کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5767959 1413211 2017 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Novel bioactive peptides from enzymatic hydrolysate of Sardinelle (Sardinella aurita) muscle proteins hydrolysed by Bacillus subtilis A26 proteases
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Novel bioactive peptides from enzymatic hydrolysate of Sardinelle (Sardinella aurita) muscle proteins hydrolysed by Bacillus subtilis A26 proteases
چکیده انگلیسی


- Sardinelle protein hydrolysate (SPH) was prepared using Bacillus subtilis A26 proteases.
- SPH was fractionated by RP-HPLC and nano ESI-LC-MS/MS.
- A total of 62 peptides were identified from the most active fractions.
- Identified peptides share sequences with previously identified bioactive peptides.
- SPH is a good source of natural antibacterial, antioxidant and antihypertensive peptides.

Sardinelle protein hydrolysate (SPH), prepared by treatment with Bacillus subtilis A26 proteases, was found to exhibit antibacterial, antioxidant and ACE-inhibitory activities. SPH, with a degree of hydrolysis of 4%, was fractionated by size exclusion chromatography on a Sephadex G-25 into five major fractions (F1-F5). F2, which exhibited the highest antibacterial and ACE-inhibitory activities, and F4, which exhibited the highest antibacterial and antioxidant activities, were further fractionated by reverse phase-high performance liquid chromatography (RP-HPLC) and then analysed using nano-ESI-LC-MS/MS to identify the sequences of peptides. Eight peptides were identified in the sub-fraction F2-A, nine peptides in the sub-fraction F4-B, and 45 peptides in F4-C. Identified peptides were found to share sequences with previously described bioactive peptides based on Biopep database. The results of this study suggest that SPH is a good source of natural bioactive peptides. Hence, it can be used as a potential ingredient in nutraceutical field.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 100, Part 1, October 2017, Pages 121-133
نویسندگان
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