Production and purification of antioxidant peptides from a mungbean meal hydrolysate by Virgibacillus sp. SK37 proteinase

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 992-999

  Lapsongphon, Nawaporn ^a   Yongsawatdigul, Jirawat ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Antioxidant peptides; Hydrolyzate; Mungbean meal; Proteinase; Virgibacillus sp.

Indexed keywords

AMINO ACIDS; FREE RADICALS; GEL PERMEATION CHROMATOGRAPHY; ION EXCHANGE; PEPTIDES; PURIFICATION;

ANTIOXIDANT PEPTIDES; HYDROLYZATE; MUNGBEANS; PROTEINASE; VIRGIBACILLUS SP;

ANTIOXIDANTS;

ANTIOXIDANT; ARGININE; BUTYLCRESOL; PROTEINASE;

ANTIOXIDANT ACTIVITY; ARTICLE; GEL FILTRATION CHROMATOGRAPHY; ION EXCHANGE; MUNG BEAN; PH; TEMPERATURE; ULTRAFILTRATION; VIRGIBACILLUS;

VIRGIBACILLUS;

EID: 84878316004     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.054     Document Type: Article

References (34)

1. Adler-Nissen, J. (1979). Determination of the degree of hydrolysis of food protein hydrolyzates by trinitrobenzenesulfonic acid. Journal of Agricultural and Food Chemistry, 27, 1256-1262.
2. Ajibola, C. F., Fashakin, J. B., Fagbemi, T. N., & Aluko, R. E. (2011). Effect of peptide size on antioxidant properties of African yam bean seed (Sphenostylis stenocarpa) protein hydrolysate fractions. International Journal of Molecular Sciences, 12, 6685-6702.
3. AOAC. (2000). Official methods of analysis (17th ed.). Gaithersburg, MD, USA: Association of Official Analytical Chemists.
4. Beermann, C, Euler, M., Herzberg, J., & Stahl, B. (2009). Anti-oxidative capacity of enzymatically released peptides from soybean protein isolate. European Food Research and Technology, 229, 637-644.
5. Benjakul, S., & Morrissey, M. T. (1997). Protein hydrolysates from Pacific whiting solid wastes. Journal of Agricultural and Food Chemistry, 45, 3423-3430. (Pubitemid 127485874)
6. Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Analytical Biochemistry, 239, 70-76.
7. Bernardo, A. E. N., Garcia, R. N., Adachi, M., Angeles, J. G. C, Kaga, A., Ishimoto, M., et al. (2004). 8S Globulin of mungbean [Vigna radiata (L) Wilczek]: Cloning and characterization of its cDNAisoforms, expression in Escherichia coli, purification and crystallization of the major recombinant 8S isoform. Journal of Agricultural and Food Chemistry, 52, 2552-2560.
8. Chen, H. M., Muramoto, K., & Yamauchi, F. (1995). Structural analysis of antioxidative peptides from soybean β-conglycinin. Journal of Agricultural and Food Chemistry, 43, 574-578.
9. Chen, H. M., Muramoto, K., Yamauchi, F., Fujimoto, K., & Nokihara, K. (1998). Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. Journal of Agricultural and Food Chemistry, 46, 49-53. (Pubitemid 128488020)
10. Chen, H. M., Muramoto, K., Yamauchi, F., & Nokihara, K. (1996). Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. Journal of Agricultural and Food Chemistry, 44, 2619-2623. (Pubitemid 126453550)
11. Decker, E. A., & Welch, B. (1990). Role of ferritin as a lipid oxidation catalyst in muscle food. Journal of Agricultural and Food Chemistry, 38, 674-677.
12. Dong, S., Zeng, M., Wang, D., Liu, Z., Zhao, Y., & Yang, H. (2008). Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix). Food Chemistry, 107, 1485-1493. (Pubitemid 350166767)
13. Doucet, D., Otter, D. E., Gauthier, S. F., & Foegeding, E. A. (2003). Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Peptide identification and determination of enzyme specificity. Journal of Agricultural and Food Chemistry, 51, 6300-6308.
14. Jantawat, P., Chinprahast, N., & Siripatrawan, U. (1998). Effect of hydrolyzing condition on chemical and sensory properties of hydrolysed mungbean protein. Journal of the Science Society of Thailand, 24, 147-154.
15. Li, B., Chen, F., Wang, X., Ji, B., & Wu, Y. (2007). Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chemistry, 102, 1135-1143. (Pubitemid 46176437)
16. Liu, Q., Kong, B., Xiong, Y. L, & Xia, X. (2010). Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis. Food Chemistry, 118, 403-410.
17. Lowry, O. H., Rosebrough, N. J., Farr, A. L., & Randall, R. J. (1951). Protein measurement with the Folin phenol reagent. The Journal of Biological Chemistry, 193, 265-275.
18. Mendoza, E. M. T., Adachi, M., Bernardo, A. E. N., & Utsumi, S. (2001). Mungbean [Vigna radiata (L.) Wilczek] globulins: Purification and characterization. Journal of Agricultural and Food Chemistry, 49, 1552-1558. (Pubitemid 32884992)
19. Ningappa, M. B., & Srinivas, L (2008). Purification and characterization of -35 kDa antioxidant protein from curry leaves (Murraya koenigii L.). Toxicology in Vitro, 22, 699-709.
20. Park, P. J., Jung, W. K., Nam, K. S., Shahidi, F., & Kim, S. K. (2001). Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk. Journal of the American Oil Chemists' Society, 78, 651-656. (Pubitemid 32715507)
21. Peña-Ramos, E. A., & Xiong, Y. L. (2001). Antioxidative activity of whey protein hydrolysates in a liposomal system. Journal of Dairy Science, 84, 2577-2583. (Pubitemid 33609741)
22. Peña-Ramos, E. A., & Xiong, Y. L (2002). Antioxidant activity of soy protein hydrolysates in a liposomal system. Journal of Food Science, 67, 2952-2956. (Pubitemid 35376176)
23. Phrommao, E., Rodtong, S., & Yongsawatdigul, J. (2010). Identification of novel halotolerant bacillopeptidase F-like proteinases from a moderately halophilic bacterium, Virgibacillus sp. SK37. Journal of Applied Microbiology, 110, 191-201.
24. Rao, M. B., Tanksale, A. M., Ghatge, M. S., & Deshpande, V. V. (1998). Molecular and biotechnological aspects of microbial proteases. Microbiology and molecular biology reviews, 62, 597-635. (Pubitemid 28415546)
25. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231-1237. (Pubitemid 29262709)
26. Saiga, A., Tanabe, S., & Nishimura, T. (2003). Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. Journal of Agricultural and Food Chemistry, 51, 3661-3667.
27. Sinsuwan, S., Rodtong, S., & Yongsawatdigul, J. (2007). NaCl-activated extracellular proteinase from Virgibacillus sp. SK37 isolated from fish sauce fermentation. Journal of Food Science, 72, 264-269.
28. Sinsuwan, S., Rodtong, S., & Yongsawatdigul, J. (2008). Production and characterization of NaCl-activated proteinases from Virgibacillus sp. SK33 isolated from fish sauce fermentation. Process Biochemistry, 43, 185-192.
29. Sinsuwan, S., Rodtong, S., & Yongsawatdigul, J. (2010). Purification and characterization of a salt-activated and organic solvent-stable heterotrimer proteinase from Virgibacillus sp. SK33 isolated from Thai fish sauce. Journal of Agricultural and Food Chemistry, 58, 248-256.
30. Sonklin, C., Laohakunjit, N., & Kerdchoechuen, O. (2011). Physicochemical and flavor characteristics of flavoring agent from mungbean protein hydrolyzed by bromelain. Journal of Agricultural and Food Chemistry, 59, 8475-8483.
31. Tong, L. M., Sasaki, S., McClements, D. J., & Decker, E. A. (2000). Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. Journal of Agricultural and Food Chemistry, 48, 1473-1478. (Pubitemid 30331475)
32. Wiriyaphan, C., Chitsomboon, B., & Yongsawatdigul, J. (2012). Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts. Food Chemistry, 132, 104-111.
33. Zaid, A. A., Farooqui, M., & Janrao, D. M. (2012). Study of stability constant of biological active molecules (drug) using potentiometric titration technique. Journal of Chemical, Biological and Physical Sciences, 2, 67-81.
34. Zheng, X. Q., Li, L. T., Liu, X. L., Wang, X. J., Lin, J., & Li, D. (2006). Production of hydrolysate with antioxidative activity by enzymatic hydrolysis of extruded corn gluten. Applied Microbiology and Biotechnology, 73, 763-770. (Pubitemid 44833022)