Production of Antioxidant Peptides from Ferula Asafoetida Root Protein

Abstract

The Ferula asafetida (F. asafoetida) root exudates proteins were hydrolyzed using gastric digestive enzyme to identify the antioxidant peptides. F. asafoetida root protein was hydrolyzed using gastrointestinal enzymes (pepsin, Papain, trypsin and α-chymotrypsin) and purified by gel filtration chromatography (fast protein liquid chromatography, FPLC). The fractions F1, F2, F3, F6, F7, F8, and F9 were collected and screened for radical scavenging activity. Antioxidant activities of hydrolysate were evaluated using 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power assay (FRAP) and superoxide radical scavenging activity in enzyme-linked immunosorbent assay (ELISA) multimode reader. Results showed that the activity of quenched free radicals (ABTS + , FRAP and superoxide) was altered in a concentration-dependent manner. Fraction F1 showed highest scavenging activity than that of other fractions and it showed comparatively enhanced reducing power activity with butylated hydroxyanisole. Among three assays, ABTS showed better result than that of others. Further studies are still needed to find out the amino acid sequence responsible for antioxidant activity. Keywords: