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Olagunju AI, Alashi AM, Omoba OS, Enujiugha VN, Aluko RE. Pigeon pea penta- and hexapeptides with antioxidant properties also inhibit renin and angiotensin-I-converting enzyme activities. J Food Biochem 2022; 46:e14485. [PMID: 36250929 DOI: 10.1111/jfbc.14485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 09/09/2022] [Accepted: 10/04/2022] [Indexed: 01/14/2023]
Abstract
Pigeon pea protein was sequentially digested with pepsin followed by pancreatin and the hydrolysate separated into 18 fractions using reversed-phase high-performance liquid chromatography. Fractions were analyzed for in vitro antioxidant properties (radical scavenging, metal chelation, and ferric iron reducing ability) in addition to inhibition of renin and angiotensin-converting enzyme (ACE). The most active fractions were analyzed by mass spectroscopy followed by identification of 10 peptide sequences (7 pentapeptides and 3 hexapeptides). All the peptides showed a wide range of multifunctional activity by scavenging hydroxyl (31.9-66.8%) and superoxide (25.6-100.0%) radicals in addition to ACE inhibition (7.4-100%) with significant (p < .05) differences between the peptides. AGVTVS, TKDIG, TSRLG, GRIST, and SGEKI were the most active; however, AGVTVS had the highest hydrophobic residue and exhibited the strongest activity against ACE, renin as well as superoxide and hydroxyl radicals. PRACTICAL APPLICATIONS: There is an increasing attraction of researchers to food peptides especially from legume proteins. Enzymatic digestion as well as high performance liquid chromatography (HPLC) purification has become an important process used to separate peptides with significant biological activities and health-promoting effects. There is useful information regarding the bioactive and functional (in vitro antioxidant, antidiabetic, in vitro/in vivo antihypertensive) properties of hydrolyzed and ultra-filtered pigeon pea fractions but scant research output still exists for purified peptides from pigeon pea establishing their therapeutic potential. The present study aimed to separate peptide fractions from pigeon pea hydrolysate and identify available amino acid sequences from the parent protein. Therefore, peptide sequences generated from the most bioactive fractions showed prospects for the expanded industrial utilization of pigeon pea. Further promoting its application as functional ingredient or additive for alleviating angiotensin-converting enzyme-related diseases.
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Affiliation(s)
- Aderonke I Olagunju
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Adeola M Alashi
- Research & Development, Custom Agricultural Intelligence Inc., Regina, Saskatchewan, Canada
| | - Olufunmilayo S Omoba
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Victor N Enujiugha
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Osemwota EC, Alashi AM, Aluko RE. Physicochemical and functional properties of albumin, globulin and glutelin fractions of green lentil seed. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15608] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Etinosa C. Osemwota
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
- The Richardson Centre for Functional Foods and Nutraceuticals University of Manitoba Winnipeg Manitoba Canada
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Oluwagunwa OA, Alashi AM, Aluko RE. Inhibition of the in vitro Activities of α-Amylase and Pancreatic Lipase by Aqueous Extracts of Amaranthus viridis, Solanum macrocarpon and Telfairia occidentalis Leaves. Front Nutr 2021; 8:772903. [PMID: 34820413 PMCID: PMC8606662 DOI: 10.3389/fnut.2021.772903] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Accepted: 10/12/2021] [Indexed: 11/13/2022] Open
Abstract
Inhibition of digestive enzymes such as α-amylase and pancreatic lipase (PL) is a promising therapeutic strategy for the treatment and management of chronic health conditions such as diabetes and obesity. Therefore, the aim of this work was to determine the enzyme inhibitory activity of polyphenol-rich aqueous extracts of Amaranthus viridis (AV), Solanum macrocarpon (SM) and Telfairia occidentalis (TO) leaves, which were harvested from plants produced using multiple urea fertilizer doses (0-80 kg N/ha). Fertilizer application was applied at two time points (at planting or 2 weeks after seedling emergence). Leaf extracts were obtained using aqueous extraction (1:20, leaves:water) for 4 h at 60°C followed by centrifugation and freeze-drying of the supernatant. Results showed that the extracts inhibited α-amylase, and pancreatic lipase dose-dependently with TO extracts having significantly (p < 0.05) higher inhibitory activities for both enzymes. Fluorescence intensity and circular dichroism spectra in the presence and absence of leaf extracts indicate significant changes to the enzyme protein secondary and tertiary conformations. We conclude that the leaf extracts, especially from TO are potential agents for reducing calorie intake as a preventive or treatment tool against chronic diseases such as diabetes and obesity.
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Affiliation(s)
- Olayinka A. Oluwagunwa
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
- The Richardson Center for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada
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Osemwota EC, Alashi AM, Aluko RE. Comparative Study of the Structural and Functional Properties of Membrane-Isolated and Isoelectric pH Precipitated Green Lentil Seed Protein Isolates. Membranes (Basel) 2021; 11:694. [PMID: 34564511 PMCID: PMC8471907 DOI: 10.3390/membranes11090694] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 09/03/2021] [Accepted: 09/03/2021] [Indexed: 01/01/2023]
Abstract
The demand for isolated seed proteins continues to increase but functionality in food systems can be greatly dependent on the extraction method. In this work, we report the physicochemical and functional properties of lentil seed proteins isolated using various protocols. Lentil flour was defatted followed by protein extraction using isoelectric pH precipitation (ISO) as well as NaOH (MEM_NaOH) and NaCl (MEM_NaCl) extractions coupled with membrane ultrafiltration. The MEM_NaCl had significantly (p < 0.05) higher protein content (90.28%) than the ISO (86.13%) and MEM_NaOH (82.55%). At pH 3-5, the ISO was less soluble (2.26-11.84%) when compared to the MEM_NaOH (25.74-27.22%) and MEM_NaCl (27.78-40.98%). However, the ISO had higher yield and protein digestibility (48.45% and 89.82%) than MEM_NaOH (35.05% and 77.87%) and MEM_NaCl (13.35% and 77.61%), respectively. Near-UV circular dichroism spectra showed that the MEM_NaOH had loose tertiary conformation at pH 3, 5, 7 and 9 while ISO and MEM_NaCl had more compact structures at pH 7 and 9. The three protein isolates formed better emulsions (lower oil droplet sizes) at pH 7 and 9 when compared to pH 3 and 5. In contrast, foaming capacity was better at pH 5 than pH 3, 7, and 9.
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Affiliation(s)
- Etinosa C. Osemwota
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (E.C.O.); (A.M.A.)
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (E.C.O.); (A.M.A.)
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (E.C.O.); (A.M.A.)
- The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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Fadairo O, Nandasiri R, Alashi AM, Eskin NAM, Thiyam-Höllander U. Air frying pretreatment and the recovery of lipophilic sinapates from the oil fraction of mustard samples. J Food Sci 2021; 86:3810-3823. [PMID: 34342008 DOI: 10.1111/1750-3841.15861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/28/2021] [Accepted: 07/01/2021] [Indexed: 11/27/2022]
Abstract
Roasting of mustard seeds prior to oil extraction is a well-documented unit operation essential to produce canolol and other lipophilic sinapates. This study investigated the effectiveness of air frying as a seed roasting treatment operation for enhancing the recovery of lipophilic sinapates from various mustard samples and fractions/products. Air frying of seeds, powder, cake, bran, and flour from different mustard varieties was carried out at temperature-time combinations of 160, 170, and 180°C for 5, 10, 15, and 20 min, respectively. Oil was extracted using the Soxtec method. Lipophilic sinapates were extracted from the oil using equal volumes of hexane to methanol 70% (v/v) and quantified by high performance liquid chromatography-diode array detection (HPLC-DAD). The total phenolic content (TPC) and antioxidant activity of the oils were also evaluated. The results showed a time-temperature dependency for the recovery of major oil-soluble sinapates in all mustard samples and fractions. The optimum air frying condition 180°C for 15 min produced the maximum yield of canolol as well as other unidentified oil-soluble sinapates (retention time (RT)-7.7, RT-11.50, RT-14.95, and RT-16.24 min). The oil from lower grade yellow mustard seeds (LGYMS) roasted at 180°C for 20 mins specifically had the highest TPC (3402.22 ± 58.79 mg GAE/g oil), while LGYMS oils generally showed better antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric ion reducing antioxidant power (FRAP), and inhibition of linoleic acid oxidation) but were lower in metal ion chelating capacity. This information would be beneficial to the oil industry because air frying generated valuable canolol and other antioxidant lipophilic sinapates from mustard varieties and their fractions. PRACTICAL APPLICATION: A major limitation in the application of natural extracts in vegetable oils is the poor lipophilic nature of phenolic compounds. This study employed a new thermal treatment (air frying) in the recovery of canolol and other lipophilic antioxidants. Such treatments can enrich mustard-based ingredients with canolol and other lipophilic antioxidants for domestic and industrial applications.
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Affiliation(s)
- Olamide Fadairo
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Ruchira Nandasiri
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - N A Michael Eskin
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Usha Thiyam-Höllander
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada
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Alashi AM, Wu H, Aluko RE. Indigestible cowpea proteins reduced plasma cholesterol after long-term oral administration to Sprague-Dawley rats. Food Prod Process and Nutr 2021. [DOI: 10.1186/s43014-021-00061-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Cowpea protein isolate (CPI) was subjected to various dry and wet heat pretreatments followed by sequential digestion with pepsin and pancreatin; the undigested residues were isolated as the indigestible cowpea proteins (ICPs). All the ICPs exhibited in vitro bile acid-binding capacity but ICP from the slow cooling-induced gelation had the highest yield (68%) and was used for rat feeding experiments to determine effect on plasma total cholesterol (TC). Groups consisting of 3 male and 3 female Sprague-Dawley rats each were fed hypercholesterolemic diets that contained casein only or casein that was partially substituted with ICP of CPI for 6 weeks. Results showed diet that contained 5% (w/w) ICP was more effective in preventing TC increase (1.8 mmol/L) when compared to increases of 9.34 and 4.15 mmol/L for CPI and casein only diets, respectively.
Graphical abstract
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Famuwagun AA, Alashi AM, Gbadamosi SO, Taiwo KA, Oyedele D, Adebooye OC, Aluko RE. Effect of Protease Type and Peptide Size on the In Vitro Antioxidant, Antihypertensive and Anti-Diabetic Activities of Eggplant Leaf Protein Hydrolysates. Foods 2021; 10:foods10051112. [PMID: 34069802 PMCID: PMC8157255 DOI: 10.3390/foods10051112] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 05/12/2021] [Accepted: 05/14/2021] [Indexed: 12/27/2022] Open
Abstract
Solanum macrocarpon (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 (p < 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.
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Affiliation(s)
- Akinsola A. Famuwagun
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.M.A.); (S.O.G.); (R.E.A.)
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife 220002, Nigeria;
- Correspondence: ; Tel.: +234-7038688258
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.M.A.); (S.O.G.); (R.E.A.)
| | - Saka O. Gbadamosi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.M.A.); (S.O.G.); (R.E.A.)
| | - Kehinde A. Taiwo
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife 220002, Nigeria;
| | - Durodoluwa Oyedele
- Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife 220002, Nigeria;
| | - Odunayo C. Adebooye
- Department of Agronomy, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife 220002, Nigeria;
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (A.M.A.); (S.O.G.); (R.E.A.)
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Sonklin C, Alashi AM, Laohakunjit N, Aluko RE. Functional Characterization of Mung Bean Meal Protein-Derived Antioxidant Peptides. Molecules 2021; 26:1515. [PMID: 33802127 PMCID: PMC7999109 DOI: 10.3390/molecules26061515] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 03/02/2021] [Accepted: 03/08/2021] [Indexed: 11/30/2022] Open
Abstract
The aim of this work was to characterize the antioxidant properties of some of the peptides present in bromelain mung bean meal protein hydrolysate (MMPH). The MMPH was subjected to two rounds of bioassay-guided reversed-phase HPLC separation followed by peptide identification in the most potent fractions using tandem mass spectrometry. Twelve antioxidant peptides, namely, HC, CGN, LAN, CTN, LAF, CSGD, MMGW, QFAAD, ERF, EYW, FLQL, and QFAW were identified and assayed for antioxidant properties. CTN, HC, CGN, and CSGD were the most potent (p < 0.05) DPPH radical scavengers with EC50 values of 0.30, 0.29, 0.28, and 0.30 mg/mL, respectively, which are lower than the 0.03 mg/mL obtained for reduced glutathione (GSH). CTN, HC, CGN, and CSGD exhibited the most potent (p < 0.05) scavenging activities against hydroxyl and superoxide radicals with EC50 values that are similar to those of GSH. The cysteine-containing peptides also had stronger ferric reducing antioxidant power and metal chelation activity than peptides devoid of cysteine. In contrast, MMGW, ERF, and EYW had poor radical scavenging and metal chelation activities. We conclude that the availability of the sulfhydryl group may have enhanced antioxidant potency while the presence of bulky groups such phenylalanine and tryptophan had an opposite effect.
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Affiliation(s)
- Chanikan Sonklin
- Department of Industrial Chemistry, Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, 1518 Pracharat 1 Rd., Wongsawang, Bangsue, Bangkok 10800, Thailand;
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Natta Laohakunjit
- School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, 49 Tein-talay 25 Rd., Tha-kam, Bangkhuntein, Bangkok 10150, Thailand;
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
- Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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Idowu AO, Alashi AM, Nwachukwu ID, Fagbemi TN, Aluko RE. Functional properties of sesame (Sesamum indicum Linn) seed protein fractions. Food Prod Process and Nutr 2021. [DOI: 10.1186/s43014-020-00047-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Abstract
This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food applications. Sesame seed protein fractions were prepared according to their solubility: water-soluble (albumin), salt-soluble (globulin), alkaline-soluble (glutelin) and ethanol-soluble (prolamin). Globulin was the most abundant fraction, consisting of 91% protein, followed by glutelin, albumin and prolamin in decreasing order. Non-reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed polypeptides of sizes ≥20 kDa for albumin while glutelin and globulin had similar polypeptide sizes at 19, 85 and 100 kDa. Prolamin had polypeptide sizes 20, 40 and 100 kDa. The albumin and globulin fractions had higher intrinsic fluorescence intensity (FI) values than the glutelin. Albumin had a higher solubility (ranging from 80 to 100%) over a wide pH range when compared with the other fractions. Water holding capacity (g/g) reduced from 2.76 (glutelin) to 1.35 (prolamin) followed by 0.42 (globulin) and 0.08 (albumin). Oil holding capacity (g/g) reduced from: 4.13 (glutelin) to 2.57 (globulin) and 1.56, 1.50 for albumin and prolamin respectively. Gelling ability was stronger for prolamin and glutelin than albumin and globulin, while higher emulsion (p < 0.05) quality was obtained for prolamin and albumin than for glutelin and globulin.
Graphical abstract
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Chunkao S, Youravong W, Yupanqui CT, Alashi AM, Aluko RE. Structure and Function of Mung Bean Protein-Derived Iron-Binding Antioxidant Peptides. Foods 2020; 9:foods9101406. [PMID: 33022976 PMCID: PMC7600763 DOI: 10.3390/foods9101406] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 09/25/2020] [Accepted: 09/30/2020] [Indexed: 12/19/2022] Open
Abstract
An iron-binding mung bean protein hydrolysate (MBPH) was prepared using a continuous enzymatic membrane reactor followed by peptide separation on anion-exchange (AEC) and reverse-phase HPLC (RP-HPLC) columns. Amino acid sequences of peptides present in the RP-HPLC fraction with the strongest iron-binding capacity were identified using mass spectrometry, and ten peptides of 5-8 amino acids synthesized for antioxidant characterization. Five fractions (AF1- AF5) with higher iron-binding capacity (88.86 ± 6.43 to 153.59 ± 2.18 mg/g peptide) when compared to the MBPH (36.81 ± 0.93 mg/g peptide) were obtained from AEC. PAIDL had the significantly (p < 0.05) highest iron-binding capacity, but LLLLG and LLGIL showed the strongest metal chelating activity. However, PAIDL (46.63%) and LLGIL (81.27%) had significantly (p < 0.05) better DPPH radical scavenging activity than the other peptides. PAIDL and LLGIL were also the most effective (p < 0.05) hydroxyl radical neutralizers with an effective concentration that scavenged 50% (EC50) values of 0.09 and 0.37 mM, respectively. PAIDL and AIVIL showed the lowest EC50 values of 0.07 mM each for superoxide radical scavenging activity. We conclude that short chain length in combination with leucine as the C-terminal amino acid residue contributed to the strong antioxidant properties of peptides in this study.
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Affiliation(s)
- Siriporn Chunkao
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand;
- Membrane Science and Technology Research Center, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Wirote Youravong
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand;
- Membrane Science and Technology Research Center, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
- Correspondence: (W.Y.); (R.E.A.); Tel.: +1-204-474-9555 (R.E.A.)
| | - Chutha T. Yupanqui
- Centre of Excellence in Functional Foods and Nutraceuticals, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand;
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
- Correspondence: (W.Y.); (R.E.A.); Tel.: +1-204-474-9555 (R.E.A.)
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Olagunju AI, Omoba OS, Enujiugha VN, Alashi AM, Aluko RE. Thermoase-hydrolysed pigeon pea protein and its membrane fractions possess in vitro bioactive properties (antioxidative, antihypertensive, and antidiabetic). J Food Biochem 2020; 45:e13429. [PMID: 32776555 DOI: 10.1111/jfbc.13429] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 06/24/2020] [Accepted: 07/20/2020] [Indexed: 12/26/2022]
Abstract
Enzymatic hydrolysis can liberate bioactive peptides from protein materials, thus, pigeon pea was hydrolysed using thermoase. Crude hydrolysate (PPHT) was subjected to ultrafiltration using different molecular weight cutoffs to collect <1, 1-3, 3-5, 5-10, and >10 kDa peptide fractions. Fractions were analysed for in vitro antioxidative, antihypertensive, and antidiabetic properties. The peptide fractions had stronger DPPH• scavenging and renin inhibition when compared to PPHT. In contrast, ACE inhibition was stronger for the PPHT and <1 kDa peptide fraction while activity decreased as peptide size increased. The <1 kDa peptide also showed significantly stronger ferric reducing antioxidant power, OH• scavenging and inhibition of linoleic acid oxidation when compared to PPHT. α-amylase and α-glucosidase were inhibited by all the peptide fractions, though the 3-5 and >10 kDa had higher values. We conclude that the PPHT and peptide fractions could serve as potential ingredients to formulate antihypertensive and antidiabetic functional foods and nutraceuticals. PRACTICAL APPLICATIONS: Oxidative stress promotes the generation of free radicals, which have a significant impact in the pathogenesis of human chronic diseases such as cardiovascular impairment, cancer, and diabetes. Peptides generated from enzymatic hydrolysis of proteins have been identified to impart beneficial health effects. In this work, we showed that a thermoase digest of pigeon pea protein as well as the fractionated peptides had strong antioxidant properties in addition to exhibiting inhibitory activities against renin and angiotensin converting enzyme, the main therapeutic targets for antihypertensive agents. The peptide products also inhibited α-amylase and α-glucosidase activities, providing potential ingredients that can be used to formulate antidiabetic functional foods.
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Affiliation(s)
- Aderonke I Olagunju
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.,Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Olufunmilayo S Omoba
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Victor N Enujiugha
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
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Famuwagun AA, Alashi AM, Gbadamosi OS, Taiwo KA, Oyedele D, Adebooye OC, Aluko RE. Antioxidant and enzymes inhibitory properties of Amaranth leaf protein hydrolyzates and ultrafiltration peptide fractions. J Food Biochem 2020; 45:e13396. [PMID: 32692412 DOI: 10.1111/jfbc.13396] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2020] [Revised: 07/01/2020] [Accepted: 07/06/2020] [Indexed: 12/21/2022]
Abstract
Amaranth leaf protein isolate (ALI) was hydrolyzed using four different proteases (alcalase, trypsin, pepsin, and chymotrypsin) followed by fractionation of the pepsin hydrolyzate (PH) into different sizes using ultrafiltration membrane. Gel permeation chromatography showed that all the hydrolyzates had smaller size peptides (<7 kDa) than the protein isolate (>32 kDa). The chymotrypsin hydrolyzate had higher contents of hydrophobic amino acid (44.95%) compared to alcalase (42.72%), pepsin (43.93%), and trypsin (40.95%) hydrolyzates. The PH had stronger DPPH, hydroxyl radical, and superoxide radical scavenging activities than the other protein hydrolyzates but weaker Ferric reducing antioxidant power and metal chelating activities when compared to the peptide fractions. The <1 kDa peptide fraction exhibited stronger DPPH, hydroxyl, and superoxide radicals scavenging activities than the higher molecular weight (>1 kDa) fractions. Fractionation of PH also resulted in enhanced inhibition of α-amylase and ACE activities but weaker α-glucosidase inhibition. PRACTICAL APPLICATIONS: ALI was hydrolyzed using four proteases to produce protein hydrolyzates. The most active of the hydrolyzate was then fractionated to produce fractions of different molecular sizes. The results of the analyses showed that the hydrolyzates and the fractions showed good antioxidant and enzyme inhibitory activities such as the inhibition of ACE, α-amylase, and glucosidase enzymes. The results suggest that the enzymatic hydrolyzates and peptide fractions could be used as ingredients in the nutraceutical and functional food industries to scavenge free radicals and inhibit angiotensin-converting enzyme activity.
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Affiliation(s)
- Akinsola A Famuwagun
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.,Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | | | - Kehinde A Taiwo
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Durodoluwa Oyedele
- Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Odunayo C Adebooye
- Department of Agronomy, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
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Sultana R, Alashi AM, Islam K, Saifullah M, Haque CE, Aluko RE. Chemical composition and in vitro antioxidant properties of water-soluble extracts obtained from Bangladesh vegetables. J Food Biochem 2020; 45:e13357. [PMID: 32627224 DOI: 10.1111/jfbc.13357] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 05/29/2020] [Accepted: 06/08/2020] [Indexed: 11/29/2022]
Abstract
The aim of this study was to evaluate the nutritional value and antioxidant properties of aqueous extracts of some Bangladesh vegetables using fruits of ash gourd, bitter gourd, brinjal, okra, ridge gourd, snake gourd, and leaves of Indian spinach, kangkong, and stem amaranth. Proximate composition showed that the dried extracts were composed mainly of crude protein (14.6%-46.7%) and non-fibre carbohydrates (26.4%-53.5%). With the exception of stem amaranth, all the extracts had >40% DPPH radical scavenging ability at 0.5 mg/ml. In contrast metal chelation was lower, except in Indian spinach with ~46%. The ferric reducing antioxidant power (FRAP) was highest for the kangkong (10.9 mM Fe3+ reduced), which is similar to the 9.9 mM for butylated hydroxytoluene (BHT). All the extracts suppressed linoleic acid oxidation better than BHT within the first 5 days of the incubation period. We conclude that the Indian spinach, kangkong, and okra could be considered as the most promising sources of antioxidant compounds. PRACTICAL APPLICATIONS: Vegetables are commonly consumed as part of a regular diet but the high water and fiber contents usually mean that large quantities are required to provide long-term health benefits. Therefore, in this work, aqueous extracts of nine Bangladesh vegetables were prepared to provide a more concentrated form of nutrients and bioactive compounds. The extracts had strong nutritional value based on the high contents of crude protein, potassium, iron, and non-fibre carbohydrates. The high content of polyphenolic compounds in the extracts can also provide health benefits, which was demonstrated through strong free radical scavenging, metal chelation, ferric iron reduction, and inhibition of linoleic acid oxidation. These vegetable extracts have the potential to be used as sources of bioactive compounds to prevent or treat non-communicable diseases that are associated with high oxidative stress.
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Affiliation(s)
- Razia Sultana
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Khaleda Islam
- Institute of Nutrition and Food Sciences, University of Dhaka, Dhaka, Bangladesh
| | - Md Saifullah
- Natural Resources Management Division, Bangladesh Agricultural Research Council, Dhaka, Bangladesh
| | - C Emdad Haque
- Natural Resources Institute, University of Manitoba, Winnipeg, MB, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.,The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada
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Velliquette RA, Fast DJ, Maly ER, Alashi AM, Aluko RE. Enzymatically derived sunflower protein hydrolysate and peptides inhibit NFκB and promote monocyte differentiation to a dendritic cell phenotype. Food Chem 2020; 319:126563. [DOI: 10.1016/j.foodchem.2020.126563] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 02/12/2020] [Accepted: 03/03/2020] [Indexed: 12/28/2022]
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15
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Sultana R, Alashi AM, Islam K, Saifullah M, Haque CE, Aluko RE. Inhibitory Activities of Polyphenolic Extracts of Bangladeshi Vegetables against α-Amylase, α-Glucosidase, Pancreatic Lipase, Renin, and Angiotensin-Converting Enzyme. Foods 2020; 9:foods9070844. [PMID: 32610462 PMCID: PMC7404479 DOI: 10.3390/foods9070844] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 06/06/2020] [Accepted: 06/10/2020] [Indexed: 12/15/2022] Open
Abstract
The aim of the study was to determine the in vitro enzyme inhibition activities of aqueous polyphenolic extracts of nine popular Bangladeshi vegetables, namely ash gourd, bitter gourd, brinjal, Indian spinach, kangkong, okra, ridge gourd, snake gourd, and stem amaranth. Polyphenolic glycosides were the major compounds present in the extracts. Inhibition of α-amylase (up to 100% at 1 mg/mL) was stronger than α-glucosidase inhibition (up to 70.78% at 10 mg/mL). The Indian spinach extract was the strongest inhibitor of pancreatic lipase activity (IC50 = 276.77 µg/mL), which was significantly better than that of orlistat (381.16 µg/mL), a drug. Ash gourd (76.51%), brinjal (72.48%), and snake gourd (66.82%) extracts were the most effective inhibitors of angiotensin-converting enzyme (ACE), an enzyme whose excessive activities have been associated with hypertension. Brinjal also had a significantly higher renin-inhibitory activity than the other vegetable extracts. We conclude that the vegetable extracts may have the ability to reduce enzyme activities that have been associated with hyperglycemia, hyperlipidemia, and hypertension.
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Affiliation(s)
- Razia Sultana
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (R.S.); (A.M.A.)
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (R.S.); (A.M.A.)
| | - Khaleda Islam
- Institute of Nutrition and Food Sciences, University of Dhaka, Nilkhet Rd, Dhaka 1000, Bangladesh;
| | - Md Saifullah
- Natural Resources Management Division, Bangladesh Agricultural Research Council, Dhaka 1215, Bangladesh;
| | - C. Emdad Haque
- Natural Resources Institute, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (R.S.); (A.M.A.)
- The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Correspondence: ; Tel.: +1-204-474-9555
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Famuwagun AA, Alashi AM, Gbadamosi SO, Taiwo KA, Oyedele DJ, Adebooye OC, Aluko RE. Comparative study of the structural and functional properties of protein isolates prepared from edible vegetable leaves. International Journal of Food Properties 2020. [DOI: 10.1080/10942912.2020.1772285] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Akinsola A. Famuwagun
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Saka O. Gbadamosi
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Kehinde A. Taiwo
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Durodoluwa J. Oyedele
- Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Odunayo C. Adebooye
- Department of Agronomy, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
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Zhang C, Alashi AM, Singh N, Chelikani P, Aluko RE. Glycated Beef Protein Hydrolysates as Sources of Bitter Taste Modifiers. Nutrients 2019; 11:nu11092166. [PMID: 31509959 PMCID: PMC6770518 DOI: 10.3390/nu11092166] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 08/30/2019] [Accepted: 09/05/2019] [Indexed: 12/24/2022] Open
Abstract
Being averse to bitter taste is a common phenomenon for humans and other animals, which requires the pharmaceutical and food industries to source compounds that can block bitterness intensity and increase consumer acceptability. In this work, beef protein alcalase hydrolysates (BPAH) and chymotrypsin hydrolysates (BPCH) were reacted with glucose to initiate Maillard reactions that led to the formation of glycated or advanced glycation end products (AGEs), BPAH-AGEs and BPCH-AGEs, respectively. The degree of glycation was higher for the BPAH-AGEs (47-55%) than the BPCH-AGEs (30-38%). Analysis by an electronic tongue instrument showed that BPAH-AGEs and BPCH-AGEs had bitterness scores that were significantly (p < 0.05) less than quinine. The addition of BPAH-AGEs or BPCH-AGEs to quinine led to significant (p < 0.05) reductions (up to 38%) in bitterness intensity of quinine. The use of 3% hydrolysate to react with glucose yielded glycated peptides with a stronger ability to reduce quinine bitterness than when 1% was used. Calcium release from HEK293T cells stably expressing the T2R4 human bitter taste receptor was significantly (p < 0.05) attenuated by BPAH-AGEs (up to 96%) and BPCH-AGEs (up to 92%) when compared to the BPAH (62%) and BPCH (3%) or quinine (0%). We concluded that BPAH-AGEs and BPCH-AGEs may be used as bitter taste blockers to formulate better tasting foods.
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Affiliation(s)
- Chunlei Zhang
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Nisha Singh
- Manitoba Chemosensory Biology Research Group, Department of Oral Biology, University of Manitoba, Children's Hospital Research Institute of Manitoba (CHRIM), Winnipeg, MB R3E 0W4, Canada
| | - Prashen Chelikani
- Manitoba Chemosensory Biology Research Group, Department of Oral Biology, University of Manitoba, Children's Hospital Research Institute of Manitoba (CHRIM), Winnipeg, MB R3E 0W4, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
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Cermeño M, Connolly A, O'Keeffe MB, Flynn C, Alashi AM, Aluko RE, FitzGerald RJ. Identification of bioactive peptides from brewers’ spent grain and contribution of Leu/Ile to bioactive potency. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103455] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
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Nwachukwu ID, Alashi AM, Zahradka PC, Aluko RE. Transport, Bioavailability, Safety, and Calmodulin-Dependent-Phosphodiesterase-Inhibitory Properties of Flaxseed-Derived Bioactive Peptides. J Agric Food Chem 2019; 67:1429-1436. [PMID: 30628451 DOI: 10.1021/acs.jafc.8b06299] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The aim of this work was to determine bioavailability and in vivo calmodulin-dependent-phosphodiesterase (CaMPDE)-inhibitory activity of six flaxseed-protein-derived peptides (AGA, AKLMS, QIAK, RWIQ, QQAKQ, and KQLSTGC) after oral administration to Wistar rats. Initial experiments tested the cytotoxicity and cellular-transport potentials of the peptides using Caco-2 cells. The cytotoxicity assay indicated that none of the six peptides had an adverse effect on the proliferation and viability of the Caco-2 cells, whereas the transport assay confirmed peptide translocation across the cell membrane. However, only two of the peptides (AGA and RWIQ) were detected in the rat serum up to 90 min postgavage, with traces of RWIQ persisting in serum 1 week after oral gavage. The six peptides inhibited plasma activity of CaMPDE with AGA (34.63%), QIAK (36.66%), and KQLSTGC (34.21%) being the most effective 30 min after gavage. In contrast, only AGA maintained significant plasma-CaMPDE-activity inhibition (44.35%) after 60 min.
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Affiliation(s)
- Ifeanyi D Nwachukwu
- Department of Food and Human Nutritional Sciences , University of Manitoba , 190 Dysart Road , Winnipeg , Manitoba R3T 2N2 , Canada
- Canadian Centre for Agri-Food Research in Health and Medicine , St. Boniface Hospital Albrechtsen Research Centre , 351 Tache Avenue , Winnipeg , Manitoba R2H 2A6 , Canada
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences , University of Manitoba , 190 Dysart Road , Winnipeg , Manitoba R3T 2N2 , Canada
| | - Peter C Zahradka
- Department of Food and Human Nutritional Sciences , University of Manitoba , 190 Dysart Road , Winnipeg , Manitoba R3T 2N2 , Canada
- Department of Physiology and Pathophysiology , University of Manitoba , 745 Bannatyne Avenue , Winnipeg , Manitoba R3E 0J9 , Canada
- Canadian Centre for Agri-Food Research in Health and Medicine , St. Boniface Hospital Albrechtsen Research Centre , 351 Tache Avenue , Winnipeg , Manitoba R2H 2A6 , Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences , University of Manitoba , 190 Dysart Road , Winnipeg , Manitoba R3T 2N2 , Canada
- Richardson Centre for Functional Foods and Nutraceuticals , University of Manitoba , 196 Innovation Drive , Winnipeg , Manitoba R3T 2E1 , Canada
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20
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Oluwagunwa OA, Alashi AM, Aluko RE. Solanum macrocarpon Leaf Extracts Reduced Blood Pressure and Heart Rate After Oral Administration to Spontaneously Hypertensive Rats. CURR TOP NUTRACEUT R 2019. [DOI: 10.37290/ctnr2641-452x.17:282-290] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
The aim of this work was to determine the ability of polyphenol-enriched aqueous vegetable leaf extracts to ameliorate blood pressure and heart rate dysfunctions in spontaneously hypertensive rats (SHRs). Solanum macrocarpon (SM), a common edible vegetable leaf in West Africa was cultivated using varying levels (0-80 kg/ha) of urea that was applied at planting (T1) or 2 weeks after planting (T2). In vitro analysis showed that total polyphenolic compounds varied from 489.87 ± 5.66 to 513.56 ± 1.42 mg gallic acid equivalent/g dry wt of extract. Rutin, caffeic acid and myricetin were the major polyphenols quantified in the extracts. All the extracts inhibited in vitro activities of renin and angiotensin converting enzyme to varying extents. Two extracts (SM40T1 and SM80T2) were orally administered to SHRs at 100 or 500 mg/kg body wt. Results showed that systolic blood pressure was reduced to a similar level by SM40T1 (10.8 mmHg) and SM80T2 (10.5 mmHg) for the 100 mg/kg body wt dose; the 500 mg/kg body wt dose produced similar values. Diastolic blood pressure and heart rate were also depressed by the two extracts with similar effects observed for both doses. We conclude that the leaf extracts could serve as potential ingredients to formulate antihypertensive functional foods and nutraceuticals.
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Affiliation(s)
- Olayinka A. Oluwagunwa
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
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Budseekoad S, Takahashi Yupanqui C, Alashi AM, Aluko RE, Youravong W. Anti-allergic activity of mung bean (Vigna radiata (L.) Wilczek) protein hydrolysates produced by enzymatic hydrolysis using non-gastrointestinal and gastrointestinal enzymes. J Food Biochem 2018; 43:e12674. [PMID: 31353487 DOI: 10.1111/jfbc.12674] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 08/21/2018] [Accepted: 08/22/2018] [Indexed: 02/01/2023]
Abstract
Mung bean seed is a well-known plant protein consumed in Asian countries but the protein is usually retrieved as a waste product during starch production. This study investigated the anti-allergic property of mung bean protein hydrolysates (MBPH) produced by enzymatic hydrolysis using non-gastrointestinal (non-GI), GI and a combination of non-GI+GI enzymes. The hydrolysates were investigated for any anti-allergic property by detecting the amount of β-hexosaminidase released in RBL-2H3 cells, and complemented with the MTT assay to show cell viability. It was found that MBPH hydrolyzed by a combination of flavourzyme (non-GI enzyme) and pancreatin (GI enzyme) exhibited the highest anti-allergic activity (135.61%), followed by those produced with alcalase, a non-GI enzyme (121.74%) and 80.32% for pancreatin (GI enzyme). Minimal toxicity (<30%) of all hydrolysates on RBL-2H3 cells line was observed. The results suggest that MBPH can potentially serve as a hypoallergenic food ingredient or supplement. PRACTICAL APPLICATIONS: Mung bean (Vigna radiata L. (Wilczek)) is also known as "green gram" and it is an excellent source of protein. The major mung bean storage proteins are the globulin, albumin and legumin, which are also referred to as legume allergens. Our study showed that mung bean peptides obtained after enzymatic hydrolysis influenced β-hexosaminidase inhibition without any toxic effect on RBL-2H3 cells. This indicates that mung bean allergenicity can be reduced after enzymatic hydrolysis and the protein hydrolysates could be as a hypoallergic food, ingredient, supplement and/or protein substitute in the formulation of food products.
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Affiliation(s)
- Siriporn Budseekoad
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand.,Center of Excellence in Membrane Science and Technology, Prince of Songkla University, Hat Yai, Thailand
| | - Chutha Takahashi Yupanqui
- Interdisciplinary Graduate School of Nutraceutical and Functional Food, Learning Resources Center, Prince of Songkla University, Hat Yai, Thailand
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Wirote Youravong
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand.,Center of Excellence in Membrane Science and Technology, Prince of Songkla University, Hat Yai, Thailand
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Olagunju AI, Omoba OS, Enujiugha VN, Alashi AM, Aluko RE. Antioxidant properties, ACE/renin inhibitory activities of pigeon pea hydrolysates and effects on systolic blood pressure of spontaneously hypertensive rats. Food Sci Nutr 2018; 6:1879-1889. [PMID: 30349677 PMCID: PMC6189607 DOI: 10.1002/fsn3.740] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 06/19/2018] [Accepted: 06/25/2018] [Indexed: 01/22/2023] Open
Abstract
Legumes are rich sources of protein in human diet and their consumption has been associated with the prevention of chronic diseases attributable to their bioactive components. Pigeon pea (Cajanus cajan) is an underutilized legume with relatively high protein content (~24%). Protein hydrolysates were prepared from pea isolate by enzymatic hydrolysis using pepsin and pancreatin. Hydrolysates were evaluated for their amino acid composition, antioxidant properties, in vitro and in vivo antihypertensive properties. The hydrolysates had high hydrophobic amino acids, especially isoleucine, phenylalanine, and leucine. Pepsin-pancreatin-hydrolyzed pea protein (PPHPp) showed significantly higher ability to scavenge DPPH˙ while pancreatin-hydrolyzed pea protein (PPHPa) had higher ˙OH, ABTS˙+ scavenging, Fe3+ reducing and linoleic acid peroxidation inhibition. PPHPp exhibited superior angiotensin-converting enzyme inhibition (61.82%) while PPHPa showed higher renin inhibition (14.28%). PPHPp exhibited strong antihypertensive effect, showing an instantaneous systolic blood pressure lowering effect (-26.12 mmHg) within 2-h post-oral administration. Pigeon pea protein hydrolysate (especially from pancreatin digest) could therefore, be a promising source of bioactive peptides and potential ingredient for formulation of functional foods against oxidative stress and hypertension.
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Affiliation(s)
- Aderonke I. Olagunju
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Olufunmilayo S. Omoba
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
| | - Victor N. Enujiugha
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
| | - Adeola M. Alashi
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
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Budseekoad S, Yupanqui CT, Sirinupong N, Alashi AM, Aluko RE, Youravong W. Structural and functional characterization of calcium and iron-binding peptides from mung bean protein hydrolysate. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.07.041] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Ijarotimi OS, Malomo SA, Alashi AM, Nwachukwu ID, Fagbemi TN, Osundahunsi OF, Aluko RE. Antioxidant and antihypertensive activities of wonderful cola (Buchholzia coriacea) seed protein and enzymatic protein hydrolysates. ACTA ACUST UNITED AC 2018. [DOI: 10.31665/jfb.2018.3156] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
The aim of this work was to produce wonderful cola protein hydrolysate fractions with in vitro antioxidant properties coupled with blood pressure-reducing ability when orally administered to spontaneously hypertensive rats (SHRs). Wonderful cola protein isolate (WCI) was hydrolyzed with pancreatin to produce a hydrolysate (WCH), which was subjected to ultrafiltration separation using 1, 3, 5, and 10 kDa molecular weight cut-off membranes to obtain <1, 1–3, 3–5 and 5–10 kDa peptide fractions, respectively. The <1 and 1–3 kDa fractions had higher contents of arginine when compared to the 3–5 and 5–10 kDa peptides. The WCH and <1 kDa peptide fraction had significantly (p < 0.05) better DPPH radical scavenging (55–67%) and metal chelation (83–93%) activities but lower hydroxyl radical scavenging power (10–32%) than the WCI (46, 46 and 63%, respectively). The <1 kDa had significantly (p < 0.05) higher in vitro inhibition (80%) of angiotensin converting enzyme (ACE) activity while the 5–10 kDa was the most active inhibitor (90%) of renin activity. All peptide fractions so produced had better systolic and diastolic blood pressure-lowering effects than WCH and WCI. However, the <1 kDa fraction produced significantly (p < 0.05) stronger systolic (−33 mmHg) and diastolic (−30 mmHg) blood pressure reductions 6 h after oral gavage to SHRs. Thus, wonderful cola proteins contain encrypted bioactive peptides that may be used to formulate antioxidant and antihypertensive products.
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Alashi AM, Taiwo KA, Oyedele DJ, Adebooye OC, Aluko RE. Polyphenol composition and antioxidant properties of vegetable leaf-fortified bread. J Food Biochem 2018; 43:e12625. [PMID: 31353621 DOI: 10.1111/jfbc.12625] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Revised: 06/02/2018] [Accepted: 06/14/2018] [Indexed: 01/01/2023]
Abstract
The aim of this work was to determine the antioxidant properties of aqueous extracts of vegetable leaf-fortified bread as well as estimate the contents of polyphenolic compounds. Enriched bread was produced from wheat flour fortified at 1, 2, and 3% (w/w) with dried leafy vegetable powders from Amaranthus viridis, Solanum macrocarpon, and Telfairia occidentalis. Gallic acid was the most abundant soluble polyphenol in the control bread and the content in the control bread was significantly higher (p < 0.05) than in all the fortified bread samples. Fortification of bread especially at 3% level resulted in significantly (p < 0.05) higher concentrations of other polyphenols (myricetin, catechin, quercetin, and rutin) compared to the control bread. The fortified bread extracts had significantly (p < 0.05) more effective antioxidants than the control for DPPH radical scavenging activity, ferric iron reducing antioxidant power, metal chelation, and inhibition of linoleic acid peroxidation. PRACTICAL APPLICATIONS: Bread is one of the consumed foods and could be used as a suitable carrier of bioactive compounds. Leafy vegetables contain high levels of polyphenols that could provide beneficial effects by contributing to improved health status of consumers. Therefore, incorporation of leafy vegetables into leavened bread could provide a means of enhancing polyphenol consumption. In this work, we showed that soluble polyphenols were enriched in vegetable-fortified bread. The polyphenol-rich extracts of the fortified bread demonstrated better free radical scavenging and inhibition of unsaturated fatty acid oxidation activities than the regular bread. Therefore, regular consumption of vegetable leaf-fortified bread could lead to reduced oxidative stress and associated chronic diseases in human beings. The vegetable leaf fortification could also serve as a suitable means of enhancing the shelf life of wheat bread.
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Affiliation(s)
- Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Kehinde A Taiwo
- Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Durodoluwa J Oyedele
- Faculty of Agriculture, Department of Soil and Land Resources Management, Obafemi Awolowo University, Ile-Ife, Nigeria
| | | | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
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Olarewaju OA, Alashi AM, Taiwo KA, Oyedele D, Adebooye OC, Aluko RE. Influence of nitrogen fertilizer micro-dosing on phenolic content, antioxidant, and anticholinesterase properties of aqueous extracts of three tropical leafy vegetables. J Food Biochem 2018. [DOI: 10.1111/jfbc.12566] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Olayinka A. Olarewaju
- Department of Food and Human Nutritional Sciences; University of Manitoba; R3T 2N2 Winnipeg, Canada
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences; University of Manitoba; R3T 2N2 Winnipeg, Canada
| | - Kehinde A. Taiwo
- Department of Food Science and Technology; Obafemi Awolowo University; Ile-Ife Nigeria
| | - Durodoluwa Oyedele
- Department of Soil and Land Resources Management, Faculty of Agriculture; Obafemi Awolowo University; Ile-Ife Nigeria
| | | | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences; University of Manitoba; R3T 2N2 Winnipeg, Canada
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Alashi AM, Blanchard CL, Mailer RJ, Agboola SO, Mawson JA, Aluko RE. Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13823] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Adeola M. Alashi
- Graham Centre for Agricultural Innovation; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
- School of Agricultural and Wine Sciences; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
- Department of Food and Human Nutritional Sciences and the Richardson Center for Functional Foods and Nutraceuticals; University of Manitoba; Winnipeg R3T 2N2 MB Canada
| | - Christopher L. Blanchard
- Graham Centre for Agricultural Innovation; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
- School of Biomedical Sciences; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
| | - Rodney J. Mailer
- Graham Centre for Agricultural Innovation; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
- School of Agricultural and Wine Sciences; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
| | - Samson O. Agboola
- Graham Centre for Agricultural Innovation; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
- School of Agricultural and Wine Sciences; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
| | - John A. Mawson
- Graham Centre for Agricultural Innovation; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
- School of Agricultural and Wine Sciences; Charles Sturt University; Locked Bag 588 Wagga Wagga NSW 2678 Australia
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences and the Richardson Center for Functional Foods and Nutraceuticals; University of Manitoba; Winnipeg R3T 2N2 MB Canada
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Zhang C, Alashi AM, Singh N, Liu K, Chelikani P, Aluko RE. Beef Protein-Derived Peptides as Bitter Taste Receptor T2R4 Blockers. J Agric Food Chem 2018; 66:4902-4912. [PMID: 29706068 DOI: 10.1021/acs.jafc.8b00830] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The aim of this work was to determine the T2R4 bitter taste receptor-blocking ability of enzymatic beef protein hydrolysates and identified peptide sequences. Beef protein was hydrolyzed with each of six commercial enzymes (alcalase, chymotrypsin, trypsin, pepsin, flavourzyme, and thermoase). Electronic tongue measurements showed that the hydrolysates had significantly ( p < 0.05) lower bitter scores than quinine. Addition of the hydrolysates to quinine led to reduced bitterness intensity of quinine with trypsin and pepsin hydrolysates being the most effective. Addition of the hydrolysates to HEK293T cells that heterologously express one of the bitter taste receptors (T2R4) showed alcalase, thermoase, pepsin, and trypsin hydrolysates as the most effective in reducing calcium mobilization. Eight peptides that were identified from the alcalase and chymotrypsin hydrolysates also suppressed quinine-dependent calcium release from T2R4 with AGDDAPRAVF and ETSARHL being the most effective. We conclude that short peptide lengths or the presence of multiple serine residues may not be desirable structural requirements for blocking quinine-dependent T2R4 activation.
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Olarewaju OA, Alashi AM, Aluko RE. Antihypertensive effect of aqueous polyphenol extracts of Amaranthusviridis and Telfairiaoccidentalis leaves in spontaneously hypertensive rats. ACTA ACUST UNITED AC 2018. [DOI: 10.31665/jfb.2018.1135] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
The antihypertensive effects of aqueous polyphenol-rich extracts of Amaranthusviridis (AV) and Telfairiaoccidentalis (TO) leaves in spontaneously hypertensive rats (SHR) were investigated. The dried vegetable leaves were extracted using 1:20 (leaves:water, w/v) ratio for 4 h at 60 °C. Results showed significantly (P < 0.05) higher polyphenol contents in TO extracts (80–88 mg gallic acid equivalents, GAE/100 mg) when compared with the AV (62–67 mg GAE/100 mg). Caffeic acid, rutin and myricetin were the main polyphenols found in the extracts. The TO extracts had significantly (P < 0.05) higher in vitro inhibition of angiotensin I-converting enzyme (ACE) activity while AV extracts had better renin inhibition. Oral administration (100 mg/kg body weight) to SHR led to significant (P < 0.05) reductions in systolic blood pressure for the AV (−39 mmHg after 8 h)and TO (−24 mmHg after 4 and 8 h).The vegetable extracts also produced significant (P < 0.05) reductions in diastolic blood pressure, mean arterial blood pressure and heart rate when compared to the untreated rats. Thus both the AV and TO leaf extracts have the potential to be used as antihypertensive agents, especially the AV, which produced persistent long-lasting effect over a 24 h period.
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Alashi AM, Taiwo KA, Oyedele D, Adebooye OC, Aluko RE. Antihypertensive properties of aqueous extracts of vegetable leaf-fortified bread after oral administration to spontaneously hypertensive rats. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13755] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Adeola M. Alashi
- Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada R3T 2N2
| | - Kehinde A. Taiwo
- Department of Food Science and Technology; Obafemi Awolowo University; Ile-Ife Nigeria
| | - Durodoluwa Oyedele
- Department of Soil and Land Resources Management; Faculty of Agriculture; Obafemi Awolowo University; Ile-Ife Nigeria
| | | | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada R3T 2N2
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Affiliation(s)
- Odunayo C. Adebooye
- Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba R3T 2N2 Canada
- Department of Agronomy; Osun State University; Osogbo Osun State Nigeria
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba R3T 2N2 Canada
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba R3T 2N2 Canada
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Lin HC, Alashi AM, Aluko RE, Sun Pan B, Chang YW. Antihypertensive properties of tilapia ( Oreochromis spp.) frame and skin enzymatic protein hydrolysates. Food Nutr Res 2017; 61:1391666. [PMID: 29151830 PMCID: PMC5678373 DOI: 10.1080/16546628.2017.1391666] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Accepted: 10/04/2017] [Indexed: 02/05/2023] Open
Abstract
Proteins from tilapia frame and skin can potentially be precursors of antihypertensive peptides according to the result of BIOPEP analyses. The aim was to generate peptides with inhibitory effects against angiotensin-converting enzyme (ACE) and renin from tilapia frame and skin protein isolates (FPI and SPI). The most active hydrolysate was then tested for blood pressure-lowering ability in spontaneously hypertensive rats (SHRs). Tilapia frame and skin protein hydrolysates (FPHs and SPHs) were respectively produced from FPI and SPI hydrolysis using pepsin, papain, or bromelain. The ACE-inhibitory activities of tilapia protein hydrolysates with varying degree of hydrolysis (DH) were evaluated. In order to enhance the activity, the hydrolysate was fractionated into four fractions (<1 kDa, 1–3 kDa, 3–5 kDa, and 5–10 kDa) and the one with the greatest ability to inhibit in vitro ACE and renin activities was subjected to oral administration (100 mg/kg body weight) to SHRs. Systolic and diastolic blood pressure (SBP and DBP), mean arterial pressure (MAP), and heart rates (HR) were subsequently measured within 24 h. The pepsin-hydrolyzed FPH (FPHPe) with the highest DH (23%) possessed the strongest ACE-inhibitory activity (IC50: 0.57 mg/mL). Its <1 kDa ultrafiltration fraction (FPHPe1) suppressed both ACE (IC50: 0.41 mg/mL) and renin activities more effectively than larger peptides. In addition, FPHPe1 significantly (p < 0.05) reduced SBP (maximum −33 mmHg), DBP (maximum −24 mmHg), MAP (maximum −28 mmHg), and HR (maximum −58 beats) in SHRs. FPHPe1 showed both in vitro and in vivo antihypertensive effects, which suggest tilapia processing coproducts may be valuable protein raw materials for producing antihypertensive peptides.
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Affiliation(s)
- Hsin-Chieh Lin
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
| | - Adeola M Alashi
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Rotimi E Aluko
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Bonnie Sun Pan
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
| | - Yu-Wei Chang
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
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Arise AK, Alashi AM, Nwachukwu ID, Malomo SA, Aluko RE, Amonsou EO. Inhibitory properties of bambara groundnut protein hydrolysate and peptide fractions against angiotensin-converting enzymes, renin and free radicals. J Sci Food Agric 2017; 97:2834-2841. [PMID: 27786357 DOI: 10.1002/jsfa.8112] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2016] [Revised: 09/28/2016] [Accepted: 10/21/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND An increased rate of high blood pressure has led to critical human hypertensive conditions in most nations. In the present study, bambara protein hydrolysates (BPHs) obtained using three different proteases (alcalase, trypsin and pepsin) and their peptide fractions (molecular weight: 10, 5, 3 and 1 kDa) were investigated for antihypertensive and antioxidant activities. RESULTS Alcalase hydrolysate contained the highest amount of low molecular weight (LMW) peptides compared to pepsin and trypsin hydrolysates. LMW peptides fractions (<1 kDa) exhibited the highest inhibitory activity against angiotensin-converting enzyme (ACE) for all the enzymes hydrolysates. For renin inhibition, alcalase hydrolysate showed the highest inhibition at 59% compared to other hydrolysates and their corresponding membrane fractions. The antioxidant power of bambara protein hydrolysates and peptide fractions was evaluated through the inhibition of linoleic acid peroxidation and ABTS scavenging activity. Among the hydrolysates, alcalase exhibited the highest inhibition of linoleic acid oxidation. Furthermore, all BPHs were able to scavenge ABTS•+ to a three-fold greater extent compared to the isolate. CONCLUSION BPH and LMW peptide fractions could potentially serve as useful ingredients in the formulation of functional foods and nutraceuticals against high blood pressure and oxidative stress. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Abimbola K Arise
- Department of Biotechnology and Food Technology, Faculty of Applied Sciences, Durban University of Technology, PO Box 1334, Durban 4001, South Africa
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2 N2, Canada
| | - Adeola M Alashi
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2 N2, Canada
| | - Ifeanyi D Nwachukwu
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2 N2, Canada
| | - Sunday A Malomo
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2 N2, Canada
| | - Rotimi E Aluko
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2 N2, Canada
| | - Eric O Amonsou
- Department of Biotechnology and Food Technology, Faculty of Applied Sciences, Durban University of Technology, PO Box 1334, Durban 4001, South Africa
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Arise AK, Alashi AM, Nwachukwu ID, Ijabadeniyi OA, Aluko RE, Amonsou EO. Antioxidant activities of bambara groundnut (Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fractions. Food Funct 2016; 7:2431-7. [DOI: 10.1039/c6fo00057f] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, the bambara protein isolate (BPI) was digested with three proteases (alcalase, trypsin and pepsin), to produce bambara protein hydrolysates (BPHs).
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Affiliation(s)
- Abimbola K. Arise
- Department of Biotechnology and Food Technology
- Faculty of Applied Sciences
- Durban University of Technology
- Durban 4001
- South Africa
| | - Adeola M. Alashi
- Department of Human Nutritional Sciences
- University of Manitoba
- Winnipeg
- Canada
| | | | - Oluwatosin A. Ijabadeniyi
- Department of Biotechnology and Food Technology
- Faculty of Applied Sciences
- Durban University of Technology
- Durban 4001
- South Africa
| | - Rotimi E. Aluko
- Department of Human Nutritional Sciences
- University of Manitoba
- Winnipeg
- Canada
| | - Eric O. Amonsou
- Department of Biotechnology and Food Technology
- Faculty of Applied Sciences
- Durban University of Technology
- Durban 4001
- South Africa
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Girgih AT, Alashi AM, He R, Malomo SA, Raj P, Netticadan T, Aluko RE. A novel hemp seed meal protein hydrolysate reduces oxidative stress factors in spontaneously hypertensive rats. Nutrients 2015; 6:5652-66. [PMID: 25493943 PMCID: PMC4276990 DOI: 10.3390/nu6125652] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2014] [Revised: 11/02/2014] [Accepted: 11/24/2014] [Indexed: 11/26/2022] Open
Abstract
This report shows the antioxidant effects of a hemp seed meal protein hydrolysate (HMH) in spontaneously hypertensive rats (SHR). Defatted hemp seed meal was hydrolyzed consecutively with pepsin and pancreatin to yield HMH, which was incorporated into rat feed as a source of antioxidant peptides. Young (8-week old) SHRs were divided into three groups (8 rats/group) and fed diets that contained 0.0%, 0.5% or 1.0% (w/w) HMH for eight weeks; half of the rats were sacrificed for blood collection. After a 4-week washout period, the remaining 20-week old SHRs were fed for an additional four weeks and sacrificed for blood collection. Plasma total antioxidant capacity (TAC) and superoxide dismutase (SOD), catalase (CAT) and total peroxides (TPx) levels were determined. Results showed that plasma TAC, CAT and SOD levels decreased in the older 20-week old SHRs when compared to the young SHRs. The presence of HMH in the diets led to significant (p < 0.05) increases in plasma SOD and CAT levels in both young and adult SHR groups; these increases were accompanied by decreases in TPx levels. The results suggest that HMH contained antioxidant peptides that reduced the rate of lipid peroxidation in SHRs with enhanced antioxidant enzyme levels and total antioxidant capacity.
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Affiliation(s)
- Abraham T. Girgih
- Department of Human Nutritional Sciences and the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; E-Mails: (A.T.G.); (A.M.A.); (R.H.); (S.A.M.)
| | - Adeola M. Alashi
- Department of Human Nutritional Sciences and the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; E-Mails: (A.T.G.); (A.M.A.); (R.H.); (S.A.M.)
- School of Agriculture and Wine Sciences, Charles Sturt University, Bag 588, Wagga Wagga, NSW 2678, Australia
| | - Rong He
- Department of Human Nutritional Sciences and the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; E-Mails: (A.T.G.); (A.M.A.); (R.H.); (S.A.M.)
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China
| | - Sunday A. Malomo
- Department of Human Nutritional Sciences and the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; E-Mails: (A.T.G.); (A.M.A.); (R.H.); (S.A.M.)
| | - Pema Raj
- Department of Physiology, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; E-Mails: (P.R.); (T.N.)
- Canadian Centre for Agri-Food Research in Health and Medicine, 351 Tache Avenue, Winnipeg, MB R2H 2A6, Canada
| | - Thomas Netticadan
- Department of Physiology, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; E-Mails: (P.R.); (T.N.)
- Canadian Centre for Agri-Food Research in Health and Medicine, 351 Tache Avenue, Winnipeg, MB R2H 2A6, Canada
| | - Rotimi E. Aluko
- Department of Human Nutritional Sciences and the Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; E-Mails: (A.T.G.); (A.M.A.); (R.H.); (S.A.M.)
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +1-204-474-9555; Fax: +1-204-474-7593
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Alashi AM, Blanchard CL, Mailer RJ, Agboola SO, Mawson AJ, He R, Girgih A, Aluko RE. Antioxidant properties of Australian canola meal protein hydrolysates. Food Chem 2014; 146:500-6. [DOI: 10.1016/j.foodchem.2013.09.081] [Citation(s) in RCA: 104] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2013] [Revised: 09/12/2013] [Accepted: 09/13/2013] [Indexed: 02/07/2023]
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Alashi AM, Blanchard CL, Mailer RJ, Agboola SO, Mawson AJ, He R, Malomo SA, Girgih AT, Aluko RE. Blood pressure lowering effects of Australian canola protein hydrolysates in spontaneously hypertensive rats. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.11.015] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Alashi AM, Blanchard CL, Mailer RJ, Agboola SO. Technological and Bioactive Functionalities of Canola Meal Proteins and Hydrolysates. Food Reviews International 2013. [DOI: 10.1080/87559129.2013.790046] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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