Rapeseed Protein Isolate Research Articles

Enhancing the potential of rapeseed cake as protein-source food by γ-irradiation.

Rapeseed cake serves as a by-product in the oil extraction industry, characterized by its elevated protein content. However, the presence of antinutritional factors limits the utilization of rapeseed cake as a viable protein source. In this study, different doses of γ-irradiation were used to irradiate rapeseed cake and rapeseed protein isolate was extracted through a modified alkaline solution and acid precipitation method from rapeseed cake. The chemical composition and in vivo acute toxicity of rapeseed protein isolate were determined. The protein recovery rate of rapeseed protein isolate was 39.08 ± 3.01% after irradiation, while the content of antinutritional factors was significantly reduced. Moreover, γ-irradiation did not have any experimentally related effects on clinical observations or clinicopathology in mice. Overall, the reduced antinutrients and increased functional properties suggest that the irradiation of rapeseed cake (<9 kGy) could be utilized as a pre-treatment in the development of rapeseed cake-based value-added protein products.

Removal of phytic acid in protein via pretreatment of rapeseed meal

Abstract To obtain rapeseed protein with low phytic acid (PA), soy protein isolate (SPI) was used to investigate the interactions between SPI and PA. The influence of pretreatment (soaking using salt solution and dialysis) of the defatted rapeseed meal on the PA and protein content in the final rapeseed proteins was also studied. The results showed that electrostatic interactions dominated the protein–PA interaction, which was affected by pH and ionic strength. Accordingly, the pH and ionic strength in the soaking medium also influenced the PA remained in the rapeseed proteins. The PA content decreased with the ionic strength (400–800 mM) and relatively low PA was obtained at pH 6.0 (soaking environment). Finally, 52.8 % of the PA have been removed and PA content remained in rapeseed protein isolate (RPI) reached about 0.84 mg/g, at the same time, the protein content was maintained around 86.70 %. Overall, soaking using salt solution and dialysis could be an effective method to achieve high quality rapeseed protein with low PA.

Investigating the physicochemical properties and air-water interface adsorption behavior of transglutaminase-crosslinking rapeseed protein isolate

Improving the technical functionality to adapt to the application of complex food systems is an important challenge for the development of plant protein ingredients. Herein, the correlation between the physicochemical properties and interfacial adsorption behavior of rapeseed protein isolate (RPI) at the air–water interface after transglutaminase (TG) treatment was investigated. The results of cross-linking degree, Fourier transform infrared spectroscopy (FTIR) and sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS-PAGE) showed that the TG enzyme was able to catalyse cross-linking between lysine and glutamine residues of RPI. The foaming capacity of RPI was enhanced from 120 % to 150 % after TG cross-linking 5 h, whereas the average size (210–219 nm) of the RPI determined by dynamic light scattering did not change significantly. Besides, the hydrophobicity tended to increase overall under the enzyme treatment, while the surface electrostatic potential decreased. The former indicates the unfolding of the protein and reduces the kinetic barriers to protein adsorption at the air–water interface, with a consequent increase in disulfide bonding and surface pressure. Furthermore, as the enzyme treatment time increased, a significant increase in protein content of foam by 33.86 %. These findings provide novel insight into the foaming mechanism of TG cross-linking RPI.

Effects of phytase/ethanol treatment on aroma characteristics of rapeseed protein isolates

This study investigates enhancing the flavor of rapeseed protein isolate (RPI), a protein-rich substance with an unfavorable taste, through phytase/ethanol treatment. Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS) analysis identified 268 volatile compounds in RPI. The study found that this treatment significantly altered the content of these compounds, reducing sourness and enhancing sweetness and fruitiness. The analysis also showed that the treatment notably increased the relative odor activity values (ROAVs) of key aroma compounds, improving RPI's flavor. Sensory evaluation confirmed the positive impact of the treatment, indicating its potential to make RPI a more acceptable ingredient in the food industry.

Effect of heat treatment on protein quality of rapeseed protein isolate compared with non-heated rapeseed isolate, soy and whey protein isolates, and rice and pea protein concentrates.

Rapeseed protein isolate is used in the food industry, and heating is often used during rapeseed processing. However, the digestible indispensable amino acid score (DIAAS) for heat-treated rapeseed protein isolate is unknown. The present study aimed to test the hypothesis that heating rapeseed protein isolate improves protein quality resulting in DIAAS that is greater than for pea and rice protein concentrates, and comparable to that of soy and whey protein isolates. Standardized ileal digestibility (SID) of amino acids (AA), except leucine and methionine, was not different between heat-treated rapeseed protein isolate and soy protein isolate, but SID of most AA was greater (P < 0.001) for heat-treated rapeseed protein isolate than for brown rice protein concentrate, pea protein concentrate, rapeseed protein isolate and soy protein isolate, but not whey protein isolate. Non-heated rapeseed protein isolate had a reduced (P < 0.001) DIAAS for 6-month-old to 3-year-old children compared with soy protein isolate, but this was greater (P < 0.001) than for pea and brown rice protein concentrates. The DIAAS for heat-treated rapeseed protein isolate was greater (P < 0.001) than for non-heated rapeseed protein isolate for all age groups. Heat-treated rapeseed protein isolate and whey protein isolate had a DIAAS > 100 for individuals older than 3 years. Rapeseed protein isolate had a DIAAS comparable to soy protein isolate, but heat-treated rapeseed protein isolate and whey protein isolate had DIAAS ≥ 100, qualifying these proteins as 'excellent'. Rice and pea protein concentrates had DIAAS < 75. © 2023 Society of Chemical Industry.

Transformation of the formula of fitness ginger based on green buckwheat enriched with rapse protein isolate: a systematic review

Currently, in the field of food production, the priority direction is the creation of products enriched with biologically active components, macro- and microelements. The use of such products in food significantly affects human health and life expectancy. Increasing the nutritional value of food through the use of unconventional natural raw materials contributes to an increase in the amount of nutrients balanced and distributed among themselves in the composition of the product, which directly affects the human body when consumed. A study was conducted to analyze publications on the nutritional, biological value, functional properties of green buckwheat, as well as rapeseed protein isolate. Green buckwheat has a huge supply of nutrients and can be used for the production of flour confectionery. Replacing wheat flour with green buckwheat flour does not affect the physico-chemical quality indicators of the finished product, but significantly improves organoleptic indicators. The results obtained prove that rapeseed protein isolate can be used to transform food formulations, enriching them with vegetable protein, as a substitute for animal proteins. The emulsifying properties of rapeseed protein are important in food systems such as dressings, mayonnaise or ice cream. Water absorption capacity plays a role in the formation of bakery products and flour confectionery products. Despite all the above-described useful, nutritious and functional properties of green buckwheat and rapeseed protein isolate, in fact, are rarely used as functional ingredients, especially in confectionery production. The results of this study may provide a new approach to the development of new food products.

A Beefy-R culture medium: Replacing albumin with rapeseed protein isolates

The development of cost-effective serum-free media is essential for the economic viability of cultured meat. A key challenge facing this goal is the high-cost of recombinant albumin which is necessary in many serum-free media formulations, including a recently developed serum-free medium for bovine satellite cell (BSC) culture termed Beefy-9. Here we alter Beefy-9 by replacing recombinant albumin with rapeseed protein isolate (RPI), a bulk-protein solution obtained from agricultural waste through alkali extraction (pH 12.5), isoelectric protein precipitation (pH 4.5), dissolution of physiologically soluble proteins (pH 7.2), and concentration of proteins through 3 kDa ultrafiltration. This new medium, termed Beefy-R, was then used to culture BSCs over four passages, during which cells grew with an average doubling time of 26.6 h, showing improved growth compared with Beefy-9. In Beefy-R, BSCs maintained cell phenotype and myogenicity. Together, these results offer an effective, low-cost, and sustainable alternative to albumin for serum-free culture of muscle stem cells, thereby addressing a key hurdle facing cultured meat production.

Application of Rapeseed Meal Protein Isolate as a Supplement to Texture-Modified Food for the Elderly.

Rapeseed meal (RSM), a by-product of rapeseed oil extraction, is currently used for low-value purposes. With a biorefinery approach, rapeseed proteins may be extracted and recovered for high-end uses to fully exploit their nutritional and functional properties. This study reports the application of RSM protein isolate, the main output of a biorefining process aimed at recovering high-value molecules from rapeseed meal, as a supplement to texture-modified (TM) food designed for elderly people with mastication and dysphagia problems. The compositional (macronutrients by Official Methods of Analyses, and mineral and trace element profiles using Inductively Coupled Plasma Optical Emission Spectrometry ICP-OES), nutritional and sensory evaluations of TM chicken breast, carrots and bread formulated without and with RSM protein supplementation (5% w/w) are hereby reported. The results show that the texture modification of food combined with rapeseed protein isolate supplementation has a positive impact on the nutritional and sensory profile of food, meeting the special requirements of seniors. TM chicken breast and bread supplemented with RSM protein isolate showed unaltered or even improved sensory properties and a higher nutrient density, with particular regard to proteins (+20-40%) and minerals (+10-16%). Supplemented TM carrots, in spite of the high nutrient density, showed a limited acceptability, due to poor sensory properties that could be overcome with an adjustment to the formulation. This study highlights the potentialities of RSM as a sustainable novel protein source in the food sector. The application of RSM protein proposed here is in line with the major current challenges of food systems such as the responsible management of natural resources, the valorization of agri-food by-products, and healthy nutrition with focus on elderly people.

Plant protein nanogel–based patchy Janus particles with tunable anisotropy for perishable food preservation

AbstractJanus particles with anisotropic surfaces possess considerable potential for biological functionalization. However, little is known about the effect of surface anisotropy of Janus particles on the shelf life of perishable food. Herein, plant protein–based nanogels prepared by acylated rapeseed protein isolate (ARPI) are exploited as novel building blocks to decorate the surface of latex particles for Janus particle synthesis. The surface anisotropy of patchy latex particles can be facilely tailored via the suspension polymerization of the Pickering emulsion using ARPI nanogels as stabilizers. The surface distribution of ARPI nanogel on latex particles can be controlled by varying the aqueous phase conditions, and thus, the tunable hydrophilic–lipophilic balance (viz., Janus balance) varied from 0.78 to 1.76 for resulting patchy latex particles. Patchy latex particles with varied Janus balance were further investigated for the effects of their anti‐perishable coatings on perishable fruit preservation. The anisotropic patchy latex particles can act as a novel type of antibacterial agent to inhibit Ascomycota microorganisms’ growth on the surface of fruits and reduce the dehydration and respiration of fruits, all of which devote to a lengthened shelf life while being safe. Furthermore, it is found that the patchy latex particle with a spatial pattern of a hydrophobic area on its surface occupying 51.3% (Janus balance = 0.95) extends the shelf life of perishable food more effectively than that of other spatial arrangements. Overall, the exploration of anisotropic Janus particles offers an alternative strategy to preserve perishable food without using antimicrobial agents.

Enhancing the utilization of rapeseed protein ingredients in bread making by tailored lactic acid fermentation

The aim of this study was to investigate the performance of rapeseed protein isolate (RPI) or concentrate (RPC) as such and after lactic acid bacteria fermentation as ingredients in composite wheat baking. Bread recipes were developed replacing wheat flour with RPI (10%) or RPC (20%) to obtain a high protein bread. Fermentation of the rapeseed protein ingredients with Weissella confusa A16 enabling synthesis in situ of dextran contributed to obtaining bread with improved textural properties. The in situ produced dextran in RPI (6.1% dry matter) and RPC (5.7% dm) increased the bread specific volume (10% and 14%, respectively) and decreased crumb hardness (35% and 25%, respectively) compared to the respective control breads. Furthermore, fermentation of RPC significantly improved the free amino acid profiles e.g., lysine, methionine, and isoleucine, which are deficient in wheat bread. Protein digestibility in vitro was significantly enhanced in the breads containing fermented RPI, but not in the one with fermented RPC, probably due to the higher level of condensed tannins in RPC after fermentation.

Optimization of Selective Hydrolysis of Cruciferins for Production of Potent Mineral Chelating Peptides and Napins Purification to Valorize Total Rapeseed Meal Proteins.

Preventing oxidation and microbial spoilage are both major concerns in food industries. In this context, this study aimed to valorize the total rapeseed meal proteins with controlled enzymatic proteolysis to generate potent mineral-chelating peptides from cruciferins while keeping intact the antimicrobial napins. Implementation of proteolysis of total rapeseed protein isolate with the Prolyve® enzyme highlighted an interesting selective hydrolysis of the cruciferins. Hence, the mechanism of this particular hydrolysis was investigated through a Design of Experiments method to obtain a model for the prediction of kinetics (cruciferin degradation and napin purity) according to the operating conditions applied. Then, multicriteria optimization was implemented to maximize the napin purity and yield while minimizing both enzymatic cost and reaction time. Antioxidant assays of the peptide fraction obtained under the optimal conditions proved the high metal-chelating activity preservation (EC50 = 247 ± 27 µg) for more than three times faster production. This fraction might counteract lipid oxidation or serve as preventing agents for micronutrient deficiencies, and the resulting purified napins may have applications in food safety against microbial contamination. These results can greatly help the development of rapeseed meal applications in food industries.

Insights into the effects of dynamic high-pressure microfluidization on the structural and rheological properties of rapeseed protein isolate

The application of dynamic high-pressure microfluidization (DHPM) provides interesting modifications in food structures. However, the effects of DHPM on the structural and rheological properties of rapeseed protein isolate (RPI) were scarcely investigated. In this study, the average hydrodynamic size of RPI treated by DHPM significantly declined from 239.2 nm to 170 nm with the pressure and time rising to 60 MPa and 2 min. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis found that DHPM did not affect the molecular mass of the RPI. The changes in the intrinsic fluorescence and circular dichroism spectra showed that tertiary and secondary structures of RPI were altered, as proved by the higher fluorescence intensity and greater conversion of random coils and β-sheets into α-helices compared with the control (unprocessed RPI). The spatial unfolding of the RPI structure and the dissociation of chemical bonds influenced its rheological behavior. All RPI suspensions (15%, w/v) processed by DHPM had lower apparent viscosity, moduli, higher gelling temperature (up to 69.7 °C) than control, and the differences in rheological performance were closely dependent on the treatment pressure and time. In conclusion, through this study of the effects of DHPM on RPI, DHPM was shown to be a potential method for modifying proteins and reducing the consistency of high-protein fluid foods.

Removal of anti-nutritional factors of rapeseed protein isolate (RPI) and toxicity assessment of RPI.

We prepared a detoxified rapeseed protein isolate (RPI) by phytase/ethanol treatment based on alkaline extraction and acidic precipitation. Contents of protein, fat, ash, moisture, crude fiber, glucosinolates, phytic acid, and phenolics and color were determined. To evaluate the safety of detoxified RPI, five groups of C57 mice (detoxified RPI [10 and 20 g kg-1]; commercial soybean protein isolate (SPI) [10 g kg-1]; non-detoxified RPI [10 g kg-1]; control) were used in the acute-toxicity test. Bodyweight and pathology parameters were recorded at different time points, followed by macroscopic examination, organ-weight measurement and microstructure examination. After pretreatment of rapeseed meals with phytase (enzyme : substrate ratio, 1 : 5 mg g-1) for 1.5 h and two-time ethanol extraction for precipitated protein, the chemical characteristics in RPI were protein (88.26%), fat (0.57%), ash (2.72%), moisture (1.90%), crude fiber (0.77%), glucosinolates (0 μmol g-1), phytic acid (0.17%), phenolics (0.36%) and whiteness (73.38). Treatment resulted in significant removal of anti-nutritional factors (ANFs) and increased whiteness in detoxified RPI compared with non-detoxified RPI, and lower than in cruciferin-rich canola protein isolate (Puratein®). Experimental-related effects on bodyweight, clinical observations, or clinicopathology, in mice treated with detoxified RPI were not observed except for a decreased thyroid gland/parathyroid gland index in mice treated with non-detoxified RPI. Furthermore, the no-observed-effect level (NOEL) was 10 g kg-1 of detoxified RPI, whereas the no-observed-adverse-effect-level (NOAEL) was the highest fed level of 20 g kg-1 of detoxified RPI. Overall, detoxified RPI prepared by the combined treatment of phytase and ethanol was considered safe under the conditions tested, in which the contents of the main ANFs were reduced significantly.

Enzymatic hydrolysis of kaempferol 3-O-(2‴-O-sinapoyl-β-sophoroside), the key bitter compound of rapeseed (Brassica napus L.) protein isolate.

The use of rapeseed protein for human nutrition is primarily limited by its strong bitterness, which is why the key bitter compound, kaempferol 3-O-(2‴-O-sinapoyl-β-sophoroside), is enzymatically degraded. Mass spectrometry analyses of an extract from an untreated rapeseed protein isolate gave three signals for m/z 815 [M-H]. The predominant compound among the three compounds was confirmed as kaempferol-3-O-(2‴-O-sinapoyl-β-sophoroside). Enzymatic hydrolysis of this key bitter compound was achieved using a sinapyl ester cleaving side activity of a ferulic acid esterase (FAE) from the basidiomycete Schizophyllum commune (ScoFAE). Recombinant ferulic acid esterases from Streptomyces werraensis (SwFAE) and from Pleurotus eryngii (PeFAE) possessed better cleavage activity towards methyl sinapate but did not hydrolyze the sinapyl ester linkage of the bitter kaempferol sophoroside. Kaempferol-3-O-(2‴-O-sinapoyl-β-sophoroside) was successfully degraded by enzymatic treatment with ScoFAE, which may provide a means to move the status of rapeseed protein from feed additive to food ingredient. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effects of highly purified rapeseed protein isolate as fishmeal alternative on nutrient digestibility and growth performance in diets fed to rainbow trout ( Oncorhynchus mykiss )

The effective inclusion of rapeseed protein products as fishmeal alternatives in diets for carnivorous fish is still limited. Previous studies observed restrictions in both nutrient utilization and feed intake. Contents of nitrogen-free extracts (NfE) and anti-nutritive substances (ANFs) were made responsible for the latter mentioned limitations. Consequently, a highly purified rapeseed protein isolate with high protein content and low levels of both NfE and ANF was investigated in this study. In the first experiment, digestibility of the rapeseed protein isolate was determined. In the second experiment, the fishmeal portion (190 g kg-1) of a control diet was gradually replaced by rapeseed protein isolate to 33%, 66% and 100% of digestible protein and energy. Diets were fed twice per day to apparent satiation to triplicate groups of rainbow trout (Oncorhynchus mykiss). After 56 days of feeding, growth performance and health parameters were evaluated. Protein digestibility of the rapeseed protein isolate was 95.2%, and up to 66% of dietary fishmeal could be replaced without significantly affecting growth or health parameters. Total replacement of fishmeal led to significantly reduced feed intake and consequently reduced growth performance.

Preparation and characteristics of high internal phase emulsions stabilized by rapeseed protein isolate

Rapeseed protein isolate (RPI) was used as a natural particulate emulsifier for production of high internal phase emulsions (HIPEs) for the first time. RPI was prepared by an alkali solution and acid precipitation process, following mixed with rapeseed oil (oil phase) to form HIPEs using a combination of low-speed stirring and high-speed homogenization. The best condition of homogeneous and stable HIPEs that formed by RPI was at a pH = 9.0 and a protein concentration of 20 g/L. Under this condition, the proteins adsorbed around the oil phase to form a stable network structure. Stable HIPEs could have a maximum oil content of up to 840 g/kg (oil phase/emulsion), and the appearance and microstructure of which containing above 300 mmol/L NaCl did not change significantly (p = 0.08) after three freeze-thaw cycles. Overall, the HIPEs stabilized by RPI exhibited an excellent oil loading capacity and freeze-thaw stability, which not only utilizes the low value protein resources in the waste rapeseed meal, but also provides a theoretical basis for the application of HIPEs in food industry.

Rapeseed protein as a novel ingredient of gluten-free bread

The aim of the study was to analyze the influence of rapeseed protein isolate on physico-chemical properties, sensory attributes and storage of gluten-free bread prepared on the basis of corn and potato starch mixture with the addition of pectin and guar gum. Starches used in bread formulation were replaced with rapeseed protein isolate in the amounts 6–15%. The bread was characterized in terms of physical properties, including volume, crumb structure and color, which was accompanied with sensory assessment. Texture and thermal properties were determined during 3 days of storage. It was observed that the presence of rapeseed protein, especially at higher levels, caused an increase in bread volume and density of pores and a decrease in crumb porosity, as compared to the control. Partial replacement of starch with rapeseed protein caused a significant increase of b* parameter, reflecting rising yellowness, which positively influenced bread acceptance. Rapeseed protein limited bread staling during storage in comparison to control sample. The results demonstrate that rapeseed protein could become a valuable component of gluten-free bread, as it provides valuable amino acids, but also beneficially influences quality characteristics.

Fat encapsulation and supplementation with free amino acids cannot compensate for negative effects from dietary rapeseed protein isolate on growth performance of rainbow trout (Oncorhynchus mykiss)

There are still restrictions when using rapeseed protein products as fish meal alternatives in diets for rainbow trout. Digestibility of a particularly purified rapeseed protein isolate (protein content: 98.7 g 100g−1) was determined in rainbow trout (initial body weight: 178.2 ± 20.9 g) and it was used to exchange fish meal gradually (0 %, 66 % and 100 %) in diets based on commercial trout diets. To overcome potential limiting factors on growth performance from rapeseed protein isolates, duplicates of these experimental diets were encapsulated with stearic acid and one diet devoid of fish meal included rapeseed protein isolate as well as a mixture of free amino acids. The highest recorded crude protein digestibility (mean = 99.8 % ± standard deviation = 1.6 %) of rapeseed protein was reached using the stripping method. Daily feed intake (DFI) of the dietary group devoid of fish meal (DFI: 2.1 ± 0.06) was significantly reduced in comparison with control (DFI: 2.6 ± 0.07) at the end of the experiment. Similarly, feed conversion ratio (FCR) was significantly impaired when comparing control (FCR: 0.9 ± 0.01) to the dietary group with complete exchange of fish meal (FCR: 1.1 ± 0.02). Neither encapsulation of diets nor supplementation with free amino acids could overcome negative effects on growth performance from dietary rapeseed protein isolate inclusion. Results suggest that even highly purified rapeseed protein products can impair growth performance of rainbow trout and that factors other than ANFs could determine the effectiveness of rapeseed protein products as fish meal alternatives.

Rapeseed protein as a novel ingredient of gluten-free dough: Rheological and thermal properties

The aim of the work was to analyze the effects of rapeseed protein isolate on the rheological and thermal properties of gluten-free dough, prepared on the basis of corn and potato starches. Starch mix was replaced with rapeseed protein isolate at levels from 6 to 15%. Rheological and thermal properties of such samples were compared with the control dough. Basing on the results it was observed, that the analyzed dough samples behave as weak gels, and the values of storage G′ and loss G″ moduli significantly depend on angular frequency. The presence of rapeseed protein isolate caused a significant drop in the values of G′ and G″ which was accompanied by the increase of phase shift tangent. Additionally, such addition caused an increase of instantaneous and viscoelastic compliance in the system and a decrease of zero shear viscosity in comparison to the control sample. The samples were characterized by non-newtonian shear-thinning flow, and the application of rapeseed protein resulted in a drop of apparent viscosity under applied shear. Partial replacement of starch with rapeseed protein isolate caused a decrease of dough viscosity during pasting. No significant changes in freezable water could be observed due to the application of rapeseed protein isolate, and the values varied between 0.342 and 0.357 g/g. The thermograms obtained for individual samples revealed the presence of two peaks corresponding to the starch sources present in the system.

Antiproliferative Rapeseed Defatted Meal Protein and Their Hydrolysates on MCF-7 Breast Cancer Cells and Human Fibroblasts.

Defatted rapeseed meal (DRM) is a sub-valorized agro-industrial by-product, with a high protein content whose peptides could have potential anticancer activity against cancer cell lines. The objective of the present study is to obtain an enzymatic hydrolysate of rapeseed protein that inhibits proliferation on a breast cancer cell line (MCF-7), but not healthy human fibroblast cells. The DRM was solubilized in an alkaline medium to obtain an alkaline rapeseed extract (RAE). Acid precipitation of the proteins contained in RAE recovered a rapeseed protein isolate (RPI). To produce protein hydrolysates, two alkaline protease and different enzyme/substrate ratios were used. All the protein hydrolysates showed antiproliferative activity on MCF-7 cells. However, only the hydrolysate recovered from the enzymatic hydrolysis of RPI (Degree of hydrolysis (DH ) between 8.5 and 9% (DH1)) did not affect human fibroblast cells, inhibiting 83.9% of MCF-7 cells’ proliferation and showing a mass yield of 22.9% (based on the initial DRM). The SDS-PAGE gel revealed that DH1 was composed mainly of 10 kDa peptides and, to a lesser extent, 5 and 2 kDa. It is concluded that DH1 is a promising peptide extract for future research as a putative anti-breast cancer agent.