Laboratorio de Biología Molecular, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Lima, Peru.
Núcleo de Biotecnología Curauma (NBC), Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile.
J Sci Food Agric. 2019 Mar 30;99(5):2420-2427. doi: 10.1002/jsfa.9449. Epub 2018 Dec 18.
Oxidative reactions are responsible for the changes in quality during food processing and storage. Oxidative stress is also involved in multiple chronic diseases, such as cardiovascular and neurodegenerative disorders, diabetes, cancer, and aging. The consumption of dietary antioxidants has been demonstrated to help to reduce the oxidative damage in both the human body and food systems. In this study, the potential of Erythrina edulis (pajuro) protein as source of antioxidant peptides was evaluated.
Pajuro protein concentrate hydrolyzed by alcalase for 120 min showed potent ABTS and peroxyl radical scavenging activity with Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) values of 1.37 ± 0.09 µmol TE mg peptide and 2.83 ± 0.07 µmol TE mg peptide, respectively. Fractionation of the hydrolyzate to small peptides resulted in increased antioxidant activity. De novo sequencing of most active fractions collected by chromatographic analysis enabled 30 novel peptides to be identified. Of these, ten were synthesized and their radical activity evaluated, demonstrating their relevant contribution to the antioxidant effects observed for pajuro protein hydrolyzate.
The sequences identified represent an important advance in the molecular characterization of the pajuro protein, demonstrating its potential as a source of antioxidant peptides for food and nutraceutical applications. © 2018 Society of Chemical Industry.
氧化反应是导致食品加工和储存过程中质量变化的原因。氧化应激也与多种慢性疾病有关，如心血管和神经退行性疾病、糖尿病、癌症和衰老。摄入膳食抗氧化剂已被证明有助于减少人体和食品系统中的氧化损伤。本研究评估了赤豆（pajuro）蛋白作为抗氧化肽来源的潜力。
用碱性蛋白酶水解 120 分钟的 pajuro 蛋白浓缩物显示出强大的 ABTS 和过氧自由基清除活性，具有 Trolox 当量抗氧化能力 (TEAC) 和氧自由基吸收能力 (ORAC) 值分别为 1.37±0.09µmol TE mg 肽和 2.83±0.07µmol TE mg 肽。将水解物分级为小肽可提高抗氧化活性。通过色谱分析收集的最活跃馏分的从头测序能够鉴定 30 种新肽。其中，合成了十种肽，并评估了它们的自由基活性，证明它们对 pajuro 蛋白水解物观察到的抗氧化作用有相关贡献。
鉴定的序列代表了 pajuro 蛋白分子特征的重要进展，证明了其作为食品和营养保健品应用中抗氧化肽的潜在来源。©2018 化学工业协会。
