Chickpea chelating peptides inhibit copper‐mediated lipid peroxidation

Abstract

BACKGROUND Transition metals produce radical oxygen species promoting lipid peroxidation processes that favor the development of cardiovascular and neurodegenerative diseases. In addition, the oxidation of lipids present in food may affect the quality of food products. Therefore antioxidants counteracting these metal pro‐oxidant effects may have high potential for the pharmacology and food industries. This study investigated the capability of peptide fractions purified from chickpea protein hydrolysate to inhibit copper‐mediated lipid peroxidation in three different lipid substrates: β‐carotene, unsaturated fatty acid mixture and low‐density lipoprotein. RESULTS Peptide fractions with the highest histidine content were the most antioxidant. This antioxidant effect is mainly due to the capability of histidine to bind copper and act as a hydrogen donor through its imidazole ring. CONCLUSION The results suggest that chickpea proteins are a potential source of antioxidant peptides that may be included as ingredients in functional foods with beneficial health effects. In addition, these antioxidant peptides may be useful to protect food products from lipid peroxidation processes and thus increase their quality and shelf life. © 2014 Society of Chemical Industry

Hypocholesterolaemic and antioxidant efficiency of chickpea (Cicer arietinum) protein hydrolysates depend on its degree of hydrolysis in cholesterol-fed rat

“…Jamdar et al (2010) reported that a higher degree of cleavage of peanut peptide bonds renders a hydrolysate with higher metal chelating activity. Similar observations have been reported by Torres-Fuentes et al (2014), who showed with CP fractions’ iron chelating activities and inhibition of the copper-mediated lipid oxidation process. In our experimental design, histidine that was the main amino acid present in CPH17 as well as leucine, tyrosine and phenylalanine (Table I) could be implicated in the metal chelating activity and in trapping peroxyl lipid radicals (Torres-Fuentes et al , 2015).…”

Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

“…Transition metal ion chelators can sequester these ions and control their prooxidant activity. The ability of transition metal ion chelators to inhibit a biomolecule oxidation, especially lipid oxidation, has been investigated (Shahidi and others ; Gülçin ; Torres‐Fuentes and others ). Iron, the most abundant ion in meat, released from heme pigments and ferritin, may be an important catalyst in the oxidation of lipids and proteins (Min and Ahn ).…”

Advances on Food-Derived Peptidic Antioxidants—A Review

“…The types of food proteins and enzymes directly affect the structure of PAs. Soybean protein [33][34][35], wheat protein [36], corn protein [37], rice protein [38] of plant origin and muscle protein [39,40], collagen [41], milk protein [42], egg protein [43] of animal origin have been used for the preparation of PAs. Additionally, the parameters of time, added amount, temperature and pH may affect the degree of hydrolysis (DH) of the substrate proteins, which further affect the size and amino acid composition of the obtained peptides [44,45].…”