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Physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion of purified proteins from black cumin seeds.
Int J Biol Macromol. 2019 Apr 01; 126:454-465.IJ

Abstract

The main purpose of this work was to investigate some physiochemical and antioxidant properties of purified proteins of 18 kDa from black cumin seeds. The structural properties of purified proteins were characterized using Fourier Transform-Infrared spectroscopy (FT-IR) and Circular dichroism (CD) spectroscopy analysis. The Tunisian purified protein exhibited a α-helix structure and the Turkish purified protein adopted a β-sheet conformation. The thermal properties were also evaluated by differential scanning calorimetry (DSC). The Tunisian purified protein presented two endothermic peaks, the first one was at 76.71 °C and the second one was at 131.32 °C. However, only one endothermic peak was found for the Turkish purified protein at 157.63 °C. Both Tunisian and Turkish purified proteins were very stable towards heat-induced denaturation. In addition, the effect of pH, salt (NaCl and Na2SO4) and temperature on functional properties was investigated. The Tunisian black cumin seeds pure protein exhibited better antioxidant activity than that of the Turkish one at all tested concentrations (0.2 to 1 mg/mL) and temperatures (50 °C, 75 °C and 100 °C), as well as after gastrointestinal digestion simulation.

Authors+Show Affiliations

Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia. Electronic address: inestrigui89@gmail.com.Laboratoire de Biochimie et de Génie Enzymatique des Lipases, Université de Sfax, École Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia.UMR 6226 CNRS Equipe Ingénierie Chimique et Molécules pour le Vivant, Université de Rennes 1, Institut des Sciences Chimiques de Rennes, Campus Scientifique de Beaulieu, 263 av du Général Leclerc, 35042 Rennes Cedex, France.Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia.Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia.Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30586588

Citation

Trigui, Ines, et al. "Physicochemical Properties, Antioxidant Activity and in Vitro Gastrointestinal Digestion of Purified Proteins From Black Cumin Seeds." International Journal of Biological Macromolecules, vol. 126, 2019, pp. 454-465.
Trigui I, Zarai Z, Chevance S, et al. Physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion of purified proteins from black cumin seeds. Int J Biol Macromol. 2019;126:454-465.
Trigui, I., Zarai, Z., Chevance, S., Cheikh-Rouhou, S., Attia, H., & Ayadi, M. A. (2019). Physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion of purified proteins from black cumin seeds. International Journal of Biological Macromolecules, 126, 454-465. https://doi.org/10.1016/j.ijbiomac.2018.12.198
Trigui I, et al. Physicochemical Properties, Antioxidant Activity and in Vitro Gastrointestinal Digestion of Purified Proteins From Black Cumin Seeds. Int J Biol Macromol. 2019 Apr 1;126:454-465. PubMed PMID: 30586588.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion of purified proteins from black cumin seeds. AU - Trigui,Ines, AU - Zarai,Zied, AU - Chevance,Soizic, AU - Cheikh-Rouhou,Salma, AU - Attia,Hamadi, AU - Ayadi,M A, Y1 - 2018/12/23/ PY - 2018/09/14/received PY - 2018/12/13/revised PY - 2018/12/21/accepted PY - 2018/12/27/pubmed PY - 2019/6/1/medline PY - 2018/12/27/entrez KW - Antioxidant activity KW - Black cumin seeds KW - Functional properties KW - Purified proteins KW - Structural properties SP - 454 EP - 465 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 126 N2 - The main purpose of this work was to investigate some physiochemical and antioxidant properties of purified proteins of 18 kDa from black cumin seeds. The structural properties of purified proteins were characterized using Fourier Transform-Infrared spectroscopy (FT-IR) and Circular dichroism (CD) spectroscopy analysis. The Tunisian purified protein exhibited a α-helix structure and the Turkish purified protein adopted a β-sheet conformation. The thermal properties were also evaluated by differential scanning calorimetry (DSC). The Tunisian purified protein presented two endothermic peaks, the first one was at 76.71 °C and the second one was at 131.32 °C. However, only one endothermic peak was found for the Turkish purified protein at 157.63 °C. Both Tunisian and Turkish purified proteins were very stable towards heat-induced denaturation. In addition, the effect of pH, salt (NaCl and Na2SO4) and temperature on functional properties was investigated. The Tunisian black cumin seeds pure protein exhibited better antioxidant activity than that of the Turkish one at all tested concentrations (0.2 to 1 mg/mL) and temperatures (50 °C, 75 °C and 100 °C), as well as after gastrointestinal digestion simulation. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/30586588/Physicochemical_properties_antioxidant_activity_and_in_vitro_gastrointestinal_digestion_of_purified_proteins_from_black_cumin_seeds_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(18)34923-7 DB - PRIME DP - Unbound Medicine ER -