Enhancing the molecular weight dependent antioxidant and antidiabetic activities of zein hydrolysates via thermal and ultrasonic pretreatments and enzyme specific hydrolysis

IF 9.7 1区 化学 Q1 ACOUSTICS
Mahshad Davoudi , Hassan Ahmadi Gavlighi , Amin Karimi , Mahsa Sayadi
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Abstract

In this study, zein was treated with thermal (90 °C, 10 min) and ultrasound pretreatments at varying power levels (100, 200, 400 W) and durations (5, 10, 20 min), followed by hydrolysis using three distinct proteases (Alcalase, papain, pepsin). The hydrolysate was subsequently fractionated using sequential ultrafiltration membranes with molecular weight cutoffs of 30 and 10 kDa. The resulting hydrolysate and its corresponding fractions were evaluated for their antioxidant activity and inhibitory effects against α-glucosidase and α-amylase enzymes. The thermally pretreated sample hydrolyzed with Alcalase demonstrated the highest degree of hydrolysis (16.62 %). In contrast, the hydrolysates generated using papain showed the lowest hydrolysis efficiency. In addition, the thermally pretreated sample hydrolyzed with Alcalase exhibited the highest DPPH (∼78 µmol Trolox/g sample) and ABTS (∼195 µmol Trolox/g sample) radical scavenging activity, as well as the greatest iron ion chelating ability (∼35 µmol EDTA/g sample). The results showed that ultrafiltration and the production of peptides with low molecular weights (<10 kDa) enhanced antioxidant properties. The α-amylase inhibition results indicated that the inhibitory properties increased with higher peptide molecular weight. The thermally pretreated sample with a molecular weight 10–30 kDa exhibited the highest inhibitory activity (∼40 %). Similarly, the ultrasound pretreated hydrolysate (200 W, 10 min) of the same molecular weight range demonstrated notable α-glucosidase inhibition (∼30 %). Hence, thermal and ultrasound pretreatments enhanced the efficiency of zein hydrolysis, promoting the production of antioxidant and α-glucosidase inhibitory peptides that can be utilized in both the food and pharmaceutical industries.
通过热、超声预处理和酶特异性水解提高玉米蛋白水解物的抗氧化和抗糖尿病活性
在这项研究中,玉米蛋白在不同的功率水平(100、200、400 W)和持续时间(5、10、20分钟)下进行热(90°C, 10分钟)和超声预处理,然后使用三种不同的蛋白酶(Alcalase,木瓜蛋白酶,胃蛋白酶)进行水解。水解产物随后使用分子量截止值为30和10 kDa的顺序超滤膜进行分离。对其水解产物及其相应馏分进行了抗氧化活性和α-葡萄糖苷酶和α-淀粉酶的抑制作用评价。经Alcalase热预处理后的样品水解率最高(16.62%)。相比之下,用木瓜蛋白酶产生的水解产物的水解效率最低。此外,Alcalase水解的热预处理样品显示出最高的DPPH(~ 78µmol Trolox/g样品)和ABTS(~ 195µmol Trolox/g样品)自由基清除活性,以及最大的铁离子螯合能力(~ 35µmol EDTA/g样品)。结果表明,超滤和生产低分子量肽(<10 kDa)增强了抗氧化性能。α-淀粉酶抑制结果表明,α-淀粉酶抑制性能随肽分子量的增加而增强。分子量为10-30 kDa的热预处理样品表现出最高的抑制活性(约40%)。同样,相同分子量范围的超声预处理水解液(200 W, 10 min)也表现出显著的α-葡萄糖苷酶抑制作用(~ 30%)。因此,热和超声预处理提高了玉米蛋白水解的效率,促进了抗氧化剂和α-葡萄糖苷酶抑制肽的生产,可用于食品和制药工业。
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来源期刊
Ultrasonics Sonochemistry
Ultrasonics Sonochemistry 化学-化学综合
CiteScore
15.80
自引率
11.90%
发文量
361
审稿时长
59 days
期刊介绍: Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.
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