Molecular characterization and bio-functional property determination using SDS-PAGE and RP-HPLC of protein fractions from two Nigella species

Food Chemistry

Volumn 230, Issue , 2017, Pages 125-134

  Alu'datt, Muhammad H ^a   Rababah, Taha ^a   Alhamad, Mohammad N ^a   Alodat, Moh'd ^b   Al Mahasneh, Majdi A ^a   Gammoh, Sana ^a   Ereifej, Khalil ^a   Almajwal, Ali ^c   Kubow, Stan ^d  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b YARMOUK UNIVERSITY   (Jordan)

^c KING SAUD UNIVERSITY   (Saudi Arabia)

^d MCGILL UNIVERSITY   (Canada)

Author keywords

Angiotensin converting enzyme; Antioxidant activity; Fractionation; Molecular; Nigella species; Protein fractions; RP HPLC fractionation

Indexed keywords

ANTIOXIDANTS; BIOLOGICAL MATERIALS; CHROMATOGRAPHIC ANALYSIS; ENZYME ACTIVITY; FRACTIONATION; HYDROLYSIS;

ANGIOTENSIN-CONVERTING ENZYME; ANTI-OXIDANT ACTIVITIES; MOLECULAR; NIGELLA SPECIES; PROTEIN FRACTIONS; RP-HPLC;

PROTEINS;

ALBUMIN; ANGIOTENSIN I; ANTIOXIDANT; GLOBULIN; GLUTELIN 1; GLUTELIN 2; GLUTENIN; PEPSIN A; PROLAMIN; TRYPSIN; UNCLASSIFIED DRUG; PLANT PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; DRUG DETERMINATION; ENZYME INHIBITION; INCUBATION TIME; NIGELLA; NIGELLA ARVENSIS; NIGELLA DAMASCENA; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN HYDROLYSIS; PROTEIN SUBUNIT; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; METABOLISM; REVERSED PHASE LIQUID CHROMATOGRAPHY;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, REVERSE-PHASE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HYDROLYSIS; NIGELLA; PLANT PROTEINS;

EID: 85015096456     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.025     Document Type: Article

References (39)

1. Abdel-Aal, E.-S.M., Attia, R.S., Characterization of black cumin (Nigella sativa) seeds 2. Proteins Alexandria Science Exchange 14:4 (1993), 483–496.
2. Ahn, J.E., production and characterization of angiotensin I-converting enzyme inhibitory peptides from whey fermentation with lactic acid bacteria. M.Sc. Thesis, 2001, McGill University, Montreal, Canada.
3. Alanazi, I.O., Benabdelkamel, H., Alfadda, A.A., AlYahya, S.A., Alghamdi, W.M., Aljohi, H.A., et al. Proteomic analysis of the protein expression profile in the mature Nigella sativa (black seed). Applied Biochemistry and Biotechnology, 2016, 1–18.
4. Al-Ghamdi, M.S., The anti-inflammatory, analgesic and antipyretic activity of Nigella sativa. Journal of Ethnopharmacology 76 (2001), 45–48.
5. Ali, B.H., Blunden, G., Pharmacological and toxicological properties of Nigella sativa. Phytotherapy Research 17 (2003), 299–305.
6. Alu'datt, M.H., Alli, I., Ereifej, K., Alhamad, M., Al-Tawaha, A.R., Rababah, T., Optimization, characterization and quantification of phenolics in olive cake. Food Chemistry 123 (2010), 117–122.
7. Alu'datt, M.H., Rababah, T., Alhamad, M.N., Gammoh, S., Ereifej, K., Alodat, M., et al. Antioxidant and antihypertensive properties of phenolic-protein complexes in extracted protein fractions from Nigella damascena and Nigella arvensis. Food Hydrocolloids 56 (2016), 84–92.
8. Ayad, A.A., Characterization and properties of flaxseed protein fractions. PhD Thesis, 2010, Department of Food Science and Agricultural Chemistry McGill University, Montreal, Canada.
9. Babayan, V.K., Koottungal, D., Halaby, G.A., Proximate analysis, fatty acid and amino acid composition of Nigella sativa L. seeds. Journal of Food Science 43 (1978), 1314–1319.
10. Cavazos, A., de Mejia, E.G., Identification of bioactive peptides from cereal storage proteins and their potential role in prevention of chronic diseases. Comprehensive Reviews in Food Science and Food Safety 12 (2013), 364–380.
11. Cheikh-Rouhou, S., Besbes, S., Hentati, B., Blecker, C., Deroanne, C., Attia, H., Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction. Food Chemistry 101 (2007), 673–681.
12. Church, F.C., Swaisgood, H.E., Porter, D.H., Catignani, G.L., Spectrophotometric assay using o-Phthaldialdehyde for determination of proteosis in milk and isolated milk proteins. Journal of Dairy Science 66 (1983), 1219–1227.
13. Emmons, C.L., Peterson, D.M., Paul, G.L., Antioxidant capacity of oat (Avena sativa L.) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants. Journal of Agricultural and Food Chemistry 47 (1999), 4894–4898.
14. Haq, A., Lobo, P.L., Al-Tufail, M., Rama, N.R., Al-Sedairy, S.T., Immunomodulatory effect of Nigella sativa proteins fractionated by ion exchange chromatography. International Journal of Immunopharmacology 21 (1999), 283–295.
15. Heiss, A.G., Stika, H.-P., De Zorzi, N., Jursa, M., Nigella in the mirror of time. A brief attempt to draw a genus’ ethnohistorical portrait. Offa 69/70 (2012/13), 147–169.
16. Hrckova, M., Rusnakova, M., Zemonovic, J., Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates. Czech J. Food Sci. 20 (2002), 7–14.
17. Jensen, U., Legumin-like and vicilin-like storage proteins in Nigella damascena (Ranunculaceae) and six other dicotyledonous species. Journal of Plant Physiology 115 (1984), 161–170.
18. Kwon, K., Park, K.H., Rhee, K.C., Fractionation and characterization of proteins from coconut (Cocos nucifera L.). Journal of Agricultural and Food Chemistry, 44, 1996 1741-17.
19. Laemmli, U.K., Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 (1970), 680–685.
20. Lafarga, T., O'Connor, P., Hayes, M., Identification of novel dipeptidyl peptidase-IV and angiotensin-I- converting enzyme inhibitory peptides from meat proteins using in silico analysis. Peptides 59 (2014), 53–62.
21. López-Barrios, L., Gutiérrez-Uribe, J.A., Serna-Saldívar, S.O., Bioactive peptides and hydrolysates from pulses and their potential use as functional ingredients. Journal of Food Science 79 (2014), R273–R283.
22. Malhotra, S.K., Nigella. Peter, K.V., (eds.) Handbook of herbs and spices, Vol. 2, 2012, 391–416.
23. Marambe, P.W.M.L.H.K., Shand, P.J., Wanasundara, J.P.D., An in-vitro investigation of selected biological activities of hydrolysed flaxseed (Linum usitatissimum L.) proteins. Journal of the American Oil Chemists Society 85 (2008), 1155–1164.
24. Mariod, A.A., Ibrahim, R.M., Ismail, M., Ismail, N., Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake. Food Chemistry 116 (2009), 306–312.
25. Martinez-Villaluenga, C., Peñas, E., Frias, J., Bioactive peptides in fermented foods: Production and evidence for health effects. Frias, J., Martinez-Villaluenga, C., Peñas, E., (eds.) Fermented foods in health and disease prevention, 2017, Nikki Levy: Academic Press of Elsevier, 23–47.
26. Megias, C., del Mar, Y., Pedroche, J., Lquari, H., Giron-Calle, J., Alaiz, M., et al. Purification of an ACE inhibitory peptide after hydrolysis of sunflower (Helianthus annuus L.) protein isolates. Journal of Agricultural and Food Chemistry 52 (2004), 1928–1932.
27. Meziti, A., Meziti, H., Boudiaf, K., Mustapha, B., Bouriche, H., Polyphenolic profile and antioxidant activities of Nigella sativa seed extracts in vitro and in vivo. World Academy of Science, Engineering and Technology 64 (2012), 24–32.
28. Montoya-Rodríguez, A., Gómez-Favela, M.A., Reyes-Moreno, C., Milán-Carrillo, J., de Mejía, G.E., Identification of bioactive peptide sequences from amaranth (Amaranthus hypochondriacus) seed proteins and their potential role in the prevention of chronic diseases. Comprehensive Reviews in Food Science and Food Safety 14 (2015), 139–158.
29. Mora, L., Hayes, M., Cardioprotective cryptides derived from fish and other food sources: Generation, application, and future markets. Journal of Agricultural and Food Chemistry 63 (2015), 1319–1331.
30. Morsi, N.M., Antimicrobial effect of crude extracts of Nigella sativa on multiple antibiotics-resistant bacteria. Acta Microbiologica Polonica 49 (2000), 63–74.
31. Nergiz, C., Otles, S., Chemical composition of Nigella sativa L. seeds. Food Chemistry 48:3 (1993), 259–261.
32. Ondetti, M.A., Williams, N.J., Sabo, E.F., Pluscec, J., Weaver, E.R., Kocy, O., Angiotensin-converting -I- enzyme inhibitors from the venom of Bothrops jararac. Isolation, elucidation of structure and synthesis. Biochemistry 10 (1971), 4033–4038.
33. Oshima, G., Nagasawa, K., Stereospecificity of peptidyl dipeptide hydrolase (angiotensin I-converting enzyme). Journal of Biochemistry 86 (1979), 1719–1724.
34. Peng, X., Xiong, Y.L., Kong, B., Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance. Food Chemistry 113 (2009), 196–201.
35. Salomi, N.J., Nair, S.C., Jayawardhanan, K.K., Varghese, C.D., Panikkar, K.R., Antitumour principles from Nigella sativa seeds. Cancer Letters 63 (1992), 41–46.
36. Udenigwe, C.C., Lu, Y.L., Han, C.H., Hou, W.C., Aluko, R.E., Flaxseed protein-derived peptide fractions: Antioxidant properties and inhibition of lipopolysaccharide-induced nitric oxide production in murine macrophages. Food Chemistry 116 (2009), 277–284.
37. Ustun, G., Kent, L., Cekin, N., Civelekoglu, H., Investigation of the technological properties of Nigella sativa (black cumin) seed oil. Journal of the American Oil Chemists Society 67:12 (1990), 958–960.
38. Villanueva, A., Vioque, J., Sánchez-Vioque, R., Clemente, A., Pedroche, J., Bautista, J., et al. Peptide characteristics of sunflower protein hydrolysates. Journal of the American Oil Chemists Society 76 (1999), 1455–1460.
39. Yeboah, F.K., Alli, I., Simpson, B.K., Konishi, Y., Gibbs, B.F., Tryptic fragments of phaseolin from protein isolates of Phaseolus beans. Food Chemistry 67 (1999), 105–112.