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A R T I C L E I N F O
A B S T R A C T
Article history:
In this study, rapeseed protein isolate was hydrolyzed with various proteases to obtain
hydrolysates that were separated by membrane ultrafiltration into four molecular size frac-
tions (<1, 13, 35, and 510 kDa). Alcalase hydrolysis significantly (p < 0.05) produced the
27 August 2012
highest yield of protein hydrolysate while Flavourzyme produced the least. The <1 kDa
fraction was the most abundant after the membrane ultrafiltration of the protein hydroly-
sates, which indicates that the proteases were efficient at reducing the native rapeseed proteins into low molecular weight peptides. Antioxidant properties of the resulting
Keywords:
hydrolysates and membrane fractions were characterized and results showed the Pep-
sin + Pancreatin (P + P) protein hydrolysate had significantly highest (p < 0.05) scavenging
Antioxidant properties
activity against DPPH radical among the unfractionated enzymatic hydrolysates. But the
Enzymatic hydrolysis
Membrane ultrafiltration
Amino acid composition
Peptide yield
1.
Introduction
* Corresponding author at: Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.
Tel.: +1 204 474 9555; fax: +1 204 474 7593.
E-mail address: rotimi.aluko@ad.umanitoba.ca (R.E. Aluko).
1756-4646/$ - see front matter 2012 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.jff.2012.10.008
220
2.
2.1.
Materials
5 ( 2 0 1 3 ) 2 1 9 2 2 7
2.2.
RPI was produced from DRM according to the method described by Yoshie-Stark, Wada, and Wasche (2008) with slight
modifications. Briefly, DRM was dispersed in deionized water
(1:15 w/v), adjusted to pH 10.0 with 1 M NaOH, and then
mixed at 45 C for 2 h. The slurry was centrifuged at 10,000g
for 30 min, the supernatant recovered, adjusted to pH 4.5 with
1 M HCl and centrifuged again. The precipitated proteins were
recovered and re-dispersed in deionized water, adjusted to pH
7.0 with 1 M NaOH and freezedried to produce RPI powder.
Protein content of RPI was determined by the modified Lowry
method (Markwell, Haas, Bieber, & Tolbert, 1978).
2.3.
Preparation of rapeseed protein hydrolysates and
membrane fractions
Hydrolysis of RPI was conducted with Alcalase, Proteinase K,
Pepsin + Pancreatin (P + P), Thermolysin and Flavourzyme under different conditions using a pH-stat method (Chabanon,
Chevalot, Framboisier, Chenu, & Marc, 2007). RPI (5% w/v, protein basis) was suspended in deionized water in a reaction
vessel equipped with a stirrer, heated to the appropriate
temperature and adjusted to the appropriate pH prior to the
addition of the proteolytic enzyme; the reaction conditions
are shown in Table 1. Each enzyme was added to the slurry
at an enzyme/substrate ratio (E/S) of 1:25 (based on the protein content of the protein isolate). Digestion was performed
at the above conditions for 4 h; pH of the reaction mixture
was kept constant by the pH-stat with 2 M NaOH except for
the Pepsin reaction. After digestion, the enzyme was inactivated by adjusting the reaction mixture to pH 4.0 with 2 M
HCl followed by immersing the reaction vessel in boiling
water bath for 10 min and undigested proteins were precipitated by centrifugation at 8000g for 60 min. A portion of the
supernatant containing target peptides was freezedried as
the rapeseed protein hydrolysate (RPH) while the remaining
portion was passed through ultrafiltration membranes with
molecular weight cut-off (MWCO) of 1, 3, 5, and 10 kDa using
an Amicon stirred ultrafiltration cell. Ultrafiltration was performed sequentially: first through the 1 kDa and retentate
passed through 3 kDa; retentate from 3 kDa was passed
through the 5 kDa whose retentate was passed through the
10 kDa membrane. The permeate from each MWCO membrane was collected as <1, 13, 35, and 510 kDa peptide fractions, respectively. All the permeates were freezedried and
stored at 20 C until needed for further analysis. The protein
contents of the freezedried RPH and peptide fractions were
determined using the modified Lowry method (Markwell
et al., 1978). The above digestion and fractionation protocols
were performed in triplicate. The percent yield of RPH was
221
5 ( 20 1 3) 2 1 922 7
Table 1 Enzyme hydrolysis conditions and yield of unfractionated rapeseed protein hydrolysate and fractions obtained
from membrane ultrafiltration.*
Protease
pH
T (C)
Yield (%)
1
Alcalase
Proteinase K
Pepsin +
Pancreatin
Thermolysin
Flavourzyme
8.0
7.5
2.0
7.5
8.0
6.5
50
37
37
37
50
50
RPH
<1 kDa
13 kDa2
35 kDa2
510 kDa2
76.67 0.63a
72.44 1.14b
68.01 1.27c
26.35 1.38a
22.08 0.93b
17.54 0.29c
21.81 0.20a
14.40 1.08b
13.39 0.42b
14.42 0.05a
11.76 1.17b
11.68 0.10b
10.46 0.21a
7.51 0.47b
8.20 0.31b
64.97 0.96d
36.18 0.15e
16.60 1.04c
9.46 1.16d
13.33 0.25b
6.47 0.42c
13.63 0.73a
4.64 0.41c
9.60 1.01a
3.49 0.52c
* Results are presented as mean standard deviation (n = 3). For each column, mean values that contain different alphabets are significantly
different at p < 0.05.
1
Percentage ratio of protein hydrolysate weight/rapeseed protein isolate weight.
2
Percentage ratio of membrane fraction weight/protein hydrolysate weight.
2.4.
2.5.
2.6.
The concentration of sample that reduced superoxide radical scavenging activity by 50% (IC50) was calculated from a
non-linear regression plot of percentage activity versus sample concentration.
2.7.
Ac As
100
Ac
222
The effective concentration of sample that reduced absorbance by 50% (EC50) was calculated from a non-linear regression plot of percentage activity versus sample concentration.
2.8.
2.9.
2.10.
Statistical analysis
3.
3.1.
5 ( 2 0 1 3 ) 2 1 9 2 2 7
1. Irrespective of the protease employed, there were significant decreases (p < 0.05) in peptide yield as size of peptide increased, indicating hydrolysis of RPI effectively produced low
molecular weight peptides. With exception of Thermolysin
and P + P, yields of peptides with sizes <3 kDa were twice
those of peptides with sizes >3 kDa. The results are similar
to those reported by Girgih, Udenigwe, and Aluko (2011) that
showed yields of hempseed hydrolysate peptides that passed
through the 3 kDa membrane were 3 that of retained
peptides. On the other hand, the enzymes yielded different
results for their various protein hydrolysates. Overall, the
yields of RPH and peptide fractions generated from Alcalase
hydrolysis were always significantly higher (p < 0.05) than values obtained for the other enzymes, which suggests Alcalase
as a more effective protease to release peptides from rapeseed
proteins. Least RPH and peptide fraction yields were obtained
from Flavourzyme hydrolysis, which indicates rapeseed
proteins were resistant to the endoprotease activity of the
enzyme or the exoprotease activity (generates mostly free
amino acids) was predominant. Previous reports have
reported higher yields of Flavourzyme hydrolysates from
bombay duck and barley proteins (Bamdad, Wu, & Chen,
2011; Jin, Wu, & Wang, 2012), which indicates that type of protein substrate probably dictates rate of the enzymes activity.
Based on the results that showed >60% yields of RPH, hydrolysis of rapeseed proteins with Alcalase, Proteinase K, P + P,
and Thermolysin may be more desirable than Flavourzyme.
However, yield alone is not a determining factor for choice
of enzyme during production of bioactive peptides because
potency is also critical.
3.2.
223
5 ( 20 1 3) 2 1 922 7
Alcalase
Proteinase K
Pepsin + Pancreatin
Thermolysin
Flavourzyme
Aspartic/asparagine
Threonine
Serine
Glutamic/glutamine
Proline
Glycine
Alanine
Cysteine
Valine
Methionine
Isoleucine
Leucine
Tyrosine
Phenylalanine
Histidine
Lysine
Arginine
Tryptophan
6.40
3.50
3.54
12.63
4.34
3.82
3.26
1.13
3.51
1.41
2.51
5.11
2.70
3.06
2.58
4.23
5.23
0.94
7.32
3.96
4.26
13.58
4.85
4.30
3.69
1.16
3.87
1.60
2.75
5.69
3.12
3.43
2.96
4.55
5.68
1.00
6.57
3.44
3.49
11.68
4.10
3.92
3.17
0.95
3.66
1.23
2.63
5.06
2.80
3.23
2.49
4.22
5.29
0.81
7.44
4.00
4.00
14.08
4.87
4.35
3.67
1.08
3.97
1.25
3.02
5.84
3.28
3.65
2.98
4.84
6.20
0.93
7.23
3.99
3.86
13.93
4.84
4.21
3.52
1.00
4.40
1.24
3.26
5.41
3.08
3.36
2.73
4.87
6.22
0.89
HAA
PCAA
NCAA
AAA
EAA
27.95
12.04
19.03
6.70
24.27
31.13
13.19
20.89
7.55
26.85
27.64
12.00
18.25
6.84
24.28
31.56
14.02
21.50
7.85
27.50
31.00
13.82
21.16
7.34
27.42
Combined total of hydrophobic amino acids-alanine, valine, isoleucine, leucine, tyrosine, phenylalanine, tryptophan, proline, methionine, and
cysteine (HAA). Positively charged amino acids- arginine, histidine, lysine (PCAA). Negatively charged amino acids-ASX and GLX (NCAA).
Aromatic amino acids- phenylalanine, tryptophan, and tyrosine (AAA).
3.3.
1.0
0.8
DE DE
B B
CD
DE
DE
EF
F
G
GHI
HI
GH
GHI
J I
0.6
GHI
GHI
J
K
L
0.4
0.2
M
e
hi
on
at
rz
G
lu
t
ou
Fl
av
er
Pe
ps
Th
in
+P
a
ot
Pr
ym
e
in
m
ol
ys
re
nc
ei
na
A
lc
a
se
at
in
0.0
3-5 kDa
1-3 kDa
<1 kDa
5-10 kDa
A
B
BC
BC
C
DE
ED
F
F
FG
H
I
J
IJ
IJ
J IJ
3.5.
1
K
L
ne
th
ta
lu
G
5-10 kDa
Transition metal ions, for instance Fe2+, can catalyze generation of ROS that promote oxidative damage to critical cellular
14
BC
CD
12
DE
10
F
FG
8 GHI
GH
HI
HI
IJ
IJ
HIJ
K
KL
io
ta
th
lu
ou
av
Fl
ne
e
rz
ym
in
m
er
Th
+P
an
Pe
p
si
n
ol
cr
e
as
in
te
Pr
o
ys
at
se
in
0
la
16
ca
Al
3-5 kDa
Fl
av
ou
rz
io
ym
in
m
Th
er
1-3 kDa
2+
< 1 kDa
The FRAP is often used to evaluate the ability of an antioxidant to donate an electron or hydrogen, and some research
have indicated that there is a direct correlation between
antioxidant activities and reducing power of peptide (Li
et al., 2010; Tang et al., 2012). In the present study, only
the 1 kDa peptide fractions showed FRAP activity while
Fe
RPH
Pe
ps
in
+P
Pr
ot
an
ei
cr
ol
ea
ys
tin
K
se
na
al
a
lc
A
0
se
RPH
3.4.
5 ( 2 0 1 3 ) 2 1 9 2 2 7
la
se
224
RPH
<1 kDa
3-5 kDa
1-3 kDa
5-10 kDa
2.8
225
5 ( 20 1 3) 2 1 922 7
3.6.
1.6
1.2
0.8
E
F
0.4
G
H
ne
th
ta
lu
av
Fl
ou
rz
ol
m
er
Th
io
ys
ym
in
ti n
ea
cr
Pe
ps
in
Pr
+P
ot
an
ei
Al
na
ca
la
se
se
0.0
2 mg/mL
4 mg/mL
6 mg/mL
In biological systems, lipid peroxidation proceeds via a radical-mediated abstraction of hydrogen atoms from methylene
carbons in polyunsaturated fatty acids, which initiates a sequence of reactions that generates aldehydes, ketones and
other potentially toxic substances (Niki, 2010; Winczura,
Zdzalik, & Tudek, 2012). Therefore, inhibition of lipid peroxidation is also an important indicator for measuring antioxidant activity of peptides. The lipid peroxidation inhibition
activities of RPH and GSH were evaluated at 1 mg/ml using a
linoleic acid system and the results obtained after 7 days of
incubation are shown in Fig. 4. From day 2 of the incubation,
there was a rapid increase in absorbance values for the control (uninhibited) reaction, which indicates rapid autoxidation
of linoleic acid oxidation. Addition of peptide inhibitors was
effective in attenuating linoleic acid oxidation up till day 5
of the incubation. Comparing days 6 and 7, the P + P RPH
was least effective in reducing linoleic acid oxidation, though
level of absorbance was still significantly less (p < 0.05) than
that of the control. Next to lose antioxidant power (increased
absorbance) at days 6 and 7 is the Flavourzyme RPH but still
had significantly higher (p < 0.05) inhibitory activity than the
P + P RPH and control. The loss in the ability to inhibit linoleic
acid oxidation may be due to depletion of free electrons,
which again suggests differences in the peptide composition
of the RPHs. This is because the inhibitory activities of Alcalase, Proteinase K, and Thermolysin RPHs did not decrease
significantly throughout the 7-day incubation period when
compared to those of P + P and Flavourzyme RPHs. On the last
day of incubation, GSH was significantly more effective than
the RPHs. A absorbance of control and GSH reached the highest point on the day 4, and gradually decreased in the subsequent 3 days following. These results are in agreement with
the observations of Pownall, Udenigwe, and Aluko (2010)
0.6
0.4
Absorbance at 500 nm
Absorbance at 700 nm
2.1
0.2
C
D
E
0.1
0
Proteinase K
Pepsin+Pancreatin
Thermolysin
Flavourzyme
Control
Glutathione
226
and Zhu, Su, Guo, Peng, and Zhou (2011) that have showed
ability of food protein-derive peptides to attenuate linoleic
acid oxidation. However, our results showed that the RPHs
had superior inhibition of linoleic acid oxidation when compared to Alcalase-digests of wheat gluten that lost inhibitory
activity after 3 days and at a concentration of 4 mg/ml (Zhu
et al., 2011).
4.
Conclusions
Acknowledgements
Funding for this work was provided through Ministry of Science and Technology of Agriculture Lee Technical Achievements
Transformation
Fund
project
(Project
No.
2011GB2C100012) and Natural Science Fund for Colleges and
Universities in Jiangsu Province (Project No. BK2010573). The
research program of Dr. R.E. Aluko is funded by the Natural
Sciences and Engineering Research Council of Canada
(NSERC) through a Discovery Grant.
R E F E R E N C E S
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227