Characterization of the fruit proteolytic system of Bromelia serra Griseb. (Bromeliaceae) and its application in bioactive peptides release

A crude extract with proteolytic activity was prepared from edible fruits of Bromelia serra, containing cysteine peptidases with molecular masses between 24.1 and 25.9 kDa. The extract presented an optimal pH range of 6.03‒9.05, retained more than 80% of activity after thermal pre-treatments at 23,...

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Autores principales: Salese, Lucía, Liggieri, Constanza Silvina, Bernik, Delia Leticia, Bruno, Mariela Anahí
Formato: Articulo
Lenguaje:Inglés
Publicado: 2022
Materias:
Bioquímica
bioactive peptide
Bromelia serra
food protein hydrolysate
cysteine plant peptidase
functional food
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/159152
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-159152
record_format dspace
spelling I19-R120-10915-1591522023-10-20T20:07:11Z http://sedici.unlp.edu.ar/handle/10915/159152 Characterization of the fruit proteolytic system of Bromelia serra Griseb. (Bromeliaceae) and its application in bioactive peptides release Salese, Lucía Liggieri, Constanza Silvina Bernik, Delia Leticia Bruno, Mariela Anahí 2022 2023-10-20T14:34:34Z en Bioquímica bioactive peptide Bromelia serra food protein hydrolysate cysteine plant peptidase functional food A crude extract with proteolytic activity was prepared from edible fruits of Bromelia serra, containing cysteine peptidases with molecular masses between 24.1 and 25.9 kDa. The extract presented an optimal pH range of 6.03‒9.05, retained more than 80% of activity after thermal pre-treatments at 23, 37, and 45°C (120 min), but it was rapidly inactivated after 10 min at 75°C. These proteases were employed to hydrolyze soybean proteins, bovine casein and bovine whey, achieving degrees of hydrolysis of 18.3 ± 0.6, 29.1 ± 0.7, and 12.6 ± 0.9% (55°C, 180 min), respectively. The casein 180 min-hydrolysate (55°C) presented the maximum value of antioxidant activity (2.89 ± 0.12 mg/mL Trolox), and the whey protein 180 min-hydrolysate (55°C) showed the highest percentage of angiotensin-converting enzyme inhibition (91.9 ± 1.2%). This low-cost enzymatic preparation would be promising for the food industry because it requires mild working conditions and yields hydrolysates with biological activities useful as ingredients for functional food. Centro de Investigación de Proteínas Vegetales Articulo Articulo http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Bioquímica
bioactive peptide
Bromelia serra
food protein hydrolysate
cysteine plant peptidase
functional food
spellingShingle Bioquímica
bioactive peptide
Bromelia serra
food protein hydrolysate
cysteine plant peptidase
functional food
Salese, Lucía
Liggieri, Constanza Silvina
Bernik, Delia Leticia
Bruno, Mariela Anahí
Characterization of the fruit proteolytic system of Bromelia serra Griseb. (Bromeliaceae) and its application in bioactive peptides release
topic_facet Bioquímica
bioactive peptide
Bromelia serra
food protein hydrolysate
cysteine plant peptidase
functional food
description A crude extract with proteolytic activity was prepared from edible fruits of Bromelia serra, containing cysteine peptidases with molecular masses between 24.1 and 25.9 kDa. The extract presented an optimal pH range of 6.03‒9.05, retained more than 80% of activity after thermal pre-treatments at 23, 37, and 45°C (120 min), but it was rapidly inactivated after 10 min at 75°C. These proteases were employed to hydrolyze soybean proteins, bovine casein and bovine whey, achieving degrees of hydrolysis of 18.3 ± 0.6, 29.1 ± 0.7, and 12.6 ± 0.9% (55°C, 180 min), respectively. The casein 180 min-hydrolysate (55°C) presented the maximum value of antioxidant activity (2.89 ± 0.12 mg/mL Trolox), and the whey protein 180 min-hydrolysate (55°C) showed the highest percentage of angiotensin-converting enzyme inhibition (91.9 ± 1.2%). This low-cost enzymatic preparation would be promising for the food industry because it requires mild working conditions and yields hydrolysates with biological activities useful as ingredients for functional food.
format Articulo
Articulo
author Salese, Lucía
Liggieri, Constanza Silvina
Bernik, Delia Leticia
Bruno, Mariela Anahí
author_facet Salese, Lucía
Liggieri, Constanza Silvina
Bernik, Delia Leticia
Bruno, Mariela Anahí
author_sort Salese, Lucía
title Characterization of the fruit proteolytic system of Bromelia serra Griseb. (Bromeliaceae) and its application in bioactive peptides release
title_short Characterization of the fruit proteolytic system of Bromelia serra Griseb. (Bromeliaceae) and its application in bioactive peptides release
title_full Characterization of the fruit proteolytic system of Bromelia serra Griseb. (Bromeliaceae) and its application in bioactive peptides release
title_fullStr Characterization of the fruit proteolytic system of Bromelia serra Griseb. (Bromeliaceae) and its application in bioactive peptides release
title_full_unstemmed Characterization of the fruit proteolytic system of Bromelia serra Griseb. (Bromeliaceae) and its application in bioactive peptides release
title_sort characterization of the fruit proteolytic system of bromelia serra griseb. (bromeliaceae) and its application in bioactive peptides release
publishDate 2022
url http://sedici.unlp.edu.ar/handle/10915/159152
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