Cargando…

Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles

This study determined for the first time the structure of the peptides (i.e., peptidomics) in soy protein hydrolysates and elucidated their effects on an oil’s oxidative stability during frying cycles. The oil investigated was palm olein during 0, 4, 8, and 12 frying cycles of plantain banana chips....

Descripción completa

Detalles Bibliográficos
Autores principales: Pougoue Ngueukam, Annick Arcelle, Klang, Mathilde Julie, Zokou, Ronice, Teboukeu Boungo, Gires, Djikeng Tonfack, Fabrice, Azeez, Barakat Koyinsola, Womeni, Hilaire Macaire, Tsopmo, Apollinaire
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528889/
https://www.ncbi.nlm.nih.gov/pubmed/37761207
http://dx.doi.org/10.3390/foods12183498
_version_ 1785111326724456448
author Pougoue Ngueukam, Annick Arcelle
Klang, Mathilde Julie
Zokou, Ronice
Teboukeu Boungo, Gires
Djikeng Tonfack, Fabrice
Azeez, Barakat Koyinsola
Womeni, Hilaire Macaire
Tsopmo, Apollinaire
author_facet Pougoue Ngueukam, Annick Arcelle
Klang, Mathilde Julie
Zokou, Ronice
Teboukeu Boungo, Gires
Djikeng Tonfack, Fabrice
Azeez, Barakat Koyinsola
Womeni, Hilaire Macaire
Tsopmo, Apollinaire
author_sort Pougoue Ngueukam, Annick Arcelle
collection PubMed
description This study determined for the first time the structure of the peptides (i.e., peptidomics) in soy protein hydrolysates and elucidated their effects on an oil’s oxidative stability during frying cycles. The oil investigated was palm olein during 0, 4, 8, and 12 frying cycles of plantain banana chips. Proteins were extracted and hydrolyzed with two proteases. Trypsin hydrolysate (HTRY) exhibited higher anti-radical activity (DPPH, 70.2%) than the control (unhydrolyzed proteins, 33.49%) and pepsin hydrolysate (HPEP, 46.1%) at 200 µg/mL. HPEP however showed a 4.6-fold greater reduction of ferric ions (FRAP) while also possessing a higher peroxyl radical scavenging ability (716 ± 30 µM Trolox Eq/g) than HTRY (38.5 ± 35 µM Trolox Eq/g). During oil oxidative stability tests, HPEP improved the oxidative stability of the palm olein oil after 8 and 12 frying cycles, characterized by lower concentrations of hydroperoxides, and carbonyl and volatile compounds. HTRY however exerteda pro-oxidant activity. Structural data from SDS-PAGE and tandem mass spectrometry showed that the mechanism for the greater activity of the pepsin hydrolysate occurred due to unique structural features and a higher percentage of short-chain peptides. This was justified by a 25, 31, and 48% higher contents of tryptophan, histidine, and methionine, respectively (important amino acids with hydrogen atom transfer and electron-donating capacities) in the peptides identified in the pepsin hydrolysate.
format Online
Article
Text
id pubmed-10528889
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-105288892023-09-28 Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles Pougoue Ngueukam, Annick Arcelle Klang, Mathilde Julie Zokou, Ronice Teboukeu Boungo, Gires Djikeng Tonfack, Fabrice Azeez, Barakat Koyinsola Womeni, Hilaire Macaire Tsopmo, Apollinaire Foods Article This study determined for the first time the structure of the peptides (i.e., peptidomics) in soy protein hydrolysates and elucidated their effects on an oil’s oxidative stability during frying cycles. The oil investigated was palm olein during 0, 4, 8, and 12 frying cycles of plantain banana chips. Proteins were extracted and hydrolyzed with two proteases. Trypsin hydrolysate (HTRY) exhibited higher anti-radical activity (DPPH, 70.2%) than the control (unhydrolyzed proteins, 33.49%) and pepsin hydrolysate (HPEP, 46.1%) at 200 µg/mL. HPEP however showed a 4.6-fold greater reduction of ferric ions (FRAP) while also possessing a higher peroxyl radical scavenging ability (716 ± 30 µM Trolox Eq/g) than HTRY (38.5 ± 35 µM Trolox Eq/g). During oil oxidative stability tests, HPEP improved the oxidative stability of the palm olein oil after 8 and 12 frying cycles, characterized by lower concentrations of hydroperoxides, and carbonyl and volatile compounds. HTRY however exerteda pro-oxidant activity. Structural data from SDS-PAGE and tandem mass spectrometry showed that the mechanism for the greater activity of the pepsin hydrolysate occurred due to unique structural features and a higher percentage of short-chain peptides. This was justified by a 25, 31, and 48% higher contents of tryptophan, histidine, and methionine, respectively (important amino acids with hydrogen atom transfer and electron-donating capacities) in the peptides identified in the pepsin hydrolysate. MDPI 2023-09-20 /pmc/articles/PMC10528889/ /pubmed/37761207 http://dx.doi.org/10.3390/foods12183498 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Pougoue Ngueukam, Annick Arcelle
Klang, Mathilde Julie
Zokou, Ronice
Teboukeu Boungo, Gires
Djikeng Tonfack, Fabrice
Azeez, Barakat Koyinsola
Womeni, Hilaire Macaire
Tsopmo, Apollinaire
Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles
title Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles
title_full Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles
title_fullStr Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles
title_full_unstemmed Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles
title_short Peptidomics Analysis of Soy Protein Hydrolysates—Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles
title_sort peptidomics analysis of soy protein hydrolysates—antioxidant properties and mechanism of their inhibition of the oxidation of palm olein during frying cycles
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528889/
https://www.ncbi.nlm.nih.gov/pubmed/37761207
http://dx.doi.org/10.3390/foods12183498
work_keys_str_mv AT pougouengueukamannickarcelle peptidomicsanalysisofsoyproteinhydrolysatesantioxidantpropertiesandmechanismoftheirinhibitionoftheoxidationofpalmoleinduringfryingcycles
AT klangmathildejulie peptidomicsanalysisofsoyproteinhydrolysatesantioxidantpropertiesandmechanismoftheirinhibitionoftheoxidationofpalmoleinduringfryingcycles
AT zokouronice peptidomicsanalysisofsoyproteinhydrolysatesantioxidantpropertiesandmechanismoftheirinhibitionoftheoxidationofpalmoleinduringfryingcycles
AT teboukeuboungogires peptidomicsanalysisofsoyproteinhydrolysatesantioxidantpropertiesandmechanismoftheirinhibitionoftheoxidationofpalmoleinduringfryingcycles
AT djikengtonfackfabrice peptidomicsanalysisofsoyproteinhydrolysatesantioxidantpropertiesandmechanismoftheirinhibitionoftheoxidationofpalmoleinduringfryingcycles
AT azeezbarakatkoyinsola peptidomicsanalysisofsoyproteinhydrolysatesantioxidantpropertiesandmechanismoftheirinhibitionoftheoxidationofpalmoleinduringfryingcycles
AT womenihilairemacaire peptidomicsanalysisofsoyproteinhydrolysatesantioxidantpropertiesandmechanismoftheirinhibitionoftheoxidationofpalmoleinduringfryingcycles
AT tsopmoapollinaire peptidomicsanalysisofsoyproteinhydrolysatesantioxidantpropertiesandmechanismoftheirinhibitionoftheoxidationofpalmoleinduringfryingcycles