Purification and identification of antioxidant peptides from millet gliadin treated with high hydrostatic pressure

this paper, the preparation, purification, and identification of the antioxidant peptides of millet gliadin after high hydrostatic pressure (HHP) treatment were studied to broaden the utilization range of millet and provide certain theoretical basis for its further processing and utilization. Millet gliadin treated with 300 MPa was enzymatically hydrolyzed by pepsin, and the optimal hydrolysis time was determined to be 50 min by in-vitro antioxidant activity evaluation method [1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical, hydroxyl radical, and superoxide anion scavenging activity]. The enzymatic hydrolysate was separated and purified by gel filtration and RP-HPLC, and the fraction with the strongest antioxidant activity (S4) was obtained. The scavenging ability of DPPH, center dot OH, and O-2 were 53.96% +/- 0.86%, 31.30% +/- 0.90%, and 52.73% +/- 0.99%, respectively. However, it still had lower antioxidant capacity compared with VC. Seven peptide sequences, namely, SLSHLTVQ, SLAHVTVQ, LHALTLQ, SGILAPSPVL, SHLTVQ, VSAAAA, and SPAAF, were identified from S4. The presence of certain amino acids, such as Glycine, Leucine, Phenylalanine, and Proline, is considered to induce high antioxidant activity against lipid peroxidation. Therefore, the antioxidant peptide extracted from millet gliadin after HHP treatment may be used as a natural antioxidant component in functional food.

Automated summary

This study investigated the preparation, purification, and identification of antioxidant peptides from millet gliadin after HHP treatment, with potential for use as natural antioxidant components in functional foods. The peptide fraction (S4) with the highest antioxidant activity was identified, containing seven peptide sequences with strong antioxidant properties.