首页|Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of alpha-glucosidase, alpha-amylase, and DPP-IV enzymes

Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of alpha-glucosidase, alpha-amylase, and DPP-IV enzymes

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  • NSTL
  • Elsevier
This study investigated the effects of protease type (Alcalase, papain and pepsin), fractionation (2 and 10 kDa nominal molecular weight cutoff) and pistachio green hull (PGH) extract addition on antioxidant activity (DPPH radical scavenging and metal chelating activity), alpha-glucosidase, alpha-amylase, and dipeptidyl peptidase IV (DPP-IV) inhibitory activity of Sind sardine hydrolysates. Papain led to the highest degree of hydrolysis and antioxidant activity and the addition of PGH enhanced the bioactivity. Hydrolysates and fractions had stronger inhibition of alpha-amylase than alpha-glucosidase, and hydrolysates from papain and Alcalase were more active than those from pepsin against alpha-amylase. Interaction of PGH and the hydrolysates/peptidic fractions resulted in a decrease in alpha-glucosidase and alpha-amylase inhibition. The kinetics of alpha-amylase inhibition with papain hydrolysates and papain-PGH showed competitive inhibition. Hydrolysates and fractions also significantly inhibited DPP-IV, but PGH did not inhibit the enzyme or change the inhibitory effect of the hydrolysates and fractions (P >= 0.05). Furthermore, the highest surface hydrophobicity was observed for the >10 kDa fractions and the values increased by the addition of PGH to the hydrolysates. Therefore, PGH-hydrolysate interaction improved only the antioxidant capacity of the protein hydrolysates with nil or negative effects on the enzyme inhibition.

UltrafiltrationPeptidic fractionsAnti-diabetic effectPeptide-phenolic interactionHydrophobicity

Sarteshnizi, Roghayeh Amini、Sahari, Mohammad Ali、Gavlighi, Hassan Ahmadi、Regenstein, Joe M.、Nikoo, Mehdi、Udenigwe, Chibuike C.

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Tarbiat Modares Univ, Fac Agr, Dept Food Sci & Technol, Tehran, Iran

Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA

Urmia Univ, Artemia & Aquaculture Res Inst, Dept Pathobiol & Qual Control, Orumiyeh, West Azerbaijan, Iran

Univ Ottawa, Sch Nutr Sci, Ottawa, ON K1N 6N5, Canada

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2021

10.1016/j.lwt.2021.111019

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.142
  • 15
  • 51