Contribution of different molecular weight fractions to anticancer effect of sweet potato protein hydrolysates by six proteases on HT‐29 colon cancer cells

Abstract

Summary The contribution of different molecular weight fractions to anticancer effect of sweet potato protein hydrolysates (SPPH) by six proteases on HT‐29 colon cancer cells was investigated. SPPH prepared by six proteases showed certain antiproliferation effect on HT‐29 cells. Compared with other five proteases, SPPH by Alcalase exhibited the highest antiproliferation effect with the lowest IC50 value of 119.72 μg mL−1. SPPH by Alcalase was further separated into four fractions (>10, 5–10, 3–5 and <3 kDa), and <3 kDa fractions showed the strongest antiproliferation effect, which was 43.87% at 100 μg mL−1 (P < 0.05). The <3 kDa fractions could cause G2/M cell cycle arrest with increased p21 expression and induce apoptosis via decreasing Bcl‐2 expression, increasing Bax expression and inducing caspase‐3 activation in HT‐29 cells. In addition, <3 kDa fractions could significantly inhibit cell migration of HT‐29 cells. Thus, SPPH might be potentially used as a natural supplement in functional foods.

Use of Alcalase in the production of bioactive peptides: A review

“…Journal Pre-proof among them, Alcalase hydrolysate was the one with the best results in terms of antiproliferative effects [772]. The peptides were tested in HT-colon cancer cells after being previously separated into four fractions.…”

“…The peptides were tested in HT-colon cancer cells after being previously separated into four fractions. The highest anti-proliferative effect (43.87% at 100 μg/mL) was found in the fraction < 3 kDa [772]. Other less common protein sources have been used to this goal.…”

Cultivar selection as a tool for nutritional and functional value enhancement of roasted sweet potato

“…Compared with fresh sweet potatoes, the protein content in roasted sweet potatoes decreased, which may be associated with the involvement of proteins in the non‐enzymatic browning reaction during the thermal process (Wang et al, ). Previous study showed that the hydrolysates of sweet potato protein could inhibit the proliferation of colon cancer, and the hydrolysates in which molecular weight was lower than 3 kDa exhibited the highest anticancer activity (Zhang & Mu, ). As roots and tubers are often considered to be poor sources of protein, some sweet potato cultivars, such as Jizishu No.2, Longshu No.9, and Beijing No.553, which had high protein content, could be eaten fresh, and roasted for snack foods, desserts, and other staple foods from a nutritional and functional perspective.…”

Sweet Potato (Ipomoea batatas L.) Phenotypes: From Agroindustry to Health Effects

“…SP is a common staple food in certain middle/low-income countries with great nutritional and functional potential. Its health benefits are not limited to its nutrients but also to other xenobiotics, including resistant starch [ 64 , 65 ], antioxidants [ 19 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 111 ], terpenoids [ 12 , 88 ], phytosterols [ 96 , 97 ], bioactive peptides [ 88 , 121 , 122 ] and many other phytochemicals that modulate key metabolic processes, reducing the odds for chronic illnesses including, yet not restricted to certain types of cancer [ 92 , 94 , 96 , 100 , 102 , 103 , 104 , 105 , 106 , 107 , 108 , 109 , 110 ] and CVD. Further research should focus on understanding the physiological mechanisms and metabolic biotransformation of raw/processed SP’s bioactives whose intrinsic functionalities (e.g., anti-inflammatory, antioxidant, enzyme-inhibitory activity) target multiple target organs [ 88 , 89 , 90 ].…”

“…Personalized nutrition for cancer patients demands a continuous search for newer sources of phytochemicals to be used in complementary and alternative medicine. Several studies carried out in recent years [ 91 , 92 , 93 , 94 , 95 , 96 , 97 , 98 , 99 , 100 , 101 , 102 , 103 , 104 , 105 , 106 , 107 , 108 , 109 ] have reported multiple control points determining the process of initiation, promotion, or the spread of cancer ( Table 4 ).…”