential biological properties of its hydrolyzates.

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

“…The results suggest that the UP contributes to the breakdown of strong intermolecular interactions of the solute-matrix, including Van der Waals forces and hydrogen bonds (Ding et al, 2018). The %DH (37.2 to 60 min) found for samples without the ultrasound pretreatment was in the range of values reported by other authors in PC of Erythrina edulis, Intiquilla et al (2016) report 43.3% after 120 min using Flavourzyme ® , while Intiqilla et al (2018) reported 37.03% in 120 min using Alcalase ® . Therefore, this research shows that with the sequential use of enzymes during hydrolysis, the hydrolysis time is significantly reduced to 50% to reach the same %DH.…”

“…These results of the radical (ABTS*)-trapping activity of the UP hydrolysates indicate that these hydrolysates favoured the hydrolysis of peptides or substances that are electron donors and that can react with free radicals to yield more stable products and end the reaction in the radical chain (Torruco-Uco et al, 2009;Schaich et al, 2015;Intiquilla et al, 2019). The presence of tyrosine at the C-terminal extreme of peptide seems to be primary for the ABTS* radical scavenging activity of vegetable proteinsderived peptides (Babini et al, 2017), and according to Intiquilla et al (2016) the essential amino acids present in greater proportion in the PC of Erythrina edulis, are Leu, Lys, Phe, Val and Tyr. This is in agreement with the results of for quinoa protein isolates pre-treated with ultrasound, which showed greater radical-trapping activity than the control.…”

“…For this reason, research has been carried out on legumes such as Phaseolus lunatus, Phaseolus vulgaris and Glycine max (Torruco-Uco et al, 2009;Guerra et al, 2017;Hanafi et al, 2018), obtaining bioactive peptides (Torruco-Uco et al, 2009;Udenigwe and Aluko 2012). Intiquilla et al (2016), evaluated the ability of microbial proteases (Neutrase ® , Flavourzyme ® and Alcalase ® ) to produce antioxidant peptides from the Erythrina edulis protein. Found a degree of hydrolysis (DH) at 120 min of 40% with Neutrase ® , 28.5% with Alcalase ® and 42.3% with Flavourzyme ® .…”

Standardized extract of Erythrina velutina Willd. attenuates schizophrenia-Like behaviours and oxidative parameters in experimental animal models

“…We observed that the pretreatment with Eryt in all studied areas, or Olanz, only in ST reversed this effect of KET. The genus Eryt has demonstrated antioxidant action in biological studies . As our extract has presented flavonoids in its composition (shown in the figures of the supplementary material), we believe that this antioxidant effect of E. velutina is due to the presence of this substance in its chemical constituents.…”

“…The genus Eryt has demonstrated antioxidant action in biological studies. [9,51,52] As our extract has presented flavonoids in its composition (shown in the figures of the supplementary material), we believe that this antioxidant effect of E. velutina is due to the presence of this substance in its chemical constituents. Bedane [53] also related the antioxidant action of the genus Eryt to the flavonoids presence.…”