Antioxidant Activity of Cereal Protein Hydrolysates (Turkish with English Abstract)

Year 2010, Volume: 35 Issue: 3, 227 - 233, 01.06.2010

Halise Gül Akıllıoğlu Erkan Yalçın

Abstract

Auto-oxidation reactions in food products lead several quality defects, cause decrease in the shelf life of the product, and result in economic losses. It is known that oxidation reactions are involved in the generation of most of the chronic and degenerative diseases. Antioxidant compounds are incorporated into food products in order to extend shelf life and also to improve health benefits of the product. The use of natural antioxidants rather than synthetic ones are preferred nowadays. Plant materials are considered as good sources of natural antioxidant compounds. Nevertheless, bioactive peptides have taken attention due to the antioxidative action recently. It was found that several protein hydrolysates of animal and plant origin had antioxidant activity. In this review, researches undertaken to obtain antioxidant hydrolysates from cereal proteins were evaluated.

Keywords

Cereal proteins, protein hydrolysate, antioxidant activity, bioactive peptides, auto-oxidation

Tahıl Protein Hidrolizatlarının Antioksidan Aktiviteleri

Abstract

Gıdalarda meydana gelen otoksidasyon tepkimeleri sonucunda üründe istenmeyen kalite kusurları oluşmakta, ürünün raf ömrü kısalmakta ve ekonomik kayıplar meydana gelmektedir. Oksidasyon tepkimelerinin, pek çok kronik ve dejeneratif hastalığın gelişmesinde de etkili olduğu bilinmektedir. Gıda ürünlerinin raf ömrünün iyileştirilmesi ve sağlık üzerine olumlu etkilerinin artırılması amacıyla antioksidan bileşenler gıda sistemlerine eklenmektedir. Günümüzde sentetik antioksidanlar yerine doğal antioksidanların kullanımı tercih edilmektedir. Bitkisel gıdalar doğal antioksidan madde olarak tanımlanan bileşenlerce zengin gıda grupları olarak gösterilmiştir. Son zamanlarda, biyoaktif peptitler de antioksidan etkilerinden dolayı dikkati çekmektedir. Pek çok bitki ve hayvan kaynaklı protein hidrolizatlarının antioksidan aktivite gösterdiği belirlenmiştir. Bu derlemede, tahıl proteinlerinden antioksidan aktiviteye sahip hidrolizatların elde edilmesine yönelik olarak yapılmış çalışmalar incelenmiştir.

Keywords

Tahıl proteinleri, protein hidrolizatı, antioksidan aktivite, biyoaktif peptitler, otoksidasyon

References

• Seifried HE, Anderson DE, Fisher EI, Milner JA. 2007.
• A review of the interaction among dietary antioxidants and reactive oxygen species. J Nutr Biochem, 18: 567-579. Esposito E, Rotilio D, Di Matteo V, Di Giulio C, Cacc- hio M, Algeri S. 2002. A review of specific dietary antio- xidants and the effects on biochemical mechanisms re- lated to neurodegenerative processes. Neurobiol Aging, : 719-735.
• Limón-Pacheco J, Gonsebatt ME. 2009. The role of an- tioxidants and antioxidant-related enzymes in protective responses to environmentally induced oxidative stress. Mutat Res, 674: 137-147.
• Kaliora AC, Dedoussis GVZ, Schmidt H. 2006. Die- tary antioxidants in preventing atherogenesis. Atherosc- lerosis, 187: 1-17.
• Chiu C-J, Taylor A. 2007. Nutritional antioxidants and age-related cataract and maculopathy. Exp Eye Res, 84: 245.
• Hartmann R, Meisel H. 2007. Food-derived peptides with biological activity: from research to food applicati- ons. Curr Opin Biotech, 18: 163-169.
• Meisel H. 1997. Biochemical properties of bioactive peptides derived from milk proteins: Potential nutrace- uticals for food and pharmaceutical applications. Livest Prod Sci, 50: 125- 138.
• Yust MM, Pedroche J, Girόn-Calle J, Alaiz M, Millάn F, Vioque J. 2003. Production of ACE inhibitory pepti- des by digestion of chickpea legumin with alcalase. Food Chem, 81: 363-369.
• Korhonen H, Pihlanto A. 2006. Bioactive peptides:
• Production and functionality. Int Dairy J, 16: 945–960. Korhonen H, Pihlanto A. 2003. Food-derived Bioac- tive Peptides – Opportunities for Designing Future Fo- ods. Curr Pharm Design, 9: 1297-1308.
• Arcan İ, Yemenicioğlu A. 2007. Antioxidant acti- vity of protein extracts from heat-treated or thermally processed chickpeas and white beans. Food Chem, 103: –312.
• Moure A, Domínguez H, Parajό JC. 2006. Antioxi- dant properties of ultrafiltration-recovered soy protein fractions from industrial effluents and their hydrolysa- tes. Process Biochem, 41: 447-456.
• Li X-x, Han L-j, Chen, L-j. 2008. In vitro antioxidant activity of protein hydrolysates prepared from corn glu- ten meal. J Sci Food Agric, 88: 1660-1666.
• Pihlanto A. 2006. Antioxidative peptides derived from milk proteins. Int Dairy J, 16: 1306-1314.
• Chen J, Lindmark-Månsson H, Gorton L, Åkesson B. 2003. Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods. Int Dairy J, 13: 927-935.
• Suetsuna K, Ukeda H, Ochi H. 2000. Isolation and characterization of free radical scavenging activities peptides derived from casein. J Nutr Biochem, 11: 128
• Pena-Ramos EA, Xiong YL. 2001. Antioxidative acti- vity of whey protein hydrolysates in a liposomal system. J Dairy Sci, 84: 2577-2583.
• Hogan S, Zhang L, Li J, Wang H, Zhou K. 2009. De- velopment of antioxidant rich peptides from milk pro- tein by microbial proteases and analysis of their effects on lipid peroxidation in cooked beef. Food Chem, 117: 443.
• Sakanaka S, Tachibana Y, Ishihara N, Juneja LR. 2004.
• Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system. Food Chem, 86: 99–103. Sakanaka S, Tachibana Y. 2006. Active oxygen sca- venging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homoge- nates. Food Chem, 95: 243-249.
• Davalos A, Miguel M, Bartolome B, Lopez-Fandino R. 2004. Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. J Food Pro- tect, 67(9): 1939-1944.
• Amarowicz R, Shahidi F. 1997. Antioxidant activity of peptide fractions of capelin protein hydrolysates. Food Chem, 58 (4): 355-359.
• Theodore AE, Raghavan S, Kristinsson HG. 2008.
• Antioxidative activity of protein hydrolysates prepared from alkaline-aided channel catfish protein isolates. J Agric Food Chem, 56(16): 7459-7466.
• Bougatef A, Nedjar-Arroume N, Manni L, Ravallec R, Barkia A, Guillochon D, Nasri M. 2010. Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins. Food Chem, 118: 559–565.
• Beermann C, Euler M, Herzberg J, Stahl B. 2009.
• Anti-oxidative capacity of enzymatically released pepti- des from soybean protein isolate. Eur Food Res Technol, : 637-644. Park EY, Morimae M, Matsumura Y, Nakamura Y, Sato K. 2008. Antioxidant activity of some protein hydrolysates and their fractions with different isoelectric points. J Agric Food Chem, 56: 9246-9251.
• Pena-Ramos EA, Xiong YL. 2002. Antioxidant Acti- vity of Soy Protein Hydrolysates in a Liposomal System. J Food Sci, 67(8): 2952-2956.
• Arcan İ, Yemenicioğlu A. 2009. Effects of cont- rolled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea proteins. Food Res Int, (doi:10.1016/j.foodres.2009.09.012).
• Nieto G, Castillo M, Xiong YL, Álvarez D, Payne FA, Garrido MD. 2009. Antioxidant and emulsifying pro- perties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations. Meat Sci, : 24-30.
• Saiga A, Tanabe S, Nishimura T. 2003. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. J Agric Food Chem, 51: 3667.
• Megías C, Pedroche J, Yust MM, Girόn-Calle J, Ala- iz M, Millán F, Vioque J. 2008. Production of copper- chelating peptides after hydrolysis of sunflower proteins with pepsin and pancreatin. LWT-Food Sci Technol, 41: 1977.
• Cumby N, Zhong Y, Naczk M, Shahidi F. 2008. An- tioxidant activity and water-holding capacity of canola protein hydrolysates. Food Chem, 109: 144-148.
• Xie Z, Huang J, Xu X, Jin Z. 2008. Antioxidant acti- vity of peptides isolated from alfalfa leaf protein hydroly- sate. Food Chem, 111: 370-376.
• Hwang J-Y, Shyu Y-S, Wang Y-T, Hsu C-K. 2010. An- tioxidative properties of protein hydrolysate from defat- ted peanut kernels treated with esperase. LWT-Food Sci Technol, 43: 285-290.
• Wang J-s, Zhao M-m, Zhao Q-z, Jiang Y-m. 2007.
• Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems. Food Chem, 101: 1663.
• Kong X, Zhou H, Hua Y. 2008. Preparation and an- tioxidant activity of wheat gluten hydrolysates (WGHs) using ultrafiltration membranes. J Sci Food Agric, 88: 926.
• Zhu K, Zhou H, Qian H. 2006. Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalase. Process Biochem, 41: 1296-1302.
• Shukla R, Cheryan M. 2001. Zein: the industrial pro- tein from corn. Ind Crop Prod, 13: 171–192.
• Kong B, Xiong YL. 2006. Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. J Agric Food Chem, 54: 6059-6068.
• Zhu L, Chen J, Tang X, Xiong YL. 2008. Reducing, radical scavenging, and chelation properties of in vitro digests of Alcalase-treated zein hydrolysate. J Agric Food Chem, 56: 2714-2721.
• Zhang J, Zhang H, Wang L, Guo X, Wang X, Yao H. Antioxidant activities of the rice endosperm pro- tein hydrolysate: identification of the active peptide. Eur Food Res Technol, 229: 709-719. Chanput W, Theerakulkait C, Nakai S. 2009. Antio- xidative properties of partially purified barley hordein, rice bran protein fractions and their hydrolysates. J Ce- real Sci, 49: 422–428.