Enzymatic modification of sesame seed protein, sourced from waste resource for nutraceutical application

The aim of this study was to isolate and identify angiotensin I-converting enzyme (ACE) inhibitory peptides from sesame protein through simulated gastrointestinal digestion in vitro, and to explore the underlying mechanisms by molecular docking. The sesame protein was enzymatically hydrolyzed by pepsin, trypsin, and α-chymotrypsin. The degree of hydrolysis (DH) and peptide yield increased with the increase of digest time. Moreover, ACE inhibitory activity was enhanced after digestion. The sesame protein digestive solution (SPDS) was purified by ultrafiltration through different molecular weight cut-off (MWCO) membranes and SPDS-VII (< 3 kDa) had the strongest ACE inhibition. SPDS-VII was further purified by NGC Quest™ 10 Plus Chromatography System and finally 11 peptides were identified by Nano UHPLC-ESI-MS/MS (nano ultra-high performance liquid chromatography-electrospray ionization mass spectrometry/mass spectrometry) from peak 4. The peptide GHIITVAR from 11S globulin displayed the strongest ACE inhibitory activity (IC50 = 3.60 ± 0.10 μM). Furthermore, the docking analysis revealed that the ACE inhibition of GHIITVAR was mainly attributed to forming very strong hydrogen bonds with the active sites of ACE. These results identify sesame protein as a rich source of ACE inhibitory peptides and further indicate that GHIITVAR has the potential for development of new functional foods.

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“…where h means concentration of peptide bond hydrolyzed (mmol/g) and h tot means total amount of the peptide bond (8 mmol/g) [51].…”

Section: Analysis Of Degree Of Hydrolysismentioning

confidence: 99%

Novel ACE Inhibitory Peptides Derived from Simulated Gastrointestinal Digestion in Vitro of Sesame (Sesamum indicum L.) Protein and Molecular Docking Study

Wang

Lü

Sun

et al. 2020

IJMS

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“…Alcalase, a non‐specific serine‐type endoprotease, is a commercial crude proteinase produced by Novozymes from Bacillus licheniformis , and it is used extensively in the food industry to prepare protein hydrolysates with better nutritional or functional properties than intact protein . However, little information is available on the immobilisation of Alcalase on magnetic beads for hydrolysing allergen to reduce allergenicity.…”

Section: Introductionmentioning

confidence: 99%

Enzymatic characterisation of the immobilised Alcalase to hydrolyse egg white protein for potential allergenicity reduction

et al. 2016

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“…However, at isoelectric points, i.e. pH 4–5, where there is a negligible protein charge, protein molecules aggregate as a result of strong intermolecular interactions …”

Section: Resultsmentioning

confidence: 99%

Extraction of unsaturated fatty acid‐rich oil from common carp (Cyprinus carpio) roe and production of defatted roe hydrolysates with functional, antioxidant, and antibacterial properties

et al. 2017

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BACKGROUND Common carp roe is a rich protein and oil source, which is usually discarded with no specific use. The aims of this study were to extract oil from the discarded roe and examine functional, antioxidant, and antibacterial properties of defatted roe hydrolysates (CDRHs) at various degrees of hydrolysis (DH). RESULTS Gas chromatography of fatty acid methyl esters revealed that common carp roe oil contained high levels of unsaturated fatty acids. The results of high‐performance liquid chromatography‐mass spectrometry indicated that enzymatic hydrolysis of defatted roe yielded higher content of essential amino acids. CDRHs displayed higher solubility than untreated defatted roe, which increased with DH. Better emulsifying and foaming properties were observed at lower DH and non‐isoelectric points. Furthermore, water and oil binding capacity decreased with DH. CDRHs exhibited antioxidant activity both in vitro and in 5% roe oil‐in‐water emulsions and inhibited the growth of certain bacterial strains. CONCLUSION Common carp roe could be a promising source of unsaturated fatty acids and functional bioactive agents. Unsaturated fatty acid‐rich oil extracted from common carp roe can be delivered into food systems by roe oil‐in‐water emulsions fortified by functional, antioxidant, and antibacterial hydrolysates from the defatted roe. © 2017 Society of Chemical Industry

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Enzymatic modification of sesame seed protein, sourced from waste resource for nutraceutical application

Cited by 79 publications

References 43 publications

Novel ACE Inhibitory Peptides Derived from Simulated Gastrointestinal Digestion in Vitro of Sesame (Sesamum indicum L.) Protein and Molecular Docking Study

Novel ACE Inhibitory Peptides Derived from Simulated Gastrointestinal Digestion in Vitro of Sesame (Sesamum indicum L.) Protein and Molecular Docking Study

Enzymatic characterisation of the immobilised Alcalase to hydrolyse egg white protein for potential allergenicity reduction

Extraction of unsaturated fatty acid‐rich oil from common carp (Cyprinus carpio) roe and production of defatted roe hydrolysates with functional, antioxidant, and antibacterial properties

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