School of Bioresources and Technology, King Mongkut's Univ. of Technology Thonburi, 49 Tein-talay 25 Rd., Tha-kam, Bangkhuntein, Bangkok, 10150, Thailand.
Dept. of Chemistry, Oregon State Univ., Corvallis, OR, 97331, U.S.A.
J Food Sci. 2020 Mar;85(3):707-717. doi: 10.1111/1750-3841.15052. Epub 2020 Feb 11.
This study evaluated the biological properties of peptides from brown rice protein hydrolyzed by bromelain (eb-RPH) in relation to flavor characteristic. The fractionation into peptides < 1 kDa was observed to improve the DPPH, ABTS, and hydroxyl radical-scavenging activities (0.19, 2.28, and 24.64 mM Trolox, respectively), angiotensin-converting enzyme (ACE)-inhibitory activity (IC value of 0.20 ± 0.011 mg protein/mL), as well as bitter and umami tastes. The < 1 kDa fraction was further analyzed by liquid chromatography-electrospray ionization/mass spectrometry to identify amino acid sequence associated with biological activities and flavor characteristics. Eight peptides were identified. Most of the identified peptides contained features of previously reported ACE inhibitory and antioxidant peptides, especially peptide FGGSGGPGG and FGGGGAGAGG. Evaluation of flavor characteristics using BIOPEP database demonstrated that they had high occurrence frequencies of umami peptides (ESDVVSDL, GSGVGGAK, and SSVGGGSAG) and low Q-value (938.75 to 282.22), suggesting that these peptides may be used as a fortifying health ingredient with good taste. PRACTICAL APPLICATION: The fractionated brown rice protein hydrolysate (< 1 kDa) has the potential to serve as a functional food ingredient in nutraceutical food and beverage products that can provide health benefits with good taste. Information on amino acid composition and spatial conformation of peptide may aid us to better understand the molecular mechanisms involved in bioactivities and flavor of brown rice peptide for industrial applications.
本研究评估了菠萝蛋白酶（eb-RPH）水解糙米蛋白得到的肽的生物特性与其风味特征之间的关系。将肽分级为 < 1 kDa 可提高 DPPH、ABTS 和羟基自由基清除活性（分别为 0.19、2.28 和 24.64 mM Trolox）、血管紧张素转化酶（ACE）抑制活性（IC 值为 0.20 ± 0.011 mg 蛋白/mL），以及苦味和鲜味。< 1 kDa 级分进一步通过液相色谱-电喷雾电离/质谱分析，以鉴定与生物活性和风味特征相关的氨基酸序列。鉴定出了 8 个肽。鉴定出的大多数肽都含有先前报道的 ACE 抑制肽和抗氧化肽的特征，特别是 FGGSGGPGG 和 FGGGGAGAGG 肽。使用 BIOPEP 数据库评估风味特征表明，它们具有高频率的鲜味肽（ESDVVSDL、GSGVGGAK 和 SSVGGGSAG）和低 Q 值（938.75 至 282.22），表明这些肽可用作具有良好口感的强化健康成分。 实际应用：分级糙米蛋白水解物（< 1 kDa）有可能作为功能性食品成分，用于营养食品和饮料产品，为消费者提供健康益处和良好的口感。关于肽的氨基酸组成和空间构象的信息可能有助于我们更好地理解糙米肽的生物活性和风味的分子机制，以用于工业应用。
