In this study Roselle seed protein isolates were digested using pepsin followed by pancreatin at different time in order to produce hydrolysate with good antioxidant. The prepared hydrolysates were as effective as antioxidants in model systems, in scavenging of free radicals. This effect was concentration-dependent and was also influenced by the hydrolysis time. Among all the hydrolysates, the 3 hours Roselle seed protein hydrolysate showed the highest antioxidant activity. Then it was separated into four fractions (I, II, III and IV) by filtration on Sephadex G-15. The antioxidant activities of the fractions were investigated using different in vitro methods. All fractions were effective antioxidants, with fraction III showing the highest antioxidant activity. The Reverse phase high performance liquid chromatography purification was then performed to the fraction (FIII). From the resultant, five isolated peptides from the active peak (FIII-3), were identified by liquid chromatography/ tandem mass spectrometry (LC-MS/MS), to contain Thr-Val-Glu-Asn-Leu/ Ala-Leu-Gly-Ala-Asp-Cys-Asp-Val/ Tyr-Thr-Met-Phe-Ser-Thr-Ser-Trp-Phe/ His-Asn-Asp-Pro-Glu-Phe/ Thr-Pro-Glu-Cys-Asn-Val amino acid structural sequences. The study confirmed that peptides with strong antioxidant activities from Roselle seed protein can be successfully provided through enzymatic digestion. In addition, five purified peptides are mainly responsible for the potent free radical scavenging of the fraction and the hydrolysate. Thus, they could be included as antioxidant constituents in the food industry due to their role in food quality preservation and would be expected to protect against oxidative damage in living systems. For the first time, antioxidant peptides were purified and identified from prepared Roselle seed protein hydrolysates.
| Published in | Journal of Food and Nutrition Sciences (Volume 10, Issue 4) |
| DOI | 10.11648/j.jfns.20221004.11 |
| Page(s) | 97-105 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2022. Published by Science Publishing Group |
Roselle-Seeds, Protein- Hydrolysates, Identification, Antioxidative-Peptides
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APA Style
Fatoumata Tounkara, Issiaka Togola, Mamadou Abdoulaye Konare, Mah Moutaga Fane. (2022). Identification of Antioxidative Peptides from Roselle (Hibiscus Sabdariffa Linn) Seeds Protein Hydrolysates. Journal of Food and Nutrition Sciences, 10(4), 97-105. https://doi.org/10.11648/j.jfns.20221004.11
ACS Style
Fatoumata Tounkara; Issiaka Togola; Mamadou Abdoulaye Konare; Mah Moutaga Fane. Identification of Antioxidative Peptides from Roselle (Hibiscus Sabdariffa Linn) Seeds Protein Hydrolysates. J. Food Nutr. Sci. 2022, 10(4), 97-105. doi: 10.11648/j.jfns.20221004.11
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Download@article{10.11648/j.jfns.20221004.11,
author = {Fatoumata Tounkara and Issiaka Togola and Mamadou Abdoulaye Konare and Mah Moutaga Fane},
title = {Identification of Antioxidative Peptides from Roselle (Hibiscus Sabdariffa Linn) Seeds Protein Hydrolysates},
journal = {Journal of Food and Nutrition Sciences},
volume = {10},
number = {4},
pages = {97-105},
doi = {10.11648/j.jfns.20221004.11},
url = {https://doi.org/10.11648/j.jfns.20221004.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221004.11},
abstract = {In this study Roselle seed protein isolates were digested using pepsin followed by pancreatin at different time in order to produce hydrolysate with good antioxidant. The prepared hydrolysates were as effective as antioxidants in model systems, in scavenging of free radicals. This effect was concentration-dependent and was also influenced by the hydrolysis time. Among all the hydrolysates, the 3 hours Roselle seed protein hydrolysate showed the highest antioxidant activity. Then it was separated into four fractions (I, II, III and IV) by filtration on Sephadex G-15. The antioxidant activities of the fractions were investigated using different in vitro methods. All fractions were effective antioxidants, with fraction III showing the highest antioxidant activity. The Reverse phase high performance liquid chromatography purification was then performed to the fraction (FIII). From the resultant, five isolated peptides from the active peak (FIII-3), were identified by liquid chromatography/ tandem mass spectrometry (LC-MS/MS), to contain Thr-Val-Glu-Asn-Leu/ Ala-Leu-Gly-Ala-Asp-Cys-Asp-Val/ Tyr-Thr-Met-Phe-Ser-Thr-Ser-Trp-Phe/ His-Asn-Asp-Pro-Glu-Phe/ Thr-Pro-Glu-Cys-Asn-Val amino acid structural sequences. The study confirmed that peptides with strong antioxidant activities from Roselle seed protein can be successfully provided through enzymatic digestion. In addition, five purified peptides are mainly responsible for the potent free radical scavenging of the fraction and the hydrolysate. Thus, they could be included as antioxidant constituents in the food industry due to their role in food quality preservation and would be expected to protect against oxidative damage in living systems. For the first time, antioxidant peptides were purified and identified from prepared Roselle seed protein hydrolysates.},
year = {2022}
}
TY - JOUR T1 - Identification of Antioxidative Peptides from Roselle (Hibiscus Sabdariffa Linn) Seeds Protein Hydrolysates AU - Fatoumata Tounkara AU - Issiaka Togola AU - Mamadou Abdoulaye Konare AU - Mah Moutaga Fane Y1 - 2022/07/12 PY - 2022 N1 - https://doi.org/10.11648/j.jfns.20221004.11 DO - 10.11648/j.jfns.20221004.11 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 97 EP - 105 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20221004.11 AB - In this study Roselle seed protein isolates were digested using pepsin followed by pancreatin at different time in order to produce hydrolysate with good antioxidant. The prepared hydrolysates were as effective as antioxidants in model systems, in scavenging of free radicals. This effect was concentration-dependent and was also influenced by the hydrolysis time. Among all the hydrolysates, the 3 hours Roselle seed protein hydrolysate showed the highest antioxidant activity. Then it was separated into four fractions (I, II, III and IV) by filtration on Sephadex G-15. The antioxidant activities of the fractions were investigated using different in vitro methods. All fractions were effective antioxidants, with fraction III showing the highest antioxidant activity. The Reverse phase high performance liquid chromatography purification was then performed to the fraction (FIII). From the resultant, five isolated peptides from the active peak (FIII-3), were identified by liquid chromatography/ tandem mass spectrometry (LC-MS/MS), to contain Thr-Val-Glu-Asn-Leu/ Ala-Leu-Gly-Ala-Asp-Cys-Asp-Val/ Tyr-Thr-Met-Phe-Ser-Thr-Ser-Trp-Phe/ His-Asn-Asp-Pro-Glu-Phe/ Thr-Pro-Glu-Cys-Asn-Val amino acid structural sequences. The study confirmed that peptides with strong antioxidant activities from Roselle seed protein can be successfully provided through enzymatic digestion. In addition, five purified peptides are mainly responsible for the potent free radical scavenging of the fraction and the hydrolysate. Thus, they could be included as antioxidant constituents in the food industry due to their role in food quality preservation and would be expected to protect against oxidative damage in living systems. For the first time, antioxidant peptides were purified and identified from prepared Roselle seed protein hydrolysates. VL - 10 IS - 4 ER -
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