Kinetics of Hyaluronidase Inhibition by Rice (Oryza sativa L.) Protein Hydrolysate

Hui-Ju Chen,Yung-Sheng Lin,Fan-Jhen Dai,Chin-Shuh Chen,Siao-Ling Fan,Yu-Chun Huang,Chi-Fai Chau

doi:10.3390/app10249087

Abstract

Research on the skin’s maintenance and protection against aging has gradually progressed toward phytocosmetics. This study investigated the in vitro hyaluronidase inhibitory activity of rice protein hydrolysate obtained by using bacterial amylase and protease against skin aging-related enzymes. Here, the molecular weights of rice protein hydrolysates were in the range 5–63 kDa. Every 100 g of a rice protein hydrolysate contains approximately 2960 mg of total amino acid, including essential amino acids (893 mg) and branched-chain amino acids (591 mg). A kinetic study showed that hyaluronidase inhibition by the rice protein hydrolysate occurs through a competitive reaction mechanism. Achieving effective hyaluronidase inhibitory activity, the rice protein hydrolysate had a half maximal inhibitory concentration of 7.61 mg/mL. Because hyaluronidase activity inhibition is crucial for treating skin aging, rice protein hydrolysates should be considered as cosmeceutical ingredients.

Highlights

Protein is among the 10 trends that most strongly drive the current functional food market.Protein is an essential amino acid (EAA) source and a functional component of health [1].Enzymatic protein hydrolysis requires mild conditions, elicits few side reactions, and increases the extraction rate, providing free amino acids and peptides in a variety of sizes
Industrial rice byproducts can be hydrolyzed by selected enzymes and microbial tannic acid to have afunctional similar effect; chia peptides were to have a mixedrich inhibition systems to produce supplements andseed additives that are noted antioxidant-peptide and pattern, where seven peptides
Because of the wide biochemical diversity of proteins composed of various amino acids, In the past 10 years, the research on peptides and protein from cereals and with multiple biological obtaining protein hydrolysates with multiple unique biological functions is possible

Summary

Introduction

Enzymatic protein hydrolysis requires mild conditions, elicits few side reactions, and increases the extraction rate, providing free amino acids and peptides in a variety of sizes. Owing to their functional and nutritional properties, enzymatic protein hydrolysates may have clinical and dietary (e.g., protein supplementation) application [2]. Rice protein hydrolysates and their mixtures used in many studies can be obtained by subjecting flours and protein concentrates or isolates to microbial fermentation or chemical or enzymatic hydrolysis [3]. The sources of proteolytic enzymes include animals and plants and microorganisms Their varied specificities render each proteolytic enzyme able to cleave proteins at only certain peptide bonds [4]. Studies [7,8,9] have

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