Table of Contents Author Guidelines Submit a Manuscript
Journal of Chemistry
Volume 2016, Article ID 8216378, 8 pages
http://dx.doi.org/10.1155/2016/8216378
Research Article

Pepsin Digested Oat Bran Proteins: Separation, Antioxidant Activity, and Identification of New Peptides

1Food Science and Nutrition Program, Carleton University, 1125 Colonel By Drive, Ottawa, ON, Canada K1S 5B6
2National Institute of Higher Education in Agronomy, Food and Environmental Sciences, 26 Boulevard Docteur-Petitjean, BP 87999, Dijon, France
3Institute of Biochemistry, Carleton University, 1125 Colonel By Drive, Ottawa, ON, Canada K1S 5B6

Received 16 September 2015; Revised 31 December 2015; Accepted 3 January 2016

Academic Editor: Somdet Srichairatanakool

Copyright © 2016 Ariane Vanvi and Apollinaire Tsopmo. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. S. Kubow, “Routes of formation and toxic consequences of lipid oxidation products in foods,” Free Radical Biology & Medicine, vol. 12, no. 1, pp. 63–81, 1992. View at Publisher · View at Google Scholar · View at Scopus
  2. A. M. Rizzo, P. Berselli, S. Zava et al., “Endogenous antioxidants and radical scavengers,” Advances in Experimental Medicine and Biology, vol. 698, pp. 52–67, 2010. View at Publisher · View at Google Scholar · View at Scopus
  3. A. G. P. Samaranayaka and E. C. Y. Li-Chan, “Food-derived peptidic antioxidants: a review of their production, assessment, and potential applications,” Journal of Functional Foods, vol. 3, no. 4, pp. 229–254, 2011. View at Publisher · View at Google Scholar · View at Scopus
  4. M. Valko, D. Leibfritz, J. Moncol, M. T. D. Cronin, M. Mazur, and J. Telser, “Free radicals and antioxidants in normal physiological functions and human disease,” International Journal of Biochemistry & Cell Biology, vol. 39, no. 1, pp. 44–84, 2007. View at Publisher · View at Google Scholar · View at Scopus
  5. D. Dziki, R. Rózyło, U. Gawlik-Dziki, and M. Świeca, “Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds,” Trends in Food Science and Technology, vol. 40, no. 1, pp. 48–61, 2014. View at Publisher · View at Google Scholar · View at Scopus
  6. D. M. Peterson, “Oat antioxidants,” Journal of Cereal Science, vol. 33, no. 2, pp. 115–129, 2001. View at Publisher · View at Google Scholar · View at Scopus
  7. C. C. Udenigwe and R. E. Aluko, “Food protein-derived bioactive peptides: production, processing, and potential health benefits,” Journal of Food Science, vol. 77, no. 1, pp. R11–R24, 2012. View at Publisher · View at Google Scholar · View at Scopus
  8. S. K. Kim, I. Wijesekara, E. Y. Park, Y. Matsumura, Y. Nakamura, and S. Kenji, “Bioactive proteins and peptides,” in Bioactive Food Proteins and Peptides: Applications in Human Health, N. S. Hettiarachchy, S. Sato, M. R. Marshall, and A. Kannan, Eds., pp. 97–116, CRC Press, Boca Raton, Fla, USA, 2011. View at Google Scholar
  9. L. Zhu, C. Jie, X. Tang, and Y. L. Xiong, “Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate,” Journal of Agricultural and Food Chemistry, vol. 56, no. 8, pp. 2714–2721, 2008. View at Publisher · View at Google Scholar · View at Scopus
  10. Y. H. Li, B. Jiang, T. Zhang, W. M. Mu, and J. Liu, “Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH),” Food Chemistry, vol. 106, no. 2, pp. 444–450, 2008. View at Publisher · View at Google Scholar · View at Scopus
  11. M. C. García, P. Puchalska, C. Esteve, and M. L. Marina, “Vegetable foods: a cheap source of proteins and peptides with antihypertensive, antioxidant, and other less occurrence bioactivities,” Talanta, vol. 106, pp. 328–349, 2013. View at Publisher · View at Google Scholar · View at Scopus
  12. T. Madhujith and F. Shahidi, “Antioxidative and antiproliferative properties of selected barley (Hordeum vulgarae L.) cultivars and their potential for inhibition of Low-Density Lipoprotein (LDL) cholesterol oxidation,” Journal of Agricultural and Food Chemistry, vol. 55, no. 13, pp. 5018–5024, 2007. View at Publisher · View at Google Scholar · View at Scopus
  13. A. Tsopmo, A. Cooper, and S. Jodayree, “Enzymatic hydrolysis of oat flour protein isolates to enhance antioxidative properties,” Advance Journal of Food Science and Technology, vol. 4, no. 4, pp. 206–212, 2010. View at Google Scholar · View at Scopus
  14. S. Jodayree, J. C. Smith, and A. Tsopmo, “Use of carbohydrase to enhance protein extraction efficiency and antioxidative properties of oat bran protein hydrolysates,” Food Research International, vol. 46, no. 1, pp. 69–75, 2012. View at Publisher · View at Google Scholar · View at Scopus
  15. D. Huang, B. Ou, M. Hampsch-Woodill, J. A. Flanagan, and E. K. Deemer, “Development and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using randomly methylated β-cyclodextrin as the solubility enhancer,” Journal of Agricultural and Food Chemistry, vol. 50, no. 7, pp. 1815–1821, 2002. View at Publisher · View at Google Scholar · View at Scopus
  16. M. A. K. Markwell, S. M. Haas, L. L. Bieber, and N. E. Tolbert, “A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samples,” Analytical Biochemistry, vol. 87, no. 1, pp. 206–210, 1978. View at Publisher · View at Google Scholar · View at Scopus
  17. T. L. Pownall, C. C. Udenigwe, and R. E. Aluko, “Amino acid composition and antioxidant properties of pea seed (Pisum sativum L.) Enzymatic protein hydrolysate fractions,” Journal of Agricultural and Food Chemistry, vol. 58, no. 8, pp. 4712–4718, 2010. View at Publisher · View at Google Scholar · View at Scopus
  18. R. Alrahmany and A. Tsopmo, “Role of carbohydrases on the release of reducing sugar, total phenolics and on antioxidant properties of oat bran,” Food Chemistry, vol. 132, no. 1, pp. 413–418, 2012. View at Publisher · View at Google Scholar · View at Scopus
  19. T. G. Tavares, M. M. Contreras, M. Amorim et al., “Optimisation, by response surface methodology, of degree of hydrolysis and antioxidant and ACE-inhibitory activities of whey protein hydrolysates obtained with cardoon extract,” International Dairy Journal, vol. 21, no. 12, pp. 926–933, 2011. View at Publisher · View at Google Scholar · View at Scopus
  20. H.-M. Chen, K. Muramoto, and F. Yamauchi, “Structural analysis of antioxidative peptides from soybean β-conglycinin,” Journal of Agricultural and Food Chemistry, vol. 43, no. 3, pp. 574–578, 1995. View at Publisher · View at Google Scholar · View at Scopus
  21. B. Hernández-Ledesma, A. Dávalos, B. Bartolomé, and L. Amigo, “Preparation of antioxidant enzymatic hydrolysates from α-lactalbumin and β-lactoglobulin. Identification of active peptides by HPLC-MS/MS,” Journal of Agricultural and Food Chemistry, vol. 53, no. 3, pp. 588–593, 2005. View at Publisher · View at Google Scholar · View at Scopus
  22. R. L. Prior, X. Wu, and K. Schaich, “Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements,” Journal of Agricultural and Food Chemistry, vol. 53, no. 10, pp. 4290–4302, 2005. View at Publisher · View at Google Scholar · View at Scopus
  23. A. T. Girgih, C. C. Udenigwe, and R. E. Aluko, “Reverse-phase HPLC separation of hemp seed (Cannabis sativa L.) protein hydrolysate produced peptide fractions with enhanced antioxidant capacity,” Plant Foods for Human Nutrition, vol. 68, no. 1, pp. 39–46, 2013. View at Publisher · View at Google Scholar · View at Scopus
  24. L. Magnani, E. M. Gaydou, and J. C. Hubaud, “Spectrophotometric measurement of antioxidant properties of flavones and flavonols against superoxide anion,” Analytica Chimica Acta, vol. 411, no. 1-2, pp. 209–216, 2000. View at Publisher · View at Google Scholar · View at Scopus
  25. C. F. Ajibola, J. B. Fashakin, T. N. Fagbemi, and R. E. Aluko, “Effect of peptide size on antioxidant properties of African yam bean seed (Sphenostylis stenocarpa) protein hydrolysate fractions,” International Journal of Molecular Sciences, vol. 12, no. 10, pp. 6685–6702, 2011. View at Publisher · View at Google Scholar · View at Scopus
  26. X. Li, “Improved pyrogallol autoxidation method: a reliable and cheap superoxide-scavenging assay suitable for all antioxidants,” Journal of Agricultural and Food Chemistry, vol. 60, no. 25, pp. 6418–6424, 2012. View at Publisher · View at Google Scholar · View at Scopus
  27. M. Laguerre, J. Lecomte, and P. Villeneuve, “Evaluation of the ability of antioxidants to counteract lipid oxidation: existing methods, new trends and challenges,” Progress in Lipid Research, vol. 46, no. 5, pp. 244–282, 2007. View at Publisher · View at Google Scholar · View at Scopus
  28. K. M. Chan and E. A. Decker, “Endogenous skeletal muscle antioxidants,” Critical Reviews in Food Science and Nutrition, vol. 34, no. 4, pp. 403–426, 1994. View at Publisher · View at Google Scholar · View at Scopus
  29. B. C. Searle, “Scaffold: a bioinformatic tool for validating MS/MS-based proteomic studies,” Proteomics, vol. 10, no. 6, pp. 1265–1269, 2010. View at Publisher · View at Google Scholar · View at Scopus
  30. A. McDermott, Bioactive Peptides, Springer Science & Business Media, New York, NY, USA, 2009.
  31. A. Cavazos and E. Gonzalez de Mejia, “Identification of bioactive peptides from cereal storage proteins and their potential role in prevention of chronic diseases,” Comprehensive Reviews in Food Science and Food Safety, vol. 12, no. 4, pp. 364–380, 2013. View at Publisher · View at Google Scholar · View at Scopus
  32. I. W. Y. Cheung, S. Nakayama, M. N. K. Hsu, A. G. P. Samaranayaka, and E. C. Y. Li-Chan, “Angiotensin-I converting enzyme inhibitory activity of hydrolysates from oat (Avena sativa) proteins by in silico and in vitro analyses,” Journal of Agricultural and Food Chemistry, vol. 57, no. 19, pp. 9234–9242, 2009. View at Publisher · View at Google Scholar · View at Scopus