Antiradical and antihypertensive activity of peptides obtained from proteins pea sprouts (Pisum sativum) by enzymatic hydrolysis

Monika Karaś; Anna Jakubczyk; Barbara Baraniak

doi:10.12923/

Authors

Monika Karaś Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Poland Author https://orcid.org/0000-0002-6082-3864
Anna Jakubczyk Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Poland Author https://orcid.org/0000-0002-1087-2000
Barbara Baraniak Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Poland Author https://orcid.org/0000-0001-9653-9892

DOI:

https://doi.org/10.12923/

Keywords:

pea sprouts, peptide, ACE inhibitory, ABTS

Abstract

The pea sprouts are a promising source for the production of bioactive compounds that can be beneficial to human’s health. In this study the peptides were obtained from trypsin hydrolysate from pea sprouts proteins with antiradical and antihypertensive activity. ABTS^∙⁺ was used to measure the antiradical capacities and ACE (angiotensin I-converting enzyme) inhibitory activity of peptides was determined. The protein hydrolysate was fractionated by ion exchange chromatography on DEAE cellulose. The highest activity was noted in the fist fraction (100 % antiradical activity for 0.2 mg/ml peptides concentration and IC₅₀ value of 0.24 mg/ml for ACE inhibitory activity). Further, this fraction was purified by Sephadex G-15 where the highest antiradical activity was measured in the fourth fraction (28.68 %) and ACE inhibitory activity of peptides was IC₅₀ 0.007 mg/ml in the twelfth fraction. Results of this study indicate that enzymatic hydrolysates of pea sprouts protein possess potent antioxidative and antihypertensive activity.

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Antiradical and antihypertensive activity of peptides obtained from proteins pea sprouts (Pisum sativum) by enzymatic hydrolysis

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