Abstract
Enzymatic hydrolysate of African yam bean seed protein isolate was prepared by treatment with alcalase. The hydrolysate was further fractionated into peptide sizes of <1, 1–3, 3–5 and 5–10 kDa using membrane ultrafiltration. The protein hydrolysate (APH) and its membrane ultrafiltration fractions were assayed for in vitro antioxidant activities. The <1 kDa peptides exhibited significantly better (p < 0.05) ferric reducing power, diphenyl-1-picryhydradzyl (DPPH) and hydroxyl radical scavenging activities when compared to peptide fractions of higher molecular weights. The high activity of <1 kDa peptides in these antioxidant assay systems may be related to the high levels of total hydrophobic and aromatic amino acids. In comparison to glutathione (GSH), the APH and its membrane fractions had significantly higher (p < 0.05) ability to chelate metal ions. In contrast, GSH had significantly greater (p < 0.05) ferric reducing power and free radical scavenging activities than APH and its membrane fractions. The APH and its membrane fractions effectively inhibited lipid peroxidation, results that were concentration dependent. The activity of APH and its membrane fractions against linoleic acid oxidation was higher when compared to that of GSH but lower than that of butylated hydroxyl toluene (BHT). The results show potential use of APH and its membrane fractions as antioxidants in the management of oxidative stress-related metabolic disorders and in the prevention of lipid oxidation in food products.
Highlights
During respiration in aerobic organisms, reactive oxygen species or free radicals are generated as byproducts
The
Results of this study showed that protein hydrolysates derived from African yam bean seed possess antioxidant properties against a variety of physiologically relevant free radicals
Summary
During respiration in aerobic organisms, reactive oxygen species or free radicals are generated as byproducts. These free radicals can exert diverse functions like signaling roles and providing defense against infections, excessive production can lead to oxidative stress. The mammalian body has physiological defense mechanisms to combat and reduce oxidative damage, these systems may not sufficiently protect the body against oxidative damage during severe oxidative stress. There is a need to supply the body with additional antioxidant. Free radical mediated oxidation negatively impact flavor, texture, nutritive value and shelf life of food products and under extreme conditions, produce toxins [2]. Antioxidants are important to the functional foods and nutraceutical industry
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