Functional Characterization of Mung Bean Meal Protein-Derived Antioxidant Peptides.
Antioxidants
/ chemistry
Chelating Agents
Chromatography, High Pressure Liquid
/ methods
Free Radical Scavengers
/ chemistry
Glutathione
/ metabolism
Hydroxyl Radical
Lipid Peroxidation
Peptides
/ chemistry
Protein Hydrolysates
/ chemistry
Proteins
/ chemistry
Superoxides
/ chemistry
Vigna
/ enzymology
RP-HPLC
antioxidant
bromelain
membrane ultrafiltration
mung bean
peptide sequencing
protein hydrolysate
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
10 Mar 2021
10 Mar 2021
Historique:
received:
27
01
2021
revised:
02
03
2021
accepted:
08
03
2021
entrez:
3
4
2021
pubmed:
4
4
2021
medline:
11
5
2021
Statut:
epublish
Résumé
The aim of this work was to characterize the antioxidant properties of some of the peptides present in bromelain mung bean meal protein hydrolysate (MMPH). The MMPH was subjected to two rounds of bioassay-guided reversed-phase HPLC separation followed by peptide identification in the most potent fractions using tandem mass spectrometry. Twelve antioxidant peptides, namely, HC, CGN, LAN, CTN, LAF, CSGD, MMGW, QFAAD, ERF, EYW, FLQL, and QFAW were identified and assayed for antioxidant properties. CTN, HC, CGN, and CSGD were the most potent (
Identifiants
pubmed: 33802127
pii: molecules26061515
doi: 10.3390/molecules26061515
pmc: PMC7999109
pii:
doi:
Substances chimiques
Antioxidants
0
Chelating Agents
0
Free Radical Scavengers
0
Peptides
0
Protein Hydrolysates
0
Proteins
0
Superoxides
11062-77-4
Hydroxyl Radical
3352-57-6
Glutathione
GAN16C9B8O
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Thailand Science Research and Innovation
ID : none
Organisme : Natural Sciences and Engineering Research Council of Canada
ID : RGPIN 2018-06019
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