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Use of Different Proteases to Obtain Flaxseed Protein Hydrolysates with Antioxidant Activity.
Int J Mol Sci. 2016 Jun 29; 17(7)IJ

Abstract

The antioxidant activity of flaxseed protein hydrolysates obtained using five different enzymes was evaluated. Proteins were isolated from flaxseed cake and were separately treated with papain, trypsin, pancreatin, Alcalase and Flavourzyme. The degree of hydrolysis (DH) was determined as the percentage of cleaved peptide bonds using a spectrophotometric method with o-phthaldialdehyde. The distribution of the molecular weights (MW) of the hydrolysis products was profiled using Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis (Tricine-SDS-PAGE) and size exclusion-high performance liquid chromatography (SE-HPLC) separations. The antioxidant activities of the protein isolate and hydrolysates were probed for their radical scavenging activity using 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonate) radical cation (ABTS(•+)) and photochemiluminescence (PCL-ACL) assays, and for their ferric reducing antioxidant power (FRAP) and ability to bind Fe(2+). The hydrolysates were more effective as antioxidants than the protein isolate in all systems. The PCL-ACL values of the hydrolysates ranged from 7.2 to 35.7 μmol Trolox/g. Both the FRAP and ABTS(•+) scavenging activity differed among the hydrolysates to a lower extent, with the ranges of 0.20-0.24 mmol Fe(2+)/g and 0.17-0.22 mmol Trolox/g, respectively. The highest chelating activity (71.5%) was noted for the pancreatin hydrolysate. In general, the hydrolysates obtained using Alcalase and pancreatin had the highest antioxidant activity, even though their DH (15.4% and 29.3%, respectively) and the MW profiles of the peptides varied substantially. The O₂(•-) scavenging activity and the ability to chelate Fe(2+) of the Flavourzyme hydrolysate were lower than those of the Alcalase and pancreatin hydrolysates. Papain was the least effective in releasing the peptides with antioxidant activity. The study showed that the type of enzyme used for flaxseed protein hydrolysis determines the antioxidant activity of the hydrolysates.

Authors+Show Affiliations

Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland. m.karamac@pan.olsztyn.pl.Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland. agnieszka.kosinska@hevs.ch. Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, 1950 Sion, Switzerland. agnieszka.kosinska@hevs.ch.Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland. anna.urbalewicz@gmail.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27367678

Citation

Karamać, Magdalena, et al. "Use of Different Proteases to Obtain Flaxseed Protein Hydrolysates With Antioxidant Activity." International Journal of Molecular Sciences, vol. 17, no. 7, 2016.
Karamać M, Kosińska-Cagnazzo A, Kulczyk A. Use of Different Proteases to Obtain Flaxseed Protein Hydrolysates with Antioxidant Activity. Int J Mol Sci. 2016;17(7).
Karamać, M., Kosińska-Cagnazzo, A., & Kulczyk, A. (2016). Use of Different Proteases to Obtain Flaxseed Protein Hydrolysates with Antioxidant Activity. International Journal of Molecular Sciences, 17(7). https://doi.org/10.3390/ijms17071027
Karamać M, Kosińska-Cagnazzo A, Kulczyk A. Use of Different Proteases to Obtain Flaxseed Protein Hydrolysates With Antioxidant Activity. Int J Mol Sci. 2016 Jun 29;17(7) PubMed PMID: 27367678.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Use of Different Proteases to Obtain Flaxseed Protein Hydrolysates with Antioxidant Activity. AU - Karamać,Magdalena, AU - Kosińska-Cagnazzo,Agnieszka, AU - Kulczyk,Anna, Y1 - 2016/06/29/ PY - 2016/05/19/received PY - 2016/06/17/revised PY - 2016/06/17/accepted PY - 2016/7/2/entrez PY - 2016/7/2/pubmed PY - 2017/3/21/medline KW - antioxidant activity KW - enzymatic hydrolysis KW - flaxseed cake KW - proteases KW - protein hydrolysates JF - International journal of molecular sciences JO - Int J Mol Sci VL - 17 IS - 7 N2 - The antioxidant activity of flaxseed protein hydrolysates obtained using five different enzymes was evaluated. Proteins were isolated from flaxseed cake and were separately treated with papain, trypsin, pancreatin, Alcalase and Flavourzyme. The degree of hydrolysis (DH) was determined as the percentage of cleaved peptide bonds using a spectrophotometric method with o-phthaldialdehyde. The distribution of the molecular weights (MW) of the hydrolysis products was profiled using Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis (Tricine-SDS-PAGE) and size exclusion-high performance liquid chromatography (SE-HPLC) separations. The antioxidant activities of the protein isolate and hydrolysates were probed for their radical scavenging activity using 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonate) radical cation (ABTS(•+)) and photochemiluminescence (PCL-ACL) assays, and for their ferric reducing antioxidant power (FRAP) and ability to bind Fe(2+). The hydrolysates were more effective as antioxidants than the protein isolate in all systems. The PCL-ACL values of the hydrolysates ranged from 7.2 to 35.7 μmol Trolox/g. Both the FRAP and ABTS(•+) scavenging activity differed among the hydrolysates to a lower extent, with the ranges of 0.20-0.24 mmol Fe(2+)/g and 0.17-0.22 mmol Trolox/g, respectively. The highest chelating activity (71.5%) was noted for the pancreatin hydrolysate. In general, the hydrolysates obtained using Alcalase and pancreatin had the highest antioxidant activity, even though their DH (15.4% and 29.3%, respectively) and the MW profiles of the peptides varied substantially. The O₂(•-) scavenging activity and the ability to chelate Fe(2+) of the Flavourzyme hydrolysate were lower than those of the Alcalase and pancreatin hydrolysates. Papain was the least effective in releasing the peptides with antioxidant activity. The study showed that the type of enzyme used for flaxseed protein hydrolysis determines the antioxidant activity of the hydrolysates. SN - 1422-0067 UR - https://www.unboundmedicine.com/medline/citation/27367678/Use_of_Different_Proteases_to_Obtain_Flaxseed_Protein_Hydrolysates_with_Antioxidant_Activity_ L2 - http://www.mdpi.com/resolver?pii=ijms17071027 DB - PRIME DP - Unbound Medicine ER -