Preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of Maclura pomifera fruits

A partially purified proteolytic extract prepared from Maclura pomifera latex was employed in hydrolyzing a soybean-protein isolate (4.2 mg/mL). The hydrolysis-product formation, monitored by tricine–sodium-dodecyl-sulfate–polyacrylamyde-gel electrophoresis and reverse-phase high-performance liquid...

Descripción completa

Detalles Bibliográficos
Autores principales: Reyes Jara, Andrea Milagros, Liggieri, Constanza Silvina, Bruno, Mariela Anahí
Formato: Articulo
Lenguaje:Inglés
Publicado: 2018
Materias:
Biología
Maclura pomifera
Plant peptidases
Soybean-protein isolate
Protein hydrolysate
Bioactive peptide
Antioxidant activity
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/127934
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-127934
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Biología
Maclura pomifera
Plant peptidases
Soybean-protein isolate
Protein hydrolysate
Bioactive peptide
Antioxidant activity
spellingShingle Biología
Maclura pomifera
Plant peptidases
Soybean-protein isolate
Protein hydrolysate
Bioactive peptide
Antioxidant activity
Reyes Jara, Andrea Milagros
Liggieri, Constanza Silvina
Bruno, Mariela Anahí
Preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of Maclura pomifera fruits
topic_facet Biología
Maclura pomifera
Plant peptidases
Soybean-protein isolate
Protein hydrolysate
Bioactive peptide
Antioxidant activity
description A partially purified proteolytic extract prepared from Maclura pomifera latex was employed in hydrolyzing a soybean-protein isolate (4.2 mg/mL). The hydrolysis-product formation, monitored by tricine–sodium-dodecyl-sulfate–polyacrylamyde-gel electrophoresis and reverse-phase high-performance liquid chromatography, indicated that after 10 min of reaction the main soybean proteins disappeared. The maximum degree of hydrolysis was 36.2% after a 180-min digestion. The 90-min hydrolysate presented an IC50 of 31.6 ± 0.2 µg/mL, and a trolox equivalent antioxidant capacity of 157.6 and 176.9 µmoles TE per g of peptide determined by two different methods. Analysis by matrix-assisted–laser-desorption-ionization–time-of-flight mass spectrometry (MALDI-TOF MS), followed by the application of bioinformatics tools, enabled the deduction of fourteen theoretical peptide sequences containing antioxidant amino acids at >60%, none of which sequences had been previously reported as antioxidants. Finally, we consider that this 90-min hydrolysate would constitute a promising ingredient in the manufacture of functional foods.
format Articulo
Articulo
author Reyes Jara, Andrea Milagros
Liggieri, Constanza Silvina
Bruno, Mariela Anahí
author_facet Reyes Jara, Andrea Milagros
Liggieri, Constanza Silvina
Bruno, Mariela Anahí
author_sort Reyes Jara, Andrea Milagros
title Preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of Maclura pomifera fruits
title_short Preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of Maclura pomifera fruits
title_full Preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of Maclura pomifera fruits
title_fullStr Preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of Maclura pomifera fruits
title_full_unstemmed Preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of Maclura pomifera fruits
title_sort preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of maclura pomifera fruits
publishDate 2018
url http://sedici.unlp.edu.ar/handle/10915/127934
work_keys_str_mv AT reyesjaraandreamilagros preparationofsoyproteinhydrolysateswithantioxidantactivitybyusingpeptidasesfromlatexofmaclurapomiferafruits
AT liggiericonstanzasilvina preparationofsoyproteinhydrolysateswithantioxidantactivitybyusingpeptidasesfromlatexofmaclurapomiferafruits
AT brunomarielaanahi preparationofsoyproteinhydrolysateswithantioxidantactivitybyusingpeptidasesfromlatexofmaclurapomiferafruits
bdutipo_str Repositorios
_version_ 1764820451534569473

Ejemplares similares