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Identification of Antioxidative Peptides from Roselle (Hibiscus Sabdariffa Linn) Seeds Protein Hydrolysates

Received: 31 May 2022     Accepted: 24 June 2022     Published: 12 July 2022
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Abstract

In this study Roselle seed protein isolates were digested using pepsin followed by pancreatin at different time in order to produce hydrolysate with good antioxidant. The prepared hydrolysates were as effective as antioxidants in model systems, in scavenging of free radicals. This effect was concentration-dependent and was also influenced by the hydrolysis time. Among all the hydrolysates, the 3 hours Roselle seed protein hydrolysate showed the highest antioxidant activity. Then it was separated into four fractions (I, II, III and IV) by filtration on Sephadex G-15. The antioxidant activities of the fractions were investigated using different in vitro methods. All fractions were effective antioxidants, with fraction III showing the highest antioxidant activity. The Reverse phase high performance liquid chromatography purification was then performed to the fraction (FIII). From the resultant, five isolated peptides from the active peak (FIII-3), were identified by liquid chromatography/ tandem mass spectrometry (LC-MS/MS), to contain Thr-Val-Glu-Asn-Leu/ Ala-Leu-Gly-Ala-Asp-Cys-Asp-Val/ Tyr-Thr-Met-Phe-Ser-Thr-Ser-Trp-Phe/ His-Asn-Asp-Pro-Glu-Phe/ Thr-Pro-Glu-Cys-Asn-Val amino acid structural sequences. The study confirmed that peptides with strong antioxidant activities from Roselle seed protein can be successfully provided through enzymatic digestion. In addition, five purified peptides are mainly responsible for the potent free radical scavenging of the fraction and the hydrolysate. Thus, they could be included as antioxidant constituents in the food industry due to their role in food quality preservation and would be expected to protect against oxidative damage in living systems. For the first time, antioxidant peptides were purified and identified from prepared Roselle seed protein hydrolysates.

Published in Journal of Food and Nutrition Sciences (Volume 10, Issue 4)
DOI 10.11648/j.jfns.20221004.11
Page(s) 97-105
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Roselle-Seeds, Protein- Hydrolysates, Identification, Antioxidative-Peptides

References
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Cite This Article
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    Fatoumata Tounkara, Issiaka Togola, Mamadou Abdoulaye Konare, Mah Moutaga Fane. (2022). Identification of Antioxidative Peptides from Roselle (Hibiscus Sabdariffa Linn) Seeds Protein Hydrolysates. Journal of Food and Nutrition Sciences, 10(4), 97-105. https://doi.org/10.11648/j.jfns.20221004.11

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    ACS Style

    Fatoumata Tounkara; Issiaka Togola; Mamadou Abdoulaye Konare; Mah Moutaga Fane. Identification of Antioxidative Peptides from Roselle (Hibiscus Sabdariffa Linn) Seeds Protein Hydrolysates. J. Food Nutr. Sci. 2022, 10(4), 97-105. doi: 10.11648/j.jfns.20221004.11

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    AMA Style

    Fatoumata Tounkara, Issiaka Togola, Mamadou Abdoulaye Konare, Mah Moutaga Fane. Identification of Antioxidative Peptides from Roselle (Hibiscus Sabdariffa Linn) Seeds Protein Hydrolysates. J Food Nutr Sci. 2022;10(4):97-105. doi: 10.11648/j.jfns.20221004.11

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  • @article{10.11648/j.jfns.20221004.11,
      author = {Fatoumata Tounkara and Issiaka Togola and Mamadou Abdoulaye Konare and Mah Moutaga Fane},
      title = {Identification of Antioxidative Peptides from Roselle (Hibiscus Sabdariffa Linn) Seeds Protein Hydrolysates},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {10},
      number = {4},
      pages = {97-105},
      doi = {10.11648/j.jfns.20221004.11},
      url = {https://doi.org/10.11648/j.jfns.20221004.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221004.11},
      abstract = {In this study Roselle seed protein isolates were digested using pepsin followed by pancreatin at different time in order to produce hydrolysate with good antioxidant. The prepared hydrolysates were as effective as antioxidants in model systems, in scavenging of free radicals. This effect was concentration-dependent and was also influenced by the hydrolysis time. Among all the hydrolysates, the 3 hours Roselle seed protein hydrolysate showed the highest antioxidant activity. Then it was separated into four fractions (I, II, III and IV) by filtration on Sephadex G-15. The antioxidant activities of the fractions were investigated using different in vitro methods. All fractions were effective antioxidants, with fraction III showing the highest antioxidant activity. The Reverse phase high performance liquid chromatography purification was then performed to the fraction (FIII). From the resultant, five isolated peptides from the active peak (FIII-3), were identified by liquid chromatography/ tandem mass spectrometry (LC-MS/MS), to contain Thr-Val-Glu-Asn-Leu/ Ala-Leu-Gly-Ala-Asp-Cys-Asp-Val/ Tyr-Thr-Met-Phe-Ser-Thr-Ser-Trp-Phe/ His-Asn-Asp-Pro-Glu-Phe/ Thr-Pro-Glu-Cys-Asn-Val amino acid structural sequences. The study confirmed that peptides with strong antioxidant activities from Roselle seed protein can be successfully provided through enzymatic digestion. In addition, five purified peptides are mainly responsible for the potent free radical scavenging of the fraction and the hydrolysate. Thus, they could be included as antioxidant constituents in the food industry due to their role in food quality preservation and would be expected to protect against oxidative damage in living systems. For the first time, antioxidant peptides were purified and identified from prepared Roselle seed protein hydrolysates.},
     year = {2022}
    }
    

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  • TY  - JOUR
    T1  - Identification of Antioxidative Peptides from Roselle (Hibiscus Sabdariffa Linn) Seeds Protein Hydrolysates
    AU  - Fatoumata Tounkara
    AU  - Issiaka Togola
    AU  - Mamadou Abdoulaye Konare
    AU  - Mah Moutaga Fane
    Y1  - 2022/07/12
    PY  - 2022
    N1  - https://doi.org/10.11648/j.jfns.20221004.11
    DO  - 10.11648/j.jfns.20221004.11
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 97
    EP  - 105
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20221004.11
    AB  - In this study Roselle seed protein isolates were digested using pepsin followed by pancreatin at different time in order to produce hydrolysate with good antioxidant. The prepared hydrolysates were as effective as antioxidants in model systems, in scavenging of free radicals. This effect was concentration-dependent and was also influenced by the hydrolysis time. Among all the hydrolysates, the 3 hours Roselle seed protein hydrolysate showed the highest antioxidant activity. Then it was separated into four fractions (I, II, III and IV) by filtration on Sephadex G-15. The antioxidant activities of the fractions were investigated using different in vitro methods. All fractions were effective antioxidants, with fraction III showing the highest antioxidant activity. The Reverse phase high performance liquid chromatography purification was then performed to the fraction (FIII). From the resultant, five isolated peptides from the active peak (FIII-3), were identified by liquid chromatography/ tandem mass spectrometry (LC-MS/MS), to contain Thr-Val-Glu-Asn-Leu/ Ala-Leu-Gly-Ala-Asp-Cys-Asp-Val/ Tyr-Thr-Met-Phe-Ser-Thr-Ser-Trp-Phe/ His-Asn-Asp-Pro-Glu-Phe/ Thr-Pro-Glu-Cys-Asn-Val amino acid structural sequences. The study confirmed that peptides with strong antioxidant activities from Roselle seed protein can be successfully provided through enzymatic digestion. In addition, five purified peptides are mainly responsible for the potent free radical scavenging of the fraction and the hydrolysate. Thus, they could be included as antioxidant constituents in the food industry due to their role in food quality preservation and would be expected to protect against oxidative damage in living systems. For the first time, antioxidant peptides were purified and identified from prepared Roselle seed protein hydrolysates.
    VL  - 10
    IS  - 4
    ER  - 

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Author Information
  • Laboratory of Plant, Food Biochemistry and Biotechnology, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako, Mali

  • Laboratory of Plant, Food Biochemistry and Biotechnology, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako, Mali

  • Laboratory of Plant, Food Biochemistry and Biotechnology, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako, Mali

  • Laboratory of Organic Chemistry and Natural Substances, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), Bamako, Mali

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