In vitro assessment of the cardioprotective, anti-diabetic and antioxidant potential of Palmaria palmata protein hydrolysates

Abstract

The contribution of protein fraction and proteolytic enzyme preparation to the in vitro cardioprotective, anti-diabetic and antioxidant activity of Palmaria palmata protein hydrolysates was investigated. Aqueous, alkaline and combined aqueous and alkaline P. palmata protein fractions were hydrolysed with the food-grade proteolytic preparations, Alcalase 2.4 L, Flavourzyme 500 L and Corolase PP. The hydrolysates had angiotensin converting enzyme (ACE) and dipeptidyl peptidase (DPP) IV inhibitory activity with IC50 values in the range 0.19–0.78 and 1.65–4.60 mg mL−1, respectively. The oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) values ranged from 45.17 to 467.54 and from 1.06 to 21.59 μmol trolox equivalents/g, respectively. Furthermore, hydrolysates (1 mg mL−1) were show to inhibit renin within the range 0–50 %. In general, Alcalase 2.4 L and Corolase PP hydrolysates of aqueous protein displayed the highest in vitro activity. The results indicate that protein fraction and enzyme preparation used have significant effects on in vitro biofunctional activity of the hydrolysates. This study demonstrates the potential of P. palmata protein hydrolysates as multifunctional functional food ingredients for the prevention/control of hypertension and type II diabetes.