Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 58, Issue -, Pages 374-382Publisher
ELSEVIER
DOI: 10.1016/j.jff.2019.05.016
Keywords
Sorghum kafirin; Protein hydrolysates; Peptide antioxidants; Anticancer effect; Emulsion; Meat systems; HepG2 cells
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Funding
- Kansas State University Department of Grain Science and Industry
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Peptide antioxidants are becoming increasingly popular in the food industry. This study reported antioxidant and anticancer properties of papain-hydrolyzed sorghum kafirin. The optimum hydrolysis conditions were determined to be 360 kU/g enzyme-to-substrate ratio, and 4 h of reaction time. After ultrafiltration, the 1-3 kDa hydrolysate fraction demonstrating promising antioxidative activities as well as yield was selected for further analyses. In an oil-in-water emulsion system, the incorporation of the selected fraction of hydrolysates at 10 mg/mL resulted in an average inhibition of primary and secondary oxidation products by 53.7% and 43.0%, respectively, without significantly changing emulsion turbidity or stability. In a ground meat system, an average of 32.1% inhibition towards lipid peroxidation was also detected when incorporated at 1.0 mg/g. The kafirin hydrolysates also effectively reduced HepG2 cell growth via non-toxic mechanisms, indicating its anticancer potential. Further, the 1-3 kDa peptides were fractionated and 13 peptide sequences were identified using RP-HPLC analysis followed by MALDI-TOF/TOF MS from the most potent fraction.
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