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Production of antioxidant peptides through hydrolysis of medicinal pumpkin seed protein using pepsin enzyme and the evaluation of their functional and nutritional properties
BACKGROUND: A hydrolyzed protein composition is a mixture of peptide and amino acids that have been achieved through hydrolysis by the enzyme from different sources, acid or caustic soda. These peptides show important health improving properties including anti-oxidation, antimicrobial, anti-cancer,...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Isfahan Cardiovascular Research Center, Isfahan University of Medical Sciences
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6954355/ https://www.ncbi.nlm.nih.gov/pubmed/31949448 http://dx.doi.org/10.22122/arya.v15i5.1755 |
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author | Mazloomi-Kiyapey, Seyadeh Narges Sadeghi-Mahoonak, Alireza Ranjbar-Nedamani, Elham Nourmohammadi, Elham |
author_facet | Mazloomi-Kiyapey, Seyadeh Narges Sadeghi-Mahoonak, Alireza Ranjbar-Nedamani, Elham Nourmohammadi, Elham |
author_sort | Mazloomi-Kiyapey, Seyadeh Narges |
collection | PubMed |
description | BACKGROUND: A hydrolyzed protein composition is a mixture of peptide and amino acids that have been achieved through hydrolysis by the enzyme from different sources, acid or caustic soda. These peptides show important health improving properties including anti-oxidation, antimicrobial, anti-cancer, anti-diabetic, anti-hypertensive activity. METHODS: The aim of the present study was to hydrolyze the protein extracted from medicinal pumpkin seed (Cucurbita Pepo Con. Pepo Var Styriaca) seed meal by pepsin enzyme to obtain bioactive peptides with the highest antioxidant capacity. For this, response surface method (RSM) and central composite design were used at different enzyme concentrations (1%-2%), hydrolysis times (2-5 hours), and temperatures (30-40 °C) as independent variables. Then, the functional properties (emulsifying capacity, foaming capacity, water absorption capacity, and oil absorption capacity), heat and pH stability, and amino acid analysis were measured for the optimum treatment. RESULTS: 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging capacity of peptides achieved in optimum conditions (82.07%) was highly similar to the results predicted by the software (80.31%) and their functional properties were significantly different from the initial protein (P > 0.050). Amino acid profile showed that the antioxidant capacity of the hydrolysates could be due to the total hydrophobic amino acid content that accounts for 39.85% of total amino acids in pumpkin seed meal. CONCLUSION: According to the results, pumpkin seed meal hydrolysates, with outstanding functional properties, can be used in different food formulation to improve their physical and chemical properties and extend their shelf life, and as antihypertensive and antioxidant agents in the prevention of cardiovascular disease. |
format | Online Article Text |
id | pubmed-6954355 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Isfahan Cardiovascular Research Center, Isfahan University of Medical Sciences |
record_format | MEDLINE/PubMed |
spelling | pubmed-69543552020-01-16 Production of antioxidant peptides through hydrolysis of medicinal pumpkin seed protein using pepsin enzyme and the evaluation of their functional and nutritional properties Mazloomi-Kiyapey, Seyadeh Narges Sadeghi-Mahoonak, Alireza Ranjbar-Nedamani, Elham Nourmohammadi, Elham ARYA Atheroscler Original Article BACKGROUND: A hydrolyzed protein composition is a mixture of peptide and amino acids that have been achieved through hydrolysis by the enzyme from different sources, acid or caustic soda. These peptides show important health improving properties including anti-oxidation, antimicrobial, anti-cancer, anti-diabetic, anti-hypertensive activity. METHODS: The aim of the present study was to hydrolyze the protein extracted from medicinal pumpkin seed (Cucurbita Pepo Con. Pepo Var Styriaca) seed meal by pepsin enzyme to obtain bioactive peptides with the highest antioxidant capacity. For this, response surface method (RSM) and central composite design were used at different enzyme concentrations (1%-2%), hydrolysis times (2-5 hours), and temperatures (30-40 °C) as independent variables. Then, the functional properties (emulsifying capacity, foaming capacity, water absorption capacity, and oil absorption capacity), heat and pH stability, and amino acid analysis were measured for the optimum treatment. RESULTS: 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging capacity of peptides achieved in optimum conditions (82.07%) was highly similar to the results predicted by the software (80.31%) and their functional properties were significantly different from the initial protein (P > 0.050). Amino acid profile showed that the antioxidant capacity of the hydrolysates could be due to the total hydrophobic amino acid content that accounts for 39.85% of total amino acids in pumpkin seed meal. CONCLUSION: According to the results, pumpkin seed meal hydrolysates, with outstanding functional properties, can be used in different food formulation to improve their physical and chemical properties and extend their shelf life, and as antihypertensive and antioxidant agents in the prevention of cardiovascular disease. Isfahan Cardiovascular Research Center, Isfahan University of Medical Sciences 2019-09 /pmc/articles/PMC6954355/ /pubmed/31949448 http://dx.doi.org/10.22122/arya.v15i5.1755 Text en © 2019 Isfahan Cardiovascular Research Center & Isfahan University of Medical Sciences http://creativecommons.org/licenses/by-nc/3.0/ This work is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License which allows users to read, copy, distribute and make derivative works for non-commercial purposes from the material, as long as the author of the original work is cited properly. |
spellingShingle | Original Article Mazloomi-Kiyapey, Seyadeh Narges Sadeghi-Mahoonak, Alireza Ranjbar-Nedamani, Elham Nourmohammadi, Elham Production of antioxidant peptides through hydrolysis of medicinal pumpkin seed protein using pepsin enzyme and the evaluation of their functional and nutritional properties |
title | Production of antioxidant peptides through hydrolysis of medicinal pumpkin seed protein using pepsin enzyme and the evaluation of their functional and nutritional properties |
title_full | Production of antioxidant peptides through hydrolysis of medicinal pumpkin seed protein using pepsin enzyme and the evaluation of their functional and nutritional properties |
title_fullStr | Production of antioxidant peptides through hydrolysis of medicinal pumpkin seed protein using pepsin enzyme and the evaluation of their functional and nutritional properties |
title_full_unstemmed | Production of antioxidant peptides through hydrolysis of medicinal pumpkin seed protein using pepsin enzyme and the evaluation of their functional and nutritional properties |
title_short | Production of antioxidant peptides through hydrolysis of medicinal pumpkin seed protein using pepsin enzyme and the evaluation of their functional and nutritional properties |
title_sort | production of antioxidant peptides through hydrolysis of medicinal pumpkin seed protein using pepsin enzyme and the evaluation of their functional and nutritional properties |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6954355/ https://www.ncbi.nlm.nih.gov/pubmed/31949448 http://dx.doi.org/10.22122/arya.v15i5.1755 |
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