IN-VITRO FREE-RADICAL SCAVENGING POTENTIAL OF OLIGOPEPTIDES DERIVED FROM WHEAT AND MUNG BEAN

  • Suchisree Jha University of North Bengal
  • Mitali Ghosal University of North Bengal
  • Saran Kumar Gupta University of North Bengal
  • Amitava Ghosh University of Calcutta
  • Palash Mandal Plant Physiology and Pharmacognosy Research Laboratory, Department of Botany, University of North Bengal, Siliguri, 734013, West Bengal, India

Abstract

Objective: Therapeutic potential of peptides were well established, but only few information were available on the in vitro antioxidant activities of peptides isolated from wheat and mung bean. Therefore, the aim of this present work is to evaluate the in vitro antioxidant potential of low and high molecular weight oligopeptides separately isolated from one-week old wheat [Triticum aestivum L.] and mung bean [Vigna radiata Wilczek.] seedlings.

Methods: Peptides of different molecular weight range were isolated through cryo-crushing followed by solvent partitioning and ion-exchange column and were filtered through the Millipore ultrafiltration system. Purified peptides derived from both samples were assessed for their antioxidant activity.

Results: Both ranges of peptides were found to possess significant antioxidant activity. But peptides of low molecular weight (LMW) range (0.5 to 3 kDa) seems to be comparatively more efficient in scavenging free radicals such as DPPH, ABTS+, nitric oxide as well as superoxide than peptides of high molecular weight (HMW), ranging between 3 to 10 kDa. Peptides of LMW from wheat highly responded to metal chelating in comparison to peptides of LMW isolated from mung bean.

Conclusion: These peptides may constitute an important part of the antioxidant defense system and could be used for the formulation of Functional foods and Nutraceuticals.

 

Keywords: Oligopeptide, Antioxidant, Ultrafiltration, Wheat, Mung bean

Downloads

Download data is not yet available.

References

1. Fridovich I. The biology of oxygen radicals. Science 1978;201:875–80.
2. Halliwell B, Gutteridge JMC. Free radicals in biology and medicine. Oxford: Oxford University Press; 1999. p. 143–57.
3. Andrea C, Castanheiraa I, Cruzb JM, Paseirob P, Sanches-Silvaa F. Analytical strategies to evaluate antioxidants in food: a review. Trends Food Sci Technol 2010;21:229–46.
4. Loganayakia N, Siddhurajub P, Maniana S. A comparative study on in vitro antioxidant activity of the legumes acacia auriculiformis and acacia ferruginea with a conventional legume Cajanus cajan. CyTA-J Food 2011;9:8–16.
5. Ghosh A, Mandal P, Sircar PK. Wheat (Triticum aestivum) peptide (S) mimic gibberellins action and regulate stomatal opening. Indian J Exp Biol 2010;48:77–82.
6. Moure A, Dominguez H, Parajo JC. Antioxidant properties of ultrafiltration-recovered soy protein fractions from industrial effluents and their hydrolysates. Process Biochem 2006;41:447–58.
7. Zhu L, Chen J, Tang X, Xiong YL. Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysates. J Agric Food Chem 2008;56:2714–21.
8. Li Y, Jiang B, Zhang T, Mu W, Liu J. Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH). Food Chem 2008;106:444–50.
9. Pownall TL, Udenigwe CC, Aluko RE. Amino acid composition and antioxidant properties of pea seed (Pisum sativum L.) enzymatic protein hydrolysate fractions. J Agric Food Chem 2010;58:4712–8.
10. Tang CH, Peng J, Zhen DW, Chen Z. Physicochemical and antioxidant properties of buckwheat (Fagopyrum esculentum Moench) protein hydrolysates. Food Chem 2009;115:672–8.
11. Xie Z, Haung J, Xu X, Jin Z. Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysates. Food Chem 2008;111:370–6.
12. Lagouri V, Nisteropoulou E. Antioxidant properties of O. onites, T. vulgaris and O. basilicum species grown in Greece and their total phenol and rosmarinic acid content. J Food Lipids 2009;16:484–98.
13. Beermann C, Euler M, Herzberg J, Stahl B. Antioxidative capacity of enzymatically released peptides from soybean protein isolates. Eur Food Res Technol 2009;229:637–44.
14. Jacobsena C, Letc MB, Nielsena NS, Meyerb AS. Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation. Trends Food Sci Technol 2008;19:76–93.
15. Saito K, Jin DH, Ogawa T, Muramoto K, Hatakeyama E, Yasuhara T, et al. Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry. J Agric Food Chem 2003;51:3668–74.
16. Jha S, Mandal P, Bhattacharyya P, Ghosh A. Free-radical scavenging properties of low molecular weight peptide(s) isolated from S1 cultivar of mulberry leaves and their impact on Bombyx mori (L.) (Bombycidae). J Anim Sci Biotechnol 2014;5:1–9.
17. Azzoni AR, Takahashi K, Woodard SL, Miranda EA, Nikolov ZL. Purification of recombinant appotinin produced in transgenic corn seed: separation from CTI utilizing Ion-exchange chromatography. Braz J Chem Eng 2005;22:323-30.
18. Zehadi MJA, Masamba K, Li Y, Chen M, Chen X, Sharif HR, et al. Identification and purification of antioxidant peptides from Lentils (Lens culinaris) hydrolysates. J Plant Sci 2015;3:123-32.
19. Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 1958;181:199–1200.
20. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 1999;26:1231.
21. Oyaizu M. Studies on product browning reaction prepared from glucosamine. J Nutr 1986;44:307–15.
22. Dinis TCP, Madeira VMC, Almeida LM. Action of phenolic derivates (acetaminophen, salicylate and 5-aminosalycilate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys 1994;315:161–9.
23. Marcocci L, Packer L, Droy-Lefaix MT, Sekaki A, Gardes-Albert M. Antioxidant action of ginkgo biloba extracts EGb 761. Methods Enzymol 1994;234:462–75.
24. Nishikimi M, Rao NA, Yagi K. The occurrence of superoxide anion in the reaction of reduced phenazine methosulfate and molecular oxygen. Biochem Biophys Res Commun 1972;46:849–54.
25. Kallithraka S, Bakker J, Clifford MN. Correlations between saliva protein composition and some T-I parameters of astringency. Food Quality Preference 2001;12:145–52.
26. Nikkhah E, Khayami M, Heidari R. In vitro antioxidant activity of berry (Morus alba var. nigra). Int J Plant Prod 2009;3:15–8.
27. Bloknina O, Virolainen E, Fagerstedt KV. Antioxidants, oxidative damage and oxygen deprivation stress: a review. Ann Bot 2003;91:179–94.
28. Comfort FA, Joseph BF, Tayo NF, Rotimi EA. Effect of peptide size on antioxidant properties of african yam bean seed (Sphenostylis stenocarpa) protein hydrolysate fractions. Int J Mol Sci 2011;12:6685–702.
29. Aluko RE, Monu E. Functional and bioactive properties of quinoa seed protein hydrolysates. J Food Sci 2003;68:1254–8.
30. Girgih AT, Udenigwe CC, Aluko RE. In vitro antioxidant properties of hemp seed protein hydrolysate fractions. J Am Oil Chem Soc 2011;88:381–9.
31. Saiga A, Tanabe S, Nishimura T. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. J Agric Food Chem 2003;51:3661–7.
32. Nam KA, You SG, Kim SM. Molecular and physical characteristics of squid (Todarodes pacificus) skin collagens and biological properties of their enzymatic hydrolysates. J Food Sci 2008;73:243–55.
Statistics
279 Views | 1487 Downloads
How to Cite
Jha, S., M. Ghosal, S. K. Gupta, A. Ghosh, and P. Mandal. “IN-VITRO FREE-RADICAL SCAVENGING POTENTIAL OF OLIGOPEPTIDES DERIVED FROM WHEAT AND MUNG BEAN”. International Journal of Pharmacy and Pharmaceutical Sciences, Vol. 8, no. 1, Dec. 2015, pp. 428-32, https://innovareacademics.in/journals/index.php/ijpps/article/view/9691.
Section
Original Article(s)