TY - JOUR
T1 - FRACTIONATION AND SEPARATION OF PEPTIDES WITH ANTIOXIDANT AND ANGIOTENSIN-I CONVERTING ENZYME INHIBITORY ACTIVITIES FROM A QUINOA (Chenopodium quinoa Willd.) PROTEIN HYDROLYSATE
AU - Cisneros-Yupanqui, Miluska
AU - Pedreschi, Romina
AU - Aguilar-Galvez, Ana
AU - Chirinos, Rosana
AU - Campos, David
N1 - Funding Information:
Acknowledgments: This research was supported by the Consejo Nacional de Ciencia y Tecnología (CONCYTEC, Peru), “Contrato 345-2012-CONCYTEC-AOJ”.
Publisher Copyright:
© 2022. All Rights Reserved.
PY - 2022/8
Y1 - 2022/8
N2 - Quinoa proteins were enzymatically hydrolyzed using Neutrase at 50°C/120 min in order to study their antioxidant as well as the angiotensin-I converting enzyme (ACE) inhibitory activities. Subsequently, ultrafiltration (sequentially, 10 and 3 kDa cut-off membranes) and chromatographic techniques (adsorption and size-exclusion chromatography) were applied in order to purify and separate the active fractions. At the end of the separation process, higher values in antioxidant activity (AOA), 3,784.9 µmol TE/g and better ACE inhibitory activities (IC50, 39.1 µg/mL) were obtained which represented 2.3 and 7.7-fold increase compared to the initial hydrolysate, respectively. These findings showed the possible potential of quinoa peptides as a functional ingredient within the food industry.
AB - Quinoa proteins were enzymatically hydrolyzed using Neutrase at 50°C/120 min in order to study their antioxidant as well as the angiotensin-I converting enzyme (ACE) inhibitory activities. Subsequently, ultrafiltration (sequentially, 10 and 3 kDa cut-off membranes) and chromatographic techniques (adsorption and size-exclusion chromatography) were applied in order to purify and separate the active fractions. At the end of the separation process, higher values in antioxidant activity (AOA), 3,784.9 µmol TE/g and better ACE inhibitory activities (IC50, 39.1 µg/mL) were obtained which represented 2.3 and 7.7-fold increase compared to the initial hydrolysate, respectively. These findings showed the possible potential of quinoa peptides as a functional ingredient within the food industry.
KW - Angiotensin-I converting enzyme inhibition
KW - antioxidant
KW - fractionation
KW - peptides
KW - quinoa
UR - http://www.scopus.com/inward/record.url?scp=85135521279&partnerID=8YFLogxK
U2 - 10.55251/jmbfs.2686
DO - 10.55251/jmbfs.2686
M3 - Article
AN - SCOPUS:85135521279
VL - 12
JO - Journal of Microbiology, Biotechnology and Food Sciences
JF - Journal of Microbiology, Biotechnology and Food Sciences
SN - 1338-5178
IS - 1
M1 - e2686
ER -