In vitro antihypertensive and antioxidative properties of alcalase-derived Moringa oleifera seed globulin hydrolysate and its membrane fractions

Abstract

Moringa seed peptides were tested for antioxidant properties through free radical scavenging abilities (1,1‐diphenyl‐2‐picrylhydrazyl [DPPH] and hydroxyl radical scavenging assays [HRSAs]), inhibition of metal iron (ferric reducing antioxidant power [FRAP] and metal chelation tests) and in vitro antihypertensive properties through angiotensin converting enzyme (ACE) and renin inhibition tests. Compared to the hydrolysates, membrane fractionation led to improved antioxidative properties. Significant among the samples are <1 kDa (67.77%), 3–5 kDa (44.15%), 5–10 kDa (0.153 mmol Fe2+), and 3–5 kDa (11%) for DPPH, HRSAs, FRAP, and metal chelation ability, respectively. While there was a progressive increase in inhibition of the membrane fraction against ACE with the 5–10 kDa having significantly (p < 0.05) higher (73%) inhibition compared to other, there was no particular trend for the renin inhibition. However, the 5–10 kDa still showed better inhibition (57%) ability compared to others membrane fraction. We concluded that alcalase globulin hydrolysate and its membrane fractions possessed potent bioactive peptides. Practical applications Consumers more than ever before are getting concerned about the food they consume. This has resulted in the development and growth of functional foods. Functional foods are foods that are able to provide some physiological benefits such as antioxidative, antidiabetes, antihypertensive, and antiinflammatory among others besides their normal provision of nutrition. The growth of functional food market is due to the discovery of bioactive components in foods and viable opportunities still exist unexplored, especially with respect to the locally available and cheap underutilized crops such as Moringa oleifera seed. Plant‐derived antioxidants (such as bioactive peptides) have gained considerable importance due to their potential health benefits; also epidemiological studies have shown that consumption of plant foods is beneficial. This benefit could readily be provided by peptides from Moringa oleifera seed; a cheap and commonly available but underutilized crop.

Antioxidant activity of Qingke (highland hull‐less barley) after extraction/hydrolysis and in vitro simulated digestion

“…In particular, the ABTS assay is based on the generation of a blue/green ABTS •+ that can be reduced by antioxidants. The DPPH assay is based on the reduction of a purple DPPH • to 1,1‐diphenyl‐2‐picryl hydrazine (Aderinola, Fagbemi, Enujiugha, Alashi, & Aluko, ). Both assays are based on electron transfer, involving the reduction of a colored oxidant and the use of nonphysiological radicals.…”

“…Aluko, 2018). Both assays are based on electron transfer, involving the reduction of a colored oxidant and the use of nonphysiological radicals.…”

Assessment of Techno-Functional and Nutraceutical Potential of Tomato (Solanum lycopersicum) Seed Meal

“…These properties are related with their structure and its peptide sequence which can act to block the formation of the radical from precursors, such as superoxide or inhibiting angiotensin converting enzyme (for antioxidative effect and antihypertensive affect, respectively) [ 15 ]. Recently, some works have identified some antioxidant peptides from tomato isolate from seeds, and the results showed potential scavenging capacity by peptides [ 16 ]. A way to obtain bioactive peptides is during fermentation by lactic acid bacteria (as Lactobacillus spp.)…”

Nutritional compositions of Indian Moringa oleifera seed and antioxidant activity of its polypeptides

“…The only articles are the research provided by Aderinola and his coworkers. Their study showed M. oleifera seed protein has antioxidant properties (Aderinola, Fagbemi, Enujiugha, Alashi, & Aluko, ), especially after hydrolysis by trypsin or alcalase, the hydrolyzate shows in vitro antihypertensive and antioxidative properties (Aderinola, Fagbemi, Enujiugha, Alashi, & Aluko, ). In this article, we analyze the Indian M. oleifera seed nutrient composition and the antioxidant activity of its peptides hydrolyzed by flavourzyme, dispase, papain, pepsin, and alcalase, expected to provide data support for the in‐depth research and development of M. oleifera seed polypeptide.…”