Department of Food Science and Technology, The Federal University of Technology, Akure, Akure, Nigeria.
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.
J Food Biochem. 2022 Nov;46(11):e14131. doi: 10.1111/jfbc.14131. Epub 2022 Mar 24.
The nutritional-amino acid profile and mineral element of Moringa oleifera seed globulin (GLO) and its hydrolysates as well as the in vitro bioactive properties-antioxidant, alpha-amylase, and alpha-glucosidase inhibition of the GLO, hydrolysates, and membrane fractions were reported. The results showed that M. oleifera contained significant amounts of essential amino acids (EAA), which are more than the minimum required by the Food and Agricultural Organization for children, except for tryptophan, which was the limiting amino acid. However, hydrolysis mostly led to a reduction in the contents of the EAA. While the process of hydrolysis and the subsequent membrane fractionation produced peptides with improved activities in 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid radical scavenging ability and oxygen radical absorbance capacity, this process produced no activities in superoxide radical scavenging ability, α-amylase, and α-glucosidase inhibitory potentials of some of the hydrolysates and peptides fractions. In summary, M. oleifera seed peptide fraction (<3 kDa) from the alcalase-derived hydrolysate contains potent antioxidants but relatively low in vitro antidiabetic properties. PRACTICAL APPLICATIONS: Several studies have established the ability of proteins, including hydrolysate and peptide fractions to provide some bioactive properties such as antioxidant, antidiabetic, anti-inflammatory among others. However, because protein functionalities are influenced by several factors such as the source, type, processing method employed among others, research has continued to evaluate the bioactivities of proteins under different conditions. In this study, therefore, we reported the impact of processing methods (hydrolysis, enzyme type, and peptide size) on the nutritional, antioxidant, and in vitro antidiabetic properties of M. oleifera seed globulin, its hydrolysates, and membrane fractions. This information plays an important role in the further exploitation of M. oleifera seed proteins in the development of functional foods and nutraceuticals.
辣木种子球蛋白（GLO）及其水解产物的营养-氨基酸谱和矿物质元素，以及 GLO、水解产物和膜级分的体外生物活性特性-抗氧化、α-淀粉酶和α-葡萄糖苷酶抑制作用的报告。结果表明，辣木含有大量必需氨基酸（EAA），除色氨酸外，均超过了粮农组织规定的儿童最低需求量，色氨酸是限制氨基酸。然而，水解过程大多导致 EAA 含量降低。虽然水解过程和随后的膜分级产生了具有增强的 2,2'- 连氮双（3-乙基苯并噻唑啉-6-磺酸基）自由基清除能力和氧自由基吸收能力的肽，但该过程在超氧自由基清除能力、α-淀粉酶和α-葡萄糖苷酶抑制潜力方面没有产生活性一些水解物和肽级分。综上所述，来源于碱性蛋白酶水解物的辣木种子肽级分（<3 kDa）含有有效抗氧化剂，但体外抗糖尿病特性相对较低。实际应用：有几项研究已经证实了蛋白质（包括水解物和肽级分）具有提供一些生物活性特性的能力，例如抗氧化、抗糖尿病、抗炎等。然而，由于蛋白质的功能受到多种因素的影响，例如来源、类型、所采用的加工方法等，因此研究一直在继续评估不同条件下蛋白质的生物活性。因此，在这项研究中，我们报告了加工方法（水解、酶类型和肽大小）对辣木种子球蛋白、其水解产物和膜级分的营养、抗氧化和体外抗糖尿病特性的影响。这些信息在进一步开发辣木种子蛋白在功能性食品和营养保健品中的应用中起着重要作用。
