Antihypertensive and antioxidative activity of peptides derived from pea sprouts (Pisum sativum) protein hydrolysates
Annales UMCS, Sectio DDD, Pharmacia, Vol. XXIV, N 3, 20
ANNA JAKUBCZYK, MONIKA KARAŚ, BARBARA BARANIAK
Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Poland
Proteins of leguminous plants being a source of bioactive peptides characterized by antioxidant and blood pressure lowering properties, can contribute to the prevention of the development of many civilization diseases by inhibiting free radical reactions and delaying the process of cell aging. In this study antioxidative and ACE (angiotensin I-converting enzyme) inhibitory activity of peptides obtained from pepsin hydrolysis of proteins of pea sprouts, were studied. During hydrolysis, the peptides content increased slightly to 21.86 mg/ml, the IC50 value of ACE inhibitory activity was 1.59 mg/ml and anti-radical activity and ability to chelating of Fe2+ was 99.57% and 84.35%, respectively. The pea sprouts protein hydrolysate was separated by DEAE cellulose. The highest hypotension activity was obtained in sixth fraction (IC50-0.36mg/ml), which was fractionated using Sephadex G10 resin. The received fraction demonstrated inhibitory activity at 60.95 % with regard to ABTS•+, and ability to chelating of Fe2+ at 75.38%, while IC50 value of ACE inhibitory peptide was 0.69 mg/ml. In conclusion, pea sprouts are a source of bioactive peptides, which have antihypertensive and antioxidant properties, released in the process of their digestion using pepsin. This suggests that these hydrolysates can be used for production of new preparations having a favorable effect on human health or can be applied as additives to functional food increasingly popular among customers.
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peptides, antihypertensive properties, antioxidative properties, legumes