Famuwagun Akinsola A, Alashi Adeola M, Gbadamosi Saka O, Taiwo Kehinde A, Oyedele Durodoluwa, Adebooye Odunayo C, Aluko Rotimi E
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife 220002, Nigeria.
Foods. 2021 May 18;10(5):1112. doi: 10.3390/foods10051112.
(eggplant) leaf protein isolate (ELI) was hydrolyzed using four different enzymes to produce hydrolysates from alcalase (AH), chymotrypsin (CH) pepsin (PH) and trypsin (TH). CH had an overall stronger antioxidant property and was separated using ultrafiltration membranes into <1, 1-3 and 3-5 kDa peptide fractions. Gel-permeation chromatography confirmed conversion of the ELI (average of 22 kDa) into protein hydrolysates that contained smaller peptides (<6 kDa). A total of 23 peptides consisting of tri and tetrapeptides were identified from the CH, which is a wider spectrum when compared to seven for AH and four each for TH and PH. CH exhibited stronger scavenging activities against DPPH and hydroxyl radicals. CH and TH exhibited the strongest inhibitions against angiotensin-converting enzyme. In contrast, AH was the strongest inhibitor of α-amylase while AH and PH had strong inhibitory activities against α-glucosidase when compared with other hydrolysates. Ultrafiltration fractionation produced peptides that were stronger ( < 0.05) scavengers of DPPH, and hydroxyl radicals, in addition to better metal-chelating and enzyme inhibition agents. The study concluded that the eggplant protein hydrolysates and the UF fractions may find applications in tackling oxidative stress-related diseases and conditions involving excessive activities of the metabolic enzymes.
使用四种不同的酶对茄子叶蛋白分离物（ELI）进行水解，以产生来自碱性蛋白酶（AH）、胰凝乳蛋白酶（CH）、胃蛋白酶（PH）和胰蛋白酶（TH）的水解产物。CH具有总体更强的抗氧化性能，并使用超滤膜分离成分子量小于1 kDa、1 - 3 kDa和3 - 5 kDa的肽段。凝胶渗透色谱法证实ELI（平均分子量22 kDa）转化为含有较小肽段（小于6 kDa）的蛋白水解产物。从CH中总共鉴定出23种由三肽和四肽组成的肽段，与AH的7种、TH和PH的各4种相比，这是一个更广泛的谱。CH对DPPH和羟基自由基表现出更强的清除活性。CH和TH对血管紧张素转换酶表现出最强的抑制作用。相比之下，AH是最强的α -淀粉酶抑制剂，与其他水解产物相比，AH和PH对α -葡萄糖苷酶具有较强的抑制活性。超滤分级产生的肽段是更强的（P < 0.05）DPPH和羟基自由基清除剂，此外还是更好的金属螯合剂和酶抑制剂。该研究得出结论，茄子蛋白水解产物和超滤级分可能在应对与氧化应激相关的疾病以及涉及代谢酶过度活性的病症中找到应用。
