Peptide extracted from quinoa by pepsin and alcalase enzymes hydrolysis: Evaluation of the antioxidant activity

Abstract

Quinoa as a small, light-colored round grain which is used food ingredient is the fruit of Quinoa plant (Amaranthaceae family) natively cultivated in Bolivia, Chile, and Peru since 5,000 years ago which commonly known as Inca rice in the South American countries (Alan, 2011). The protein content of Quinoa is about 16% while the high amounts of lysine, methionine, and cysteine have differentiated quinoa seeds from other cereals (Abugoch et al., 2009). Therefore, it can be used to supply human foods while due to the appropriate and sufficient amounts of essential compounds in quinoa, this product, can be considered as a good

Hydrolysate protein from brown macroalgae ( Sargassum ilicifolium ): Antioxidant, antitumor, antibacterial, and ACE inhibitory activities

“…The IC 50 of the ABTS radical scavenging activity of hydrolysate protein from Pyropia columbina seaweed was reported 2.2 ± 0.1 g/L indicating the better ability of hydrolysate protein from S. ilicifolium (Cian et al, 2015). Differences in the results of the present study with some studies in terms of antioxidant activity of various peptides are influenced by factors such as amino acid composition, structure, molecular weight, and peptides size (Hajfathalian et al, 2018; Karimi et al, 2021; Mahdavi Yekta et al, 2020). In the study of Zhang et al, the antioxidant activity of fractionated bioactive peptides from protein hydrolysate of marine alga Gracilariopsis lemaneiformis with different molecular weights (<3, 3–10, and > 10 kDa) was investigated.…”

“…In general, amino acid composition, amount, and sequence are affected by some factors such as the enzyme used for the hydrolysis process (Hajfathalian et al, 2018). Peptides are inactive in the main protein sequence and their different physiological functions occur after enzymatic hydrolysis (González‐Montoya et al, 2018; Hajfathalian et al, 2018; Kartal et al, 2020; Mahdavi Yekta et al, 2020). The amount of protein in seaweed is greatly influenced by various factors such as species, environmental conditions, location of collection, and season (Cermeño et al, 2020).…”

“…The amount of protein in seaweed is greatly influenced by various factors such as species, environmental conditions, location of collection, and season (Cermeño et al, 2020). Nowadays, peptides attracted notable attention due to their unique various biological functions and physicochemical properties (Lafarga et al, 2020; Mahdavi Yekta et al, 2020; Wang et al, 2022; Zheng et al, 2020). Peptides have been indicated to act as antibacterial, antioxidant, anticancer, and antidiabetic (Lafarga et al, 2020; Meng et al, 2020).…”

Exploration of the Nutritional and Functional Properties of Underutilized Grains as an Alternative Source for the Research of Food-Derived Bioactive Peptides

“…However, a series of studies addressing the bioactivities of quinoa hydrolyzates by biochemical assays did not showcase the specific peptides responsible for the reported effects ( Table 3 ). Nonetheless, they did demonstrate that alcalase, pancreatin, pepsin, corolase, bromelain, chymotrypsin, or protease-treated proteins from quinoa may display radical (ABTS and DPPH) scavenging activities [ 71 , 74 , 75 , 76 , 77 ]. The hydrolyzates obtained through the treatment with bromelain, chymotrypsin, or protease exerted not only radical scavenging, but also antimicrobial (against Staphylococcus aureus , Salmonella typhimurium , Escherichia coli , and Enterobacter aerogenes ), and antihaemolytic activities in human erythrocytes [ 71 ].…”

Quinoa husk peptides reduce melanin content via Akt signaling and apoptosis pathways

“…However, protein hydrolyzed peptides of quinoa have a variety of biological activities, including antioxidant, anti-diabetic, anti-cancer, anti-hypertensive, and anti-inflammatory activities. 13 , 14 , 15 , 16 , 17 Nevertheless, the melanin-inhibiting effects of quinoa polypeptides have not yet been investigated. Therefore, the current study sought to take advantage of quinoa waste (quinoa husks) to extract protein to assess their effects on melanogenesis.…”