Production of bioactive proteins and peptides from the diatom Nitzschia laevis and comparison of their in vitro antioxidant activities with those from Spirulina platensis and Chlorella vulgaris. (16th October 2017)

• Record Type: Journal Article
• Authors: Alzahrani, Mona Ahmed J.; Perera, Conrad O.; Hemar, Yacine
• Is Part Of: International journal of food science & technology. Volume 53:Number 3(2018)
• Page Start: 676
• Page End: 682
• Publication Date: 2017-10-16
• Subjects: Antioxidant -- enzyme -- hydrolysate -- microalgae -- Nitzschia laevis -- Protein; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13642
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: This research focuses on green production of bioactive proteins and hydrolysates from Nitzschia . A comparison of antioxidant activities was established between protein extracts and hydrolysates from Nitzschia and two other well‐known microalgae, chlorella and spirulina. Protein hydrolysates from these microalgae were produced using Alcalase ®, Flavourzyme ® and Trypsin. The hydrolysis process enhanced the antioxidant activities in general, especially those obtained using Alcalase ® . Nitzschia showed the highest ( P < 0.05) total phenolic content/reducing capacity (2.4 ± 0.02 mg GAE/100 g) after 90 min of hydrolysis with Alcalase ® . The ABTS [2, 2′‐Azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid)] radical scavenging activity (66.77 ± 0.00%) was highest ( P < 0.05) after 120 min of hydrolysis, but DPPH (2, 2‐Diphenyl‐1‐picrylhydrazyl radical) was low (29.59 ± 0.02%). A correlation between ABTS activity and total phenolic contents was the highest ( P < 0.05) for protein hydrolysates from all three organisms using Alcalase ®, but superoxide anion radical scavenging activity was intermediate for Nitzschia . Therefore, Nitzschia protein hydrolysates have the potential to be used as antioxidants. Abstract : Production Process of bioactive peptides from the diatom Nitzschia, and comparison of their antioxidant activities with those of Spirulina and Chlorella .