Characteristics of Potential Protein Nutraceuticals of Plant Origin with Antioxidant Activity.

Iwona Szerszunowicz,Jan Kłobukowski

doi:10.3390/molecules25071621

Iwona Szerszunowicz, Jan Kłobukowski

Open Access

https://doi.org/10.3390/molecules25071621

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Abstract

This study used selected plant proteins and the tools available in the BIOPEP-UWM database to profile proteins and release antioxidant nutraceuticals from their primary structures. The frequency of the occurrence of fragments with antioxidant activity in a protein sequence (the A parameter) was determined. A simulated monocatalytic proteolysis was carried out using ficin or stem bromelain or pepsin (pH > 2), and the theoretical degree of hydrolysis (DHt) and the frequency (including relative frequency) of the release of fragments with a particular antioxidant activity by a selected enzyme (the AE and W parameters, respectively). Both barley hordoindolines and the protein group of “actins and other rice proteins” were characterised by the best antioxidant potential. On the other hand, among the main analysed cereal protein groups or species, the best nutraceutical sources included kafirins, rice glutelins and α-gliadins. Potentially the most nutraceutical molecules were released by pepsin (HL, VY, PHQ and PWQ biopeptides) from gliadins, but the most analysed proteins were hydrolysed (66% on average) and the DHt for ficin and bromelain amounted to 27% and 31%, respectively. However, based on the calculated AE mean values, it can be concluded that nutraceuticals were more frequently released from rice protein structures (IY and VY biopeptides), and less frequently released from barley and other cereal protein species, which may be of significance in the context of designing nutraceutical food.

Highlights

Nutraceuticals are bioactive compounds which are found in food and are isolated, biologically active ingredients that can be added to foodstuffs and food products
Triticum aestivum ssp. sphaerococcum, Triticum aestivum ssp. compactum, Triticum aestivum spp. tibeticum, Triticum turgidum subsp. durum), the wheat proteins were divided into groups for comparison, both within the wheat protein group and with other analysed plant proteins (Table 1)
Bioinformatic analysis results were presented for these proteins and/or their fragments which satisfied the basic criterion for defining the molecules under study as biopolymers called proteins

Summary

Introduction

Nutraceuticals are bioactive compounds which are found in food and are isolated, biologically active ingredients that can be added to foodstuffs and food products. Active (bioactive) compounds include dietary fibre, oligosaccharides, polyunsaturated fatty acids (e.g., eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA)), polyols (multi-hydroxyl alcohols), micro- and macronutrients, vitamins, lactic acid bacteria, choline and lecithin, and various phytochemical substances (phytocompounds) including polyphenolic compounds, plant pigments, herbs and their extracts [1,2,3]. These compounds contribute to delaying the body ageing process and extending the lifespan and prevent the development many chronic diseases including diabetes mellitus, hypertension, cardiovascular diseases (CVDs), Alzheimer’s disease (AD), Parkinson’s disease, eye disorders, allergies [2] and neoplastic diseases [2,4].

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