Identification and characterization of two novel α-glucosidase inhibitory oligopeptides from hemp (Cannabis sativa L.) seed protein. (October 2016)

• Record Type: Journal Article
• Authors: Ren, Yao; Liang, Kai; Jin, Yiqiong; Zhang, Mengmeng; Chen, Yu; Wu, Hui; Lai, Furao
• Is Part Of: Journal of functional foods. Volume 26(2016)
• Page Start: 439
• Page End: 450
• Publication Date: 2016-10
• Subjects: α-Glucosidase inhibitory activity -- Amino acid composition -- Hemp seed -- Hydrophobic value -- Protein hydrolysate -- Structural identification; HSP hemp seed protein -- DH degree of hydrolysis -- HAA hydrophobic amino acids -- EAA essential amino acids -- BCAA branched chain amino acids -- HSP27 hydrolysate prepared by Alcalase at DH 27%; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2016.07.024
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical Abstract: Highlights: α-Glucosidase inhibitory peptides can be obtained from hemp seed via Alcalase. Two novel α-glucosidase inhibitory peptides were sequenced as LR and PLMLP. Hydrophobic amino acids, especially Pro and Leu, contribute greatly to target activity. The hydrolysates with high application in functional foods were prepared. Abstract: Peptide is a promising source of safe hypoglycaemics in nutraceuticals. A biocatalytic approach, isolation and purification procedures, amino acid analysis, and identification of peptides were implemented successively. Results indicated that the hydrolysates with high α-glucosidase inhibitory activity (α-GIA) were obtained from hemp seed protein (HSP) by Alcalase treatment at the degree of hydrolysis (DH) of 27.24 ± 0.88%. Interestingly, the hydrolysates at DH ≤ 9.68 ± 0.45% could be an α-glucosidase activator instead. Two novel α-glucosidase inhibitory peptides with their sequences of Leu-Arg (287.2 Da) and Pro-Leu-Met-Leu-Pro (568.4 Da) were identified. Hydrophobic amino acids in the peptides, particularly Pro and Leu, contribute greatly to the α-GIA, while rich essential amino acids, branched chain amino acids, Pro and Met enlarged markedly the application in functional foods. The present research provided a green route for production of novel α-glucosidase inhibitory peptides as nutrient and functional food ingredients in the management of hyperglycaemia.