Chang Chiung-Yueh, Jin Jinn-Der, Chang Hsiao-Li, Huang Ko-Chieh, Chiang Yi-Fen, Ali Mohamed, Hsia Shih-Min
School of Nutrition and Health Sciences, College of Nutrition, Taipei Medical University, Taipei 110, Taiwan.
GeneFerm Biotechnology Co., Ltd., Tainan 741, Taiwan.
Nanomaterials (Basel). 2021 Jun 7;11(6):1509. doi: 10.3390/nano11061509.
Hydrolysis of protein by proteases produces small molecular weights (MWs) peptides as nanomaterials that are easily absorbed. This study investigated the physicochemical properties and antioxidant activity of three plant protein isolates (PIs) including soy, wheat and pea after multi-enzyme hydrolysis. The MWs, particle size and microstructure of PI hydrolysate (PIH) were determined by SDS-PAGE and MALDI-TOF-MS mass spectrometry, dynamic light scattering and transmission electron microscopy, respectively. Cell viability was determined in vitro using a mouse skeletal muscle cell line (C2C12) and crystal violet staining. The MWs and particle sizes of the three plant PIs were reduced after hydrolysis by three proteases (bromelain, Neutrase and Flavourzyme). The MWs of soy, wheat and pea PIH were 103.5-383.0 Da, 103.5-1146.5 Da and 103.1-1937.7 Da, respectively, and particle size distributions of 1.9-2.0 nm, 3.2-5.6 nm and 1.3-3.2 nm, respectively. All three plant PIHs appeared as aggregated nanoparticles. Soy PIH (100 μg/mL) provided better protection against HO-induced oxidative damage to C2C12 than wheat or pea PIH. In summary, soy PIH had the best antioxidant activity, and particle size than wheat PIH and pea PIH. Therefore, soy PIH might be a dietary supplement for healthy diet and medical applications.
蛋白酶对蛋白质的水解作用会产生小分子量（MWs）的肽，这些肽作为纳米材料易于吸收。本研究调查了三种植物蛋白分离物（PIs），即大豆、小麦和豌豆在多酶水解后的理化性质和抗氧化活性。分别通过SDS-PAGE和MALDI-TOF-MS质谱、动态光散射和透射电子显微镜测定了PI水解产物（PIH）的分子量、粒径和微观结构。使用小鼠骨骼肌细胞系（C2C12）和结晶紫染色在体外测定细胞活力。三种植物PIs经三种蛋白酶（菠萝蛋白酶、中性蛋白酶和风味酶）水解后，分子量和粒径均减小。大豆、小麦和豌豆PIH的分子量分别为103.5 - 383.0 Da、103.5 - 1146.5 Da和103.1 - 1937.7 Da，粒径分布分别为1.9 - 2.0 nm、3.2 - 5.6 nm和1.3 - 3.2 nm。所有三种植物PIH均呈现为聚集的纳米颗粒。大豆PIH（100μg/mL）比小麦或豌豆PIH能更好地保护C2C12免受HO诱导的氧化损伤。总之，大豆PIH具有比小麦PIH和豌豆PIH更好的抗氧化活性和粒径。因此，大豆PIH可能是一种用于健康饮食和医学应用的膳食补充剂。
