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Fractionation and identification of antioxidant peptides from an enzymatically hydrolysed Palmaria palmata protein isolate
Harnedy, Pádraigín A.; O'Keeffe, Martina B.; Fitzgerald, Richard J.
Proteins derived from the macroalgal species Palmaria palmata have emerged as potential substrates for the generation of bioactive peptides. The aim of this study was to fractionate, identify and characterize antioxidant peptides from a P. palmata protein hydrolysate. The P. palmata protein hydrolysate generated with the food-grade proteolytic enzyme Corolase PP was sequentially fractionated using solid phase extraction and semi-preparative (SP) RP-HPLC. The most active SP-RP-HPLC peptide fraction (SP-RP-HPLC-30-F26) was analysed by ESI-MS/MS. Seventeen novel peptide sequences were identified in this fraction. Of the peptides selected for synthesis, Ser-Asp-Ile-Thr-Arg-Pro-Gly-Gly-Asn-Met, showed the highest oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) activity with values of 152.43 ± 2.73 and 21.23 ± 0.90 nmol TE/μmol peptide, respectively. The results presented herein indicate that P. palmata derived peptides may have potential applications as health enhancing ingredients and as food preservatives due to their antioxidant activity. ACCEPTED peer-reviewed
Keyword(s): antioxidant peptide; antioxidant; bioactive peptide; food protein hydrolysates; Palmaria palmata; peptide identification; simulated gastrointestinal digestion
Publication Date:
2017
Type: Journal article
Peer-Reviewed: Yes
Language(s): English
Institution: University of Limerick
Funder(s): Science Foundation Ireland
Citation(s): Food Research International;100 (1), pp. 416-422
https://doi.org/10.1016/j.foodres.2017.07.037
MFFRI/07/01
11/F/063
11/F/064
Publisher(s): Elsevier
First Indexed: 2018-03-29 06:33:42 Last Updated: 2018-08-25 07:08:56