Extraction optimization, characterization and anti- inflammatory activity of functional protein from Mangifera indica seeds kernel

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt ,Food Technology Department, Faculty Of Agriculture, Kafrelsheikh University, Kafrelsheikh, 33511, Egypt ,Food Technology Department, Faculty Of Agriculture, Kafrelsheikh University, Kafrelshiekh, Egypt ,Barakat Ahmed Barakat,Mohamed Abdelbaset Salama,Essam Mohamed Elsebaie,Sahar Ramadan Abdelhady,Mohamed Abdin

doi:10.25083/rbl/27.3/3517.3526

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt , Food Technology Department, Faculty Of Agriculture, Kafrelsheikh University, Kafrelsheikh, 33511, Egypt + Show 6 more

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https://doi.org/10.25083/rbl/27.3/3517.3526

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Abstract

Mango seed kernel (MSK) was observed to be a likely source of bioactive protein. Box-Behnken Design (BBD) was employed to optimize the protein extraction conditions. The optimum extraction conditions for maximum protein yield (68.336%) were corresponding to extraction temperature 54.53 °C, buffer-to-sample values 41.79 mL/g and extraction time 120 min with desirability value of 0.471%. The results of electrophoresis patterns of MSKP revealed two types of proteins; low molecular weight between 6 to 98 kDa explained the presence of globulin with type (2S) and another principal protein band of 27.6 kDa explained the presence of lectins. The extracted proteins under optimized conditions showed inhibition activity of nitric oxide (NO) release and pro-inflammatory inducers like (IL-6), (IL-1r3) and (TNF-a) in lipopolysaccharide (LPS)-induced RAW264.7 macrophages. These findings revealed that MSK could be used as a promising nutraceutical of functional and health-promoting proteins.

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