Walters Mallory E, Willmore William G, Tsopmo Apollinaire
Food Science and Nutrition Program, Department of Chemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
Department of Biology, Carleton University, 1125 Colonel By Drive, Ottawa, ON K1S 5B6, Canada.
Antioxidants (Basel). 2020 Jun 26;9(6):557. doi: 10.3390/antiox9060557.
The aim of this work was to determine the physicochemical and biological activities of hydrolyzed proteins from sonicated oat brans. In addition to the control bran sample, two types of pre-treatment procedures-namely, ultrasonic bath and probe-type sonication-were performed to extract proteins, followed by hydrolysis with various proteases. Physicochemical analyses showed that Flavourzyme-hydrolysates had greater amounts of aromatic amino acids, Papain-hydrolysates low surface charges (-0.78 to -1.32 mV) compared to the others (-3.67 to -9.17 mV), and Alcalase-hydrolysates a higher surface hydrophobicity. The hydrolysates had good radical scavenging activities but, as the ultrasonic pre-treatment of the brans showed, in certain cases there was a reduction in activities of up to 22% for ROO and HO and 15% for O radicals. In anti-diabetic tests, the maximum inhibition of α-amylase was 31.8%, while that of dipeptidyl peptidase-4 was 53.6%. In addition, the secretion of glucagon-like peptide-1 in NCI-H716 cells was enhanced by 11.5% in the presence of hydrolysates.
这项工作的目的是确定经超声处理的燕麦麸水解蛋白的物理化学和生物学活性。除了对照麸皮样品外，还采用了两种预处理程序，即超声浴和探头式超声处理来提取蛋白质，随后用各种蛋白酶进行水解。物理化学分析表明，风味酶水解产物含有更多的芳香族氨基酸，木瓜蛋白酶水解产物的表面电荷（-0.78至-1.32 mV）比其他产物（-3.67至-9.17 mV）低，而碱性蛋白酶水解产物具有更高的表面疏水性。水解产物具有良好的自由基清除活性，但正如麸皮的超声预处理所示，在某些情况下，ROO和HO自由基的活性降低了22%，O自由基的活性降低了15%。在抗糖尿病测试中，α-淀粉酶的最大抑制率为31.8%，而二肽基肽酶-4的最大抑制率为53.6%。此外，在水解产物存在的情况下，NCI-H716细胞中胰高血糖素样肽-1的分泌增加了11.5%。
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