Fractionation and evaluation of radical scavenging peptides from in vitro digests of buckwheat protein

Yuanyuan Ma, Youling L. Xiong, Jianjun Zhai, Haining Zhu, Thomas Dziubla

Research output: Contribution to journalArticlepeer-review

101 Scopus citations

Abstract

Buckwheat protein (BWP) isolate was subjected to a two-stage in vitro digestion (1 h pepsin followed by 2-h pancreatin at 37 °C). The antioxidant potential of the BWP digests was compared by assessing their capacity to scavenge 2,2′-azinobis (3-ethylbenzothiszoline-6-sulphonic acid) (ABTS+{radical dot}) and hydroxyl ({radical dot}OH) radicals. The 2-h pancreatin digest, which demonstrated the strongest activity against both radicals, was subjected to Sephadex G-25 gel filtration. Of the six fractions collected, fractions IV (456 Da) and VI (362 Da) showed the highest ABTS+{radical dot} scavenging activity and were 23-27% superior to mixed BWP digest (P < 0.05). Fraction VI was most effective in neutralising {radical dot}OH and was 86% and 24% more efficient (P < 0.05) than mixed BWP digest and fraction IV, respectively. LC-MS/MS identified Trp-Pro-Leu, Val-Pro-Trp, and Val-Phe-Pro-Trp (IV), Pro-Trp (V) and tryptophan (VI) to be the prominent peptides/amino acid in these fractions.

Original languageEnglish (US)
Pages (from-to)582-588
Number of pages7
JournalFood Chemistry
Volume118
Issue number3
DOIs
StatePublished - Feb 1 2010
Externally publishedYes

Keywords

  • Buckwheat protein
  • Free radical scavenging
  • Gel filtration
  • In vitro digestion
  • Tandem mass spectrometry

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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