EFFECTS OF ALCALASE ENZYME ON HYDROLYSIS OF PROTEIN FROM Lagarosiphon major ALGAE
DOI:
https://doi.org/10.62985/j.huit_ojs.vol26.no1E.348Keywords:
Alcalase, Antioxidant, Lagarosiphon major, peptideAbstract
Lagarosiphon major contains high protein content, so it can be considered a source of biologically active peptides. This study investigates factors affecting protein hydrolysis from L. major to obtain biologically active peptides. The effects of Alcalase enzyme ratio on degree of hydrolysis (%DH) and antioxidant activity (%DPPH) was evaluated at investigated enzyme concentrations (0.2, 0.4, 0.6, 0.8, 1%v/w), pH (4, 5, 6, 7, 8), temperatures (40, 50, 60, 70, 80 ℃) and hydrolysis times (30, 60, 90, 120, 150 minutes). The results showed that the hydrolysis conditions were enzyme ratio (0.8%); temperature (50 ℃), pH (7.0); time (120 minutes), the hydrolysis efficiency (%DH) was 54.87 ± 0.2% and antioxidant ability by DPPH free radical scavenging activity was 75.11 ± 0.3%. Additionally, this study also evaluates others in vitro antioxidant activities that based on the ability to neutralize ABTS+ free radicals and reducing power (RP). The results showed that the hydrolyzed solution has the antioxidant ability correspond to IC50 values of 67.33 μg/mL and 462.63 μg/mL.
References
[1] Mangan R., et al, "Use of life table statistics and degree day values to predict the colonisation success of Hydrellia lagarosiphon Deeming (Diptera: Ephydridae), a leaf mining fly of Lagarosiphon major (Ridley) Moss (Hydrocharitaceae), in Ireland and the rest of Europe," Biological control, vol. 64, pp. 143-151, 2013, doi: https://doi.org/10.1016/j.biocontrol.2012.10.013
[2] Stiers I., et al, "Competitive abilities of invasive Lagarosiphon major and native Ceratophyllum demersum in monocultures and mixed cultures in relation to experimental sediment dredging," Aquatic Botany, vol. 95, pp. 161-166, 2011, doi: https://doi.org/10.1016/j.aquabot.2011.05.011
[3] Coughlan N., "Lagarosiphon major (African elodea)," Cabi Digital Library, vol. pp. 6, 2022, doi: https://doi.org/10.1079/cabicompendium.30548.
[4] Tison-Rosebery J., et al, "Effects of Lagarosiphon major extracts on the metabolome and photosynthesis of Microcystis aeruginosa," Comptes Rendus. Chimie, vol. 26, pp. 67-81, 2023, doi: https://doi.org/10.5802/crchim.250.
[5] Kitts D. D., et al, "Bioactive proteins and peptides from food sources. Applications of bioprocesses used in isolation and recovery," Current pharmaceutical design, vol. 9, pp. 1309-1323, 2003, doi: https://doi.org/10.2174/1381612033454883
[6] Li Y., et al, "Research progress in structure-activity relationship of bioactive peptides," Journal of medicinal food, vol. 18, pp. 147-156, 2015, doi: https://doi.org/10.1089/jmf.2014.0028.
[7] Martínez-Palma N., et al, "Determination of antioxidant and chelating activity of protein hydrolysates from spirulina (Arthrospira maxima) obtained by simulated gastrointestinal digestion," Revista mexicana de ingeniería química, vol. 14, pp. 25-34, 2015.
[8] Tacias-Pascacio V. G., et al, "Use of Alcalase in the production of bioactive peptides: A review," International journal of biological macromolecules, vol. 165, pp. 2143-2196, 2020, doi: https://doi.org/10.1016/j.ijbiomac.2020.10.060.
[9] Green A. A., et al, "Protein fractionation on the basis of solubility in aqueous solutions of salts and organic solvents," Methods in Enzymology, vol. 1, pp. 67-90, 1955, doi: doi.org/10.1016/0076-6879(55)01014-8.
[10] Rutherfurd S. M., "Methodology for determining degree of hydrolysis of proteins in hydrolysates: a review," Journal of AOAC International, vol. 93, pp. 1515-1522, 2010, doi: https://doi.org/10.1093/jaoac/93.5.1515.
[11] Marxen K., et al, "Determination of DPPH radical oxidation caused by methanolic extracts of some microalgal species by linear regression analysis of spectrophotometric measurements," Sensors, vol. 7, pp. 2080-2095, 2007, doi: https://doi.org/10.3390/s7102080.
[12] Re R., et al, "Antioxidant activity applying an improved ABTS radical cation decolorization assay," Free radical biology and medicine, vol. 26, pp. 1231-1237, 1999, doi: https://doi.org/10.1016/S0891-5849(98)00315-3.
[13] Zhu Q. Y., et al, "Antioxidative activities of oolong tea," Journal of Agricultural and Food Chemistry, vol. 50, pp. 6929-6934, 2002, doi: https://doi.org/10.1021/jf0206163.
[14] Liaset B., et al, "Studies on the nitrogen recovery in enzymic hydrolysis of Atlantic salmon (Salmo salar, L.) frames by Protamex™ protease," Process Biochemistry, vol. 37, pp. 1263-1269, 2002, doi: doi.org/10.1016/S0032-9592(02)00003-1.
[15] Charoenphun N., et al, "Calcium-binding peptides derived from tilapia (Oreochromis niloticus) protein hydrolysate," European Food Research and Technology, vol. 236, pp. 57-63, 2013, doi: https://doi.org/10.1007/s00217-012-1860-2.
[16] Je J.-Y., et al, "Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis," Process Biochemistry, vol. 42, pp. 840-846, 2007, doi: https://doi.org/10.1016/j.procbio.2007.02.006.
[17] Nikhita, R., & Sachindra, N. M., "Optimization of chemical and enzymatic hydrolysis for production of chicken blood protein hydrolysate rich in angiotensin-I converting enzyme inhibitory and antioxidant activity," Poultry Science, vol. 100 (5), 101047, 2021. doi: https://doi.org/10.1016/j.psj.2021.101047
[18] Aursuwanna T., et al, "Investigating the cellular antioxidant and anti-inflammatory effects of the novel peptides in lingzhi mushrooms," Heliyon, vol. 8, pp. e11067, 2022, doi: https://doi.org/10.1016/j.heliyon.2022.e11067.
[19] Ding D., et al, "Isolation and identification of an antioxidant collagen peptide from skipjack tuna (Katsuwonus pelamis) bone," RSC advances, vol. 9, pp. 27032-27041, 2019, doi: https://doi.org/10.1039/C9RA04665H.
[20] Schaich K., et al, "Hurdles and pitfalls in measuring antioxidant efficacy: a critical evaluation of ABTS, DPPH, and ORAC assays," Journal of Functional Foods, vol. 14, 2015, doi: https://doi.org/10.1016/J.JFF.2015.01.043
[21] Judis M., "Assessment of the quality and shelf-life in enriched n3 PUFA raw beef patties using dry soybean sprouts as antioxidant," Food and Nutrition Sciences, vol. 5, pp. 658, 2014, doi: https://doi.org/10.4236/fns.2014.57077.
[22] Hu X., et al, "Purification and identification of antioxidant peptides from Schizochytrium limacinum hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry," Molecules, vol. 24, pp. 3004, 2019, doi: https://doi.org/10.3390/molecules24163004
[23] De Quadros C. D. C., et al, "Evaluation of the antioxidant and antimicrobial activity of protein hydrolysates and peptide fractions derived from Colossoma macropomum and their effect on ground beef lipid oxidation," Journal of Aquatic Food Product Technology, vol. 28, pp. 677-688, 2019, doi: https://doi.org/10.1080/10498850.2019.1628152.
[24] Kong B., et al, "Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action," Journal of agricultural and food chemistry, vol. 54, pp. 6059-6068, 2006, doi: https://doi.org/10.1021/jf060632q.
[25] Jemil I., et al, "Novel bioactive peptides from enzymatic hydrolysate of Sardinelle (Sardinella aurita) muscle proteins hydrolysed by Bacillus subtilis A26 proteases," Food Research International, vol. 100, pp. 121-133, 2017, doi: https://doi.org/10.1016/j.foodres.2017.06.018.
