Enzymatic Modification of Porphyra dioica-Derived Proteins to Improve their Antioxidant Potential.

Filipa B Pimentel,Pádraigín A Harnedy-Rothwell,M Beatriz P P Oliveira,Thanyaporn Kleekayai,Eduarda Fernandes,Rita C Alves,Maria Cermeño,Richard J Fitzgerald

doi:10.3390/molecules25122838

Abstract

Enzymatic hydrolysis has been employed to modify protein functional properties and discover new sources of antioxidants. In this study, the effect of different enzymatic treatments on antioxidant activity of Porphyra dioica (blades and protein isolate (PI)) was investigated. Protein nitrogen content of P. dioica blades and PI were 23 and 50% (dry weight), respectively. Blades and PI were hydrolyzed with Prolyve® and Prolyve® plus Flavourzyme®. Peptide profiles and molecular mass distribution of the hydrolysates were investigated. The hydrolysis promoted generation of peptides and low molecular mass components <1 kDa. Antioxidant activity was assessed using ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH·) scavenging, 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS·+) inhibition, and reactive oxygen species scavenging ability, i.e., oxygen radical absorbance capacity (ORAC) and hypochlorous acid (HOCl) scavenging assays. In general, enzymatic hydrolysis of P. dioica blades and PI enhanced the in vitro antioxidant activity. Direct hydrolysis of blades improved ORAC values up to 5-fold (from 610 to 3054 μmol Trolox eq./g freeze dried sample (FDS). The simultaneous release of phenolic compounds suggested a potential synergistic activity (ORAC and ABTS·+ assays). Such hydrolysates may be of value as functional food ingredients.

Highlights

In living systems, free radicals and other reactive oxygen species (ROS) are products of normal cellular metabolism
This study focused on characterizing the ability of P. dioica-derived ingredients to display antioxidant activity
Protein hydrolysates generated from P. dioica biomass/blades presented higher antioxidant activity when compared to unhydrolyzed controls

Summary

Introduction

Free radicals and other reactive oxygen species (ROS) are products of normal cellular metabolism. These molecules can play a dual role. At low/moderate concentrations, they can act as molecular signals that activate beneficial stress responses. At high levels, potential oxidative damage and tissue dysfunction may occur [1]. From another perspective, oxidation is a major cause of foodstuff quality loss [2]. The oxidation process can generate low-molecular-weight off-flavor compounds which may reduce consumer acceptance.

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