Biofunctional properties of the bioactive peptide from protein isolates of jiotilla (Escontria chiotilla) and pitaya (Stenocereus pruinosus) seeds

Abstract

In recent years, there has been considerable interest in bioactive peptides derived from food proteins, which might benefit human health. Pitaya and jiotilla are fruits with demonstrated biological functions in its stem, peel, and pulp. However, no studies have been conducted to evaluate the peptides. The aim of this study was to determine biofunctional properties (antioxidant, antihypertensive, and antidiabetic activities) of peptides from cacti seed protein. Antioxidant activity by ABTS, ACE inhibition activity, and α-amylase inhibition activity was carried out in the peptides. Based on the obtained results, hydrolyzed total protein isolate of pitaya showed high antioxidant activity (1328.40 ± 63.50 μM Trolox equivalents/mg protein). Moreover, hydrolyzed glutelin fraction of pitaya has a high α-amylase inhibition activity (76.74 ± 2.15%). On the other hand, hydrolyzed total protein isolate of jiotilla had a good ACE inhibition activity (47.64 ± 3.16). These results demonstrated that pitaya and jiotilla seeds protein hydrolysates had excellent in vitro nutraceutical potential.

Identification and characterization of a calcium-binding peptide from salmon bone for the targeted inhibition of α-amylase in digestion

“…2 A). This efficacy parallels the high Ca-binding capacity observed in SBTH, indicating a correlation between Ca-binding and α-amylase inhibitory potential ( Sandate-Flores et al, 2022 ). However, during a simulation of gastrointestinal digestion, a decline in the inhibition rate was observed ( Fig.…”

Antioxidant and Antimicrobial Effect of Biodegradable Films Containing Pitaya (Stenocereus thurberi) Extracts during the Refrigerated Storage of Fish

“…Thus, antioxidant (DPPH and FRAP assays) and antiproliferative (carcinogenic cell prevention) effects were detected in S. pruinosus juice that were explained by the presence of p -coumaric, gallic, caffeic, and vanillic acids [ 46 ]. Sandate-Flores et al [ 47 ] showed the antioxidant properties (ABTS assay) of seed peptides obtained from S. pruinosus by sequential hydrolyzation of glutelin fractions with pepsin and trypsin–chymotrypsin. During an in vivo study, Ramírez-Rodríguez et al [ 48 ] showed the antioxidant effect of S. huastecorum juice and explained it on the basis of the high content of betalains.…”