Preparation of Soy Protein Hydrolysates through alcalase treatment using Response Surface Methodology with Alzheimer's β‐amyloid (Aβ 1–42) Peptide Aggregation inhibition property

Abstract

Soy protein isolate (SPI), has the highest protein content and wide range of health benefits. Soy peptides have been studied for their various beneficial effects including anti‐cancer, anti‐hypertensive, anti‐diabetic etc properties. However there is no literature regarding their anti‐Alzheimer's disease properties. Alzheimer's disease is the most common form of dementia and is the seventh leading cause of death in the United States and expected to become the sixth leading cause of death by 2013.In this study we aim to evaluate the anti‐aggregative property of alcalase hydrolysates of SPI. Since the anti‐aggregative properties against Alzheimer's β‐amyloid peptide (Aβ 1–42) depends on the peptide composition of the hydrolysates and the enzyme used, the effect of process conditions on SPI hydrolyzed with alcalase was investigated systematically using response surface methodology. Hydrolysis conditions for optimal β‐amyloid aggregation inhibition were defined using the response surface model of central composite design (CCD). The optimum conditions obtained by the model for hydrolysate (with maximum anti‐beta amyloid aggregation activity) preparation was found to be pH=8, Time=1 hr, E/S=0.5%, Temperature= 50 C which was in perfect correlation with the experimental model. This is by far one of the first studies to show that soy protein hydrolysates possess bio‐activity against beta amyloid peptide found in patients with Alzheimer's disease.Grant Funding Source: ABI